Carl Mertens - CARL - Breakfast Knife
€29.90*
Carl Mertens - CARL - Breakfast Knife - Is a traditional breakfast knife to scrape of butter and jam but also for cutting rolls, bread, sausage and cheese.Blade length: 12 cmBlade: chrome-molybdenum-vanadium steelHandle: European walnut oiledDesign: Squareone, DüsseldorfCARL - The Carl collection by Carl Mertens offers a good choice of knives suitable for all sorts of functions: cut, slicing, spreading, peeling - you will find a perfect knife for every occasion. Each knife is manufactured by hand out of X50CrMoV15 steel and has a black walnut handle
Carl Mertens - COUNTRY - boning knife 15 cm
€79.90*
This knife is ideal for deboning, skinning meat and poultry, or removing tendons and fat. The blade is comparatively narrow and its elasticity enables precise cuts along the bones. This makes it possible to easily follow the contour of the bone and thoroughly dislodge bone or remove tendons and fat. The Country boning knife with its smoked oak handles* blends in with the design language of the entire Country knife series.Blade length: 15 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 15 cmOverall length: 27,5 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - carving knife 15 cm
€79.90*
The slicing knife is also often referred to as a meat knife or carving knife (from the French trancher = cut, disassemble). The Carl Mertens ham knife is particularly suitable for cutting wafer-thin slices of meat and/or ham. Smoked ham, such as Serrano ham, can be cut into wafer-thin slices with this knife. The aroma unfolds best through the wafer-thin cut. While the name in German derives from purpose, in English the tool is simply referred to as a "slicing knife". (Slice = disk). In Spanish, however, again literally "Cuchillo para jamones".Blade length: 15 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 15 cmOverall length: 28 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - carving knife 20 cm
€89.90*
The slicing knife is also often referred to as a meat knife or carving knife (from the French trancher = cut, disassemble). The Carl Mertens ham knife is particularly suitable for cutting wafer-thin slices of meat and/or ham. Smoked ham, such as Serrano ham, can be cut into wafer-thin slices with this knife. The aroma unfolds best through the wafer-thin cut. While the name in German derives from purpose, in English the tool is simply referred to as a "slicing knife". (Slice = disk). In Spanish, however, again literally "Cuchillo para jamones".Blade length: 20 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 20 cmOverall length: 33,5 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - Chef's knife 20 cm
€99.90*
Weighing, chopping and cutting a wide variety of foods - shaping and flattening, picking up food and cracking nuts or shellfish.The chef's knife is the classic and the heart of the professional kitchen. It is the absolutely most important kitchen gadget with which you can master a multitude of tasks that arise in the kitchen.It is ideal for cutting herbs and vegetables, but also for slicing and cutting up meat and fish. The long, wide, curved blade enables the professional cutting technique: weighing. During the cradle cut, one hand grips the handle, the other stabilises the tip. By moving the handle up and down, herbs, for example, are finely cut. The tip of the knife remains on the cutting board.Blade length: 20 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 20 cmBlade width: 4.6 cmOverall length: 34 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - Chef's knife extra wide 20 cm
€109.90*
On closer inspection, this chef's knife differs from the well-known classic chef's knives in that it has an extra wide and even more robust blade. This gives the knife more weight and, in conjunction with the wider blade, even better handling. The extra wide chef's knife has a spine thickness of 4.0 mm compared to 3.0 mm with normal chef's knives. The blade is approximately 5.4 cm at its widest point (vs. 4.7 cm on the standard model). PROPERTIES / APPLICATION The chef's knife is the classic and the heart of the professional kitchen. It is absolutely the most important kitchen helper, with which you can master a multitude of tasks in the kitchen. It is ideal for cutting herbs and vegetables, but also for dividing and dividing meat and fish. The long, wide, curved blade enables the professional cutting technique: weighing. During the rocking cut, one hand grips the handle and the other stabilizes the tip. Herbs, for example, can be finely cut by moving the handle up and down. The tip of the knife remains on the cutting board. It can also be used to chop and cut, flatten, shape or pick up food. The stable back of the knife can even crack nuts or crustaceans.Blade length: 20 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 20 cmBlade width: 5.4 cmOverall length: 34 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - cleaver 15 cm
€149.90*
As the name suggests, the cleaver is a massive kitchen tool for cutting as well as chopping or dividing. The broad, solid blade, the rectangular shape and the fairly wide deduction angle are typical. Not unlike an axe, the chopper chops up large chunks of meat and cuts into smaller bones like ribs or chicken bones. CAUTION: However, the chopper is not suitable for chopping large bones of game or the like. This type of bone is too massive and would dull the blade or even break it.Blade length: 15 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 15 cmOverall length: 29 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - paring knife 12 cm
€64.90*
Paring knives are small, agile and sharp with a slim straight blade. The paring knife is an indispensable, versatile tool and is part of the basic range of every kitchen. It owes its name "office knife" to the word "officer" and not, as is often assumed, to the English word "office". This knife shape was originally developed for the army, giving the knife its name. APPLICATION The paring knife is a small all-rounder for peeling, cutting, cleaning and garnishing vegetables and fruit. Onions, herbs and other vegetables can be finely cut with this slim knife. The narrow blade makes it particularly suitable for peeling work, small cutting jobs and decorations. Also ideal for larding meat. With the help of the sharp tip, depressions are created in the meat, into which aromatic herbs, spices and garlic can be filled.Blade length: 12 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 12 cmOverall length: 22 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - paring knife 9 cm
€59.90*
The CARL MERTENS paring knife COUNTRY is a practical, small kitchen helper. Its handy dimensions enable precise and quick work and make it an indispensable tool in the kitchen. APPLICATION The vegetable knife is a handy kitchen knife and is ideal for cutting vegetables and fruit, as well as for all preparatory work such as cleaning, peeling and chopping.Blade length: 9 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 9 cmOverall length: 19 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - steak knife 12 cm
€64.90*
The COUNTRY steak knife is a special kitchen knife that is primarily used for cutting meat. The typical shape with the rounded blade and the distinctive sharpness are particularly suitable for gliding easily through fried or cooked food. The meat can be cut into pieces precisely. The shape and grind of the blade help to glide particularly smoothly through the material to be cut and thus protect the material to be cut from tearing or fraying.APPLICATION The area of application of the steak knife is not the preparation, but the processing of the finished, cooked food. A crispy surface and possibly tough pieces of meat or fibrous areas are the challenge that the blade has to face.Blade length: 12 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 12 cmOverall length: 23 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - tournament knife 7 cm
€59.90*
THE TOURNAMENT KNIFE ...often also referred to as a paring knife - is small and handy. It has a comparatively short, saber-shaped blade (7 cm) and is therefore particularly suitable for peeling and cleaning round vegetables and fruit. With this special blade shape, potatoes or apples, for example, can be peeled quickly and easily so that only a very thin skin is formed. In this way, valuable vitamins, which are located directly under the skin, are preserved. The curved, smooth cutting edge ensures very precise cuts and makes the paring knife the ideal helper for hollowing out and decorating fruit and vegetables. Each blade is red hot forged from a piece of chrome-molybdenum-vanadium steel and then hardened to approx. 58° Rockwell. The knives are given the right sharpness by experienced knife sharpeners.Blade length: 7 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 7 cmOverall length: 17,5 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
Carl Mertens - COUNTRY - utility knife 13 cm
€67.90*
PROPERTIES The universal knife COUNTRY, also known as an all-purpose knife, is a smaller kitchen knife with a blade approx. 13 cm long and narrow in this version. Also suitable for thin slices. APPLICATION With its very sharp, serrated blade, which is typical of Carl Mertens, it is ideal for cutting food that has a hard or firm skin such as tomatoes, lemons, but also rolls, salami or other hard sausages.Blade length: 13 cmHandmade by CARL MERTENS in Solingen, GermanyHandle: smoked oakRivets: stainless steel, 3-fold rivetedBlade material: X50CrMoV15Blade type: medium pointed, flexibleCutting edge: smooth bevelHardness: 58° HRCBlade length: 13 cmOverall length: 24 cmCleaning: Hand cleaning recommended (mild detergent + warm water)Place of manufacture: Made in Germany, SolingenType of production: drop forgedThe knives in the COUNTRY series are particularly robust and perfectly balanced in the hand. At the same time, they impress with their high sharpness and long-lasting edge retention. They are forged from one piece and masterfully handcrafted in Solingen.handcrafted. The individual grain of the smoked oak handles makes each knife unique.
