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Kitchen Knife Buyer's Guide
Our guided process will help you navigate the world of kitchen knives and choose the best tools for your culinary needs.
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About Element Knife Company
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All Purpose / Versatile
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Glestain
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Bevels, Edges, & Geometry Overview
Double-Bevel Symmetrical & Offset
Ryoba - Asymmetrical Double-Bevel
Single-Bevel
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Product information
Produced in Niigata Japan by Honma Kagaku, Glestain knives are recognizable with their unique design featuring a double row of Kullenschliff. These scalloped dimples in the blade's surface reduces surface tension between the blade and food product which allows for faster, easier, & more efficient cutting. Glestain's blade-smiths manufacture the K Series from their original Acuto steel (440A). They use a sub-zero manufacturing process to bring the blades to an HRC of 59. A Garasuki is a Japanese poultry boning knife. Larger in size than a Honesuki, it has thick blade and narrowed tip. Not only does this knife great for poultry, it excels at cutting through lobster shells and butchering small fish.
- Material: Acuto (440A) Stainless Steel
- Forging Construction: Mono Steel
- Size: 15cm / 6 inch
- Bolster Material: Integral Stainless Steel
- Rockwell Hardness Scale: HRC 59
- Knife Type: Kaku Honesuki
- Stainless: Yes
- Handle: Western, Pakkawood, Full Tang
- Weight : 140g
- Wood Saya Included: No
- Edge Angle: 80:20 Asymmetric, Double-Bevel
- Origin: Honma Science Co., Ltd. Niigata Japan
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