Glestain K Series 36cm Japanese salmon knife with granton edge

The Japanese salmon knife is the perfect tool for precise fish preparation! Its rounded blade tip is specially designed to avoid damaging the delicate flesh of your fish. Thanks to its large blade, you can easily produce fine, even slices. What's more, this versatile model can also be used as a ham knife.

The Glestain K Series knives have been designed to meet the requirements of both professional chefs and passionate amateurs. These Japanese knives are distinguished by their high-quality cutting edge and ergonomic handle, guaranteeing optimum comfort during use. As a result, these knives improve efficiency in the kitchen, saving precious time!

In 1971, engineer Akira Honma founded the Glestain brand with the aim of fusing technology and science to achieve optimum performance. From the company's inception, the strategy was to establish direct contact with restaurants and chefs to increase the brand's reputation. This approach not only provided valuable feedback from kitchen professionals, but also encouraged a constant process of improvement for Glestain knives.

Akira Honma is personally involved in passing on his manufacturing techniques and innovations to carefully selected craftsmen. In this way, he contributes to strengthening the reputation of Glestain knives among kitchen professionals.

A blade with a long-lasting, efficient cutting edge

The blade of this Japanese knife is made fromACUTO440 stainless steel, an alloy renowned for its corrosion resistance and durability. Frequently used in the production of Glestain knives, this steel is composed of carbon, chromium, vanadium and molybdenum.

Carbon plays a crucial role in increasing the alloy's hardness. On the Rockwell scale, this blade achieves a hardness of 59HRC, ensuring good edge retention and outstanding 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 reinforce corrosion resistance.

As a result, this steel is durable, resistant and efficient, fully meeting the demands of professional use. What's more, its cutting edge can be easily maintained with a Sharpening stone.

For optimum sharpness, the blade of this Japanese kitchen knife has been subjected to Sub Zero tempering. This technique consists of heating the blade to a high temperature, followed by quenching at extremely low temperatures. This process is designed to reinforce the blade's rigidity, creating a fine, homogeneous structure. At Glestain, this method is applied in 7 steps, requiring both time and precision.

The blade has a convex cutting edge to optimize its effectiveness. A convex cutting edge helps food to penetrate more effectively, guaranteeing clean, precise cuts.

Last but not least, the blade of this Japanese knife isdimpled to prevent food sticking to it during cutting.

A Glestain knife with an ergonomic handle

The handle of this professional 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 look of wood.

With its Western shape, the handle of your knife adapts to the hands of all cooks, whether left- or right-handed. It offers a pleasant, ergonomic grip, for optimal handling, especially during prolonged use.

Finally, this knife features a stainless steel bolster and 3 rivets. These hold the full tang blade to the handle for optimum reliability.

To care for your Salmon with granton edge, it's essential to wash it by hand only, using a non-abrasive sponge. Once cleaned, dry immediately to remove all traces of moisture and store in a dry place. Do not put in the dishwasher or leave to soak in the sink.

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