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Carl Mertens - FOREMAN - Herb Knife 12 cm
€89.00*
€119.90*
Carl Mertens - FOREMAN - Herb Knife 12 cm - The herbs knife with its extra-large, semi-circular blade is the ideal knife for fine chopping fresh herbs.Blade length: 12 cmBlade: chrome-molybdenum-vanadium steel, forgedHandle: European walnut wood from sustainable forestry oiledDesign: Carsten GollnickAesthetic tools for chefs with high demands on design and functionality: The new, designed by Carsten Gollnick for Carl Mertens knife series FOREMAN characterized by harmonious design and balance. Blade and handle are forged in Solingen by hand throughout of the best blade steel. The forging quality is very high; the knives are ultra sharp. For the specialists of Carl Mertens, thanks to their decades of experience and years of know-how. Artistically enriched FOREMAN everyday with clear beauty. The handles alive textured walnut wood are gently curved.
Carl Mertens - FOREMAN - Santoku Bread Knife
€149.90*
Carl Mertens - FOREMAN - Santoku Bread Knife - hand forged blades - ergonomic handle for easy handling - ultra-sharp and with excellent edge retentionBlade length: 17,5 cmBlade: chrome-molybdenum-vanadium steel, forgedHandle: European walnut wood from sustainable forestry oiledDesign: Carsten GollnickThe Foreman knives by Carl Mertens create a perfect balance between functionality and aesthetics, between Far Eastern design and craftsmanship "made in Solingen". Thanks to their distinctive design and ergonomic handle made out of oiled walnut, these premium kitchen items are easy and comfortable to handle. The rustproof chrome molybdenum vanadium steel blades are hand forged, ultra-sharp and have an extraordinary edge retention. The Foreman knives were designed to fulfill the most advanced demands in the kitchen and are not suited to be washed in the dishwasher.
Carl Mertens - SURUDOKU C100 - Santoku 14,5 cm
€199.00*
The Carl Mertens chef's knives SURUDOKU are made in full tang construction, designed with a striking silhouette and very thin blades. "Surudoku" in Japanese stands for "sharpness", and sharp they are indeed. The SURUDOKU are offered in two sizes with two steel variants (100Cr6 and X50CrMoV15) and two handle variants made of very special woods. Carl Mertens interprets the classic Japanese form of the Santoku knives with its own design language.The completely continuous tang gives the knives a high stability in all cutting situations. Thanks to their outstanding ergonomics, they fit perfectly in every hand. The curved blade can be easily hold "short", as the professionals do for better control. The blades get their one-sided hollow grinding in one of the last originally preserved Solingen grinding shops - in the "Wasserkraft Manufaktur" by knifemaker Ralf Jahn. The grinding stones there are up to this day still driven directly by water power. The traditional hollow grinding results in an especially thin blade with a blue finish (Pließten)**. Ralf Jahn and his small manufactory belong to the last grinders who still practice their craft in this way, so in SURUDOKO, modern design meets tradition from Solingen.Blade length: 14,5 cmHand-made by CARL MERTENS in Solingenunique blade designgrinded in a traditional grinding shopWinner of the Red Dot Design Award 2018material: pure carbon steel (100Cr6), stabilised bog oakThe use of C100 carbon steel (100Cr6) and the hardening to 61°HRC, in combination with the hollow grinding, allow an extremely fine removal of the cutting edge and thus an extraordinary blade sharpness. This makes even the finest cutting work possible, for example when preparing sushi, and offers the user a very special cutting experience. However, carbon steel requires intensive care and must be protected against corrosion after each use. If you do not want all this efforts but still enjoy the virtues of the SURUDOKU, choose the version with X50 chrome molybdenum stainless steel blades. You may recognize them by the handles of Karelian curly birch. Unlike the C100, the blade is easy to clean, but still does not belong in a dishwasher. Karelian curly birch is a classic wood for knife handles in the border region between Russia and Eastern Finland. It is comparatively rare and is controlled by strict felling quotas. Not all logs have the characteristic grain, it is always only a matter of individual logs among hundreds that have this feature: the perfect wood to complete the special design of our knives. Steel rivets fix the wooden shells securely to the tang.The C100 has handles made of stabilized bog oak which are fixed with brass rivets and fit seamlessly to the curved shape of the alder. bog oak is a subfossil, up to 5.000-year-old oak whose trunks are located in northern German moors and waters. In order to process it, it first has to be dried in a complex drying process that takes several years. As this is a natural product, the colour can vary between brownish and bluish black tones. The stabilization process combines the properties of wood with the advantages of plastic. In this process, the resin components in the free pores are replaced by synthetic resin in a complex process. The wood gains in weight and becomes insensitive to water, more resistant to wear and better prepared against harmful influences.In daily use, Santoku stands for "three virtues" in Japanese and describes the core use of these knives: the preparation of fish, meat and vegetables. With the two knife sizes, all areas can be covered, from large cuttings to filigree cutting work. To take care of the blades, especially those made out of carbon steel, we recommend to oil them with camellia oil to protect them from corrosion. A bottle of oil including a cloth is supplied with each Carl Mertens SURUDOKU. Camellia oil is not only suitable for oiling the blades, as it does not form an emulsion with water, but is also perfect for the care of the wooden handles. It is acid free, non-resinous, tasteless and food-safe.**“Pließten" means "fine grinding". With an abrasive paste, the blade is freed from the so-called coarse "grinding marks". The surface receives a finer, smooth finish, which has a positive effect on the cutting quality and the durability. In addition, small unevennesses are corrected and the slim grinding angle is drawn a little narrower again. This process is carried out in two stages, of which "blaupließten" is the highest stage. This gives the blades a very fine blue or rainbowy shimmer.
Carl Mertens - SURUDOKU C100 - Santoku 18,5 cm
€299.00*
The Carl Mertens chef's knives SURUDOKU are made in full tang construction, designed with a striking silhouette and very thin blades. "Surudoku" in Japanese stands for "sharpness", and sharp they are indeed. The SURUDOKU are offered in two sizes with two steel variants (100Cr6 and X50CrMoV15) and two handle variants made of very special woods. Carl Mertens interprets the classic Japanese form of the Santoku knives with its own design language.The completely continuous tang gives the knives a high stability in all cutting situations. Thanks to their outstanding ergonomics, they fit perfectly in every hand. The curved blade can be easily hold "short", as the professionals do for better control. The blades get their one-sided hollow grinding in one of the last originally preserved Solingen grinding shops - in the "Wasserkraft Manufaktur" by knifemaker Ralf Jahn. The grinding stones there are up to this day still driven directly by water power. The traditional hollow grinding results in an especially thin blade with a blue finish (Pließten)**. Ralf Jahn and his small manufactory belong to the last grinders who still practice their craft in this way, so in SURUDOKO, modern design meets tradition from Solingen.Blade length: 18,5 cmHand-made by CARL MERTENS in Solingenunique blade designgrinded in a traditional grinding shopWinner of the Red Dot Design Award 2018Material: pure carbon steel (100Cr6), stabilised bog oakThe use of C100 carbon steel (100Cr6) and the hardening to 61°HRC, in combination with the hollow grinding, allow an extremely fine removal of the cutting edge and thus an extraordinary blade sharpness. This makes even the finest cutting work possible, for example when preparing sushi, and offers the user a very special cutting experience. However, carbon steel requires intensive care and must be protected against corrosion after each use. If you do not want all this efforts but still enjoy the virtues of the SURUDOKU, choose the version with X50 chrome molybdenum stainless steel blades. You may recognize them by the handles of Karelian curly birch. Unlike the C100, the blade is easy to clean, but still does not belong in a dishwasher. Karelian curly birch is a classic wood for knife handles in the border region between Russia and Eastern Finland. It is comparatively rare and is controlled by strict felling quotas. Not all logs have the characteristic grain, it is always only a matter of individual logs among hundreds that have this feature: the perfect wood to complete the special design of our knives. Steel rivets fix the wooden shells securely to the tang.The C100 has handles made of stabilized bog oak which are fixed with brass rivets and fit seamlessly to the curved shape of the alder. bog oak is a subfossil, up to 5.000-year-old oak whose trunks are located in northern German moors and waters. In order to process it, it first has to be dried in a complex drying process that takes several years. As this is a natural product, the colour can vary between brownish and bluish black tones. The stabilization process combines the properties of wood with the advantages of plastic. In this process, the resin components in the free pores are replaced by synthetic resin in a complex process. The wood gains in weight and becomes insensitive to water, more resistant to wear and better prepared against harmful influences.In daily use, Santoku stands for "three virtues" in Japanese and describes the core use of these knives: the preparation of fish, meat and vegetables. With the two knife sizes, all areas can be covered, from large cuttings to filigree cutting work. To take care of the blades, especially those made out of carbon steel, we recommend to oil them with camellia oil to protect them from corrosion. A bottle of oil including a cloth is supplied with each Carl Mertens SURUDOKU. Camellia oil is not only suitable for oiling the blades, as it does not form an emulsion with water, but is also perfect for the care of the wooden handles. It is acid free, non-resinous, tasteless and food-safe.**“Pließten" means "fine grinding". With an abrasive paste, the blade is freed from the so-called coarse "grinding marks". The surface receives a finer, smooth finish, which has a positive effect on the cutting quality and the durability. In addition, small unevennesses are corrected and the slim grinding angle is drawn a little narrower again. This process is carried out in two stages, of which "blaupließten" is the highest stage. This gives the blades a very fine blue or rainbowy shimmer.
