Global filleting knife 21 cm, flexible

Global kitchen knives were first designed in 1985 by the creative visionary, Komin Yamada. The combination of a durable steel, a unique design and an extremely sharp edge was what caused interest in the Globalkniven to quickly grow. First the knife caught on with the professional chefs, then the home cooks followed. Today, Global is one of the world's most popular knife brands.
Global, or Global Classic, is the widest and best known Global series. The knives are made of one layer of steel and can be recognized on the handle with black dots. 
The Global chef's knife looks the same today as when it was launched over 30 years ago, which is proof that it has a really good design. The knife is made from Global's own steel mixture Cromova 18. The combination of a hard-wearing steel, a unique design and an extremely sharp edge is what caused interest in the Global knife to grow quickly.
To give the knives a perfect balance in the hand, the handles are filled with sea sand.

A knife with a flexible and relatively narrow blade. The knife is very flexible, which makes it easier when filleting fish. This makes it easy to cut under the skin and around the bones of the fish. You can also use the filet knife to trim meat and poultry.
The G-30 is a specialist filleting knife. 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.

Hand wash Only
Designed by Komin Yamada
Made by hand in Yoshikin’s factory in Niigata, Japan.

CLEANING
Do not leave your knife unwashed. Hand wash the knife with water and a little detergent and dry it with a kitchen towel immediately after use. Never wash a Global knife in a dishwasher - neither the knife nor the machine is good for it. The baskets of the dishwasher can be destroyed and the detergent can cause corrosion damage to the knife.
BASIS
Use a surface that is gentle on the knife, for example Global's cutting boards in wood, plastic or sugar cane . It is important that the surface is soft. If the cutting board is harder than the knife, the knife will be damaged.
WEAR
Try not to abrade the knife edge unnecessarily. Use the back of the knife when scraping the cutting board to prevent the edge from dulling. Also avoid cutting frozen produce or hard bones.
STORAGE
Global knives should not lie and chafe in the cutlery drawer. It is best to store them in a knife case, knife block or on a magnetic strip . If using a magnetic strip, place the knife on the strip with the back first to avoid damage.
MAINTENANCE
To maintain a sharp edge, it is necessary to sharpen the knife at regular intervals. Maintain your Global Knife by, once a month, running the knife over a sharpening rod or in a wet grinder . When the knife does not get sharp enough with the sharpening stick or the wet sharpener, you need to resharpen the knife. You can then choose to do it yourself with a whetstone or hand the knife in to an experienced sharpener. Keep in mind that Japanese knives must maintain an angle of 10–15 degrees.