{"product_id":"glestain-721tk-gyuto-chef-knife-210mm","title":"Glestain 721TK Gyuto Chef Knife 210mm","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eThe Dimples Are Not Decoration\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eBuilt for a Working Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e 721TK\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Gyuto (牛刀, Japanese chef's knife)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 210mm \/ 8.3 in\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 246g \/ 8.7 oz\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade steel:\u003c\/strong\u003e Glestain steel (Aichi Steel 440A base)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e HRC 58–59\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Professional Standard, K series\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaker:\u003c\/strong\u003e Honma Kagaku Co., Ltd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShips from:\u003c\/strong\u003e USA\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eChoosing a Length\u003c\/h2\u003e\n\u003cp\u003eIf 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.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDo the dimples really keep food from sticking?\u003c\/strong\u003e\u003cbr\u003eYes — that is their purpose. They reduce contact between the food and the blade face so slices release rather than cling.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow often should it be sharpened?\u003c\/strong\u003e\u003cbr\u003eGlestain suggests roughly once every six months, depending on how heavily the knife is used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this a professional knife or a home knife?\u003c\/strong\u003e\u003cbr\u003eIt 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.\u003c\/p\u003e\n\u003cp\u003eExplore more Japanese-made blades in our \u003ca href=\"https:\/\/hamanatool.com\/collections\/higonokami\"\u003eHigonokami knife collection\u003c\/a\u003e, or see the full range at \u003ca href=\"https:\/\/hamanatool.com\/\"\u003eHamana Tool\u003c\/a\u003e.\u003c\/p\u003e","brand":"Glestain","offers":[{"title":"Default Title","offer_id":48219106803902,"sku":"Glestain_Gyuto21cm_721TK_4137","price":229.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/9091\/0654\/files\/721knife_1.png?v=1785263402","url":"https:\/\/hamanatool.com\/products\/glestain-721tk-gyuto-chef-knife-210mm","provider":"Hamana Tool","version":"1.0","type":"link"}