Glestain knives received an enormous amount of support from many professional chefs in the field of Western cuisine in Japan.
The name of “Glestain” might sound a name of a maker in Western country but it is an authentic Japanese brand.
Norio Negishi, who is the cooking director of the prestigious hotel “Hotel Okura” at Tranomon in Tokyo, is one of the lovers of Glestain.
“First of all, the best thing about Glestain knives is solidness with quite enough durability.
Its sharpness remains effective for a longer time than others.”
Then, the unique dimples on the surface and the special shape of the blade are also the important points.
The dimples apparently looks different from those on the normal dimpled knives.
This enables you to thinly slice the fish and meat, as well as chop the vegetables, without sticking on the blade.
Some says, “One of the dream of the young chefs is to get the series of the Glestain knives.”
It’s no longer a kitchen knife but a legend.
Difference among types
Type “T” : The most popular line. This “T” type series has a lot of dimples on the side surface. “Dimples” in the blade’s surface reduce surface tension between the blade and the food being cut, allowing faster, easier, and more efficient cutting.
Type “W” : flat surface : No dimples on the side surface. This simple structure is for a soft cutting board (made of wood and plastic).
Because of no dimples, the blade is heavier than “T” type, and is suitable for Western food.
Type “G” : Developed for a hard cutting board. The blade has a unique texture with a lot of dimples from the side surface to the edge. You can cut food by pushing or pulling with the “G” type, and recommended to use it as a slicer.
Ryoko Yonekura, a Japanese popular actress, has been a devoted fan of the Glestain since she was given a Glestain knife from Kimio Nonaga, a famous chef of Japanese restaurant “Nihonbashi Yukari”.
She says, “Without this knife, I can not do cooking!”
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Thank you for reading and best regards!
All the Hocho-Knife staff