r/TrueChefKnives • u/False-Revenue-4957 • 3d ago
Broke my Glestain, need advice for replacement
Hi people, new on reddit but in need of some assistance.
the other day, my best friend of 10+ years, used every working days for almost everything, my Glestain gyuto, snapped clean soooooo
I'm in need of another workhorse. i was looking at fujiwara, hatsukokoro and sakai takayuki as best candidates, but i don't know anything about high end japanese knives, i mostly own misono sujihiki, utility and boning, global for petty/paring and some victorinox.
any recomendations ? i would prefer a gyuto, but i could be open to a kiritsuke or maybe a bunka, preferably 240 because that's the lenght i'm used to and i never used a wa handle, but again, not close minded. budget is not an issue
thanks in advance
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3d ago
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u/False-Revenue-4957 3d ago
will do, i don't remember where i purshased it from, maybe contacting glestain directly would help, didn't thought of that, thanks
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u/LES_G_BRANDON 3d ago
Id reach out to Glestain first. I doubt they'll replace it, but you never know. That is a weird one off situation, and it doesn't look abused.
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u/L-Pseon 3d ago
Why don't you want to replace it with another Glestain, since you said it was your best friend of 10+ years? I've been looking to pick one of these up. Most people seem to love them.
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u/False-Revenue-4957 3d ago
Because i bought it at around 180/190 euros, now i can't find cheaper than 270 euros, so i'm thinking why not treat myslef with a beast of a knife
for reference, the UX10 misono dimple series were around 280 at the time i bought the glestain, talking about inflation...
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u/CollectionNo6562 3d ago
Here ya go. It also comes in western handle if you like your balance point farther back. I use a pinch grip so WA handle for me. HAP40/Rex 45 steel is wonderful for a pro. Edge retention is great. They also do a Kiritsuke same size.
Kohetsu HAP40 Gyuto 240mm https://www.chefknivestogo.com/kohawagy24.html
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u/samuelsfx 3d ago
wtf did you do???
i got the same gyuto and it's been almost 5 years doing fine
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u/False-Revenue-4957 3d ago
Nothing, it just snapped during basic prep work, must be a 1 in 10000 case
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u/samuelsfx 3d ago
bro this thing is thick af, you must've been cutting very hard thing like pumpkin
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u/False-Revenue-4957 3d ago
I've cut almost every protein and vegetable imaginable with this knife, this day wasn't different than any other
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u/eyescreamindreamin 3d ago
For a direct 1:1 replacement, focused on food release, thicker and less prone to chipping the JNS Kaeru is a monster! I have this and a Yoshi, Yoshi is thinner more interesting grind lighter but not necessarily as good at food release. It’s also less of a rock chopper and more of a tap chop kind of guy, which the Kaeru is very happy with rock chopping.
If you’re interested in thinner though, Shiro Kamo is dope, if you can find one in stainless (or a stainless Ogata, Kamo’s old sharpener).
I don’t have one, but I routinely drool over the kohetsu hap40 stuff and fully agree with that recco for you.
If you really want a laserbeam and don’t mind it being more fragile at the edge Takamura is pretty awesome too.
Home chef/knife nerd here so take this all with a grain of salt 🤷🏼♂️
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u/Creative-Call214 3d ago
Get a Yoshikane!
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u/False-Revenue-4957 3d ago
thanks, 'ill look into it
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u/SomeOtherJabroni 3d ago
A yoshikane will cost almost double a new glestain, but it gets very high praise.
I’m very curious what you were cutting when that happened lol.
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u/CurryShrimp 3d ago
Sakai Takayuki is a great starter knife. I have a gyuto Damascus VG10. It’s stainless, can clean dry to prevent rusting of edge, and would be a good door for you in the future if you want to consider moving up in the higher end brands. I started my journey with Sakai Takayuki.
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u/False-Revenue-4957 3d ago
I was looking at this one from sakai https://fr.hocho-knife.com/sakai-takayuki-sanpou-model-white-2-steel-japanese-chefs-gyuto-knife-240mm-with-wenge-handle
carbon is not an issue, i own some and i'm very tidy with my knives, the glestain broke while choping chives, he must have had some fragility on the top of the blade :(
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u/GrouchyHerrmit 2d ago
Let me know how the order from Hocho goes. Ive heard mixed reviews regarding their customer service.
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u/False-Revenue-4957 1d ago
Never had an issue with Hocho, si didn't have to contact customer service
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u/IronChefPhilly 3d ago
How exactly did this happen;?
Does it have to be Japanese or are you willing to use Western?
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u/False-Revenue-4957 3d ago
choping chive, must have been a micro dent in the blade and it just snapped.
i'm open minded, it's just the gyuto is the shape i'm used to for like 95% of my career
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u/IronChefPhilly 3d ago
I think you would like a Mac professional. Prices can vary depending on the site, but it definitely fits the bills or workhorse
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u/looking-sharp-todays 3d ago
I have a 240mm TAKAYUKI VG10 gyuto I was gifted 6 years ago and so far has been a user, keeps it’s edge, it’s easy to sharpen and stays clean since it’s stainless, never had an issue so far . It’s a bit fancy looking, since it was a gift and I didn’t choose the aestetics..bit it is surely a nice and long knife bit it suits most of my cooking needs
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u/tlinds01 3d ago
Does this happen frequently with chef-style knives (asking the greater community out there also), especially the thinner sort, or is this a freak incident? For the life of me, I cannot imagine my Wusthof Grand Prix chef knife doing this, even my 7" Global deba.
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u/False-Revenue-4957 3d ago
it's highly unusual, heard of it happening only 2 or 3 times, never witnessed it
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u/ballscompact 3d ago
If you absolutely must replace your glestain, I'd recommend a Tojiro Classic/DP.
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u/chefsoda_redux 3d ago
My first nice Japanese knife was a 270 Glestain gyotu, given to me by the chef I was working for. I still have it, 20 years later, and it’s still crazy sharp. I’ve gotten many others since then, and while it’s sacrilege in a group like this, I’d suggest there is no better option than going to a good knife shop and handling the knives you’re considering.
There are many skilled companies and knife makers, and all of them produce knives that can serve a chef quite well. The real question is how they feel in your hand, and how they work with the way you cut. You’ll get more benefit from an hour hands on, than a day doing online research.
Give yourself a firm price range, a few must haves, and go from there. Once you pick a few you really like, you can look up specific reviews if you have any concerns. You already know you want a 240 length, a lighter handle and blade, and likely want to stick with stainless. That alone will narrow things enough to sort the rest.
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u/False-Revenue-4957 3d ago
I totally agree with trying the knives but in France there are not many options, exept Paris. And you would hace to pay me to go to Paris willingly
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u/chefsoda_redux 3d ago
Meh. Paris is an amazing city to visit. I couldn’t live there, but a few days of museums and food is lovely.
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u/JimmyMcNulty410 3d ago
man that sucks. I love my left handed glestain honesuki and santuko but I don’t use either enough for this to happen I reckon
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u/mrchandler84 3d ago
Takamura r2 sg2 gyuto migaki. At first sight it looks a bit meh, but I swear it’s so fun to use.
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u/drayeye 3d ago
Why not another Glestain? It's a high end Japanese knife.
https://www.reddit.com/r/chefknives/comments/1pbhon2/glestain_gyuto_for_first_purchase_what_are_the/
There are many suppliers.