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The Glestain knife brand was established in 1971 in Tokamacho city, Niigata, Japan by Akila Honma and was meant only for the restaurant industry. The knives are heavy and strong but well balanced and have very distinctive dimples on the blade also known as a scalloped edge this runs down one side of the blade. These “dimples" prevent foods sticking to the blade and this really does work well. The blades are thick and the metal is a blend of Acuto 40 steel and the blade is tempered in sub-zero temperatures to harden the blade.