Glestain K Series Japanese with granton edge fillet knife 21cm

This Japanese Fileting knife is ideal for preparing fish! With its large, thin blade, you can effortlessly make even slices. The flexible blade slips easily under the skin of fish to lift sole fillets with ease.

The Glestain K Series has been designed to meet the needs of both professional and domestic cooks. These Japanese knives are distinguished by their superior cutting edge and ergonomic handle design, ensuring optimum comfort of use. With these knives, you benefit from increased efficiency, saving you time in the kitchen.

A quality Japanese Fileting knife

For this Japanese knife, the blade is made from ACUTO440 stainless steel, offering enhanced corrosion resistance and durability. This alloy, frequently used for Glestain knives, is composed of carbon, chromium, vanadium and molybdenum.

Carbon plays an essential role in increasing the blade's hardness. On the Rockwell scale, the blade reaches a hardness of 59HRC, guaranteeing a long-lasting edge with optimum cutting performance over a long period.

Vanadium and molybdenum also contribute to the blade's high hardness. Vanadium adds elasticity to the blade, reinforcing its resistance to micro-shocks. Molybdenum and chromium reinforce the blade's resistance to corrosion, preventing oxidation.

This steel combines durability, performance and strength. What's more, its cutting edge is easy to maintain with a Sharpening stone when necessary.

To obtain a high-quality cutting edge, the blade of this knife has been subjected to Sub Zero tempering. This technique involves cooling the knife to very low temperatures immediately after heating. This has the effect of stiffening the blade, making it stronger and more durable thanks to the creation of a fine, homogeneous structure. At Glestain, this process is carefully carried out in 7 stages, requiring precision and time.

The blade's convex cutting edge also contributes to its effectiveness! A convex cutting edge favors better food penetration, ensuring clean cuts.

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

A handle to suit all hands

The handle of this Glestain knife is made of black pakkawood, a composite material renowned for its strength and durability. Composed of resin and laminated wood, this material undergoes heat hardening, offering the advantages of composite while visually presenting the natural appearance of wood with authentic grain.

The Western shape of the handle is specially designed to fit comfortably in the hands of all cooks. It ensures an ergonomic and pleasant grip, favoring optimal control, especially during prolonged use.

Finally, this Glestain knife features a stainless steel bolster and 2 rivets. These attach the full tang blade securely to the handle, guaranteeing your knife's reliability in use.

To care for your Japanese knife, wash only by hand with a soft sponge. Dry it immediately after washing to remove all traces of moisture and store it in a dry place. Do not put in the dishwasher or leave to soak in the sink.

Find out more about the Glestain brand

In 1971, engineer Akira Honma founded the Glestain knife brand with the aim of fusing technology and science to achieve optimum performance. To raise its profile from the outset, Glestain opts for a direct approach, establishing direct contacts with restaurants and chefs. This approach enables us to gather vital feedback from kitchen professionals, so that we can continue to improve.

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

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