Headline : Glestain Gyuto Chef’s Knife Review: The Dimples Do Work

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Several years ago, a blurb in a food magazine caught my eye. In it, a chef recommended a unique-looking Japanese chef’s 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 to be specialized equipment, it can help any level of home cook. Whether you are looking for your first nice chef’s knife or your forever blade, this Japanese gyuto fits the bill.

You may have seen dimples (aka hollows or “kullens”) on other knives and wondered whether they kept food from sticking to them, but on Glestain’s blades they are supersized, and they work. The Glestain’s dimples—two rows of them on the gyuto, no less—are 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.

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