Japanese Boning & Filleting Knives
Japanese knives for precision cuts and manoeuvring in tight spaces to expertly remove bones, fat and skin. GLOBAL's boning knives are meat knives designed for detailed butchery while GLOBAL's filleting knives are perfect fish knives for effortless fish preparation.
Filleting knives feature thin, flexible blades that glide along bones or skin without tearing into the flesh such as the 27cm G-19 or the best-selling 21cm G-20. Boning knives have slightly stiffer blade for separating meat from bones and fat, especially pork, beef and poultry such as the 16cm G-21 or its drop forged counterpart, the GF-31.
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12 products
12 products
The GS-11 Flexible Utility Knife is one of the more popular knives in the Global range and is frequently found in many of the sets where it fills the role of filleting, carving and 'general purpose' knife, hence its name. The GS-11 has a medium sized blade at 11cm which is good for filleting small fish such as sea bass. The blade is also flexible which makes it suitable for this purpose. It can also be used as a small carving knife and as it says, utility by name, utility by nature. A fluted version of this knife exists as the GS-36.
The GNM-12 is Global Ni's flexible boning knife and is great for filleting fish with its long thin blade. Great for use with seabass, trout or even larger fish like salmon. The shape of the knife also lends itself to working well as a carving knife. If the GNM-12 is a bit big for you, consider the 12cm version the GNS-06.
The G-21 is a classically shaped boning knife and is considered to be the standard boning knife in the Global series, it is certainly the best selling Boning knife. The knife has a long narrow blade with is tapered to a very fine point. This allows the user to work round the bones in joints of beef, lamp or pork and cut out a sizable piece of meat.
The blade is also flexible, which is great for getting under the skin and filleting fish. There are quite a few boning and filleting knives in the Global range, but the G-21 has a bolster, this is useful where working with raw meat or fish can make the knife slippy, it helps to prevent any unfortunate accidents. There is also a fully forged version of the knife, the GF-31.
The G-30 is a specialist filleting knife. It is very similar to the G-21 and effectively does the same task however this is the shape and design preferred in the Scandinavian market. In fact this knife was made specially for Swedish fans of Global who had always wanted their style of boning knife to be made available in the Global range. It has a long and flexible blade to effortlessly get between the skin and the flesh of a fish. It would also make a good Iberico ham slicer.
The GF-31 is essentially the fully forged version of the more popular G-21 Boning knife. Both knives have long thin blades which make the knife good for getting between the skin and the meat of the fish. The main difference between the two knives is the addition of a bolster. The bolster gives a lot of extra protection by preventing hands from slipping forward onto the blade. The main drawback is the fact that this blade is not as flexible. There is a trade off between the strength of the fully forged blade and have a flexible knife. This makes the knife better for more regular use, in professional kitchen settings, where repeated use of the boning knife is needed.
The GNS-06 is a small flexible utility knife made for the Global Ni range and is a good useful alrounder in any collection. The knife performs much in the same way as the GS-11 Global classic utility knife. Good for filleting small fish such as seabass and seabream or as a small carving knife for chicken and duck. The knife is available in a larger version as the GNM-12.
The Global G-7 Oriental Deba is a traditional Japanese knife with a one sided grind and it is essentially the G-4 with a single bevel. It is a short but heavy knife, made to cut up whole fish. The blade is squat and has some weight to it, signifying its strength in chopping.
The weight of the deba knife allows it to cut through fish bones to sever the head and tail from the fish and this is what it is designed to do. Using the tip of the blade you can also fillet fish, Japanese style. As a traditional Japanese knife we do not recommend purchasing this knife, if you are looking for a general purpose cook's knife. If you like the shape of the knife but wish to use the blade for more European style cooking, we recommend the G-4.
The oriental Deba also comes in a smaller size as the GS-4.
The GF-40 is listed as a boning knife, but the profile of the blade makes it suitable for a variety of kitchen tasks because of the small hilt and elongated upturn in the blade. Being fully forged it is strong enough for most kitchen tasks and can be equally used as a universal knife. This knife can be used as a small slicer, a boning knife or for cutting up small bits of meat, fruit or vegetables. It has a nice big comfortable handle with a bolster for extra protection. The protection of the bolster makes the knife suitable for cutting raw meat as it gives you a bit more grip on the handle.
The GS-4 is Global's small version of the Deba Bocho knife, a small version of the G-7 Deba, a Japanese style kitchen knife used to cut mostly fish but also meat. This knife has the traditional Japanese one sided grind so is not suitable for Western style preparation. It can be used for cutting, filleting and slicing smaller fish. A perfect small utility knife for Japanese chefs who use a larger Sashimi or Deba knife and need something for lighter work.
This is the fluted version of the really popular GS-11 utility knife. It can be used for any kitchen task, but the long flexible blade makes the knife especially good as a filleter or slicing knife.
The G-18, G-19 and G-20 are a family of larger flexible filleting knives with the large G series handles designed for heavier work. We recommend these knives for filleting the biggest types of fish, trout, salmon, cod etc where a much larger knife is needed and where something like the G-21 is inadequate. These blades are all really bendy and quite flexible, especially the two larger sizes. The smallest size, the G-20 is moderately flexible and is better for use with meats and can be used as a typical carving knife.
The G-18, G-19 and G-20 are a family of larger flexible filleting knives with the large G series handles designed for heavier work. We recommend these knives for filleting the biggest types of fish, trout, salmon, cod etc where a much larger knife is needed and where something like the G-21 is inadequate. These blades are all really bendy and quite flexible, especially the two larger sizes. The smallest size, the G-20 is moderately flexible and is better for use with meats and can be used as a typical carving knife.
FAQs
Santoku Knives
A fillet knife and a boning knife have similar designs but are designed for different specialised tasks based on the type of food.
Fillet Knife
- For fish and other delicate proteins
- Very thin, highly flexible blade
- Extremely sharp edge
- More delicate
- Best uses are filleting, skinning, and deboning fish
Boning Knife
- For separating meat from bone
- Narrow, stiff/semi-flexible blade
- Stronger, more rigid than a fillet knife
- More powerful
- Best uses are removing bones, trimming fat and connective tissues and breaking down larger cuts of meat
A specialised kitchen knife designed for preparing fish and other delicate proteins. Its thin, flexible blade allows it to glide closely along bones and skin for clean, accurate cuts. Commonly used for:
- Filleting fish
- skinning fish
- Trimming away small bones and connective tissue
- Portioning delicate fish fillets
- Working with soft, tender proteins that require precision
A specialised kitchen knife used for separating meat from bones and trimming fat or connective tissue with precision and control. Common uses:
- Removing bones from chicken, beef, pork or lamb
- Trimming fat and skin from meat
- Breaking down larger cuts into smaller portions
- Preparing poultry
- Cleaning up joints and cartilage areas
Choosing the right size for a fillet knife or boning knife depends on what you'll be cutting and how much control you want. If you tend to prepare smaller fish and cuts of meat or want more control than choose a smaller knife such as the GS-11 15cm Flexible Utility Knife. If you feel more confident with your filleting and deboning techniques and often prepare larger fish and cuts of meat than choose a larger knife such as the 27cm G-19 Filleting Knife.