 3-16-2014 |
| Comment: I am very pleased with this knife. I recently began culinary school and I can detect a real difference in the performance of this knife compared to the quality knife provided by the school. The scallops are stick resistant and do make the knife work more efficient and enjoyable. |
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| 2-18-2014 |
| Comment: I am a Le Cordon Bleu graduate and have an extensive knife collection. This knife far exceeds what I have experienced in any knife I own. I would recommend it to any amateur or professional alike. You will cherish it! |
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 7-27-2013 |
| Comment: It's a great knife and a perfect size and feel s good. The steel is softer than I would have liked so it needs sharpening frequently. A steel works well just to get the burs out, so it's quick and easy. |
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| 2-28-2012 |
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| 7-17-2009 |
| Comment: sharpest knife I have ever used right out of the box, great quality, I'm going to get the entire set!! Thanks!! |
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| 7-26-2008 |
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| 7-11-2008 |
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| 10-27-2007 |
| Comment: Awesome knife. I have a hard time keeping everybody else away from it. A few have threatened to walk away with it. I threatened to test the edge on their wrist! |
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Glestain 8 1/4 in. (210 mm) Gyuto
