CHROMA JapanChef - J-09 Santoku Knife 17,2 cm

J-09 Santoku Knife 17,2 cm - The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation.

• blade length: 17,2 cm / 6,7"
• Blade: Molybdenum-vanadium steel
• Hardness: 58° HRC
• Cut: Japanese V-Cut
• Handle: Plastic

CHROMA JAPANCHEF - The ideal basic knife for restaurant chefs and students.

CHROMA JAPANCHEF is a very sharp kitchen knife. Knives like Japanchef are a standard for Japanese restaurant chefs.

CHROMA JAPANCHEF is a very sharp kitchen knife. Knives like Japanchef are a standard for Japanese restaurant chefs. These conform to HACCP regulations.

Chefs in training like to use them because they are excellent quality for a very good price.
The blades of CHROMA JAPANCHEF are made from precision ground steel, ice tempered by 58°HRC. The knives are sharpened to the traditional Japanese V-shape.

This sharpening style makes the knives very sharp but fragile, however it does enable you to use the whole of the blade. Three rivets in the handle fix the steel and the handle together.
The blade can be re-sharpened easily and quickly with the CHROMA whetstones. Please don’t put the Japanchef knives in the dishwasher.

Use the knife only to cut food, do not use it as a tool for other jobs.
Avoid cutting bones and frozen food with the Japanchef. Cutting is a process of moving the knife backward and forward. Chopping is a process of moving the knife to up and down. CHROMA JAPANCHEF should be used for cutting not chopping.

These conform to HACCP regulations. Chefs in training like to use them because they are excellent quality for a very good price. The blades of CHROMA JAPANCHEF are made from precision ground steel, ice tempered by 58°HRC. The knives are sharpened to the traditional Japanese V-shape.
This sharpening style makes the knives very sharp but fragile, however it does enable you to use the whole of the blade. Three rivets in the handle fix the steel and the handle together. CHROMA JAPANCHEF is produced in a Taiwanese factory in china. The blade can be re-sharpened easily and quickly with the CHROMA whetstones.

Please don’t put the Japanchef knives in the dishwasher. Use the knife only to cut food, do not use it as a tool for other jobs.
Avoid cutting bones and frozen food with the Japanchef. Cutting is a process of moving the knife backward and forward. Chopping is a process of moving the knife to up and down. CHROMA JAPANCHEF should be used for cutting not chopping