Glestain Indented-Blade Gyuto 8.2 (21cm)
Description
About Glestain
Glestain knives are manufactured in Japan and are immediately recognizable by their unique design. "Dimples" in the blade's surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The blade is constructed of Glestain's original Acuto steel, which undergoes a sub-zero manufacturing process that ensures a very hard (HRC 58-59) and durable edge. Each Glestain knife comes with a balanced, water resistant hardwood handle fastened with stainless-steel rivets.
The Gyuto is a versatile chef's knife. It can be used for cutting meat, fish and vegetables, making it suitable for preparing Western cuisine. Lightweight and thin, Japanese chef knives have a sharper blade and maintain their sharpness longer than most other chef knives.
- As seen on The Kitchn: Glestain Indented-Blade Gyuto, April 2015
Country of Origin: Japan
Specifications
| Style | Gyuto |
|---|---|
| Steel Type | Stain-Resistant Steel |
| Steel Material | ACUTO 440 Steel |
| Saya Cover | Not Included |
| Knife Bevel | 80/20 |
| Handle Material | Composite Wood |
| HRC | 58 - 59 |
| Knife Weight [grams] | 186 |
| Blade Width (Widest part of the blade) [inches] | 1.81 |
| Spine Width (Widest part of the spine) [inches] | 0.09 |
| Handle Length [inches] | 4.38 |
Use
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.
For more information, please check our page on sharpening tips.