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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 -
Glestain K Series 8.3-inch (210mm) Gyuto
The K Series 210mm gyuto has the same blade as the KE Series 721TK without the stainless end cap. Removing the cap makes the knife lighter and moves the balance toward the blade, and it is the less expensive way to own a 210mm Glestain.I actually prefer a knife to be a bit blade heavy. While many chefs consider the balance of a knife in their hand, I prefer to think of it as how the knife feels when I’m cutting. A slightly blade heavy knife feels perfectly balanced when I start applying pressure to the food being cut. Since I can’t juggle, and this isn’t a throwing knife, the balance in my hand means very little to me, and I prefer this knife.The dimples release slices of onion, potato and cucumber, and the asymmetrical grind keeps each cut moving cleanly into the next.This is a knife that suits home cooks and line cooks equally, and one that rarely comes back to us after purchase.
Choosing a 210mm GlestainFor more heft at the hand, choose the KE Series 210mm Gyuto. The SO Series 210mm Gyuto is lighter still, with no bolster, and the Ice Handle 210mm Gyuto has a stainless handle. Left-handed cooks can choose the K Series 210mm Left-Handed Gyuto. See our guide to kitchen knife shapes for more on the gyuto. Learn More$181.00
