Glestain Knives

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

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

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

Glestain SO Series 9.4 in. (240mm) Gyuto 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 Gyuto, Made in Japan. 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

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

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

The Glestain 9.4 in. (240mm) Sujihiki is the tool of choice for effortless slicing. Great for roasts, hams and other large slabs of meat. This knife shape is also very commonly used for the preparation of fish from processing the whole animal to preparing sashimi and sushi. This is a versatile knife that is certain to add value and functionality to any knife collection. Learn More

The Glestain 9.4 in. (240mm) Left Handed Slicer is made to slice, trim and fillet fish, meat, poultry and much more. The blade profile of this knife is especially helpful in reducing friction when cutting to create extremely clean slices. This is a great choice for anyone looking to improve the speed and the quality of their work.  Learn More