Global Classic Sashimi Slicer

No, this knife features a traditional single-bevel edge, which is specifically ground for right-handed users. Left-handed users will find the blade geometry works against them rather than with them.

While traditional carbon steel is prized for its extreme sharpness and ease of sharpening, it requires constant maintenance to prevent rust. This knife uses Cromova 18 stainless steel, which offers excellent edge retention and rust resistance, making it a much more practical choice for home kitchens.

No, you should never put this knife in the dishwasher. High heat and harsh detergents can damage the blade's edge and potentially compromise the handle's construction; hand washing and immediate drying are essential to maintain its performance.

The hollow, sand-filled handle is a signature Global design feature that allows for precise weight distribution. It ensures the knife feels perfectly balanced in your hand, giving you the control needed for the long, fluid slicing motions required for sashimi.

Yes, maintaining a single-bevel edge requires a slightly different technique than a standard double-bevel knife. You will need to use a whetstone to sharpen the flat side and the angled side separately to maintain the correct geometry.

While it is specifically designed for sashimi and sushi, the long, thin blade is also excellent for slicing cooked meats, such as roast beef or turkey, into thin, clean slices. It is not, however, intended for chopping vegetables or cutting through bone.