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Glestain Knives

 

Glestain Knives are instantly recognizable by the rectangular scallops running down one side of the blade. This design of a Glestain knife is not only beautiful, but extremely functional. As you'll see in the demonstration video; this is the only design that truly works to keep starchy foods, like potatoes and cheese, from clinging to the blade this greatly increases speed when dicing and chopping. Glestain's proprietary Acuto stainless steel holds a razor sharp edge and is very easy to resharpen. It is a Molybdenum Vanadium steel set to a rockwell hardness of 58/59. Glestain knives are in a class of their own; you will not be disappointed with its superior performance.

For Left Handed Customers: We carry many left handed Glestain knives, and can custom order any knife in left handed. For more information, please e-mail us.

Back of A Glestain Knife

K Series Knives

K Series

The Glestain K Series includes the iconic dimpled blade knives. This series features knives with a bolster but no end cap.

KE Series Knives

KE Series

The KE Series is a sub-class of the K Series. These knives have dimpled blades, a bolster and an end cap. These are the heftiest Glestain knives.

M Series

M Series

Glestain M Series Knives are also called Ice Handle. These knives have metal handles that are dimpled and textured for a comfortable non-slip grip.

W Series

W Series

Glestain W Series Knives have a smooth face with no dimples on either side. W Series Knives are available in a wide variety of shapes & styles.

SO Series

SO Series

Glestain SO Series Knives are also described as "Home Series" knives. These knives have plain handles, squared shoulders and no bolster.

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  • Glestain Ceramic Honing Rod

    Glestain Hexagonal Ceramic Honing Rod 10.8" (275mm)

    Superior Edge Realignment Through Hexagonal Contact Geometry Traditional round honing rods offer a microscopic contact point with the knife edge, requiring multiple passes and perfect steady-handedness to achieve results. The Glestain 10.8 in. (275mm) Ceramic Honing Rod disrupts this standard with a specialized hexagonal profile. By providing six flat faces, this rod allows for a significantly larger contact area between the ceramic material and the knife's secondary bevel. For the professional chef processing 40+ lbs of protein per shift, this means achieving a razor-sharp realignment in fewer strokes with far less margin for error. Constructed in Japan, this rod is specifically designed to handle the harder steels found in Japanese cutlery (58-63 HRC). While traditional stainless steels may struggle to 'move' the edge of a high-carbon blade, this ceramic composite offers the necessary abrasive qualities to realign and slightly refine the edge without the aggressive metal removal of a coarse whetstone. The 10.8-inch length is the professional's choice, providing enough runway to maintain everything from a 150mm petty knife to a 270mm gyuto or sujihiki slicer. The handle is weighted for balance, ensuring that the tip of the rod doesn't feel 'heavy' during rapid vertical honing sessions in a high-pressure kitchen environment. Learn More
    $36.00

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