Sashimi & Sushi Knives




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For preparing sushi and sashimi.
Size: 10 in.
Materials: Stainless steel
Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
Manufacturer: Global #G11
Global knives are made from the finest stainless steel material. The blades utilize Molybdenum/vanadium stainless steel, Ice tempered and hardened to Rockwell C56-58 degrees which holds a razor sharp edge longer than any other steel and resists rust, stains and corrosion. Like the Samurai swords before them, each knife is carefully weighted to ensure perfect balance in the users hand. The smooth contours and seamless construction eliminate food and dirt traps, offering the ultimate in safety and hygiene. Global knives are favored today by most high ranking chefs in the most prestigious hotels and restaurants and are featured regularly on television cooking programs in the hands of the most celebrated chefs. They are displayed at most international catering and housewares exhibitions. Just as their fine swords lent distinction to the Samurai, Global knives bring distinction to the chef, whether professional or amateur.
Sharpening a Japanese knife
Japanese knives are sharpened using a much smaller angle than for instance European knives and are sometimes sharpened asymmetrical. Therefore these knives should never been sharpened on a sharpening device design for sharpening using a standard angle. Also we do not recommend sharpening these knives on a regular sharpening steel.
The ways to sharpen Japanese knives are:
- On a fine sharpening stone
- Using a ceramic or diamond coated sharpening steel.
- Using a water sharpener designed for Japanese knives
-> CROMOVA 18 stainless steel
-> Remains razor sharp longer than any other steel
-> Hygienic seamless construction eliminates food and dirt traps
-> Easily cleaned with soap and water; not dishwasher safe
-> Gift boxed




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Kasumi Sashimi. Kasumi knives are a result of a unique manufacturing process involving V-Gold No. 10 (VG-10) high-carbon stainless steel especially developed for knives. Developed by the repeated folding and forging of 32 layers, the beautiful Damascus pattern on the blade serves to strengthen the blade and adds a visually stunning effect. The blade is hardened to a Rockwell Hardness of C59-60, meaning this knife will maintain its edge longer than other knives. The black laminated wood handle adds the finishing touch to this high-performance knife.
-> Materials: Stainless steel
-> Cleaning and Care: Hand washing with mild cleanser recommended. (no dishwasher dry cycle)
-> Kasumi# 85024




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Pro Yanagiba 8 1/2inch
Mfg# VG0004

Award-winning chef Laurent Gras prefers the speed, ease, and versatility of cutting with Shun Pro knives for the creation of his celebrated cuisine. Laurent is the national spokesperson for our Shun Pro line and it's no wonder Shun Pro is known as the kitchen cutlery for the ultimate connoisseur.
The Pro series features the design preferred by professional Japanese chefs a one-sided, beveled edge with a hollow-ground back. The single-bevel design means an incredibly sharp edge that's easy to maintain. Further, the hollow-ground back creates an air pocket between the blade and the food being cut. The result is less sticking to the blade and less friction damage to the food. For the true Japanese food aficionado, nothing compares to the scalpel-like precision of a single bevel blade. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D-shaped Pakkawood handles, which lend a secure and comfortable grip. The beautiful graffiti etched blade is made with high carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between he knife and the food being cut, so the knife glides through the food with quick precision. For those chefs who are truly into the Japanese method of cooking, the Shinogi (or blade bevel) makes sharpening these knives on a whetsone practically effortless.

- VG-10 "super steel" is composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon, and Vanadium
- VG-10's Rockwell Hardness rating of 61 ensures that it takes and holds its incredibly sharp edge longer
- Knives feature single-sided, beveled edges for less sticking and less damage to food
- The ebony-black PakkaWood0 handles are specifically designed for premium applications
- The handle's "D" shape design fits the hand perfectly
- Stainless-steel bolsters and end caps
- Dishwasher safe
- NSF approved

Steel: 5mm Pure VG-10 steel
Handle: "D" shaped ebony-black PakkaWood
Blade Length: 8 1/4 in. (21.0 cm)
Honyaki Method of Knifemaking