CCHROMA Haiku Kurouchi Tosa - B-07 Ko-Yanagi 16,5 cm
€329.90*
blade length: 16,5 cm / 6,5"
polished on both sides
Carving Knife - Perfect for carving poultry or roast.
CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife
A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should.
Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron.
KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature.
After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.
Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”.
CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives.
The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI.
It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared,
however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family.
CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade.
A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge.
Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan.
The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature.
A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood.
After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.
Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.
CHROMA - bread knife 19.5 cm REEH ROUGE
€57.90*
CHROMA - Bread Knife 19.5 cm REEH ROUGE - The chef's knife with the red handle for cutting bread and pastries.
REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut.
Blade length: 19,5 cm
Handle material: silicone
CHROMA - Carving Knife 20 cm REEH ROUGE
€57.90*
REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut.
Blade length: 20 cm
Handle material: silicone
CHROMA - Chef's knife 20 cm REEH PINK
€79.90*
CHROMA - Chef's Knife 20 cm REEH PINK - The chef's knife is suitable for all all-round tasks in the kitchen.
REEH PINK the chef's knife with the pink handle. The REEH PINK knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese grind.
Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
Blade length: 20 cm
Handle material: Silicone
Blade shape: Smooth grind
Blade cut: Wedge cut (V-cut)
CHROMA - chef's knife 20 cm REEH ROUGE
€79.90*
REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut.
Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
Blade length: 20 cm
Handle material: silicone
CHROMA - Haiku Pro Deba 15 cm
€899.90*
ONE OF JAPAN'S BEST CNIVES!
CHROMA - Haiku Pro Deba 15 cm - Japanese fish knife - Perfect for chopping fish and vegetables.
Japanese fish knife
Perfect for chopping vegetables and fresh herbs.
incl. Kiribaco, Hamanono Abura and Japanese cleaning cloth
As with the fantastic creations of Japan's past, each knife is carefully hand-finished throughout each step of the manufacturing process by the most skilled craftsmen.
polished on one side
blade length: 15 cm / 5,9"
The blacksmith Ebuchi Kouhei san is the first who works at the blade. When his job is done the knive has already undergone 27 seperate processes.
To produce traditional Sakai cnives such as the HAIKU Pro Sashimi, Master Ebuchi Kouhei forges two kinds of steel: an extremely hard, high carbon-content “hagane” steel (white steel, in Japanese, “shirokou”) for the cutting edge, and a softer steel to support the cutting steel. Without this softer steel, the blade would be too brittle and would be almost impossible to grind.
The two steels are heated to more than 1000˚ C in a charcoal furnace. Then they are forged together, this process being repeated several times until the two steels have merged invisibly into the rough form of a blade.
CHROMA HAIKU Pro cnives of the series Gyutou, Santoku und Kawamuki, which are ground on both sides, are given softer steel on both sides. HAIKU PRO is part of the prestigious TAKUMI ranges of CHROMA Cnife.
Before the blade is heated up again to 400˚ C, in what is called “hardening” or “tempering”, the blades are dressed. Only subsequent to this process does the blade acquire its later hardness. Not uncommonly, several months or even years intervene between the actual forging and the “tempering”, during which time the blade spends its time in Mr. Ebuchi’s attic.
The blade is not hardened until, in Mr. Ebuchi’s view, the right moment for further processing has arrived and then he picks it up by bicycle, just as always. When Master Ebuchi Kouhei has completed his job, the cnife has already gone through 27 steps in the work process. The blades leave his shop with a Rockwell C hardness of 63˚.
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA - Haiku Pro Hamono Abura oil, 10 ml
€9.90*
To care for the Haiku Pro blades we recommend the acid-free blade oil10 mlJapanese blade oilTo produce traditional Sakai cnives such as the HAIKU Pro Sashimi, Master Ebuchi Kouhei forges two kinds of steel: an extremely hard, high carbon-content “hagane” steel (white steel, in Japanese, “shirokou”) for the cutting edge, and a softer steel to support the cutting steel. Without this softer steel, the blade would be too brittle and would be almost impossible to grind.The two steels are heated to more than 1000˚ C in a charcoal furnace. Then they are forged together, this process being repeated several times until the two steels have merged invisibly into the rough form of a blade.CHROMA HAIKU Pro cnives of the series Gyutou, Santoku und Kawamuki, which are ground on both sides, are given softer steel on both sides. HAIKU PRO is part of the prestigious TAKUMI ranges of CHROMA Cnife.Before the blade is heated up again to 400˚ C, in what is called “hardening” or “tempering”, the blades are dressed. Only subsequent to this process does the blade acquire its later hardness. Not uncommonly, several months or even years intervene between the actual forging and the “tempering”, during which time the blade spends its time in Mr. Ebuchi’s attic.The blade is not hardened until, in Mr. Ebuchi’s view, the right moment for further processing has arrived and then he picks it up by bicycle, just as always. When Master Ebuchi Kouhei has completed his job, the cnife has already gone through 27 steps in the work process. The blades leave his shop with a Rockwell C hardness of 63˚.Hand finished in Sakai - bearing the seal of the SAKAI Association.According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA - Haiku Pro Nakiri 16,5 cm
€949.00*
ONE OF JAPAN'S BEST CNIVES!
CHROMA - Haiku Pro Nakiri 16,5 cm - Japanese vegetable knife - Perfect for chopping vegetables and fresh herbs.
Japanese vegetable knife
Perfect for chopping vegetables and fresh herbs.
incl. Kiribaco, Hamanono Abura and Japanese cleaning cloth
As with the fantastic creations of Japan's past, each knife is carefully hand-finished throughout each step of the manufacturing process by the most skilled craftsmen.
polished on one side
blade length: 16,5 cm / 6,5"
The blacksmith Ebuchi Kouhei san is the first who works at the blade. When his job is done the knive has already undergone 27 seperate processes.
To produce traditional Sakai cnives such as the HAIKU Pro Sashimi, Master Ebuchi Kouhei forges two kinds of steel: an extremely hard, high carbon-content “hagane” steel (white steel, in Japanese, “shirokou”) for the cutting edge, and a softer steel to support the cutting steel. Without this softer steel, the blade would be too brittle and would be almost impossible to grind.
