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Details
Specifications
- Blade length: 8.7 inches (220 mm)
- Series: KE Series (a sub-class of the K Series)
- Steel: Acuto 440, Glestain’s own molybdenum-vanadium stainless steel, given a sub-zero treatment during hardening
- Hardness: 58 to 59 HRC
- Edge geometry: asymmetrical, ground for the right hand; the factory edge is split about 80/20, with the larger bevel on the right face
- Handle: Pakkawood, with a stainless bolster and a stainless end cap
- Maker: Honma Kagaku (Homma Science Co.), Niigata, Japan
- Model number: 522TK (Knife Merchant item GLS522TK)
Comparing Glestain Boning, Fish and Butchery Knives
| Knife | Series | Blade | Best suited to |
|---|---|---|---|
| KE Series 150mm Honesuki | KE | 5.9 in. (150 mm) | Poultry joints |
| KE Series 150mm Left-Handed Honesuki | KE | 5.9 in. (150 mm) | Poultry, left hand |
| Ice Handle 150mm Honesuki | M | 5.9 in. (150 mm) | Poultry, all-metal handle |
| KE Series 190mm Garasuki | KE | 7.5 in. (190 mm) | Larger birds, heavier boning |
| KE Series 190mm Left-Handed Garasuki | KE | 7.5 in. (190 mm) | Heavier boning, left hand |
| KE Series 220mm Scimitar | KE | 8.7 in. (220 mm) | Steaks and large cuts |
| 160mm Deba | W | 6.3 in. (160 mm) | Small and medium fish |
| 200mm Deba | W | 7.9 in. (200 mm) | Medium to large fish |
| 240mm Deba | W | 9.4 in. (240 mm) | Large fish heads and collars |
| K Series 210mm Flexible Fillet Knife | K | 8.3 in. (210 mm) | Flatfish and small fish |
| K Series 210mm Left-Handed Flexible Fillet Knife | K | 8.3 in. (210 mm) | Fillets, left hand |
| K Series 250mm Flexible Fillet Knife | K | 9.8 in. (250 mm) | Larger fillets, ham |
| W Series 210mm Flexible Fillet Knife | W | 8.3 in. (210 mm) | Fillets and silver skin |
The Glestain Series
| Series | Blade face | Bolster and end cap | Handle |
|---|---|---|---|
| K Series | Dimpled | Bolster, no end cap | Pakkawood |
| KE Series | Dimpled | Bolster and end cap; the heftiest Glestain knives | Pakkawood |
| M Series (Ice Handle) | Dimpled | All-metal handle | Stainless steel, dimpled and textured |
| SO Series (Home Series) | Dimpled | No bolster, squared shoulders | Plain Pakkawood |
| W Series | Smooth, no dimples | Varies by shape | Pakkawood |
Sharpening a Glestain Edge
One face of a Glestain blade drops almost straight from the spine, and the other tapers to the edge, so the two sides are sharpened at different angles. Work the primary face (the right side on this knife) at about 16 to 18 degrees until a burr forms along the full edge, then remove the burr from the left side at about 22 degrees with a few light passes. Sharpen on whetstones; a pull-through or electric sharpener grinds both sides alike and alters the geometry. Our article on sharpening Glestain and Masahiro knives explains the method in detail, and our video on sharpening compound bevel knives shows it on the stone.
Care
- Wash by hand with warm water and mild soap, then dry the knife at once. Do not put it in a dishwasher.
- Acuto 440 resists stains but is not immune to them; do not leave the blade wet or soaking.
- Cut on wood or plastic boards, and keep the edge away from frozen food, hard shells and heavy bone.
- Hone between sharpenings with the Glestain hexagonal ceramic honing rod, and store the knife in a guard, a block or a case.
Additional Info
| Blade Length (Inches) | 8.7 in. |
|---|---|
| Blade Length (mm) | 220 mm |
| Blade Width (inches) | 1 |
| Grind | Asymmetrical/Compound |
| Steel Type | Acuto 440 |
| Rockwell Hardness | 58/59 |
| Stainless | Yes |
| Handle Material | Pakkawood |
| Spine Thickness (mm) | 2 |
| Brand | Glestain |
| Country of Manufacture | Japan |
| SKU | GLS522TK |
| Manufacturer's Part Number | 522TK |
| Manufacturer's Suggested Retail Price | $0.00 |
