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Knives
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Glestain SO Series 9.4 in. (240mm) Gyuto
The Glestain SO Series 240mm Gyuto is a working chef’s knife for cooks who prep in volume and want a blade that passes through food without dragging or sticking. Also known as the Home Series, the SO line pairs Glestain’s signature dimpled blade with a plain, bolsterless handle, which keeps the knife light in hand through long prep sessions. At 240mm, it offers the reach that large produce and roasts require while remaining controllable on a standard cutting board. What Sets It Apart Dimpled blade face: Deep rectangular dimples create space between the steel and the food, breaking the suction that makes potatoes, cheese and other starchy or moist foods cling to the blade. Slices release cleanly, so there is less stopping to clear the knife and dicing moves faster. Tough, low-maintenance stainless: Glestain’s proprietary Acuto 440 balances edge retention with toughness, avoiding the fragility of harder Japanese steels. A few passes on a honing rod restore the edge during service. Asymmetrical blade geometry: Most knives taper evenly from spine to edge on both sides. A Glestain blade is shaped more like a right triangle: one face drops nearly straight from the spine while the other tapers in. The blade falls into each cut with very little resistance, and each slice is pushed away from the steel, leaving the knife ready for the next cut. Lightweight SO handle: The plain handle has squared shoulders and no bolster. This reduces overall weight for less fatigue during long prep, and it leaves the heel of the edge fully accessible when sharpening. Where It Excels The SO Series Gyuto is at its best on repetitive, high-volume tasks: slicing cases of potatoes and root vegetables, breaking down onions and cabbage, portioning boneless proteins and carving cooked roasts. The dimples make the greatest difference on dense, starchy produce, where a smooth blade tends to collect slices. Choosing Among Our Glestain Gyutos The Glestain 724TK 240mm Gyuto shares this knife’s blade but adds a stainless steel bolster, and its extra weight helps the blade glide through food. Choose the SO Series if you prefer a lighter knife and the 724TK if you prefer more heft. For a shorter, more nimble blade with the same handle, see the Glestain SO Series 210mm Gyuto. For a stainless handle suited to strict sanitation environments, see the Glestain Ice Handle 240mm Gyuto. Left-handed cooks can choose the Glestain 724TKL 240mm Left-Handed Gyuto, or contact us to custom order any Glestain knife in a left-handed grind. Learn More$174.00 -
Glestain Ice Handle 210mm Gyuto
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$181.00 -
Glestain 8.25 in. (210mm) Left Handed Gyuto
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 -
Glestain 8.25 in. (210mm) Gyuto
The Glestain 8.25 in. (210mm) Gyuto is the most popular size for home and line cook use. Fast, efficient and resilient, this knife holds up to tough use. Nicely balanced, but if you want to save some money, the same blade is available without the steel butt plate (See Item GLS821TK) Learn More -
Glestain 8.7 in. (220mm) Chinese Chef Knife
The Glestain K Series 8.7 in. (220mm) Chinese Chef Knife is made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. This very wide and thin vegetable knife is widely used in Asian cuisine to prep, cube and mince a variety of vegetables, the max spine width is (2 mm) for precise cutting. Made in Japan. Learn More -
Glestain 8.7 in. (220mm) Scimitar
The Glestain 8.7 in. (220mm) Scimitar is ideal for cutting large slabs of meat, and the unique scallops prevent food from sticking to the blade. Recommended for butchers and hunters. Learn More -
Glestain 7.5 in. (190mm) Left Hand Garasuki
Glestain 7.5 in. (190mm) Left Hand Garasuki made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. This is a Left-Handed Garasuki knife, Made in Japan. Learn More$260.00 -
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 -
Glestain Ice Handle 5.9 in. (150mm) Honesuki
The Glestain 5.9 in. (150mm) Ice Handle Honesuki is traditionally used as a boning knife primarily for chicken or duck. Stainless handle for better hygiene. Made in Japan. Learn More$162.00 -
Glestain 5.9 in. (150mm) Left Handed Honesuki
The Glestain 5.9 in. (150mm) Left Handed Honesuki is traditionally used as a boning knife primarily for chicken or duck. Learn More$190.00