The two steels are heated to more than 1000˚ C in a charcoal furnace. Then they are forged together, this process being repeated several times until the two steels have merged invisibly into the rough form of a blade.
CHROMA HAIKU Pro cnives of the series Gyutou, Santoku und Kawamuki, which are ground on both sides, are given softer steel on both sides. HAIKU PRO is part of the prestigious TAKUMI ranges of CHROMA Cnife.
Before the blade is heated up again to 400˚ C, in what is called “hardening” or “tempering”, the blades are dressed. Only subsequent to this process does the blade acquire its later hardness. Not uncommonly, several months or even years intervene between the actual forging and the “tempering”, during which time the blade spends its time in Mr. Ebuchi’s attic.
The blade is not hardened until, in Mr. Ebuchi’s view, the right moment for further processing has arrived and then he picks it up by bicycle, just as always. When Master Ebuchi Kouhei has completed his job, the cnife has already gone through 27 steps in the work process. The blades leave his shop with a Rockwell C hardness of 63˚.
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA - paring knife 8.5 cm REEH PINK
€44.90*
Chroma REEH PINK paring knife 8.5 cm - The paring knife is ideal for peeling fruit and vegetables
The blade steel of the REEH PINK series is ice-hardened and reaches a hardness of 56° HRC. The plastic handle with a silicone-like feel lies well and securely in the hand and enables fatigue-free cutting for right- and left-handers.
The knives have an excellent grind with Japanese blade geometry (V-shaped grind), are very sharp and retain their edge. The knives can be resharpened quickly and easily.
Not suitable for the dishwasher. Please rinse and dry by hand after use. Cut on a wooden or plastic board, never on glass or stone, do not cut frozen food or bones. Store the knives in a CHROMA knife block or magnetic bar - Do not store unprotected in the drawer.
Blade length: 8.5 cm
Handle material: silicone
Blade shape: Smooth edge
Handle material: Silicone
Not suitable for the dishwasher (rinse and dry by hand)
CHROMA - paring knife 8.5 cm REEH ROUGE
€44.90*
Chroma REEH ROUGE paring knife 8.5 cm - The paring knife is ideal for peeling fruit and vegetables
REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut.
Blade length: 8.5 cm
Handle material: silicone
CHROMA - Santoku 18.0 cm REEH PINK
€79.90*
CHROMA - Santoku 18.0 cm REEH ROUGE - The Japanese chef's knife for cutting fish, meat and vegetables.
The blade steel of the REEH PINK series is ice-hardened and reaches a hardness of 56° HRC. The plastic handle with a silicone-like feel lies well and securely in the hand and enables fatigue-free cutting for right- and left-handers.
The knives have an excellent grind with Japanese blade geometry (V-shaped grind), are very sharp and retain their edge. The knives can be resharpened quickly and easily.
Not suitable for the dishwasher. Please rinse and dry by hand after use. Cut on a wooden or plastic board, never on glass or stone, do not cut frozen food or bones. Store the knives in a CHROMA knife block or magnetic bar - Do not store unprotected in the drawer.
Blade length: 18.0 cm
Blade grind: wedge grind (V-grind)
Blade shape: smooth edge
Handle material: silicone
Not suitable for the dishwasher (rinse and dry by hand)
CHROMA - Santoku 18.0 cm REEH ROUGE
€79.90*
CHROMA - Santoku 18.0 cm REEH ROUGE - The Japanese chef's knife for cutting fish, meat and vegetables.
REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut.
Blade length: 18.0 cm
Blade grind: wedge grind (V-grind)
Blade shape: smooth edge
Handle material: silicone
CHROMA - Small Santoku 12.0 cm REEH PINK
€47.90*
CHROMA - Small Santoku 12.0 cm REEH PINK - Japanese chef's knife for cutting fish, meat and vegetables
The blade steel of the REEH PINK series is ice-hardened and reaches a hardness of 56° HRC. The plastic handle with a silicone-like feel lies well and securely in the hand and enables fatigue-free cutting for right- and left-handers.
The knives have an excellent grind with Japanese blade geometry (V-shaped grind), are very sharp and retain their edge. The knives can be resharpened quickly and easily.
Not suitable for the dishwasher. Please rinse and dry by hand after use. Cut on a wooden or plastic board, never on glass or stone, do not cut frozen food or bones. Store the knives in a CHROMA knife block or magnetic bar - Do not store unprotected in the drawer.
Blade length: 12.0 cm
Blade grind: wedge grind (V-grind)
Blade shape: smooth edge
Handle material: silicone
Not suitable for the dishwasher (rinse and dry by hand)
CHROMA - Small Santoku 12.0 cm REEH ROUGE
€47.90*
CHROMA - Small Santoku 12.0 cm REEH ROUGE - Japanese chef's knife for cutting fish, meat and vegetables
REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut.
Blade length: 12.0 cm
Blade grind: wedge grind (V-grind)
Blade shape: smooth edge
Handle material: silicone
CHROMA - Small universal knife REEH ROUGE
€47.90*
CHROMA - Small universal knife 13.0 cm REEH ROUGE - For cutting small meat, fish and vegetables.
REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut.
Blade length: 13.0 cm
Blade grind: wedge grind (V-grind)
Blade shape: smooth edge
Handle material: silicone
CHROMA Dorimu D-01 - Utility Cnife 12 cm
€319.90*
CHROMA Dorimu D-01 - Utility Cnife 12 cm - Indispensable for peeling, chopping and decorating. Small and handy utility knife
blade length: 12 cm / 5"
Blade: Full damask blade
+/-1 61° HRC
Handle: Norwegian iron maple
Made in Japan
Dorimu is Japanese and stands for „dream“.
His inspiration was the CHROMA HAIKU Itamae that costs around 2-3000 Euro per piece. A damascus knife with wooden handle.
Not this „show“ damascus knife with a VG-10 core like CHROMA HAIKU Damascus and almost all others. One where the damascus cuts and not the core VG-10. This knife can be made sharper and will stay longer sharp.
The output is convincing. A pure damascus forged blade with an Iron-Maple handle that not shrinks. The handle comes from Norway and is treated in a special way, so it will not shrink, so no gaps where food and bacteria can stay. Dorimu is extremely sharp and stays longer sharp. It fits well in the hand and is just a pleasure to work with. A real Dorimu!
CHROMA Dorimu D-02 - Nakiri 17 cm
€529.90*
CHROMA Dorimu D-02 - Nakiri 17 cm - Indispensable for peeling, chopping and decorating. Small and handy utility knife
blade length: 17 cm / 6,7"
Blade: Full damask blade
+/-1 61° HRC
Handle: Norwegian iron maple
Made in Japan
Dorimu is Japanese and stands for „dream“.
His inspiration was the CHROMA HAIKU Itamae that costs around 2-3000 Euro per piece. A damascus knife with wooden handle.
Not this „show“ damascus knife with a VG-10 core like CHROMA HAIKU Damascus and almost all others. One where the damascus cuts and not the core VG-10. This knife can be made sharper and will stay longer sharp.
The output is convincing. A pure damascus forged blade with an Iron-Maple handle that not shrinks. The handle comes from Norway and is treated in a special way, so it will not shrink, so no gaps where food and bacteria can stay. Dorimu is extremely sharp and stays longer sharp. It fits well in the hand and is just a pleasure to work with. A real Dorimu!
CHROMA Dorimu D-03 - Santoku 17 cm
€479.90*
CHROMA Dorimu D-03 - Santoku 17 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 cm / 6,7"
Blade: Full damask blade
+/-1 61° HRC
Handle: Norwegian iron maple
Made in Japan
Dorimu is Japanese and stands for „dream“.
His inspiration was the CHROMA HAIKU Itamae that costs around 2-3000 Euro per piece. A damascus knife with wooden handle.
Not this „show“ damascus knife with a VG-10 core like CHROMA HAIKU Damascus and almost all others. One where the damascus cuts and not the core VG-10. This knife can be made sharper and will stay longer sharp.
