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Details
Specifications
- Blade length: 8.3 inches (210 mm)
- Series: W Series
- Flex: flexible
- 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
- Maker: Honma Kagaku (Homma Science Co.), Niigata, Japan
- Model number: 021WK (Knife Merchant item GLS021WK)
When We Recommend the Glestain 021WK
Who it Fits Best
This knife is a must-have for station chefs in high-volume seafood restaurants or steakhouses who need one tool for both fish prep and meat trimming.
Where it Excels
The 021WK is unbeatable for removing silver skin from beef tenderloin or silverside, and for filleting round fish like salmon and mahi-mahi where a bit more ‘backbone’ is required in the blade.
Professional Comparisons
It offers significantly more lateral stability than a Global fillet knife and better edge longevity than the softer steeled Victorinox or Wüsthof equivalents.
Chef Feedback
“Professional prep cooks appreciate that the 021WK doesn’t ‘chatter’ or deflect when it hits a pin bone, a common issue with thinner fillet knives.”
Trade-offs & Considerations
While extremely versatile, the 210mm length may feel short for high-volume slicing of large roasts; for that, we suggest moving up to the 240mm or 270mm Sujihiki.
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) | 8.3 in. |
|---|---|
| Blade Length (mm) | 210 mm |
| Blade Width (inches) | No |
| Grind | Asymmetrical/Compound |
| Steel Type | Acuto 440 |
| Rockwell Hardness | 58/59 |
| Stainless | Yes |
| Handle Material | Pakkawood |
| Spine Thickness (mm) | No |
| Brand | Glestain |
| Country of Manufacture | Japan |
| SKU | GLS021WK |
| Manufacturer's Part Number | 021WK |
| Manufacturer's Suggested Retail Price | $0.00 |
