My “one knife” recommendation

Thanks Ray for the link, looks like the dimples may eventually become an issue to maintain a proper edge. Probably not an issue regular home users will encounter from normal use, more likely in a intense commercial kitchen. At least based on what I gathered from the post.

Excerpt of the post from the reddit link.

"I found an old and abused one in a storage locker at work. It had been sharpened on a crappy handheld sharpener and honed on a diamond steel for a looooong time. There was a huge arch in the middle of the blade and it was worn down a good bit onto the scallops.

I decided to take it home and try to fix it up. After grinding it down it looked more like a sujihiki than a gyuto. I also had to thin it considerably. After all that work I put an edge back on it and it’s pretty useless. Due to the scallops being so large and taking up a good portion of the blade it’s almost impossible to get a decent edge on it.

Now I have never used a glestain in good condition, but with my experience I’d be very hesitant to spend money on one. Especially if you’ll be using it frequently and sharpen often. Once you get to the dimples you pretty much have to throw it away."

Hi, any patent dating from the 1920s is expired. At this point it’s a feather-in-hat type of thing, not anything legally enforceable.

UK and most other countries joined the patent cooperation treaty between the early and late 1980s. Thereafter, everyone agreed that patent life would be based on 20 years from the original filing date. The US has a couple of caveats on this, but still 20 years from filing date is the norm.


I did not know such thing actually exists.

I know the patent would be expired here after 20 years. Didn’t stop to think about any trademark dilution issues. I’ve just had a nice dinner, why spoil it for myself pondering IP law :joy:

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Haha! IP law issues never ruin digestions, don’t ya know?

But yes, they have a huge problem if they’re letting other makers (without complaint) to call the divots “grantons”.

Genericism is a bad deal.


I didn’t need to go home to take photo. Apparently I wrote a Glestain review 6 years ago here.

Review: Glestain Gyuto (Chef’s knife) - Cooking Discussions / Cookware - Hungry Onion


This was how good it was at food release. I could slice and dice a tomato and vast majority of dices stayed with the tomato. None of my other knives could have done this.



Kleenex! To “xerox” something!

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Hi Sgee,

After reviewing the information, as well as the very interesting thread you posted, the Hattori FH VG 10 gyuto in either 210 or 240 mm lengths could very well serve as a foundation knife for an entire collection of kitchen knives for home cook enthusiasts–as it seems to do for you.

For me, if I choose any kitchen knife with hardness of Rockwell 60 or higher, I pair it with a softer steel European knife for certain riskier situations. Until last month, my gyuto was my 8" Miyabi birchwood sg-2, backed up with a Wusthof 8" Classic Ikon.

Since my birthday, it’s become a specialist, and my new foundation is a Shun Fuji 210, sg-2, 141 layer damascus Chef Knife. Functionally, it’s similar to your Hattori.

That’s impressive - might need to look into one of these :grinning_face_with_smiling_eyes:

Ha. Objectively there are some good knives and there are some bad knives. However, once we get to a narrow range of good knives, then a lot of the subjective ranking are based on personal preference.
Initially, I wasn’t all that into Glestain because its 440 steel is not too impressive to me. I bought it with some hesitations. Over the 6 years, the knife has been a great performer.

I took a photo
Currently, there is 2.5-3.0 mm from the dimples to the edge. This is not a brand new knife, but I have not taken too much steel, so it is a good estimate even for a new knife. Without accident, it will take awhile for me to get to off 2.0 mm to get to the dimples. Use this information for your estimation.


Found it. Kiwi 21.

Back at Chowhound, I started and wrote a threat about knife recommendation at different price points. I believe at the time… my recommendations include

<$50: Kiwi knives, Dexter knives
$50-100: Tojiro DP and CCK

In truth, Kiwi price range can be considered a whole category. Have fun.


Hi Sgee,

The thread you linked was from 2016. What’s changed?

What recommendations would you update?


Intuitively (to me), the actual Granton, with divots going all the way to the edge, would be more effective. I shall likely never know, living in the past with old Sabatier carbon knives. My 10" Jeune chef’s knife can pretty much do it all.


I must be some kind of an outlier. I most often use a 6" chef’s knife or a 7" Santoku (Zwilling’s version of a santoku). I’ve got an 8" chef’s but pretty much only use it when breaking down larger pieces of beef into steaks where I want to be able to slice in a single pull rather than be sawing at it with a shorter knife and leaving feathers.

Because I’m so accustomed to the 6" as my primary, the 8" feels unwieldly to me (for routine slicing/dicing - I’m fine with it slicing out steaks), and I can’t imagine using a 10" chef’s as my primary knife. Maybe if I start making myself use the 8" routinely, I’ll get more used to it, and then not be intimidated by the notion of using a 10" knife?

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Seems to me we’ve gone off topic. The OP was about a Hattori FH VG10 gyuto, not a Glestain product or “grantons.”

Maybe this should be a separate topic?

More effective for sure, but may make it more difficult for the edge part.


Back at Chowhound, there were many people believe that they were more limited by weight than by length. A few people who initially thought they do not like the 10" chef knife, later tried (bought) a thin blade light weight 10" knife and love it. Of course, these people experience do no necessary reflect yours, but it is something to consider – if a lighter weight yet longer 8" will be better for you.


I reread my post from 2016 and really nothing has changed. I think the recommendations will meet the needs of most foodie-ish home cooks. Sure one can go crazy and find an excuse to buy a knife for everything. However in my elderly state, I’m pursuing a less is more and quality over quantity philosophy. With a 240mm chef knife being the core piece that seems to handle 95-100% of a meal prep for a normal weekday dinner, for me at least.


You’re fine no need to change your length preferences. If you think about it even on a 8-10" knife, most of the action occurs in a 4-5" section. I think the added benefit of a longer knife is more cutting “real estate” akin to a slicer and chef knife in one. But again depends on the frequency of longer slicing needs. I went briefly went from a 9" to a 8" due to kitchen space limitation and found the move perfectly fine. I’m sure I’ll come to the same conclusion if the need arises to drop down to a 6 - 7" for preparing a regular weekday dinner meal.

Caveat: Cultural cuisine differences may dictate a different need.

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Not all manufacturers use the term “grantons,” and some are somewhat different designs. Kai Shun uses the term “hollow ground,” and has both single row and double row indentations like Glestain:


I don’t know if that is for possible legal reasons–or marketing

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