CRAFTSMANSHIP BORN FROM SCIENCE
Founder & Vision:
• Glestain knives were introduced in 1971 by Akira Honma, an innovative engineer and founder of Honma Science Co., Ltd. in Tokamachi City, Niigata Prefecture, Japan.
• Mr. Honma’s goal was to integrate advancements in science and technology into knife making, producing high-functioning blades that exceed professional kitchen standards. His engineering background laid the foundation for a scientific and performance-driven approach to cutlery design.
• Honma aimed to create knives with superior cutting performance by applying precise scientific techniques. His motivation was to produce tools that could meet the rigorous demands of professional chefs while advancing beyond traditional knife-making methods.
Initial Distribution Approach:
At launch, Glestain knives were considered unconventional—both in design and price—so retailers were hesitant to stock them. To reach users directly, Glestain representatives visited restaurants and kitchens, offering knives in person to chefs. This direct interaction not only helped build brand recognition but also provided valuable feedback from culinary professionals that shaped product improvements.
Why Chefs Prefer Glestain:
• Exceptional cutting performance, credited to their unique convex edge and precision sharpening.
• Signature hollow-ground dimples on one side of the blade, which reduce friction and help food release easily.
• Balanced weight and ergonomic handles, ensuring a secure, fatigue-free grip.
• Long-lasting edge retention, minimizing downtime for sharpening.
How Glestain Knives Are Made:
Each Glestain knife is manufactured using a meticulous, multi-stage production process that includes:
• Heat treatment with seven distinct steps to enhance steel hardness and durability.
• Blade shaping and dimple grinding for optimized cutting.
• Hand-sharpening by trained artisans, following a technique invented and taught by Mr. Honma himself.
• Sub-zero quenching for added structural integrity and corrosion resistance.
Blade Material – ACUTO440 Stainless Steel:
Developed by Aichi Steel Corp., ACUTO440 is a high-carbon stainless steel alloy that:
• Maintains edge sharpness longer than 440C.
• Has superior corrosion resistance due to higher chromium content.
• Includes molybdenum and vanadium, which boost toughness and cutting performance.
• The blades measure 58–59 HRC on the Rockwell scale.
Handle Materials:
PRO Series: Black pakkawood with stainless bolster.
HOME Series: Water-resistant composite hardwood.
INTEGRATED Series: One-piece stainless steel handle for hygiene and modern aesthetics.
Knife Quality:
Glestain’s commitment to quality is evident in their obsessive attention to detail. Every knife reflects:
• Durable, high-grade materials.
• Functionally driven design.
• Strict quality control taught and supervised by the company founder.
Sharpening & Maintenance:
For home sharpening:
• Use a whetstone starting with #1000–#2000 grit; finish with #4000+ grit for best results.
• Sharpen both sides, applying 80/20 bevel ration – 80% of effort to the dimpled side, and 20% to the flat side.
• Final finishing angles: 16°-18° on the dimpled side, 20° on the flat side.
• Ceramic rod sharpeners made by Glestain and Kyocera are recommended over metal sharpeners due to the blade’s hardness.
Other Key Points:
• Available in right-handed and left-handed models for the Pro Gyuto 21cm/8.2in and Pro Santoku 17cm/6.7in and (left-handed versions cost slightly more).
• Excellent gift option due to craftsmanship, longevity, and professional reputation.
• Professional and home models share the same steel and core performance traits; sizes and ergonomics differ.