The output is convincing. A pure damascus forged blade with an Iron-Maple handle that not shrinks. The handle comes from Norway and is treated in a special way, so it will not shrink, so no gaps where food and bacteria can stay. Dorimu is extremely sharp and stays longer sharp. It fits well in the hand and is just a pleasure to work with. A real Dorimu!
CHROMA Dorimu D-04 - Chef's Cnife 20 cm
€489.90*
CHROMA Dorimu D-04 - Chef's Cnife 20 cm - The chef's knife 20 cm is suitable for all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
blade length: 20 cm / 7,8"
Blade: Full damask blade
+/-1 61° HRC
Handle: Norwegian iron maple
Made in Japan
Dorimu is Japanese and stands for „dream“.
His inspiration was the CHROMA HAIKU Itamae that costs around 2-3000 Euro per piece. A damascus knife with wooden handle.
Not this „show“ damascus knife with a VG-10 core like CHROMA HAIKU Damascus and almost all others. One where the damascus cuts and not the core VG-10. This knife can be made sharper and will stay longer sharp.
The output is convincing. A pure damascus forged blade with an Iron-Maple handle that not shrinks. The handle comes from Norway and is treated in a special way, so it will not shrink, so no gaps where food and bacteria can stay. Dorimu is extremely sharp and stays longer sharp. It fits well in the hand and is just a pleasure to work with. A real Dorimu!
Chroma Haiku - Kurouchi Tosa B-04 - Funayuki
€299.90*
Chroma Haiku - Kurouchi Tosa B-04 - Funayuki
Funayuki - to cut fish
blade length: 15 cm / 5,9"
CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife
A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should.
Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron.
KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature.
After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.
Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”.
CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives.
The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI.
It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared,
however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family.
CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade.
A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge.
Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan.
The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature.
A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood.
After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.
Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.
Chroma Haiku - Kurouchi Tosa B-02 - Atsu Deba
€469.90*
Chroma Haiku - Kurouchi Tosa B-02 - Atsu Deba
blade length: 16,5 cm / 6,5"
Atsu Deba - The traditional Japanese fillet knife. Polished on one side
CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife
A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should.
Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron.
KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature.
After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.
Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”.
CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives.
The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI.
It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared,
however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family.
CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade.
A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge.
Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan.
The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature.
A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood.
After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.
Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.
Chroma Haiku - Kurouchi Tosa B-05, Ko-Yanagi
€259.90*
Available from Juli 2016
blade length: 10,5 cm / 4,1"
polished on both sides
Carving Knife - Perfect for carving poultry or roast.
CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife
A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should.
Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron.
KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature.
After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.
Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”.
CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives.
The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI.
It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared,
however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family.
CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade.
A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge.
Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan.
The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature.
A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood.
After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.
Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.
Chroma Haiku - Kurouchi Tosa B-06, Ko-Yanagi
€299.90*
blade length: 13,5 cm / 5,3"
polished on both sides
Carving Knife - Perfect for carving poultry or roast.
CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife
A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should.
Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron.
KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature.
After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.
Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”.
CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives.
The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI.
It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared,
however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family.
CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade.
A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge.
Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan.
The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature.
A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood.
After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.
Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.
Chroma Haiku - Kurouchi Tosa B-08, Gyoto Cook´s Knife
€429.90*
blade lenght: 21 cm / 8,3"
polished on both sides
Gyoto - japanese Cook´s Knife - Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables.
CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife
A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should.
Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron.
KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature.
After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.
Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”.
CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives.
The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI.
It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared,
however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family.
CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade.
A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge.
Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan.
The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature.
A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood.
After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.
Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.
CHROMA Haiku Kurouchi Tosa - B-09 Ko-Yanagi 21 cm
€369.90*
blade lenght: 21 cm / 8,3"
polished on both sides
Carving Knife - Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables.
CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife
A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should.
Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron.
KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature.
After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically.
Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”.
CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives.
The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI.
It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared,
however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family.
CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade.
A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge.
Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan.
The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature.
A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood.
After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.
Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.
CHROMA Haiku Original - H-01 vegetable knife 8 cm
€59.90*
CHROMA Haiku Original - vegetable knife - For cutting and cleaning of shallots, mushrooms and other small vegetables. This peeling knife is perfect for decorative work.
blade length: 8 cm / 3,1"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: Japanese V-Cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr.
Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-02 Utility Knife 12 cm
€69.90*
CHROMA Haiku Original - Utility Knife 12 cm - Indispensable for peeling, chopping and decorating. With its short blade, it is particularly easy to use, in a wide variety of ways, and was originally developed for the US army.
blade length: 12 cm / 4,7"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: Japanese V-Cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr.
Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-04 Deba Knife 16,5 cm
€139.90*
CHROMA Haiku Original - H-04 Deba Knife 16,5 cm - The traditional Japanese fillet knife.
blade length: 16,5 cm / 6,5"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: one side cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-05 Santoku 17 cm
€119.90*
Available again from February
CHROMA Haiku Original - H-05 Santoku 17 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 cm / 7,1"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: Japanese V-Cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-06 Chef's Knife 20 cm
€119.90*
CHROMA Haiku Original - H-06 Chef's Knife 20 cm - The chef's knife is ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
blade length: 20 cm / 7,8"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: Japanese V-Cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-07 Sashimi Knife 20 cm
€129.90*
CHROMA Haiku Original - H-07 Sashimi Knife 20 cm - The traditional Japanese Fish and Sushi knife - It has a long fine blade for sliching fish extra thin.
blade length: 20 cm / 7,8"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: both sides cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-08 Bread knife 25 cm
€99.90*
Available again from February
CHROMA Haiku Original - H-08 Bread knife 25 cm - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade.
blade length: 25 cm / 9,8"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: serrated blade
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-09 Yanagi Carving Knife 26 cm
€109.90*
CHROMA Haiku Original - H-09 Yanagi Carving Knife 26 cm - The traditional Japanese Carving Knife - Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables.
blade length: 26 cm / 10,2"
Blade: Japanese Molybdenum/Vanadium-Steel
Cut: Japanese V-Cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-11 Whetstone 800
€69.90*
CHROMA Haiku Original - H-11 Whetstone 800 - Standard - For regular sharpening / maintenance of edge.
18 x 5 x 1,8 cm - 7" x 2" x 0,8"
Grit: 800
with stand
CHROMA HIGH GRADE WHETSTONES
200 - 240 - Pregrinding of dull knives or smaller repair
800 - 2000 - Standard - For regular sharpening / maintenance of edge.
3000 - 4000 - For perfect sharpness - for use after the 1000's
6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000'
Kitchen Knife Sharpening
There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone.
The stone should be soaked for the required amount of time before use.
Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle.
Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side.
During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives.
After sharpening, your knives should be washed in hot water and then towel dried.
Culinaris - Voucher for Knifesharpening
You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives.
The ideal complement for those who have a high quality knife or who want to give it to someone as a present.
Trust our sharpening experts. You will be amazed by the quality and the result.
After having received the voucher please send in your knife to:
Culinaris Logistikzentrum
Döbichauer Strasse 1-3
04435 Schkeuditz OT Dölzig
Germany
You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.
CHROMA Haiku Original - H-12 Paring Cnife 7 cm
€69.90*
CHROMA Haiku Original - H-12 Paring Cnife 12 cm - With the curved blade, the paring knife is perfect for peeling and preparing fruits and vegetables. Also very suitable to decorate and get into shape.
blade length: 7 cm / 3"
Blade: Japanese Molybdenum/Vanadium-Steel - curved blade
Cut: Japanese V-Cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr.
Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA Haiku Original - H-14 Yobocho 15 cm
€79.90*
CHROMA Haiku Original - H-14 Yobocho 15 cm - Small Fillet Knife or Medium Utility Knife. It is very handy and versatile.
blade length: 15 cm / 5,9"
Blade: Japanese Molybdenum/Vanadium-Steel - curved blade
Cut: Japanese V-Cut
Handle: Honoki wood
Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability.
The authentic Japanese kitchen knives with the falcon.
