Glestain K Series 31cm Japanese salmon knife with granton edge

Some information about your Japanese salmon knife

The Japanese salmon knife is ideal for preparing your fish! The tip of the blade is rounded to avoid damaging the flesh of your fish. With its large blade, you can easily produce thin, even slices of your fish. What's more, this versatile model can also be used as a ham knife.

Glestain K Series knives have been designed to satisfy the needs of both professional chefs and passionate amateurs. These Japanese knives feature high-quality cutting edges and ergonomic handles, ensuring optimum comfort of use. As a result, they enhance efficiency in the kitchen, saving time in the process!

Founded in 1971 by engineer Akira Honma, the Glestain brand was created with the aim of fusing technology with science to achieve optimum performance. From the outset, the brand's strategy was to establish direct contact with restaurants and chefs to enhance its reputation. This approach has not only yielded invaluable feedback from kitchen professionals, but has also fostered a process of continuous improvement.

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

A with granton edge knife that's practical

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

Carbon plays a fundamental role in increasing the alloy's hardness. As a result, the blade reaches a hardness of 59HRC on the Rockwell scale, guaranteeing excellent edge retention and outstanding cutting performance.

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

This steel therefore offers a combination of durability, efficiency and strength, meeting the demands of professional use. What's more, its cutting edge can be easily maintained with a Sharpening stone.

To guarantee the quality of its cutting edge, the blade of this knife has been subjected to Sub Zero tempering. This technique involves very high heating, followed by quenching at very 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 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 knife features ahoneycomb design to prevent food from sticking to it during cutting.

A knife with an ergonomic handle

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 a composite while retaining the natural appearance of wood.

With its Western shape, the handle is adapted to the hands of all cooks, whether left- or right-handed. It ensures an ergonomic and comfortable grip, guaranteeing perfect control of handling, especially during prolonged use.

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

To care for your salmon knife, wash it exclusively by hand with a soft sponge. Once cleaned, wipe 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.

Discover the full Glestain K Series range on KnifeLeader.eu!