Glestain
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 sujihiki knife is the thinner equivalent to the western slicer but is much stronger due to the better-quality steel used in making the knife. The edge retention in sharpening the knife is better and holds its edge for longer than most European made knives. The cutting edge sits higher on the blade giving you a thinner cutting style.
Use and Care
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 sujihiki knife is the thinner equivalent to the western slicer but is much stronger due to the better-quality steel used in making the knife. The edge retention in sharpening the knife is better and holds its edge for longer than most European made knives. The cutting edge sits higher on the blade giving you a thinner cutting style.
| Weight | 255g |
| Handle material | Laminated reinforced wood |
| Handle length | 125mm (4.9") |
| Blade length | 270mm (10.6") |
| Thickness at spine | 3.2mm |
| Thickness at tip | 0.3mm |
| Cutting edge | Double 50/50 |
| Blade material | Acuto 440 steel |
| Hardness (Rockwell scale) | 58-59 |
| Blade depth | 38mm |
| 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
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Product Code:727TSK
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