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The 240mm KE Series gyuto is the Glestain chef’s knife for long sessions at the board. Its blade is long enough to slice across a cabbage or a boneless pork loin in one stroke, and the bolster and stainless end cap make it one of the heftiest knives in the line, so the weight of the knife does part of the work on dense produce.Two features set every Glestain apart from a conventional chef’s knife. The deep dimples on the face of the blade break the suction that holds slices of potato, apple or cucumber against the steel, so cut food falls away and you spend less time clearing the blade. The blade is also asymmetrical, shaped more like a right triangle than an even wedge, which pushes each slice away from the knife as it cuts.Both home cooks and professional kitchens buy this knife from us, and Glestain knives are seldom returned. In our experience the end cap’s added weight suits a 240mm blade well, balancing the extra length toward the hand.The steel holds an edge well and is easy to maintain. It isn’t brittle and can be quickly brought back with a honing rod. This knife improves the quality and consistency of your cuts. It produces clean, repeatable results with less effort, which becomes clear with regular use. If you are actively developing your technique, it is still important to practice with other knives as well, so you don’t develop bad habits.
Other Lengths and HandlesThe same blade without the end cap is a lighter knife; see the SO Series 240mm Gyuto, which has no bolster at all, or the all-metal Ice Handle 240mm Gyuto. For a shorter knife, the KE Series 210mm Gyuto is the same design. Left-handed cooks should choose the 240mm Left-Handed Gyuto. Our guide to kitchen knife shapes explains how a gyuto compares with a santoku and other chef’s knives. Learn More

A 210mm gyuto is the length that fits a home cutting board and a crowded line station alike. This KE Series model gives that length the full Glestain treatment, with a bolster and a stainless end cap that add weight at the back of the handle.On the board, the dimpled face is what you notice first. Diced potato, sliced zucchini and rounds of carrot drop away from the blade instead of riding up it, so the knife stays clear between strokes. The asymmetrical grind pushes each slice off the blade, which makes fast, repetitive cuts cleaner and more consistent.The 210mm gyuto is the most popular size for home and line cook use. Fast, efficient and resilient, this knife holds up to tough use. The end cap is a matter of preference at this length. It moves the balance toward the hand, which some cooks like for control during fine work. Others prefer the lighter, slightly blade-forward feel of the K Series knife, which has the same blade without the cap.
Choosing a 210mm GlestainCompare this knife with the K Series 210mm Gyuto (bolster, no end cap), the SO Series 210mm Gyuto (no bolster) and the Ice Handle 210mm Gyuto (stainless handle). Left-handed cooks can choose the KE Series 210mm Left-Handed Gyuto. For a longer blade, see the KE Series 240mm Gyuto, and for help with chef’s knife shapes, see our kitchen knife shapes guide. Learn More