By buying this product you can collect up to
11490
points.
Your cart will total 11490
points that can be converted into a voucher of
€5.75.
For buying this product you should have
229800
points.
Your current number of points is
0 points
.
The practical paring knife for everyday use!
ACUTO440 stainless steel blade - Robust
Sub Zero hardening: long-lasting cutting edge with high hardness
59HRC: good edge retention and easy sharpening
Black pakkawood handle - Strong and durable
Stainless steel bolster + 2 rivets - Reliable use
Western shape for ergonomic grip
Made in Niigata Prefecture , Japan
You might also like
This Glestainparing knife is a versatile model that lets you make a wide variety of cuts! With its small blade, you can carry out work requiring precision. It's also handy for making small cuts, for example, to prepare your fruit and vegetables or to make decorations.
Glestain K Series kitchen knives are designed for both private and professional use! These Japanese knives offer a high quality cutting edge, yet are ergonomically designed to save you time in the kitchen.
The blade of this Japanese kitchen knife is made of corrosion-resistant, long-lasting ACUTO440 stainless steel. This alloy is widely used in the manufacture of Glestain knives, and is composed of carbon, chromium, molybdenum and vanadium.
Carbon is the element that increases a blade's hardness, since a blade with high rigidity provides an effective cutting edge. On the Rockwell scale, the hardness of this blade is around 59HRC, giving you a blade with good edge retention and a high-performance cutting edge.
Molybdenum and vanadium also have an impact on hardness. Vanadium also increases the alloy's elasticity and resistance to impact. Molybdenum and chromium ensure resistance to corrosion.
The steel used in this Glestain knife is therefore efficient and durable, as well as hard-wearing. What's more, it's easy to work with, so you can sharpen it easily with a Sharpening stone.
To give it a superior edge, this knife has been Sub Zero tempered. This technique involves passing the hot knife through very low temperatures to stiffen the alloy and give it a fine, homogeneous structure. As a result, your blade is less brittle in use. Glestain's 7-step tempering process requires precision and time.
Its convex cutting edge adds to the efficiency of your blade. In fact, a convex cutting edge enables the blade to penetrate food better, for a clean, precise cut.
The handle of this Japanese paring knife is made of black pakkawood, a robust and durable material. It's a composite material made from resin and laminated wood, all heat-hardened. So you get all the benefits of a composite material with a natural look, formed by wood-like veining.
The handle is Western-shaped to fit the hands of all cooks: left- and right-handed alike! It offers an ergonomic grip for perfectly controlled handling, particularly when used for long periods.
This Japanese kitchen knife features a stainless steel bolster and 2 stainless steel rivets. These attach the full tang blade to the handle for reliable use.
To care for your Japanese knife, wash by hand only, using lukewarm water and a soft sponge. Dry immediately to remove all traces of moisture, and store in a dry place. Avoid putting it in the dishwasher or leaving it to soak in the sink.
In 1971, Akira Honma, a highly qualified engineer, launched his Glestain brand of knives, with the aim of combining science and cutting-edge technology for optimum performance. To gain recognition in the early days, Glestain adopted a direct approach, presenting itself to restaurants and chefs. This strategy has enabled us to gather valuable feedback from kitchen professionals, so that we can continue to improve Glestain knives.
Mr. Honma personally passes on his manufacturing techniques and innovations to selected craftsmen, consolidating the reputation of Glestain knives among kitchen professionals.
You might also like
