Glestain SO Series 31cm Japanese salmon knife with with granton edge curved back

This salmon knife is perfect for preparing your favorite fish! Its rounded blade tip means you won't damage the delicate flesh of your fish. Its large blade also allows you to make large, thin, even slices! This model is unique in that the handle is raised above the blade so that your hand doesn't touch your cutting board when cutting. What's more, you can also use it as a ham knife!

The Glestain SO Series knives have been designed for both professional and private use! These Japanese knives feature a high-performance cutting edge and a reliable, ergonomic handle for optimum grip. With them, you save time and comfort in the kitchen!

The Glestain brand was founded by Akira Honma, an engineer whose aim was to combine technology and science for perfectly optimized results! In the early days, the brand's strategy was to establish direct contact with restaurants and chefs to enhance its reputation. This provided vital feedback, which the brand has used to drive continuous improvement.

Honma san personally passes on its manufacturing techniques and innovations to carefully selected craftsmen, which has strengthened the reputation of Glestain knives among foodservice professionals.

A high-performance Glestain knife

The blade of this salmon knife is made of ACUTO440 stainless steel, an alloy renowned for its corrosion resistance and durability. It is often used in the design of Glestain knives: its main components are carbon, chromium, molybdenum and vanadium.

Carbon plays a key role in increasing the blade's hardness. The hardness of this alloy is 59HRC on the Rockwell scale, guaranteeing excellent edge retention and remarkable cutting capacity.

Vanadium and molybdenum, which are also present in the alloy's composition, enhance the blade's hardness. Vanadium adds elasticity to the blade, making your Japanese kitchen knife more resistant to impact. To improve corrosion resistance, molybdenum and chromium play an essential role in the alloy.

This steel is therefore a combination of performance, durability and strength, perfectly suited to professional kitchen use. What's more, this alloy is appreciated for being easy to work with and therefore easy to maintain with a Sharpening stone.

For even greater sharpness, your Japanese knife has undergone Sub Zero tempering: this is a technique that involves heating the blade to a high temperature and then quenching it at a very low temperature. Thanks to this method, the blade becomes much stiffer, resulting in a fine, uniform structure. For Glestain, this is a 7-step process, requiring time and precision.

The blade also features a convex cutting edge that further optimizes its cutting performance. In fact, a convex cutting edge enables better food penetration, for cleaner, more precise cuts!

Finally, the blade ishoneycombed to prevent food from sticking to the sides of your knife.

Ergonomic use thanks to the Glestain handle

The handle of this Japanese knife is made of black pakkawood: a robust composite material known for its strength and durability. This material is composed of resin and laminated wood, all heat-hardened. You therefore benefit from the advantages of a robust composite, while at the same time achieving a natural result thanks to the grain pattern on the handle.

The handle is Western-shaped to suit the widest range of cooks! Its ergonomic, controlled grip makes it comfortable to use, especially over long periods of time.

Finally, this Japanese kitchen knife features 3 stainless steel rivets that hold the full tang blade firmly in place in the handle. So your knife is as reliable as can be!

To care for your Japanese salmon knife, wash only by hand with a non-abrasive sponge. Once washed, wipe dry immediately to remove all traces of moisture and store in a dry place. Do not place in the dishwasher or leave to soak in the sink.

Discover the rest of the Glestain SO Series on KnifeLeader.eu!