The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels.
CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives.
CHROMA HAIKU - THE Japanese knife with a Honoki wood handle.
CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr.
Fabrice Desvignes (2007).
What does HAIKU mean?
HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience.
The sun in the eye of the falcon which returns to my hand - Tairo
Hand finished in Sakai - bearing the seal of the SAKAI Association.
According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.
In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.
The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!
CHROMA JapanChef - J-01 Peeling Knife 9 cm
€29.90*
J-01 Peeling Knife 9 cm - It's perfect for decorative work. For cutting and cleaning of shallots, mushrooms and other small vegetables. This peeling knife is perfect for decorative work.
blade length: 9 cm / 3,5"
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
CHROMA JapanChef - J-03 Universal Knife 13,7 cm
€42.90*
J-03 Universal Knife 13,7 cm - It's perfect for decorative work. The smalles Chef knife. Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables.
blade length: 13,7 cm / 5,4"
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
CHROMA JapanChef - J-06 Chef's Knife 20,7 cm
€49.90*
J-06 Chef's Knife 20,7 cm - The chef's knife is suitable for all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
blade length: 20,7 cm / 8,1"
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
CHROMA JapanChef - J-09 Santoku Knife 17,2 cm
€49.90*
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
CHROMA JapanChef - J-11 Vegetable Knife 14,7 cm
€49.90*
J-11 Vegetable Knife 14,7 cm - Perfect for chopping vegetables and fresh herbs.
blade length: 14,7 cm /5,7"
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
CHROMA JapanChef - J-13 bread knife 20.0 cm
€49.90*
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!
CHROMA KISEKI - Petty 11 cm
€149.90*
CHROMA KISEKI - Petty 11 cm - Indispensable for peeling, chopping and decorating. Small and handy utility knife
blade length: 11 cm / 4,3"
Blade: high-quality, stainless molybdenum-vanadium steel
+/-1 59° HRC
Cut: both sides cut
Handle: bamboo laminate
Made in Japan
Since ever knife manufacturers have been searching for the perfect knife: one which is very sharp and stays sharp forever, easy to maintain and easy and comfortable to hold. The Japanese KISEKI cnife by CHROMA comes very close to this ideal.
奇跡 KISEKI is Japanese and means miracle! Vou will understand once you have worked with your KISEKI!
CHROMA‘S new, three piece knife range "KISEKI" was developed by experienced Japanese engineers.
The scientists copied nature. This is called “bionics" or “biomimicry". The incisors of rodents are made of two different
materials: The largest part of the tooth consists of a relatively soft dentin. It is similar soft as aluminum. In contrast, the tooth front page covered a thin layer of extremely hard enamel. Enamel is the hardest material in the animal kingdom; You can even engrave aluminum with it. It is as hard as construction steel. While using the teeth, the soft dentin wears out faster than the hard enamel. As a result, at the junction of these two layers. a razor»sharp edge of hard enamel always occurs. This condition is copied by the engineers. They "amalgamated" the KISEKI metal alloy - that is clearly visible on the leit side of the cnife edge, and that is much harder than the already hard enamel.
This veny expensive special alloy was originally invented for space travel and protects among other materials the jet engines of spaceships against corrosion in cosmos.
The base blade, a high-quality, stainless molybdenum-vanadium steel is harder than dentin and hardened at 59° Rockwell C. So the cnife stays sharp longer, a lot longer than rodent teeth if those would not grow new.
Rodents enamel and dentin grow. Renewable metals do not exist (yet). Therefore, after some time - due to use - mostly
after years - also KISEKI cnives become dull. However it can be extremely sharp regrinded by CHROMA whetstone.
The developers took a different approach for the the KISEKI cnife handles. They interviewed many good chefs in Japan and observed how they work with their knifes. They also interviewed amateur cooks. They found out fairly quickly there was a great interest in a wooden handle, which lays firmly in the hand and - different from the traditional Honoki handles in Japan - the consumer no longer wants a handle that needs to be replaced from time to time.
The researchers took over the Western concept of rivets that hoid the handle and modified the handle in a traditional Japanese way. The outcome was the "Hachikakukei no" handle, an octagonal form, which is particularly safe and extremely comfortable to hold in the hand. Now, the question for the best wood. At a conference the engineers met colleagues from Lexus, the luxury car manufacturer. They raved about a new type of bamboo laminate, which feels great and is extremely durable. Lexus has their own bamboo forest. Since the Lexus people welcomed the idea of a knife handle from their material, they now Supply this high quality material, so the handle can be perfected.
Bamboo is a renewable resource with good sustainability.
KISEKI is probably not the perfect knife and will not be - as long as there is no self-renewable metal. However, KISEKI comes very close to a perfect knife. Atso, because you can sharpen it quick and easy yourself and it is so sharp from the beginning.
CHROMA Ryoma Sakamoto - Funayuki 15 cm
€89.90*
CHROMA Ryoma Sakamoto - Funayuki 15 cm - The Japanese classic - To cut fish and filets
blade length: 15 cm / 5"
Blade: on both sides
+/-1 61° HRC
Handle: Plastic
hand-forged
Made in Japan
The hand-forged three-blade steel knives are produced in the tradition of Ryomas Samurai Sword.
The ferrule is made of robust plastic. This allows the low price for hand-forged quality.
The quality of the knives is rough and tough.
The knife blades have a good basic sharpness and a hardness of 60-61 ° HRC.
CHROMA Ryoma Sakamoto - Koyanagi 13,5 cm
€79.90*
CHROMA Ryoma Sakamoto - Koyanagi 13,5 cm - Carving Knife - Perfect for carving poultry or roast.
blade length: 13,5 cm / 5"
Blade: on both sides
+/-1 61° HRC
Handle: Plastic
hand-forged
Made in Japan
The hand-forged three-blade steel knives are produced in the tradition of Ryomas Samurai Sword.
The ferrule is made of robust plastic. This allows the low price for hand-forged quality.
The quality of the knives is rough and tough.
The knife blades have a good basic sharpness and a hardness of 60-61 ° HRC.
CHROMA Ryoma Sakamoto - Nakiri 16,5 cm
€99.90*
CHROMA Ryoma Sakamoto - Nakiri 16,5 cm - Indispensable for peeling, chopping and decorating. Small and handy utility knife
blade length: 16,5 cm / 6"
Blade: on both sides
+/-1 61° HRC
Handle: Plastic
hand-forged
Made in Japan
The hand-forged three-blade steel knives are produced in the tradition of Ryomas Samurai Sword.
The ferrule is made of robust plastic. This allows the low price for hand-forged quality.
The quality of the knives is rough and tough.
The knife blades have a good basic sharpness and a hardness of 60-61 ° HRC.
CHROMA Ryoma Sakamoto - Santoku 16,5 cm
€99.90*
CHROMA Ryoma Sakamoto - Santoku 16,5 cm - The Japanese classic - The perfect knife for chopping vegetables and raw meat
blade length: 16,5 cm / 6"
Blade: on both sides
+/-1 61° HRC
Handle: Plastic
hand-forged
Made in Japan
The hand-forged three-blade steel knives are produced in the tradition of Ryomas Samurai Sword.
The ferrule is made of robust plastic. This allows the low price for hand-forged quality.
The quality of the knives is rough and tough.
The knife blades have a good basic sharpness and a hardness of 60-61 ° HRC.
Chroma Tradition - T-05 - Carving knife
€48.90*
Excellent for cutting large pieces of meat or frying.
Blade length 19,7 cm
The search for a sharp cnife has ended! The easy solution is CHROMA TRADITION. In this line of robust cnives, the T20-S cnife set is the star attraction. A top-quality grinding device is integrated into the block, just the match for these solid traditional cnives. This means that CHROMA TRADITION cnives can be held sharp with minimum effort. Always sharp cnives at home or at work!
The cnives in the TRADITION series are particularly robust and stable. They have the classic European “U” blade and a little rough treatment doesn’t bother them. No need to apologize for putting them through the dishwasher by mistake. (Like any good cnife, the TRADITION should not be cleaned in the dishwasher but briefly rinsed off and dried after use.)
