Glestain SO Series 27cm Japanese sujihiki honeycomb knife

The Japanese sujihiki knife is perfect for preparing fish! Its fine blade allows you to produce uniform slices with ease. You can slide your sujihiki knife under the skin of the fish to lift a fillet of sole with the greatest of ease.

The Glestain SO Series of knives has been designed to meet the needs of professionals and cooking enthusiasts alike! These Japanese knives stand out for their remarkable sharpness and ergonomic handles, offering optimal grip. When you use these knives, you'll save time and enjoy greater comfort when preparing food!

The Glestain brand was created by Akira Honma, a visionary engineer who aspired to merge technology and science to achieve perfectly optimized results! From the outset, the brand's strategy was to establish direct contact with restaurants and chefs to raise its profile. This approach provided essential feedback, fueling the brand's continuous improvement process.

Honma san itself passes on its manufacturing techniques and innovations to carefully selected craftsmen, reinforcing the reputation of Glestain knives among kitchen professionals.

A Glestain knife for kitchen enthusiasts

Made from ACUTO440 stainless steel, the blade of your sujihiki knife is an alloy renowned for its resistance to oxidation and its durability. Frequently used in the manufacture of Glestain knives, this steel is composed mainly of carbon, chromium, molybdenum and vanadium.

Carbon plays an important role, as it is the element that increases the blade's hardness. On the Rockwell scale, its hardness is 59HRC, so this blade not only retains its edge well, but also gives you a high-performance cutting edge.

Vanadium and molybdenum also contribute to the blade's hardness. Vanadium adds elasticity to the blade, improving its resistance to impact. Molybdenum and chromium play an essential role in improving corrosion resistance.

This steel therefore offers an optimal marriage of performance, durability and strength, perfectly suited to the demands of professional use. What's more, its easy workability makes this alloy easy to maintain with a whetstone.

To maximize cutting efficiency, your Japanese knife has been treated with Sub Zero tempering: a technique involving heating the blade to a high temperature, followed by tempering at extremely low temperatures. This process gives the blade significant rigidity, creating a fine, uniform structure. At Glestain, this method is implemented in 7 steps, requiring time and great precision.

The blade also features a convex cutting edge that further optimizes its cutting performance. A convex cutting edge promotes better food penetration, guaranteeing cleaner, more precise cuts!

To complete the blade, honeycombs have been integrated, preventing food from sticking to the sides of your knife.

A Japanese knife with an ergonomic handle for everyone

The handle of this Japanese kitchen knife is made of black pakkawood, a composite material known for its strength and durability. Composed of resin and laminated wood, this material is heat-hardened, offering the advantages of a robust composite while preserving the natural appearance of wood thanks to its unique grain.

With its Western shape, the handle is made to suit the hands of all cooks. It provides an ergonomic grip and controlled maneuverability, guaranteeing optimum comfort during use, especially over long periods.

Last but not least, this Japanese knife features 3 stainless steel rivets, ensuring that the full tang blade is held securely in the handle. This guarantees optimum reliability for your knife!

To care for your Glestain knife, wash it exclusively by hand with a non-abrasive sponge. Once washed, wipe immediately with a clean cloth 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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