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.
A petty knife is a very small version of a classic French chef’s knife it is thin and light with a small amount of flex in the blade. It is generally used for peeling and paring vegetables and chopping fresh herbs. The knife cannot be held like a classic French cooks knife but should be held pinching the bottom of the blade just above the bolster. This is a light weight blade for usage away from the chopping board and is a great substitute for an office knife with a bit more length.
||Laminated reinforced wood
|Thickness at spine
|Thickness at tip
||Acuto 440 steel
|Hardness (Rockwell scale)
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