Glestain K Series 33cm sujihiki japanese honeycomb knife

A blade for kitchen professionals

The blade of this Japanese knife is made fromACUTO440 stainless steel, a robust material with remarkable resistance to corrosion and micro-shocks. This alloy is widely used in the manufacture of Glestain knives, and is composed of carbon, chromium, vanadium and molybdenum.

Carbon plays a crucial role in this alloy, increasing its hardness. As a result, the blade reaches a hardness of 59HRC, guaranteeing excellent edge retention and cutting performance.

Molybdenum and vanadium also contribute to increasing the alloy's hardness, while vanadium also adds elasticity to the blade to enhance its resistance to micro-shocks. Molybdenum and chromium provide additional protection against corrosion.

The steel in this Glestain knife therefore combines efficiency, durability and strength, making it the perfect choice for use in professional kitchens! What's more, the blade is easy to maintain with a sharpening stone.

To optimize performance, the blade of your Japanese kitchen knife has been subjected to Sub Zero tempering. This process involves heating the blade to very high temperatures, followed by immediate cooling to very low temperatures. This technique aims to stiffen the blade, improving its resistance to micro-shocks by creating a fine, homogeneous structure. For the Glestain brand, this process requires time and precision, being carried out in 7 distinct stages.

What's more, this sujihiki knife has a convex cutting edge, enhancing its effectiveness. This type of cutting edge enables the blade to penetrate food more easily, ensuring clean, precise cuts.

Lastly, the blade is equipped with honeycombs that generate air bubbles during cutting. This feature prevents your food from sticking to the sides of the knife during cutting, for greater ease of use.

A sujihiki knife with an ergonomic handle

The handle of your Japanese knife is made of black pakkawood, a composite material renowned for its strength and long-term durability. Composed of resin and laminated, heat-hardened wood, this composite material offers the advantages of a solid structure while preserving the natural look of wood thanks to its distinctive grain.

The Western-shaped handle is designed to suit all cooks! It guarantees optimum grip, ensuring ideal comfort and perfectly controlled handling, even during long use.

The handle features a stainless steel base and bolster for optimum balance. In addition, 3 stainless steel rivets hold the blade firmly in place in the handle, guaranteeing the knife's reliability.

To care for your Glestain knife, it is essential to wash it only by hand with a soft sponge. Once cleaned, it should be dried immediately with a clean cloth to remove all moisture and stored in a dry place. Do not use the dishwasher or leave it to soak in the sink.

A Glestain knife to have in your equipment

The sujihiki knife is a Japanese model designed for fish preparation! With its large, thin blade, you can easily slice your fish, whether raw or cooked. It enables you to produce large, thin and even slices in a single movement.

The Glestain K Series knives are designed to meet the needs of professional chefs and amateur cooks alike! These Japanese knives are distinguished by their high-performance blade and ergonomic handle, offering optimal use that saves time in the kitchen.

Founded in the early 70s by engineer Akira Honma, the Glestain brand strives to integrate new technologies with science in the design of its knives. From the outset, the brand has established direct contact with chefs and restaurants to gather valuable feedback, thus promoting the constant improvement of Glestain knives.

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

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