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A Yanagi is a specialist Japanese knife for slicing pieces of fish for sushi and sashimi
The two tines can be inserted into the meat to check that it's cooked
Simply hold the mandoline slicer by the handle and slice directly into a bowl or onto a work surface
The teeth are made to saw through the crust of bread but could also be used for some tough meats
slicing and detail cuts
Global G-82 Carving Knife 20cm A Yanagi is a specialistThe G 82 is Globals Classic carving knife. It is long and narrow, excellent for carving those perfect roasts. Tip: Also good for slicing up a juicy steak off the braai into bite size slivers. This is the only Classic G series carving knife, since it is a specialist knife, it is not recommended for other tasks. Using a super sharp Global carving knife will ensure all your roast slices are thin, even and tender. We recommend paring this knife with
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