Global G-47 Stainless Steel Sashimi-Yo Knife - 24.5 cm
Description
Global G-47 Sashimi-Yo Knife: Thin and Precise Cuts for Fish and Meat
The Global G-47 Sashimi-Yo Japanese knife, available online at Polsinelli, is a professional tool designed for achieving extremely precise and thin cuts. With a sharp 24.5 cm blade and a total length of 37 cm, it is perfect for preparing sashimi, fish fillets, and thin slices of meat, poultry, roasts, and ham.
Made of Cromova 18 stainless steel, an exclusive molybdenum-vanadium alloy with a hardness of 56-58 HRC on the Rockwell scale, the Global G-47 guarantees long-lasting sharpness and excellent corrosion resistance. Its long and tapered blade allows for smooth, clean cuts in a single motion, minimizing stress on ingredients and preserving their texture.
The ergonomic stainless steel handle, hollow and filled with sand to improve balance, provides a stable and comfortable grip, reducing fatigue even during prolonged use. Its seamless monobloc construction between the blade and handle ensures maximum hygiene, preventing food residue buildup and making cleaning easier.
Perfect for chefs specializing in Japanese cuisine and sushi enthusiasts, the Global G-47 Sashimi-Yo knife combines precision, design, and craftsmanship, ensuring flawless results in every preparation.
Features:
- Brand: Global – Yoshikin
- Series: G
- Model: G-47
- Category: Kitchen, multipurpose
- Material: Cromova 18 stainless steel (molybdenum-vanadium alloy, 56-58 HRC Rockwell hardness)
- Blade length: 24.5 cm
- Total length: 37 cm
- Hand-sharpened according to traditional Japanese standards
- Ergonomic handle
- Seamless one-piece handle and blade design
- Materials compliant with current hygiene and sanitary regulations
- Made in Japan
Useful Tips:
To best preserve the quality of the knife, even though it is made of stainless steel, hand washing with warm water and neutral soap is recommended, followed by immediate drying with a soft cloth. The use of a dishwasher is not advised to prevent potential damage caused by the oxidizing salts in aggressive detergents. For optimal maintenance, prolonged contact with acidic substances should be avoided, as they may cause slight surface oxidation.
