Glestain T type boning knife 150mm (5.7") #415TK

Glestain T type boning knife 150mm (5.7") #415TK

Stock Status: In Stock
The Glestain T type is the most popular range in the Glestain repertoire and has a dimpled/scalloped side to the blade and subsequently this is not suitable for left handed users. The cutting blade is 50/50 meaning it is equal on both sides of the cutting edge and is easy to re sharpen on a stone.

These knives are heavy in the blade and handle but are very well balanced they are tough and have taken a battering in the tests we put them through. Overall the chefs that tested the knives gave it a thumb’s up with an overall score of 8 out of 10.

The honesuki knife is a butcher’s knife and used for braking down whole carcases or smaller boning jobs like four ribs and lamb legs. It takes time to get your head round this knife if you want to make the switch from a western style boning knife. But once done you will not look back as the blade is very heavy to hold which is meant to give you a better cutting edge. The blade has a heal to the with good knuckle clearance and can go through poultry bone easily.
Weight 230g
Handle material Laminated reinforced wood
Handle length 125mm (4.9")
Blade length 150mm (5.9")
Thickness at spine 3.1mm
Thickness at tip 1.0mm
Cutting edge Double 50/50
Blade material Acuto 440 steel
Hardness (Rockwell scale) 58-59
Blade depth 36mm
Layers 1

Use and Care
  • Use a sharpening stone to sharpen your knife
  • Hand wash in warm water and towel dry
  • Do not cut any frozen foods
  • Product Code:
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