Global stainless steel sushi fish knife with flexible blade 5.70 inch

The Global Sushi Fish Knife Global stainless steel flexible blade 14.5 cm is a quality chef's knife designed especially for professional chefs.
It is a Japanese knife specialized for slicing pieces of fish for sushi. The blade of the sushi fish knife allows professional chefs more control, so they can define the precise thickness, making sure the cut is perfect for presentation.

GLOBAL SUSHI FISH KNIFE: THE G SERIES

The Global GS-82 R Yanagi professional knife is built to ensure perfect hand balance. The G Series is distinguished by the lightness of the knives-they weigh 30 percent less than traditional knives-thereby ensuring the possibility of prolonged use without fatigue.
Anatomical sand-filled stainless steel handles ensure perfect balance. The one-piece design and regular profiles offer hygiene and safety. The design is attractive, the cutting edge sharpened by 15 degrees.

GLOBAL SUSHI FISH KNIFE: HISTORY AND FEATURES

In 1985 Japanese designer Komin Yamada designed the Global range of knives, with the aim of making them recognizable by quality, handling and blade sharpening, which is still done by hand. Since 2002, special Cromova 18 stainless steel has been used for Global blades, which is obtained by tempering the steel to more than 1,000°C and then cooling it quickly. Global's Japanese knives are still made in Japan today.
This process results in a hardness of 56-58 HRC, which, although relatively soft, maintains the cut for a long time and makes Global chef's knives more resistant to staining, corrosion and oxidation. The sharpening of each knife is done by hand.

GLOBAL SUSHI FISH KNIFE: CARE AND MAINTENANCE

A good chef knows to sharpen his or her knife regularly. Regular use of a sharpening stone for the Global knife will keep the blade razor sharp.
Before sharpening, place the stone in water for 5 to 10 minutes to allow it to absorb sufficient moisture. Hold the knife so that the blade meets the coarse side of the stone at an angle between 10° and 15°, then complete the process from the fine side. For a perfect result, the front of the blade should be about 70 percent polished and the black blade about 30 percent polished. After sharpening, the knife should be washed in hot water and then dried thoroughly.

Find out about all the knives in the Global line onRGmania!

ReadRGLife's in-depth article: Global: history, uses, and features of chefs' most beloved Japanese knives.