The Glestain 724TK is a 240mm 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: 724TK Type: Gyuto (牛刀, Japanese chef's knife) Blade length: 240mm / 9.4 in Weight: 270g / 9.5 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 240mm gives you reach — a full sweep through a pile of onions, a clean single pass down a side of salmon. It wants a board with room to work on. If your counter space is tighter, the same knife is built at 210mm, and it also comes at 270mm, 300mm, 330mm, and 360mm. 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.