Glestain Professional High End Knife Sujihiki

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 long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows

Glestain Sujihiki knife has unique square shaped dimples and is well known and popular among professional chefs for finer cutting performance and

Glestain Professional High End Knives Sujihiki (240mm to 300mm, 3 sizes)

Specifications: Knife 24cm 27cm 30cm Overall Length 367mm (14.44) 395mm (15.55) 445mm (17.51) Blade Length 240mm (9.44) 270mm (10.62) 300mm

Japanese Sujihiki Slicer Knife - GLESTAIN - Sizes: 24 / 27 / 30cm

About Masamoto Swedish Steel The KS Series is Masamoto’s range of high-grade Sweden Stainless Steel Japanese traditional-style knife. Masamoto KS Series Wa Gyuto is completely hand sharpened, polished and finished by especially skilled and experienced craftsmen, which results in extra edge sharpness and a more refined level of finish.This line is highly recommended for those who enjoy knives with a traditional Japanese handle.

Masamoto SW Swedish Stainless Steel Buffalo Tsuba Japanese Chef's Slicer(Sujihiki) 240mm SW4324

Forged with ACUTO440 stainless steel for unsurpassed sharpness and edge retention, Glestain knives will keep you coming back for more. You'll be able to feel the difference of the thin convex grind that evokes images of traditional Japanese Samurai swords, lending itself to the sharpest and most durable edge. A pattern of hollow grinding on the face of the blade is added to help prevent food from sticking to the blade, making for a much smoother and enjoyable cutting experience.

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