CHROMA TRADITION cnives are solid, very well made cnives with a tough, European edge. For this reason, they are a little less sharp than Japanese-style cnives, but also less sensitive. Professional catering magazine “Gastronomie” (edition 10/2008) calls the CHROMA TRADITION line of cnives “particularly recommendable”.
19,7 cm
Chroma Tradition - T-10 - Paring knife 7,6 cm
€34.90*
Chroma Tradition - T-10 - Paring knife
Chroma Tradition - T-10 - Paring knife - 7,6 cm - This paring knife is perfect for decorative work.
blade length: 7,6 cm - curved
The search for a sharp cnife has ended! The easy solution is CHROMA TRADITION. In this line of robust cnives, the T20-S cnife set is the star attraction. A top-quality grinding device is integrated into the block, just the match for these solid traditional cnives. This means that CHROMA TRADITION cnives can be held sharp with minimum effort. Always sharp cnives at home or at work!
The cnives in the TRADITION series are particularly robust and stable. They have the classic European “U” blade and a little rough treatment doesn’t bother them. No need to apologize for putting them through the dishwasher by mistake. (Like any good cnife, the TRADITION should not be cleaned in the dishwasher but briefly rinsed off and dried after use.)
CHROMA TRADITION cnives are solid, very well made cnives with a tough, European edge. For this reason, they are a little less sharp than Japanese-style cnives, but also less sensitive. Professional catering magazine “Gastronomie” (edition 10/2008) calls the CHROMA TRADITION line of cnives “particularly recommendable”.
8,5 cm
Chroma Tradition - T-11 - Steak knife
€36.90*
Chroma Tradition - T-11 - Steak knife
Chroma Tradition -T-11 - Steak knife cuts steaks and fry smooth and effortless.
blade length: 11 cm
The search for a sharp cnife has ended! The easy solution is CHROMA TRADITION. In this line of robust cnives, the T20-S cnife set is the star attraction. A top-quality grinding device is integrated into the block, just the match for these solid traditional cnives. This means that CHROMA TRADITION cnives can be held sharp with minimum effort. Always sharp cnives at home or at work!
The cnives in the TRADITION series are particularly robust and stable. They have the classic European “U” blade and a little rough treatment doesn’t bother them. No need to apologize for putting them through the dishwasher by mistake. (Like any good cnife, the TRADITION should not be cleaned in the dishwasher but briefly rinsed off and dried after use.)
CHROMA TRADITION cnives are solid, very well made cnives with a tough, European edge. For this reason, they are a little less sharp than Japanese-style cnives, but also less sensitive. Professional catering magazine “Gastronomie” (edition 10/2008) calls the CHROMA TRADITION line of cnives “particularly recommendable”.
Chroma Tradition - T-16 Spatula 25 cm
€27.90*
CHROMA Tradition - T-16 Spatula 25 cm - For the preparation and processing of doughs, pies and cakes or for making and serving of desserts such as cream, mousse, Geele and ice.
blade length: 25 cm / 9,8"
Blade: stainless molybdenum vanadium steel
Hardness: HRC 56-58°
Handle: Plastic
The search for a sharp cnife has ended! The easy solution is CHROMA TRADITION. In this line of robust cnives, the T20-S cnife set is the star attraction. A top-quality grinding device is integrated into the block, just the match for these solid traditional cnives. This means that CHROMA TRADITION cnives can be held sharp with minimum effort. Always sharp cnives at home or at work!
The cnives in the TRADITION series are particularly robust and stable. They have the classic European “U” blade and a little rough treatment doesn’t bother them. No need to apologize for putting them through the dishwasher by mistake. (Like any good cnife, the TRADITION should not be cleaned in the dishwasher but briefly rinsed off and dried after use.)
CHROMA TRADITION cnives are solid, very well made cnives with a tough, European edge. For this reason, they are a little less sharp than Japanese-style cnives, but also less sensitive. Professional catering magazine “Gastronomie” (edition 10/2008) calls the CHROMA TRADITION line of cnives “particularly recommendable”.
Chroma Tradition - T-20S - Knife block
€129.90*
In this line of robust cnives, the T20-S cnife block is the star attraction. A top-quality grinding device is integrated into the block, just the match for these solid traditional cnives. This means that CHROMA TRADITION cnives can be held sharp with minimum effort. Always sharp cnives at home or at work!
for six knives
with integrated grinder
CHROMA Tradition - The cnives of the CHROMA TRADITION Series are solid, traditional, and very well crafted kitchen cnives.
BLOCK WITH INTEGRATED SHARPENER ALWAYS SHARP CNIVES - SOLID KITCHEN CNIVES!
The search for a sharp cnife has ended! The easy solution is CHROMA TRADITION.
The cnives in the TRADITION series are particularly robust and stable. They have the classic European “U” blade and a little rough treatment doesn’t bother them. No need to apologize for putting them through the dishwasher by mistake. (Like any good cnife, the TRADITION should not be cleaned in the dishwasher but briefly rinsed off and dried after use.) CHROMA TRADITION cnives are solid, very well made cnives with a tough, European edge. For this reason, they are a little less sharp than Japanese-style cnives, but also less sensitive. Professional catering magazine “Gastronomie” (edition 10/2008) calls the CHROMA TRADITION line of cnives “particularly recommendable”.
CHROMA Turbo S-01 - Chef Knife 24 cm
€209.90*
CHROMA Turbo S-01 - Chef Knife 24 cm F.A.Porsche - The big Allrounder for different jobs. The large chef's knife 24 cm is suitable for all-round tasks in the kitchen.
S-01 Chef Knife
ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
blade length: 24 cm / 9,4"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-02 - Santoku Knife 17,8 cm
€169.90*
CHROMA Turbo S-02 Santoku Knife - The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation.
The Japanese classic: designed for cutting and slicing vegetables
both sides cut
blade length: 17,8 cm / 7"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-04 - Small Chef's Knife 14,2 cm
€139.90*
CHROMA Turbo S-04 - Small Chef's Knife - Indispensable for peeling, chopping and decorating. A must in every kitchen
S-04 Small Chef's Knife
Indispensable for peeling, chopping and decorating.
blade length: 14,2 cm / 5,6"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-07 Fillet Knife 19 cm
€155.90*
CHROMA Turbo S-07 Fillet Knife 19 cm - Flexible, long knife with a narrow blade. Suitable for filleting and preparing fish and meat, fruit and vegetables
S-07 Fillet Knife - Flexible
blade length: 19 cm / 7,4"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
CHROMA Turbo S-09 Paring Knife 7,7 cm
€89.90*
CHROMA Turbo S-09 Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables.
S-09 Paring Knife
blade length: 7,7 cm / 3"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
CHROMA Turbo S-15 Steak knife 12 cm
€109.90*
CHROMA Turbo S-15 Steak knife 12 cm - The steak knife cuts easily and smoothly steaks and fry.
S-15 Steak Knife
blade length: 12 cm / 4,7"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
Chroma Turbo S-16 - steak knife set 4 pieces
€399.90*
Four-piece steak knife set by Chroma for family meals for cutting roasted or grilled meat without pressure, the meat juices remain in the piece of meat.
The knives of the series Turbo- Design by F.A. Porsche - not only impress with their unique design, they are also extremely sharp. The blue bead at the bottom of the handle acts as a sensory stopper. Aesthetics have a function.
With the chef's knife you can cut in your kitchen like the professionals
The special thing about the CHROMA series "Turbo - Design by FA Porsche is the newly developed blade. Chroma has experimented a lot in the last 10 years and actually found a way to further refine their knives. The result is the specially hardened Ka-Six cutting edge. This Ka-Six grind with the extreme degree of hardness (60° HRC on the cutting edge and the rest of the knife 56° HRC) ensures that the turbo blade stays sharp for much longer.
Material: stainless steel
4-piece steak knife set
smooth edge
Wedge grind
CHROMA Turbo S-18 - Chef Knife 20 cm
€179.90*
CHROMA Turbo S-18 - Chef Knife 24 cm F.A.Porsche - The Allrounder for different jobs. The large chef's knife 24 cm is suitable for all-round tasks in the kitchen.
