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.
If you are looking for a workhorse of a knife,look no further. This is a knife that will take a beating and keep on going. And it is the only knife i have worked with that the cullens (read- hollow ground parts of the knife) actually work on. Food sticks less. IF you are looking for a thin or light knife look elsewhere. This is a heavy beast of a knife. And a little on the pricey side. But it is worth it. And dont let the relative softness of the steel fool you. This stays sharp for a pretty good bit of time. I would recommend this to someone looking to transition to Japanese knives or for someone looking for a knife that can really take abuse while providing great performance.
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