Glestain Knife (グレステン)
Glestain knives stand out for smart design and strong performance. Founded in 1971 by Akira Honma in Niigata, Japan, Glestain blends metallurgy and craftsmanship to serve chefs who value speed, control, and sharpness.
What sets Glestain apart is the deep dimple pattern along each blade. These dimples create air pockets that prevent food from sticking, so every slice stays clean and smooth. Whether you're prepping meat, fish, or vegetables, Glestain makes the process faster and more efficient.
Each knife is made from Acuto 440 stainless steel, hardened to 58–59 HRC for long-lasting edge retention. The handles, offered in stainless steel or resin wood, are ergonomic and balanced for comfort during long prep hours.
Glestain offers a range of essential Japanese knife styles:
- Gyuto – all-purpose chef’s knife for slicing meat, fish, and vegetables
- Santoku – compact and versatile for everyday home cooking
- Petty – ideal for detail work and small cuts
- Sujihiki – perfect for clean, long slices of meat and fish
- Honesuki – specialized for breaking down poultry
...and many more, including Nakiri, Deba, and sashimi knives, designed for both home cooks and professionals.
Chefs trust Glestain for its reliable performance and practical design. It's a workhorse in busy kitchens and a favorite for those who want blades that truly deliver.
"This is the only knife where the scallops actually make a difference. Food just falls off. I’ve used three different Glestains over the years, and they’ve never let me down."
— Reddit user @ChefonDuty, r/chefknives
