CHROMA JapanChef - J-13 bread knife 20.0 cm

J-13 bread knife 20.0 cm - For cutting bread, crusty roasts or hard-shelled food

• Blade length: 20 cm
• Blade: Molybdenum-vanadium steel X50CrMoV15 - Made in Germany
• Hardness: 58 HRC
• Cut: Wavy cut (on one side)
• Handle: Plastic

Caution, very sharp! CHROMA Japanchef

The inexpensive kitchen knife with great performance - amazing quality - the perfect start to a better life

CHROMA Japanchef is an extremely sharp kitchen knife. Knives like Japanchef are a standard for Japanese restaurant chefs, HACCP compliant. It is particularly popular with young professionals because it is very inexpensive but offers a lot of performance. However, sushi chefs prefer CHROMA Haiku knives with Honoki handles. With CHROMA Japanchef, everything has been left out, except for a good blade steel, ice-hardening at 58° HRC and an excellent cut.

Japanchef has a Japanese cut geometry, i.e. a V-shaped cut, which makes the knife very sharp, but also more sensitive than its brother CHROMA Tradition, which has the robust European "U" cut. The crop was cut off in the Japanese way, so that the blade can also be used at the end. The handle is made of high quality plastic, the three rivets hold the tang of the knife and the handle together.

CHROMA Japanchef impresses with its low price and high performance, it is a "no frills" knife. It cuts perfectly, holds its edge very well and can be sharpened quickly and easily with the CHROMA sharpening stones.

• As with any good knife, please do not put the Japanchef in the dishwasher. Only use the knife to cut food, not as a tool such as a screwdriver, etc.
• Do not cut bones or frozen foods. Slicing is the back and forth movement, chopping is from top to bottom. Cut with the CHROMA Japanchef!