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    Home / Tools / Home / Santoku 817T Glestain Knives

    Santoku 817T Glestain Knives

    Code: TT0387
    Stainless Steel
    01 tokyo tools glestein 817T
    3 325 Kč
    Out of Stock
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    Indispensable Japanese Santoku knife for quick and efficient slicing. The blade has specially designed deep dimples that allow food to glide smoothly across the knife.

    Detailed information

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    Product detailed description

    Japanese Knife Santoku 817T from Glestain Knives 

    Knives from Glestain Knives are known among Japanese professional chefs, especially for their excellent performance and high durability. Their blades feature specifically designed deep dimples that enable easy sliding of food along the knife. This makes cutting faster and more efficient. The name Santoku means "three virtues" and refers to meat, fish, and vegetables or to slicing, dicing, and scooping. The short to medium-length blade with a wide profile and rounded tip ensures easy maneuverability, making the knife ideal even for beginners. The nearly single-sided convex blade is made of Acuto 440 steel, which is corrosion-resistant and has great edge retention. The handle is made of laminated reinforced wood. It is hand-mounted using strong rivets and glue. The result is a wooden construction that is warm to the touch and has excellent properties and durability.

    Detail

    Brand: Glestain Knives  
    Production: Japan
    Model: Santoku 817T Home
    Blade Length: 170 mm
    Total Length: 298 mm
    Weight: approx. 140 g
    Blade Type: asymmetrically ground 70/30, suitable for right-handers  
    Steel: stainless steel Acuto 440
    Hardness: 58-59 HRC

    Manufacturer

    The Glestain Knives brand was founded by Akira Honma in 1971. From the beginning, production was focused on professional chefs, and with the first supplied knives, the company gained much information and advice on how to improve their knives, directly from passionate chefs. As a result, they managed to develop knives with a unique blade surface, which features rather pronounced indentations, or "dimples," on one side, allowing easy sliding of food along the knife. This makes cutting faster, more efficient, and more comfortable.

    JP Glestain Ltd., 2-22-17 Higashi-Nihonbashi, Chuo-ku, Tokyo 103-0004, Japan, +81-3-3863-2900, info@glestain.jp CZ Tokyo Tools s.r.o., Slovinská 652/19, Prague 10, 10100, CZ, 773707811, info@tokyotools.cz

    Material

    The blade is made of special stainless steel Acuto 440. This steel excellently retains its edge, is resistant to rust, and is sturdy enough to withstand life even in a professional kitchen. For the handle, stainless steel 18-8 and a highly durable wood-polymer composite impregnated with stabilizing substances are used, preventing fluid absorption and drying out.

    Note: Delivered in original packaging.
    Glestain manufactures its knives in two main ranges - professional and domestic for everyday cooking. Both are professional-grade equipment, with a blade hardness of 59 HRC, the main difference being the reinforcement of the handle and thus the higher weight of the professional version. 

    Maintenance

    If you want to keep your Japanese knives in perfect condition, here are a few must-haves:
    Wash knives by hand. Wipe with a dry cloth. Avoid the dishwasher, which can cause damage to the blade.
    The blade of this knife is made of stainless steel and therefore requires less care. However, it is important to keep the blade clean and dry after use. To restore appearance, both the blade and handle can be oiled - ideally with linseed or camellia oil.
    Do not use the knife for prying, cutting or chopping frozen products or hard materials such as bones, pumpkins, and the like. The blade may chip or break.
    Use a quality wooden cutting board. Store knives in a dry place to prevent steel oxidation.
    The knife from Glestain Knives holds its sharpness for a very long time, the manufacturer recommends sharpening the knife only once or twice a year. 

    More information can be found in the knife care section.

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    Značku Glestain Knives založil Akira Honma v roce 1971 ve městě Toukaichi, v prefektuře Niigata. Od počátku byla výroba zaměřena na profesionální kuchaře a s prvními dodanými noži získala společnost mnoho informací a rad, jak své nože vylepšit, přímo od vášnivých kuchařů. Díky tomu se podařilo vyvinout nože s jedinečným povrchem čepele, které mají na jedné straně poměrně výrazné vroubkování neboli "důlky", umožňující snadné klouzání potravin po noži. Krájení je tak rychlejší, efektivnější a pohodlnější.

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