Fish Dishes & Seafood Platters

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 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-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.

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 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 GSF-22 has been named a utility knife as it is really good for anything. Being in the GSF range it is also fully forged and quite a bit more robust than the GS-11 (the hollow handled version). It is a brilliant knife and often included in various combination products. Long enough as well to fillet fish or use as a small carving knife it really does pay homage to its title as a 'Utility Knife'.

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 GS-20 is one of three different fish bone tweezers produced by Global. These are the most popular as they are usually the cheapest set available but they are quite a bit smaller than the GS-29. The two prongs perfectly touch each other to grip the smallest bones to make sure you get the perfect fillet of fish. Recommended for use with smaller fish such as sea bass, sea bream and St Peter's.

These fish bone tweezers are for removing small bones from raw fillets of fish. The GS-29 has a fatter design that the other tweezers in the range from Global, giving a comfortable thumb grip. The ends perfectly touch, allowing you to grip the most stubborn bones and pull them out. Works really well with large salmon or trouts.

GS-63 Global Fishbone Tweezers

The GSF-18 is a knife specially designed for use with shellfish, we would not really recommend it for any other use. The short blade is designed to get inside the shell of an oyster or scallop to cut the connection between the two halves of the shell. The short blade is designed to withstand this heavy kind of twisting, where a longer knife might break.

The GSF-15 is the most popular petty knife in the Global range and is very often found in set combinations. Its little 8cm blade is good for all those small kitchen tasks, peeling, cutting fruit and small delicate kitchen work. This knife can cover all the tasks of the other GSF range and is a classic all-rounder. Its fully forged blade is strong enough to get into and separate meat joints and can put up with a certain amount of twisting and levering, just don't use it as a screwdriver or to open jars of paint!

The GSF-46 is virtually identical to the GSF-15, but it has a slightly deeper blade. These small paring knives are perfect for little kitchen tasks like cutting up fruit or taking the eyes out of potatoes.

Almost anything can be served in these stylish appetizer spoons: a mouthful of chilled soup, creamy ricotta topped with seasonal veggies and a drizzle of olive oil or a lovely avocado salsa. Global Appetiser Spoon.

A nice wide Spatula from Global knives good for turning food on a grill or frying pan. Nice and flexible to weave under something, it is convenient for soft food that can fall apart like fish.

The biggest of the Global spatula range, the GS-27 has a large fanned blade with holes in, which makes this spatula particularly good fro cooking with larger items that are either greasy or tend to fall apart like whole fish. The slanted edge gives a good angle to section of slices or push away grease.

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 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.

The G-29 is another fairly specialist knife in the G series line. The knife is suited for work with medium sized fish and is a bit of a cross over between a cook's knife and a chopper. It is also perfectly suited for cutting up chicken, turkey or other poultry that may be cooked whole.

The deep blade is designed to help the knife cut through bones to remove fish heads, tails and fins as the knife can be swung down onto a chopping board. Useful for preparing fish if you like to buy your fish whole, this knife will also create deep slicers to serve up.

The G-47 is essentially a Western style version of the Yanagi Sashimi Slicer and works the same way. The G-47 knife has the typical 15 degree bevel on each side of the blade as per the standard G series. It can be used for a number of kitchen tasks. It makes a great carving knife and is perfect for slicing big pieces of your favorite cut of meat. It also makes a good fish filleting knife or for use making sashimi.

Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish.

Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.

A Yanagi is a specialist Japanese knife for slicing pieces of fish for sushi and sashimi. The long blade is to allow the chef to make long broad strokes to make sure that the cut is made in one go. Global's Yanagi Sashimi slicers are ground in typical Japanese fashion with a single bevel on the face of the knife. The single bevel is to allow professional chefs more control to control the thickness of the sashimi slices and make sure the cut is perfect for presentation.

Global make two versions of the Yanagi Sashimi, the G-11 has a 25cm blade and the G-14 has a 30cm blade.

A Yanagi is a specialist Japanese knife for slicing pieces of fish for sushi and sashimi. The long blade is to allow the chef to make long broad strokes to make sure that the cut is made in one go. Global's Yanagi Sashimi slicers are ground in typical Japanese fashion with a single bevel on the face of the knife. The single bevel is to allow professional chefs more control to control the thickness of the sashimi slices and make sure the cut is perfect for presentation.

Global make two versions of the Yanagi Sashimi, the other is the G-11 and has a 25cm blade.