Just a few quick notes:
You are suggesting that this might be used for both fish filleting and for
In looking up the Global G-47, it appears that this knife is made as an export-only knife, and has a double-bevelled edge profile. Almost all traditional yanigibas are single-bevelled, so the question of how this knife will function suggests it will not have the same feel as a more traditional yanigiba.
Global knives have blades made from a steel called CROMOVA 18 (chromium, molybdenum and vanadium), which appears to have a chromium content of 18% - well above the norm. While higher chromium levels help promote higher chromium-oxygen reactivity and passivation (i.e., "stainlessness"), it can also result in a more brittle steel. That might account for the lower hardness rating of Global knives (in the range of 58 Rockwell hardness, as opposed to many J-knives which have hardness ratings in the 60's - keeping the hardness lower is better for avoiding chipping).
With a softer, but more brittle steel, I would want to more carefully choose what I cut with such a knife - in that I would want to avoid anything with bones. All it takes is one impact between bone and blade and you can have a major repair job ahead of you.
The Global handle is something which is either loved or loathed. Before committing yourself by buying the knife, I would strongly suggest you find one of the knives and see how the handle feels in your hand. I also would suggest you see how a pinch grip on a Global handle feels for you.
If your intent is for a knife for slicing meats and roasts, I might suggest a sujihiki design might be as appropriate.
That's my two cent's worth. Hope it gives you food for thought.