This is more of a "yanagi style" knife than a true yanagi, but if you're even considering the Global then you're probably not a master sushi chef with the 50 years worth of experience you'd need to notice the difference. Pull it through your smaller cuts of meat and you'll get nice, clean slices that can be difficult to achieve with shorter, thicker, double beveled knives, and there's nothing wrong with that. Nothing amazing, but it's a good knife for the price and it's honestly a little better balanced than most of your insanely expensive handcrafted high carbon yanagi.
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