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Glestain K Series 6.7-inch (170mm) Santoku
A santoku is used mostly with a straight push cut, with the blade driven down and forward through the food, and that motion is where Glestain’s dimples help most. Each slice of potato, cucumber or onion drops off the face instead of riding up it, so the next cut starts on a clear blade.The 170mm blade is compact and tall, with a flatter edge than a gyuto. It suits dicing vegetables, mincing herbs and slicing boneless meat and fish, and it fits easily on a small cutting board. The asymmetrical grind pushes each slice away from the knife, which keeps a rhythm of fast, even cuts.The K Series has a bolster and no end cap. Glestain is bought by home cooks and professionals alike, and this santoku suits a home cook who wants one compact knife as well as a professional who keeps a santoku for vegetable work.
Choosing a SantokuFor a smaller blade, see the K Series 160mm Santoku; for an all-stainless handle, the Ice Handle 170mm Santoku. Left-handed cooks can choose the 170mm Left-Handed Santoku. If you prefer a rocking cut, a 210mm gyuto has more curve. Our guide to kitchen knife shapes compares the santoku and the gyuto. Learn More
