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 Handles
The 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.
