Glestain Fillet Knife (Flexible Blade)
Glestain Fillet Knife (Flexible Blade)
Glestain knives are easily recognizable due to their distinctive design and styling, which is unlike other ‘ordinary’ knives: The unique rectangular-shaped dimples that are ground in to one side of the blade, the pleasant balance and weight of the knife and the secure grip provided by the comfortable handles. The blade of Glestain knife is made from a special stainless steel called ACUTO440 (HRc. 59) and features unique dimples, which provide extra cutting performance and reduce the likelihood of food sticking to the blade. This knife has comfortable black pakka wood handle and a stainless steel bolster, which provides good blade balance and a fine grip. The primary purpose of Filleting knives is to separate the flesh of the fish from the skin and bones. There are a wide variety of designs, each differing in terms of their blade shape
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Glestain Western Deba knife has heavy weight and thicker blade for hard use and is popular among professional chefs for finer cutting performance and
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In 1971 Mr. Akira Honma started Honma Science Limited in Niigata Prefecture in northern Japan. Honma Sciene Ltd. designs and produces the unique Glestain brand knives using advanced computerized techniques. Glestain's signature Acuto Steel is one of the finest stain-resistant knife steels available. The chefs at Tokyo's famous Hotel Okura use Glestain and a growing number of American chefs are choosing Glestain knives as well. Glestain knives are immediately recognizable by their unique design.
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About Glestain Glestain knives are manufactured in Japan and are immediately recognizable by their unique design. Dimples in the blade's surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting. The blade is constructed of Glestain's original Acuto steel, which undergoes a sub-zero manufacturing process that ensures a very hard (HRC 58-59) and durable edge.
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