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The Global G-47 10-Inch Two-Sided Sashimi-YO Slicer cuts clean sashimi slices with a double bevel edge for $77.98 — buy online now at a $102 discount off the $179.95 compare-at price.
Size
Categories : Sashimi Knives
SKU : HON-SAS-253
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Global G-47 10-Inch Two-Sided Sashimi-YO Slicer — order online for $77.98, a 57% discount off the $179.95 compare-at price. For sushi lovers and home chefs who want long, clean sashimi slices without single-bevel sharpening.
Yes. Unlike traditional single-bevel yanagi knives, the G-47 is a two-sided (double bevel) sashimi slicer — easier to sharpen on standard stones and ambidextrous, while still delivering long, smooth slices.
The 10-inch blade is face-ground with a long taper from high-tech molybdenum/vanadium stainless steel so the edge stays sharp longer, and the stainless handle is molded and dimpled for a safe, comfortable grip.
$77.98 vs. $179.95 — save $101.97. Apply coupon EDGE10 for another 10% off; orders over $45 ship free.
A single-bevel yanagi offers traditional asymmetry but requires specialized sharpening and left/right-specific models. The G-47 double bevel is more forgiving, suits both hands, and still produces clean sashimi — a practical choice for home use.
Double bevel 10-inch sashimi blade slices clean without single-bevel sharpening
57% discount — $77.98 vs $179.95, saving $101.97 on Japanese cutlery
Long-taper molybdenum/vanadium edge stays sharp longer, with extra 10% off via EDGE10
Edge: Face-ground long taper for lasting sharpness
Bevel: Double-sided (double bevel)
Model: G-47
Steel: Molybdenum/Vanadium Stainless
Handle: Stainless steel, molded, dimpled for grip
Warranty: Lifetime
Sale Price: $77.98 USD
Blade Length: 10 inches (25 cm)
Product Type: Two-Sided Sashimi-YO Slicer
Compare-At Price: $179.95 USD
Seller: Honed Edge Cutlery
MPN: G-47
The G-47's 10-inch double bevel blade and long-taper edge make sashimi achievable for home chefs. At $77.98 — 57% off $179.95 — with a lifetime warranty, EDGE10 coupon savings, and free shipping over $45, it's the affordable entry to quality sashimi knives.
Home sushi makers and chefs who want yanagi-style slicing without single-bevel maintenance.
Here at Honed Edge Cutlery — $77.98 with fast online ordering and shipping.
Yes — it's a two-sided, double bevel sashimi knife, easier to sharpen and suitable for both right- and left-handed users.
Use standard whetstones on both sides at equal angles — no single-bevel-specific technique needed.
The G-47 is more practical for home cooks: ambidextrous, easier to maintain, and still slices clean sashimi. A yanagi suits traditionalists with sharpening experience.
$77.98 — 57% off the $179.95 compare-at price. Coupon EDGE10 adds 10% more off, and orders over $45 ship free.
Salmon slices like butter. No tearing at all.
I've been making sashimi at home for a few years with a regular chef's knife and the results were always a bit ragged. The G-47 changed everything — the long 10-inch blade lets me draw-cut in one pass, and the double bevel makes it more forgiving than a single-bevel yanagiba for a lefty-ish home cook like me. We ate yellowtail last night that looked like it came from a restaurant.
The edge geometry is fantastic and it holds its sharpness well with regular honing. The Global handle style with the hollow fill takes a few uses to get used to if you're coming from Western knives. Once adjusted, it's a joy to use.
I fish a lot and this knife has become essential for processing my catch. Tuna loins, amberjack, even roe work — clean cuts every time with minimal waste. A chef friend tried it and immediately asked where I got it. Stropped it once in six months and it still shaves paper.
Cuts beautifully when fresh out of the box. For hard daily use in my kitchen it dulled faster than I hoped and needed touching up every couple of weeks. Still a good slicer for the price, just maintain it.
I mainly wanted this for prosciutto and smoked salmon boards, and it excels at both. Paper-thin ribbons of prosciutto with no tearing. The lighter weight means my wrist doesn't fatigue when doing a whole board.
