Glestain K Series 30cm sujihiki japanese hollow-edge knife

Perfect cutting edge for professional kitchens

The blade of this Japanese knife is made fromACUTO440 stainless steel, an alloy renowned for its strength and often used in the production of Glestain knives. Composed of carbon, chromium, vanadium and molybdenum, this alloy benefits from optimal composition.

Carbon plays a crucial role in this alloy, helping to increase the blade's hardness. On the Rockwell scale, its hardness is 59HRC, ensuring excellent edge retention and ideal cutting performance.

Molybdenum and vanadium reinforce the steel's hardness. Vanadium also gives the blade extra elasticity, improving its resistance to impact. Molybdenum and chromium complete the composition, enhancing the blade's resistance to oxidation.

This steel combines strength, durability and performance, making it perfectly suited to use in professional kitchens! This is a practical knife, as its cutting edge can be easily maintained with a whetstone.

To optimize the performance of its cutting edge, this Japanese kitchen knife has been subjected to a Sub Zero tempering process. This technique involves heating the blade to high temperatures, followed by immediate cooling to very low temperatures. The aim of this process is to reinforce the blade's rigidity, giving it greater resistance to micro-shocks by creating a fine, homogeneous structure. For the Glestain brand, this operation is carried out in 7 distinct stages, requiring precision and time.

What's more, this sujihiki knife features a convex cutting edge, enhancing its performance by enabling clean, precise cuts in your food.

As for the blade, it features airbubbles that prevent food from sticking to it during cutting.

Ergonomic pakkawood handle

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

Its Western shape is highly practical, providing an ergonomic grip for optimum control during prolonged use.

The handle also features a stainless steel base and bolster for optimum balance. The entire assembly is held in place by 3 rivets that secure the full tang blade in the handle, guaranteeing the knife's reliability.

To care for your Glestain knife, wash it exclusively by hand with a soft sponge. After cleaning, wipe immediately with a clean cloth to remove all traces of moisture, then store in a dry place. Do not put it in the dishwasher or leave it to soak in the sink.

Glestain knives for pros and amateurs alike

This sujihiki knife is a typically Japanese model designed for fish preparation! Its large, fine blade enables you to produce thin, even slices with ease!

Glestain K Series knives have been specially developed to meet the needs of professional chefs and cooking enthusiasts alike! These Japanese knives are distinguished by their high-performance blade and ergonomic handle, offering optimal use and saving precious time in the kitchen.

Founded in the early 70s by engineer Akira Honma, the Glestain brand has set itself the goal of combining science and new technologies in the design of its knives. From the outset, the brand has established direct contact with restaurants and professional chefs in order to obtain valuable feedback, thus fostering the constant improvement of Glestain knives.

Akira Honma himself passes on his manufacturing techniques and innovations to carefully selected craftsmen, consolidating the reputation of Glestain knives among professional chefs.

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