Glestain 721TK Gyuto Chef Knife 210mm

The Glestain 721TK is a 210mm gyuto — the Japanese chef's knife that handles most of what happens on a cutting board: meat, fish, vegetables, herbs. Glestain has been building knives under this name since 1971. The Dimples Are Not Decoration The scalloped hollows along the blade are what make a Glestain recognizable from across a kitchen, and they do actual work. Less blade surface touches the food, so slices release instead of clinging — potato, cucumber, raw fish. The cut feels lighter as a result. The dimple process is Glestain's own. Built for a Working Kitchen The blade is stainless and hardened to HRC 58–59. It is built around corrosion resistance, wear resistance, toughness, and a working edge that lasts through a long service — a knife meant to be used every day, not admired. Specifications Model: 721TK Type: Gyuto (牛刀, Japanese chef's knife) Blade length: 210mm / 8.3 in Weight: 246g / 8.7 oz Blade steel: Glestain steel (Aichi Steel 440A base) Hardness: HRC 58–59 Series: Professional Standard, K series Maker: Honma Kagaku Co., Ltd. Ships from: USA Choosing a Length If you are buying one gyuto, 210mm is where we would start — long enough to break down a chicken, short enough to stay controllable on a home board. Glestain builds the same knife at 240mm, 270mm, 300mm, 330mm, and 360mm if you want more reach. FAQ Do the dimples really keep food from sticking? Yes — that is their purpose. They reduce contact between the food and the blade face so slices release rather than cling. How often should it be sharpened? Glestain suggests roughly once every six months, depending on how heavily the knife is used. Is this a professional knife or a home knife? It is from the professional line, but the difference between Glestain's home and professional knives is size — blade length, width, and handle. The hardening and basic construction are the same. Explore more Japanese-made blades in our Higonokami knife collection, or see the full range at Hamana Tool.