Glestain K Series Japanese with granton edge fillet knife 25cm

The Japanese Fileting knife is perfect for preparing fish! Its large, fine blade allows you to make even slices with ease. With this flexible blade, you can slide your fish knife easily under the skin to lift a filet of sole with ease.

This range of Glestain K Series knives has been designed to meet the needs of both professional and amateur cooks. These Japanese knives have a high-quality cutting edge and an ergonomic handle for ease of use. So you can save time in the kitchen and be more efficient!

The Glestain knife brand was founded in 1971 by engineer Akira Honma. His aim was to use technology combined with science to achieve optimum performance. From the outset, to increase brand awareness, the strategy was to make direct contact with restaurants and chefs. This approach provided invaluable feedback from culinary professionals, and also enabled the company to pursue a policy of continuous improvement.

Honma san personally passes on its manufacturing techniques and innovations to carefully selected craftsmen, helping to strengthen the reputation of Glestain knives among professionals.

A Japanese knife for efficient cutting

The blade of this Japanese kitchen knife is made from ACUTO440 stainless steel: a corrosion-resistant alloy with high durability. This steel is often used in the creation of Glestain knives, and is composed of carbon, chromium, vanadium and molybdenum.

First and foremost, carbon plays an essential role, as it is the element that increases the hardness of an alloy. This blade therefore boasts a hardness of 59HRC on the Rockwell scale, giving it a long-lasting edge with a high-performance cutting edge.

Secondly, the alloy is composed of vanadium and molybdenum, which also contribute to the blade's hardness. Vanadium also provides elasticity to make your blade more resistant to impact. Molybdenum and chromium reinforce corrosion resistance.

This steel is therefore durable, efficient and resistant enough to meet the needs of professional use. What's more, its cutting edge is easy to maintain with a Sharpening stone.

To obtain this quality edge, your blade has undergone Sub Zero tempering. This technique consists of heating your blade to a high temperature, then immediately afterwards, subjecting it to very low temperatures. This process stiffens the blade and creates a fine, homogeneous structure. At Glestain, this method is carried out in 7 time-consuming and precise steps.

The blade features a convex cutting edge for greater efficiency! A convex cutting edge promotes better food penetration for clean cuts.

Finally, the blade of your Japanese knife is with granton edge, preventing food from sticking to the sides when cutting.

An ergonomic handle for all cooks

The handle of this Japanese kitchen knife is made of black pakkawood, a composite material renowned for its strength and durability. It's made from resin and laminated wood, all heat-hardened: this material offers you the advantages of composite while retaining the look of natural wood.

The handle's Western shape fits the hands of all cooks. It guarantees an ergonomic, comfortable grip for perfectly controlled handling, especially during prolonged use.

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

To care for your Japanese Fileting knife, wash only by hand with a non-abrasive sponge. 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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