Glestain K Series 21cm sujihiki japanese hollow-edge knife

The sujihiki knife is dedicated to fish preparation and features a large, thin blade for precise cutting. Thanks to this Japanese knife, you can produce thin, even slices of your fish with ease!

The Glestain K Series knives have been specially designed to meet the requirements of both professional and amateur cooks. These Japanese knives combine remarkable sharpness with an ergonomic handle, offering enhanced comfort of use. This combination ensures optimum efficiency in the kitchen, saving you valuable time!

When the Glestain brand was founded in 1971, engineer Akira Honma 's aim was to harness technology and science to achieve optimum culinary performance. From the outset, the brand's strategy was to establish direct contact with restaurants and chefs to raise its profile. This approach has provided invaluable feedback from culinary professionals, fostering a constant process of improvement.

Honma san personally passes on its techniques and innovations to carefully selected craftsmen, reinforcing the reputation of Glestain knives among kitchen professionals.

A Japanese knife for professionals and amateurs alike

The blade of this Japanese knife is made of ACUTO440 stainless steel, an alloy renowned for its resistance to corrosion and high durability, frequently used in the manufacture of Glestain knives. Composed of carbon, chromium, vanadium and molybdenum, this steel offers exceptional performance.

Carbon, as an essential element, increases the alloy's hardness. With a hardness of 59HRC on the Rockwell scale, the blade offers excellent edge retention and efficient cutting capacity.

The addition of vanadium and molybdenum to the alloy further enhances the blade's hardness. Vanadium also confers elasticity, improving the blade's resistance to impact. Molybdenum and chromium, meanwhile, enhance corrosion protection.

This steel stands out for its durability, efficiency and strength, meeting the demands of professional use! What's more, its sharpness can be easily maintained with a whetstone.

For outstanding cutting performance, the blade of your knife has been subjected to a Sub Zero tempering technique. This method involves heating the blade to high temperatures, followed immediately by exposure to very low temperatures. This process is designed to reinforce the blade's rigidity and create a fine, homogeneous structure. At Glestain, this approach is complex, since it is implemented in 7 stages, requiring precision and time.

The blade's cutting edge adopts a convex shape for maximum efficiency! Indeed, a convex cutting edge favors increased food penetration, ensuring clean, precise cuts.

Last but not least, the blade of your Japanese kitchen knife ishoneycombed to prevent food from sticking to the sides during cutting.

Save time with this sujihiki knife

The handle of this Japanese sujihiki knife is made of black pakkawood, a composite material renowned for its strength and durability. Composed of resin and laminated wood, this mixture is then heat-hardened, offering the advantages of a composite material while retaining the natural look of wood.

The handle's Western shape fits comfortably in cooks' hands. It provides a pleasant, ergonomic grip, ensuring perfect control even during prolonged use.

Last but not least, this knife features a stainless steel bolster and 3 rivets, guaranteeing reliable attachment of the full tang blade to the handle, for safe use.

To care for your Glestain knife, wash only by hand with a non-abrasive sponge. Once cleaned, wipe immediately with a clean cloth to remove all traces of moisture and store in a dry place. Do not use the dishwasher or leave it to soak in the sink.

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