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Knives
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Glestain 8.25 in. (210mm) Flexible Fillet Knife
The Glestain 8.25 in. (210mm) Sole Knife is highly flexible and durable for filleting fish. An extremely functional knife with scallops to ensure that food does not stick to the blade. Razor sharp and easy to resharpen. Learn More -
Glestain 8.3 in. (210mm) Left Handed Flexible Fillet Knife
The Glestain 8.3 in. (210mm) Left Handed Sole Knife is highly flexible and durable for filleting fish. An extremely functional knife with scallops to ensure that food does not stick to the blade. Razor sharp and easy to resharpen. Learn More -
Glestain 8.25 in. (210mm) Offset Utility Knife
The Glestain 8.25 in. (210mm) Offset Utility Knife allows you to enjoy the advantages of a thin bladed Glestain utility knife while still having room for your knuckles to clear the cutting board. Learn More$193.00 -
Glestain W Series 8.3 in. (210mm) Flexible Fillet Knife
Precision Filleting for High-Volume Professional Kitchens The Glestain W Series 8.3 in. (210mm) Flexible Fillet Knife (021WK) is a specialized instrument engineered for the chef who demands surgical agility without compromising on blade durability. While many Japanese fillet knives are restricted to specific niche tasks, the 021WK is designed as a versatile workhorse for the protein station. Constructed from Acuto 440 high-carbon stainless steel and hardened to 58/59 HRC, this blade offers a unique metallurgical sweet spot: it maintains a razor-sharp edge through hundreds of pounds of product but remains far more resilient and easier to maintain than brittle high-carbon steels or softer Western alternatives. The wider blade profile, compared to ultra-slender sole knives, provides the necessary backbone to glide through the silver skin of subprimals or the dense scales of larger round fish like salmon and snapper. The hallmark of the Glestain is its asymmetrical compound grind. This engineering choice reduces surface tension, allowing the blade to move with minimal resistance. When combined with the high-quality pakkawood handle—which provides a secure, water-resistant grip during a 12-hour shift—the 021WK becomes an extension of the hand, reducing fatigue during repetitive prep work. Whether you are navigating the intricate skeletal structure of a flatfish or performing precision trimming on beef tenderloins, this knife delivers the tactile feedback and consistent performance required by elite culinary professionals. As a part of the W series, this blade has a clean face - it doesn't feature the dimples that are used on many Glestain models. This keeps the blade as thin as possible without compromising strength or durability. You can also sharpen this knife until it becomes a toothpick (as we often do with our most beloved fillet knives). Learn More$145.00 -
Glestain 9.8 in. (250mm) Flexible Fillet Knife
The Glestain 9.8 in. (250mm) Sole Knife is highly flexible and durable for filleting fish. An extremely functional knife with scallops to ensure that food does not stick to the blade. Razor sharp and easy to resharpen. Exceptionally flexible and durable, this knife is ideal not just for filleting fish but also for trimming various meats like ham or turkey. With scalloped edges to prevent food from sticking and a smooth side for versatility, this knife is guaranteed to be a useful addition to any knife collection. Learn More$199.00 -
Glestain 6.3 in. (160mm) Deba
Finding a stainless steel deba that honors the traditional single-bevel grind is a common challenge. The Glestain 216WK, forged from Acuto 440 steel, offers a superior solution. Many stainless alternatives resort to a pronounced secondary bevel, which can hinder the precise work a deba is designed for. In contrast, the Glestain employs a modified single bevel; its shinogi line drops to a razor-sharp edge with only a minimal micro-bevel on the back. This design maintains the acute angle and clean cutting of a classic chisel grind while providing the durability and ease of care of stainless steel. Learn More -
Glestain 8 in. (200mm) Deba
For those who want the performance of a traditional carbon steel deba with the convenience of stainless steel, the Glestain 220WK is an exceptional choice. Its Acuto 440 steel blade features a unique grind that sets it apart. While most stainless Japanese knives use a steep secondary bevel, the Glestain's edge is nearly a true single bevel, with only a subtle micro-bevel on the back. This design provides the precise, clean cuts of a traditional deba, avoiding the performance compromises found in other stainless options. Learn More$256.00 -
Glestain 9.4 in. (240mm) Deba
For fabricating large, powerful fish like tuna and swordfish, the Glestain 224WK Deba is a great choice. Forged from Acuto 440 stainless steel, it offers exceptional edge retention in a stainless steel. As part of Glestain's W series, this model features a classic, smooth blade, offering a clean aesthetic and traditional feel. At almost double the carbon content of standard German stainless steel, this knife is over 20% lighter than carbon steel debas of the same size, significantly reducing fatigue during long sessions. This 240mm deba delivers raw power and modern performance without the punishing weight. Learn More$306.00 -
Glestain S Series 9.8 in. (250mm) Meat Slicer
The Glestain S Series 9.8 in. (250mm) Meat Slicer is a great knife for the Barbecue. It is a big favorite of participants in BBQ competitions. The knife edge is slightly longer between the scallops, giving it a semi-serrated effect. Makes easy work of brisket or tri-tip and also functions as a bread knife. In Japan, this is actually marketed as a cake knife. Easy to touch up the edge with just a honing rod. Learn More -
Glestain 7.5 in. (190mm) Garasuki
The Glestain 7.5 in. (190mm) Garasuki is great for de-boning meats and can also be used for slicing. Learn More
