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    Home / Tools / Home / Santoku 819T Glestain Knives

    Santoku 819T Glestain Knives

    Code: TT0389
    Stainless Steel
    01 tokyo tools glestein 819T
    3 605 Kč
    In Stock
    Delivery options

    Indispensable Japanese Santoku knife for quick and efficient slicing. The blade has specially designed deep hollows that allow food to easily glide off the knife.

    Detailed information

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    Product detailed description

    Japanese Santoku Knife 819T from Glestain Knives

    Knives from Glestain Knives are known among Japanese professional chefs, particularly for their excellent performance and high durability. The blades feature specially designed deep dimples that allow food to easily glide across the knife. This makes cutting faster and more efficient. The name Santoku means “three virtues” and refers to meat, fish, and vegetables or chopping, crushing, and scooping. The short to medium-length blade with a wide profile and rounded tip ensures easy handling, making the knife ideal even for beginners. Compared to the 817T model, the blade of this knife is narrower and longer, making it excel especially in slicing meat. It is ground nearly one-sidedly and made of Acuto 440 steel, which is corrosion-resistant and has excellent edge retention. The handle is made of laminated reinforced wood. It is hand-assembled using strong rivets and glue. The result is a wooden construction that is warm to the touch and has excellent properties and durability. More information about the knife can be found on our blog.

    Detail

    Brand: Glestain Knives
    Manufactured in: Japan 
    Model: Santoku 819T Home
    Blade length: 190 mm
    Total length: 318 mm
    Weight: approx. 144 g
    Blade type: asymmetrically ground 70/30, suitable for right-handed users
    Steel: stainless steel Acuto 440
    Hardness: 58-59 HRC

    Manufacturer

    The Glestain Knives brand was founded by Akira Honma in 1971. From the outset, 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. Thanks to this, it was possible to develop knives with a unique blade surface that have quite pronounced corrugation or "dimples" on one side, allowing food to slide easily across 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 holds its edge wonderfully, is rust-resistant, and sturdy enough to handle life in a professional kitchen. The handle uses stainless steel 18-8 and a highly robust wood-polymer composite impregnated with stabilizing substances to prevent fluid absorption and drying out.

    Note: Supplied in original packaging.
    Glestain produces its knives in two main series - professional and home for everyday cooking. Both are professional-grade equipment, with a blade hardness of 59 HRC, the main difference being the handle reinforcement 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 may cause blade damage.
    The blade of this knife is made from stainless steel and therefore requires minimal care. However, it is essential to keep the blade clean and dry after use. To restore appearance, both the blade and the handle can be coated with oil – preferably linseed or camellia oil.
    Do not use the knife for prying, cutting or chopping frozen goods or hard materials like bones, squash, etc. 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 long time, and 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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