Glestain K Series 27cm Japanese sujihiki honeycomb knife

The Japanese knife with a high-performance blade

The blade of this Japanese kitchen knife is made of ACUTO440 stainless steel, an alloy renowned for its strength and widely used in the production of Glestain knives. It is composed of carbon, chromium, vanadium and molybdenum.

Carbon is the main element, as it reinforces the hardness of an alloy. The hardness of this blade is therefore 59HRC on the Rockwell scale: it has a quality cutting edge that is efficient and highly durable.

Vanadium and molybdenum also increase the hardness of this alloy. Vanadium also adds elasticity to your blade, making it more resistant to impact. Molybdenum and chromium complete the composition, reinforcing resistance to oxidation.

This steel stands out for its strength, durability and remarkable performance, making it the ideal choice for use in professional kitchens! Its sharpness can be easily maintained with a sharpening stone.

To maximize edge efficiency, this Japanese knife has been subjected to Sub Zero tempering: a technique involving heating the blade to high temperature followed by immediate cooling to very low temperatures. This process is designed to reinforce the blade's rigidity, giving it greater resistance to micro-shocks, while creating a fine, homogeneous structure. At Glestain, this complex procedure takes place in 7 distinct stages, requiring precision and time.

What's more, your Japanese knife features a convex-shaped cutting edge, guaranteeing optimum performance for smooth, precise cuts in your food.

Last but not least, the blade of your knife is equipped withhoneycombs, creating air bubbles to prevent food from sticking to the sides during cutting.

A practical handle for all cooks

The handle of this Japanese kitchen knife is made from black pakkawood, a composite material renowned for its strength and long-term durability. Composed of resin and laminated wood, all heat-hardened, this material offers the advantages of a composite while retaining the natural appearance of wood grain.

Its Western shape is ideal, as it offers an ergonomic grip, ensuring perfectly controlled handling, especially during prolonged use.

What's more, the handle features a stainless steel base and bolster for optimum balance. It also features 3 stainless steel rivets that securely fix the full tang blade in the handle, ensuring the knife's reliability.

To care for your sujihiki knife, wash it exclusively by hand with a non-abrasive sponge. After cleaning, it is essential to dry it immediately with a clean cloth to remove all traces of moisture and store it in a dry place. Do not put it in the dishwasher or leave it to soak in the sink.

A sujihiki knife for your fish

The sujihiki knife is a Japanese model designed for fish preparation! With its large, smooth blade, you can slice fish with ease! This knife allows you to make even, thin slices in a single movement.

The Glestain K Series knives have been specially designed to meet the needs of both professional chefs and passionate amateurs! These Japanese knives are distinguished by their high-performance blade and ergonomic handle, offering optimal use and appreciable time-saving in the kitchen.

Founded in 1971 by engineer Akira Honma, the Glestain brand was created with the aim of fusing science and new technologies in the manufacture of knives. In the early days, the brand's strategy was to establish direct contacts with restaurants and professional chefs to increase its reputation. This approach yielded invaluable feedback from professionals, fueling a constant drive to improve Glestain knives.

Akira Honma himself passes on his manufacturing techniques and innovations to carefully selected craftsmen, helping to strengthen the reputation of Glestain knives among kitchen professionals!

Discover the rest of the Glestain K Series knife range on Knifeleader.eu!