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Global Classic 8-inch Flexible Fillet Knife

Global Classic 8-inch Flexible Fillet Knife

Filleting a trout, a snapper or a striped bass calls for a blade that bends along the backbone and lies flat against the skin. The G-20 has a thin, flexible 20 cm blade suited to small and medium fish, long enough to take a fillet off in one or two strokes and short enough to stay easy to steer.

The flex lets the edge ride over the rib cage and pin bones instead of cutting through them, and the same flex keeps the blade flat when sliding between skin and flesh to skin a fillet. The fine tip starts the cut behind the head and works around the collar. The blade also trims silver skin from pork and beef tenderloin.

Choosing a Fillet Knife Length

Match the blade to the fish. The G-20 covers most fish a home cook or line cook handles. Salmon, large striped bass and other big fish are easier with the Global Classic 11-inch Flexible Fillet Knife, and the narrow Global Classic 8.25-inch Swedish Fillet Knife is another option at this length. To pull pin bones after filleting, see the Global Fish Bone Tweezers. Our guide to kitchen knife shapes compares fillet and boning knives.

SKU: G-20

Availability: In stock

$174.95

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Details

Specifications

Blade length: 7.9 inches (20 cm), sold as an 8-inch knife
Flex: flexible
Steel: Cromova 18 stainless steel (chromium, molybdenum and vanadium, with 18% chromium), ice-tempered and hardened
Hardness: 56 to 58 HRC
Factory edge: ground on both sides at 10 to 15 degrees
Handle: hollow stainless steel, weighted with sand for balance and textured with Global’s dimple pattern
Origin: Made in Japan by Yoshikin
Item number: G-20
Warranty: Global guarantees its products against defects in material, construction and workmanship for the original purchaser when bought from an authorized dealer. Chips, broken tips and rust caused by inadequate care are not covered

Comparing Global Boning and Fillet Knives

Knife	Blade	Flex	Best suited to
6.25-inch Flexible Boning Knife (G-21)	6.3 in. (16 cm)	Flexible	Poultry, pork loin, ribs
6.25-inch Forged Stiff Boning Knife (GF-31)	6.3 in. (16 cm)	Stiff, drop-forged	Beef, pork shoulder, heavier joints
8-inch Flexible Fillet Knife (G-20)	7.9 in. (20 cm)	Flexible	Small and medium round fish
8.25-inch Swedish Fillet Knife (G-41)	8.25 in. (21 cm)	Narrow Swedish pattern	Skinning fillets, silver skin, flatfish
11-inch Flexible Fillet Knife (G-19)	10.6 in. (27 cm)	Flexible	Salmon and other large fish

Tips for Best Results

Cut with a forward or backward slicing stroke. Chopping straight down onto the board dulls a thin edge faster.
Keep the edge away from bones, frozen food, hard nuts and hard cheese. If the blade catches on something hard, free it with a forward-and-back motion; twisting it sideways can chip or bend the edge.
Cut on wood or plastic. Glass, stone, marble and tile surfaces damage the edge.

Care

Wash by hand with warm water and a mild detergent, rinse, and dry with a towel right away. Global advises against the dishwasher, since the heat and strong detergents can damage the edge and the steel.
Do not soak the knife or clean it with bleach or chlorine cleansers.
Hone with a ceramic or diamond rod and sharpen on a whetstone at 10 to 15 degrees. Global recommends ceramic or diamond rods over conventional honing steels.
A household stainless steel cleaner removes rust spots left by inadequate drying.

Additional Info

Blade Length (Inches)	8 in.
Blade Length (mm)	200 mm
Blade Width (inches)	No
Grind	50/50 Bevel
Steel Type	Cromova 18
Rockwell Hardness	56-58
Stainless	Yes
Handle Material	Stainless Steel
Spine Thickness (mm)	No
Brand	Global
Country of Manufacture	Japan
SKU	G-20
Manufacturer's Part Number	G-20
Manufacturer's Suggested Retail Price	$230.00

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