Glestain K Series 21cm Japanese Utility knife with granton edge curved back

This Universal knife has a very special shape! In fact, its curved back allows you to be elevated and not touch the cutting board with your hand when cutting. With it, you can make all kinds of cuts: on fruit and vegetables, on meat or to chop your herbs with ease!

The Glestain K Series knives have been specially designed to meet the demands of professional chefs and passionate amateurs alike. These Japanese knives are distinguished by their high-quality cutting edges and ergonomic handles, guaranteeing optimum comfort during use. As a result, these knives improve your efficiency in the kitchen, saving you precious time.

In 1971, engineer Akira Honma created the Glestain brand with the aim of fusing technology and science to achieve optimum performance. From the outset, the brand's strategy was to establish direct contacts with restaurants and chefs to raise its profile. With this approach, Glestain has been able to gather valuable feedback from kitchen professionals, which has 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 universal Japanese knife with an efficient blade

The blade of this professional Japanese knife is made from high-grade stainless steel, renowned for its corrosion resistance and long-term durability. Frequently used in the creation of knives, the ACUTO440 alloy includes carbon, chromium, vanadium and molybdenum.

The addition of carbon plays an essential role in increasing the alloy's hardness. With a hardness of 59HRC on the Rockwell scale, this blade ensures excellent edge retention and outstanding cutting performance.

The alloy's vanadium and molybdenum elements also contribute to the blade's hardness. Vanadium provides additional elasticity, improving the knife's resistance to impact. As for molybdenum and chromium, they enhance resistance to oxidation.

This steel is characterized by its robustness, strength and efficiency, making it ideal for professional use. What's more, its sharpness can be easily preserved with a Sharpening stone.

To guarantee optimum sharpness, the blade of this Japanese knife has undergone Sub Zero tempering. This technique involves 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, uniform structure. At Glestain, this method is applied in 7 steps, requiring both time and precision.

The blade's convex cutting edge enhances its effectiveness. A convex cutting edge promotes more effective penetration of food, ensuring precise, clean cuts.

Finally, the blade of this all-purpose Japanese knife isdimpled, preventing food from sticking to it when cutting.

Ergonomic grip for a professional knife

The handle of this Japanese kitchen 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 character of wood.

The handle of this Universal knife adopts a Western shape to adapt perfectly to the hands of all chefs. It provides a comfortable, pleasant grip, guaranteeing optimal ergonomics, especially during prolonged use.

In addition, this knife features 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. After cleaning, wipe dry immediately to remove all traces of moisture and store in a dry place. We do not recommend putting it in the dishwasher or soaking it in the sink.

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