Japanese Fish Knives

Working with fish demands precision above almost anything else in the kitchen. Whether you're filleting a whole salmon, breaking down a sea bass, removing pin bones from a trout or preparing sashimi-grade tuna, the right knife makes the difference between a clean, professional result and a ruined fillet. GLOBAL's Japanese fish knives are engineered specifically for this work - thin, flexible blades ground to a 15° edge and balanced to give you full control through every cut. For general meat butchery see our sturdier range of meat cutting knives.

This collection brings together the GLOBAL knives best suited to fish cookery and sushi preparation. Flexible filleting knives like the G-20 and G-19 are designed for larger fish such as salmon and cod, with long, highly flexible blades that glide cleanly between skin and flesh. For smaller fish like sea bass and sea bream, the GS-11 and GNS-06 flexible utility knives offer the same precision in a more compact form.

If you work whole fish in the traditional Japanese style, the G-7 and GS-4 Deba knives are purpose-built for the task - heavy enough to sever heads and tails, precise enough to fillet cleanly with the tip. And for specialist Japanese sashimi knives, we have the G-11, G-14, G-15 or G-47. All GLOBAL fish knives are made from Cromova 18 stainless steel, which resists the corrosion that wet, salt-rich fish preparation can cause, and the hollow stainless steel handle keeps the knife balanced and comfortable through extended prep sessions.