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Opinions on Glestain knives

Fri Aug 10, 2012 8:49 pm

What do you think of the science behind the design of Glestain knives? (love to hear from owners). They are heavy knives (e.g. 240mm gyuto is 9.5 oz). Very unique square dimples on one side. 80/20 I'm guessing "grind" (or did they mean bevel?). And it's stainless steel. Moderately priced for a SS knife at $245 USD. Does the science behind the engineering make a noticeable difference? Over some of the more generic Japanese designs (e.g. smooth convex on both sides).

http://japanesechefsknife.com/GLESTAIN2.html

Re: Opinions on Glestain knives

Mon Aug 13, 2012 4:52 pm

We sold them for years and discontinued them due to very slow sales. They were thick and clunky and felt like a German knife. The steel wasn't that great and the grantons were big and worked well but it made the knife steer on it's own a bit.

Re: Opinions on Glestain knives

Mon Aug 13, 2012 5:38 pm

Ok thanks Mark. Definitely does look like a tank of a knife. :) Though, despite the quirks you mentioned, it does still see to have a following. That, or owners defending their purchases. :) Does sort of seem contrary to the thinking that most JP kitchen knives have (e.g. buy light, good geometry--thin spine, well balanced...etc.).

Onto other things...
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