About Glestain K-series - 

This is one of the best-engineered knives I’ve ever seen. The geniuses behind Glestain set out to design the ultimate kitchen knife for professionals, and they struck gold. A big problem for fast-chopping cooks and chefs is food piling up on the blade, and this knife tackles the issue two ways: deep dimples break the surface tension on the blade, while a pronounced bevel on one side pushes the food over. Genius! The knife is right-handed and will want to steer slightly to the left, but with a little practice, you’ll be chopping at high speed with the best of them.

Honma Kagaku, the company that made this knife, prioritizes form and function. They intimately understand the needs of customers who use these tools all day. This innovative approach has allowed them to stand out from their competition, making them successful since their founding in 1971. The K Series is their most popular line thanks to this revolutionary approach.

ACUTO440 steel is the perfect choice when making a knife for chefs. It takes an impressive edge while being totally stainless and durable enough to handle life in a professional kitchen. 

About the Shape - “Sujihiki” translates to “Flesh Slicer” and it does exactly what the name suggests, perfect for carving and slicing roasts, turkey, raw meats, fish, and all other proteins and the extended blade length allows you to slice with one long stroke, instead of sliding the knife back and forth in a sawing motion. This makes clean slices of brisket or ultra thin applications like Carpaccio a breeze to execute.