Glestain Knives are highly destinctive Japanese knives that have made a real splash among professionals looking for great cutting performance. Glestain knives feature rectangular scallops running down the right side of the knife. The scallops or granton edge keep food from sticking to the blade. The blade itself is made of the finest crome, molybdunem, vanadium stainless steel on the market and it has a hardness of HRC58/59. We are proud to be one of only a select few US distributors for these excellent knives. Grestain Steel is sub zero quenched to Rockwell HRC58 to 59 making the knives hard enough to take a sharp edge and tough enough to endure the rigors of professional kitchens.
The spine measures 2.7mm at the base (it actuall tapers toward the bolster a little so I moved it up the blade just a little.The kullens are deep and I think it would be difficult to sharpen once you reached them. The balance is good, perhaps 1/2 an inch behind the bolster but when I place the knife on my forefinger it balances where it should. It is certainly much better than the 210 which is very handle heavy. Overall weight is 9.6oz.
I use this knife everyday in a professional kitchen and it is great. The granton really helps to reduce food from sticking to the blade.
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By: CaptCaliber
Asheville,NC
Super Gyuto! Perfect for the German Chef Knife Used looking to try Japanese steel. It’s not super hard like many Japanese knives,so chipping isn’t an issue. Has a heavier more substantial feel in hand than many super-thin gyutos. Handle is beautiful with great fit and finish. The cullens actually work,unlike on many granton knives. Edge retention is not on par with say a Blazen.. But holds an edge 3-4 times longer than ’ze Germans. Large Handle is good for pinch grip or those with large hands.
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