{"id":10772,"date":"2024-04-29T16:50:48","date_gmt":"2024-04-29T16:50:48","guid":{"rendered":"https:\/\/topat10.com\/?p=10772"},"modified":"2024-04-29T16:50:48","modified_gmt":"2024-04-29T16:50:48","slug":"glestain-gyuto-chefs-knife-review-the-dimples-do-work","status":"publish","type":"post","link":"https:\/\/topat10.com\/?p=10772","title":{"rendered":"Glestain Gyuto Chef\u2019s Knife Review: The Dimples Do Work"},"content":{"rendered":"


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Several years ago,<\/span> a blurb in a food magazine caught my eye. In it, a chef recommended a unique-looking Japanese chef\u2019s knife with giant dimples on only one side of the blade, designed to keep food from sticking to it. Knives with little dimples are common, but these were enormous, and it made me wonder if the manufacturer was on to something. That knife turned out to be as interesting as it looked. While it appears<\/em> to be specialized equipment, it can help any level of home cook. Whether you are looking for your first nice chef\u2019s knife or your forever blade, this Japanese gyuto fits the bill.<\/p>\n

You may have seen dimples (aka hollows or \u201ckullens\u201d) on other knives and wondered whether they kept food from sticking to them, but on Glestain\u2019s blades they are supersized, and they work. The Glestain\u2019s dimples\u2014two rows of them on the gyuto, no less\u2014are extreme, like a neat double row of thumbprints on only one side of the blade. Lefties like me order theirs with the dimples on the left side and righties get them on the right. Lefties can use the right-handed version (and vice versa) and still love it; all they’d lose is the non-stick effect of the dimples. I was excited to put it to an extended-use test.<\/p>\n

Hard and Durable<\/h2>\n

A gyuto is a type of chef’s knife that has a shape in between the curvy belly of a German chef’s knife and the near-flat cutting edge of the French style. There are two versions of Glestain\u2019s gyutos, Professional and Home. I tested both and found them both to be pro-level equipment. The major differences are that the Professional has both a larger tang (the metal part that passes through the handle) and a metal plate on the butt of the knife. That makes it notably heavier\u2013it feels a bit like a tank. Most home cooks and line cooks will prefer the Home version for everyday use.<\/p>\n

Both versions feature a hard steel blade\u201459 on the Rockwell hardness scale<\/a>\u2014in a mix that includes chromium, carbon, molybdenum, and vanadium. That combination creates a hard, thin, and durable blade that resists rust and holds a mean edge. (For more knife nerdery, check out Chad Ward’s excellent reference, An Edge in the Kitchen<\/a>.)<\/em> The Glestains are Japanese-made Western-style knives, high-end Japanese blades with a handles like you\u2019d find on a traditional French or German knives. It\u2019s quite comfortable and evenly balanced and will keep you happy as you plow through piles of produce.<\/p>\n

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