Knives

The Glestain 8.25 in. (210mm) Left Handed Gyuto will change the way you cut. Food glides from the blade with ease, which improves your speed and the quality of your cuts. This knife is truly a game changer - we recommend it to any working cook or serious home cook.  Glestain Gyutos are available with an end cap and bolster (in the KE Series), without an end cap or bolster (in the SO Series) and with a bolster, but no end cap (as with this model). The bolster is a tapered peice of steel that connects the choyle of the blade to the handle. It improves the appearance of the knife and makes it more comfortable to use and to hold. The end cap adds heft to the knife which can be desireable for those who like a heavier knife, but it also changes the balance and the weight distribution of the blade. In a 240mm Gyuto I like the added weight at the end of the handle. When it comes to the 210mm size I prefer this model, the K Series Gyuto. Learn More

The Glestain 8.25 in. (210mm)Gyuto does not have a steel butt plate as do the other Glestain gyutos. This changes the balance to make it more blade heavy, but also brings the cost down considerably. This knife is exactly the same in all other aspects. 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. Learn More

Glestain S Series 8.3 in. (210mm) Gyuto is the same great steel as the others, with a simplified handle. The handle is blocked, opposed to contoured and does not have a bolster. Extremely lightweight. Learn More

The Glestain 7.5 in. (190mm) Gyuto is an excellent all purpose knife. The balance is blade forward and the shorter length makes it very nimble and easy to use. Learn More

The Glestain Ice 240mm Gyuto features a beautiful stainless steel handle that is hygenic and well-balanced. Unlike other metal handled knives, these are nicely textured for a firm non-slip grip. The Exceptional quality of the trademark Glestain Acuto 440 steel and dimpled blades remain unchanged. Learn More

A purpose-built Japanese gyuto for left-handed users who need clean, consistent cuts without resistance or drift. The Glestain 724TK 240mm (9.4") Gyuto (Left-Handed) is designed for high-volume prep where control and precision matter. The blade is ground specifically for left-handed use, so it follows a straight path through each cut instead of pulling off course. Glestain pairs its dimpled blade design with a durable stainless steel that holds its edge and remains easy to maintain. The steel is tough rather than brittle, so it can be brought back quickly with a honing rod. This is a practical choice for heavy-prep in busy kitchens.  You will notice the difference in the quality of your cuts. The knife produces more consistent results with less effort. If you are building your technique, continue working with other knives as well, so you don’t become dependent on this blade. The blade features Glestain’s patented Kullenschliff pattern. The deep rectangular dimples create separation between the blade and the food. This limits suction when working with dense or starchy ingredients, so slices release more easily. The result is a smoother workflow. You spend less time clearing the blade and more time cutting. The blade is made from Acuto 440 stainless steel and treated at sub-zero temperatures. It is hardened to 58–59 HRC, giving it a balance of durability and edge retention that holds up in demanding use. It is essential for a left-handed user to choose the correct model. Unlike many knives that are sharpened with a left-hand bias but still ground symmetrically, this knife is shaped differently than the right-handed version. Most knives are shaped like an isosceles triangle, tapering evenly from the spine to the edge. Glestain knives are different. They are shaped like a right triangle. On this left-handed model, the right side of the blade drops straight down from the spine, while the left side tapers inward. This means that the left-handed model will not cut properly in the right hand and vice versa.  This unique blade geomerty results in unparalleled performance. It creates a cleaner, more controlled cutting motion that causes each slice to fall away from the blade naturally. This model belongs to the TK series. It includes a stainless bolster and a full-tang PakkaWood handle. The added mass helps carry the knife through each cut. Produced in Niigata, Japan by Honma Kagaku.  
Who This Is For Left-handed cooks working in high-volume environments Serious home users who want consistent, controlled results Anyone frustrated with symmetrical knives that steer during use Not ideal for: Users who rely on electric or pull-through sharpeners. This knife requires stones or a system that allows different angles on each side of the blade. Learn More

A high-performance Japanese gyuto built for speed, efficiency, and clean food release in demanding environments. The Glestain 724TK 240mm (9.4") Gyuto is built for high-volume prep where speed, consistency, and reduced fatigue matter. This blade combines Glestain’s signature dimpled design with a durable steel that holds an edge well and is easy to maintain. It isn’t brittle and can be quickly brought back with a honing rod. This makes it practical for long prep sessions and daily use. 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. Glestain uses a patented Kullenschliff (dimpled) pattern. These deep, rectangular scallops create space between the blade and the ingredient. This reduces the suction effect you get with starchy vegetables. Food releases more easily and sticks less to the blade. This means cleaner cuts and a cleaner workspace. Less fatigue. Higher efficiency. The blade is made from sub-zero treated Acuto 440 stainless steel. It is hardened to 58–59 HRC. This gives you a balance of edge retention and toughness without the fragility you see in harder Japanese knives. Most knives are shaped like an isosceles triangle with both sides tapering evenly from the spine to the edge. They are sometimes sharpened with a steeper bevel on one side, but the blade itself remains symmetrical. Glestain knives are different. They are shaped more like a right triangle, commonly described as a 70/30 asymmetrical grind. On a right-handed knife, the left side of the blade drops straight down from the spine, while the right side tapers in at a steeper angle. This geometry lets the blade fall into each cut with very little resistance. Each slice pushes away from the blade naturally, so you can move cleanly into the next cut. This knife is part of the TK series. It has a stainless steel bolster and a full-tang PakkaWood handle. The added weight helps the blade glide through food with little effort. Hand-finished in Niigata, Japan, by Honma Kagaku.  
Who This Is For Professional cooks and serious home users High-volume prep work Users who want less sticking and smoother cutting Not ideal for: Users who want to sharpen their knives in a standard electric or draw sharpener. This knife should be sharpened on stones or with a belt system that allows you to set different angles for each side. Learn More

The Glestain Ice 210mm Gyuto features a beautiful stainless steel handle that is hygenic and well-balanced. Unlike other metal handled knives, these are nicely textured for a firm non-slip grip. The Exceptional quality of the trademark Glestain Acuto 440 steel and dimpled blades remain unchanged. Learn More

The Glestain 8.25 in. (210mm) Left Handed Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife. Learn More