Glestain K Series 15cm honesuki japanese with granton edge knife

The Japanese honesuki knife is similar to our Western boning knife. With its small blade, it enables you to remove flesh from bones and, among other things, butcher poultry or game. Its kiritsuke-shaped tip is ideal if you need greater precision.

The Glestain K Series knives have been developed to meet the needs of professional chefs and passionate amateurs alike. These Japanese kitchen knives are distinguished by their superior cutting edge and ergonomic handle, ensuring optimum comfort during use. As a result, these knives improve performance in the kitchen, saving you precious time.

In 1971, engineer Akira Honma founded the Glestain brand with the aim of combining technology and science to achieve optimum performance. From the outset, the brand's strategy was to make direct contact with restaurants and chefs to increase its reputation. This approach not only provided invaluable feedback from kitchen professionals, but also encouraged a continuous process of improvement for 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 kitchen professionals.

A quality Japanese professional knife

The blade of this professional Japanese knife is crafted fromACUTO440 stainless steel, an alloy renowned for its corrosion resistance and long-term durability. Often used in the manufacture of Glestain knives, this steel is composed of carbon, chromium, vanadium and molybdenum.

Carbon is a key element in increasing the alloy's hardness. On the Rockwell scale, this blade achieves a hardness of 59HRC, ensuring excellent edge retention and cutting performance.

The vanadium and molybdenum present in the alloy also contribute to increasing the blade's hardness. Vanadium lends additional elasticity to the blade, improving the knife's resistance to impact. Molybdenum and chromium enhance corrosion resistance.

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

To guarantee optimum sharpness, the blade of this Japanese kitchen knife has been subjected to Sub Zero tempering. This technique involves heating the blade to a high temperature, followed by quenching at extremely low temperatures. This method aims to increase the blade's rigidity, creating a fine, homogeneous structure. At Glestain, this process is carried out in 7 stages, requiring both time and precision.

The blade's convex cutting edge optimizes its effectiveness. A convex cutting edge helps food to penetrate more effectively, ensuring clean, precise cuts.

Last but not least, the blade of this Japanese honesuki knife ishoneycombed to prevent food from sticking to it when cutting.

Ergonomic use of this Japanese knife

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

The handle of this Japanese kitchen knife has a Western shape to fit the hands of all cooks. It offers a comfortable, pleasant grip for optimum ergonomics, especially during prolonged use.

Finally, this knife is equipped with a stainless steel bolster and 3 rivets, ensuring secure attachment of the full tang blade to the handle, for optimum reliability.

To care for your professional Japanese knife, wash only by hand with a non-abrasive sponge. Once cleaned, wipe dry immediately to remove all traces of moisture and store in a dry place. Do not put it in the dishwasher, nor leave it to soak in the sink.

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