Knives

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

The Glestain K Series 12.2 in. (310mm) 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

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