Glestain K Series 24cm sujihiki japanese hollow-edge knife

A sujihiki knife with a quality blade

The blade of this Japanese knife is made of ACUTO440 stainless steel, an alloy renowned for its strength and frequently used in the manufacture of Glestain knives. Composed of carbon, chromium, molybdenum and vanadium, this alloy offers quality properties.

Carbon plays an essential role in increasing the alloy's hardness. On the Rockwell scale, its hardness is 59HRC Rockwell, which means your blade guarantees very good edge retention, while ensuring optimum cutting performance.

Molybdenum and vanadium also contribute to steel hardness. Vanadium gives the blade greater elasticity, improving its resistance to impact. Molybdenum and chromium are added to reinforce corrosion resistance.

This steel stands out for its durability, strength and efficiency, making it ideal for professional use! What's more, its cutting edge can be easily maintained with a sharpening stone.

For optimum edge performance, this Japanese knife has undergone Sub Zero tempering. This technique involves heating the blade to high temperatures, followed immediately by cooling to very low temperatures. This process is designed to reinforce the blade's rigidity, conferring greater strength while creating a fine, uniform structure. At Glestain, this process takes place in 7 distinct stages, requiring both time and great precision.

What's more, your Japanese knife comes with a convex cutting edge, further enhancing its performance. In fact, a convex cutting edge favors better food penetration, for precise, clean cuts.

Finally, the blade of this sujihiki knife is honeycombed to prevent food from sticking to the surface when cutting.

Optimal grip for cooks

The handle of your Japanese kitchen knife is made of black pakkawood, a composite material that is robust and durable over the long term. Composed of resin and laminated wood, this material has been heat-hardened, combining the advantages and strength of composite with the natural grain of wood.

The Western-shaped handle of this Glestain knife is designed to fit perfectly in the hands of all cooks! It offers an ergonomic grip for ideal comfort of use and optimal control, particularly during long-duration use.

The handle also features a stainless steel bolster and base, with 3 stainless steel rivets to secure the full tang blade. So your professional Japanese knife is as reliable as it gets!

To care for your Japanese knife, it should be cleaned exclusively by hand with a non-abrasive sponge. Once washed, you should dry it immediately to remove any moisture and store it in a dry place. Do not use the dishwasher or leave it to soak in the sink.

The Glestain brand: specialized in professional Japanese knives

The sujihiki knife is perfect for preparing your fish! Thanks to its large, thin blade, you can effortlessly produce fine, even slices!

The Glestain K Series knife range has been designed to meet the needs of professional chefs and passionate amateurs alike. These Japanese knives are distinguished by their superior cutting edge and ergonomic handle, offering ideal comfort during use. They improve your efficiency in the kitchen, saving you precious time!

Founded in 1971 by engineer Akira Honma, the Glestain brand was created with the aim of fusing technology and science to achieve optimum performance. From the outset, the brand's strategy has been to establish direct relationships with restaurants and professional chefs in order to grow its reputation. This approach has enabled Glestain to gather invaluable feedback from kitchen professionals, for a continuous process of improving Glestain knives.

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

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