S-18 Chef Knife
ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
blade length: 20 cm / 7,8"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-25 Pastry Knife 25 cm
€179.90*
CHROMA Turbo S-25 Pastry Knife 25 cm - Pastry knife for cutting cakes or pies with serrated edge.
S-25 Pastry Knife
blade length: 25 cm / 9,8"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-36 Nakiri Vegetable knife, Tokyo Style 17 cm
€179.90*
CHROMA Turbo S-36 Nakiri Vegetable knife, Tokyo Style 17 cm - Ideal for large and small vegetables, finely ground in very thin blade sections are particularly good because of the possible, Tokyo style with rectangular blade
S-36 Nakiri Vegetable knife, Tokyo Style 17
blade length: 17 cm / 6,7"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-40 Hakata Santoku 19 cm
€199.90*
CHROMA Turbo S-40 Hakata Santoku 19 cm - The new Hakata Santoku knife is a symbiosis of "Santoku and Chef's Knife" - knives of "three virtues" - cutting meat, cutting fish, cutting vegetables
P-40 Hakata Santoku 19 cm
blade length: 19 cm / 7,4"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-41 - KATANO Chef Knife 18,5 cm
€179.90*
CHROMA Turbo S-41 - KATANO Chef Knife 18,5 cm - The Allrounder for different jobs. The chef's knife is suitable for all-round tasks in the kitchen.
S-41 KATANO Chef Knife
ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
blade length: 18,5 cm / 7,0"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Turbo S-42 Paring Knife 8 cm
€99.90*
CHROMA Turbo S-42 Paring Knife 8 cm - paring knife for peeling and cutting small vegetables.
S-42 Paring Knife
blade length: 8 cm / 3,2"
Blade: ThyssenKrupp Turbo steel
Cut: V-Cut - both sides cut
Hardness: 60° HRC
Handle: 18/10 stainless steel
All-steel knife with high-quality German steel
Stay sharp longer because of their KA-Six cutting edge
Simply sharpen with a whetstone
All EU tests for food contact materials passed (FCMs)
The blue pearl acts as a sensory stopper between the blade and the handle
Design by F.A. Porsche
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
Chroma Type 300 - P-15 - Steak Knife
€89.90*
With the steak knife you can cut roasted and grilled meat without pressure, the meat juices remain in the piece of meat.
The knives of the CHROMA TYPE 301 series - Design by F.A. Porsche - are all-steel knives of the highest quality, processed with stainless Pure 301 steel, not only impress with their unique design, they are also extremely sharp and edge-holding as well as easy to sharpen. The fatigue-free ergonomic handle is also made of stainless steel. Aesthetics has a function - the bead at the bottom of the handle acts as a sensory stopper.
Material: stainless steel
Blade: 12.0 cm
Smooth edge
Wedge grind
Chroma Type 300 - P-43 - Herb and Vegetable Knife
€119.90*
Weigh herbs and chop vegetables with the tipless herb paring knife. Excellent for vegetarians/vegans.
The knives of the CHROMA TYPE 301 series - Design by F.A. Porsche - are all-steel knives of the highest quality, processed with stainless Pure 301 steel, not only impress with their unique design, they are also extremely sharp and edge-holding as well as easy to sharpen. The fatigue-free, ergonomic handle is also made of stainless steel. Aesthetics has a function - the bead at the bottom of the handle acts as a sensory stopper.
Material: stainless steel
Blade: 15.0 cm
Herbal Knife
Smooth edge
Wedge grind
11.57
%
CHROMA Type 301 - 4 Piece Knife Set
€359.90*
€407.00*
CHROMA Type 301 - 4 Piece Knife Set - P-04 Small Chef's Knife, P-06 Bread Knife, P-09 Paring Knife, P-18 Chef's Knife
CHROMA Type 301 P-04 Small Chef's Knife - Indispensable for peeling, chopping and decorating. A must in every kitchen
P-04 Small Chef's Knife
Indispensable for peeling, chopping and decorating.
blade length: 14,2 cm / 5,6"
Chroma Type 301 F.A.Porsche - P-06 Bread Knife - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade.
P-06 Bread Knife
for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade.
blade length: 20,9 cm / 8,3"
Chroma Type 301 - P-09 Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables.
P-09 Paring Knife
blade length: 7,7 cm / 3"
Blade: Pure 301 Steel
CHROMA Type 301 - P-18 Chef's Knife 20 cm - The chef's knife 20 cm is suitable for all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
P-18 Chef's Knife
blade length: 20 cm / 7,8"
Blade: Pure 301 Steel
Cut: V-Cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Type 301 - P-01 Chef Knife 24 cm
€169.90*
CHROMA Type 301 P-01 Chef Knife 24 cm - The big Allrounder for different jobs. The large chef's knife 24 cm is suitable for all-round tasks in the kitchen.
P-01 Chef Knife
ideal for cleaning, cutting and chopping cabbage, vegetables and herbs.
blade length: 24 cm / 9,4"
Blade: Pure 301 Steel
Cut: V-Cut - both sides cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Type 301 - P-02 HM Santoku Knife 17,8 cm
€149.90*
CHROMA Type 301 F.A.Porsche - P-02 HM Santoku Knife - Hammered
CHROMA Type 301 - P-02 HM Santoku Knife - The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation.
P-02 HM Santoku Knife - The Japanese classic: designed for cutting and slicing vegetables
both sides cut
blade length: 17,8 cm / 7"
Blade: Pure 301 Steel
Cut: V-Cut - both sides cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
Type 301 Knife - hammered - Design by F.A. Porsche
The most important advantages for professional chefs is the ergonomic handle and the extreme sharpness. The cnife is incredibly comfortable and safe in your hand. Based on a centuries old blacksmith technique, CHROMA introduces a new series of the very popular type 301 cnives with a classic, hammered style to the market. In addition to the extraordinary look of the cnife, its non-stick nature is a major advantage of the hammered technique. Particularly in comparison to conventional blades, this feature is clearly noticeable. Because of the hammered dots a small air cushion remains between the blade and the food you cut. The food easily falls away from the blade. The CHROMA type 301, Design by F.A. Porsche, cnives are popular with many Michelin star chefs.
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Type 301 - P-02 Santoku Knife 17,8 cm
€139.90*
CHROMA Type 301 - P-02 Santoku Knife - The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation.
The Japanese classic: designed for cutting and slicing vegetables
both sides cut
blade length: 17,8 cm / 7"
Blade: Pure 301 Steel
Cut: V-Cut - both sides cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Chroma Type 301 - P-03 Chef Knife 15,2 cm
€129.90*
Chroma Type 301 P-03 Chef Knife 15,2 cm - Indispensable for peeling, chopping and decorating.
P-03 Chef Knife
Indispensable for peeling, chopping and decorating.
blade length: 15,2 cm / 6"
Blade: Pure 301 Steel
Cut: V-Cut - both sides cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Chroma Type 301 - P-04 Small Chef's Knife 14,2 cm
€114.90*
CHROMA Type 301 P-04 Small Chef's Knife - Indispensable for peeling, chopping and decorating. A must in every kitchen
P-04 Small Chef's Knife
Indispensable for peeling, chopping and decorating.
blade length: 14,2 cm / 5,6"
Blade: Pure 301 Steel
Cut: V-Cut - both sides cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
CHROMA type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Type 301 - P-05 Carving Knife 19,3 cm
€119.90*
CHROMA Type 301 F.A.Porsche - P-05 Carving Knife 19,3 cm - Perfect for carving poultry or roast.
P-05 Carving Knife - Perfect for carving poultry or roast.
blade length: 19,3 cm / 7,6"
Blade: Pure 301 Steel
Cut: V-Cut - both sides cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
CHROMA Type 301 - P-05 HM Carving Knife 19,3 cm
€129.90*
CHROMA Type 301 F.A.Porsche - P-05 HM Carving Knife 19,3 cm - Hammered -
CHROMA Type 301 F.A.Porsche - P-05 HM Carving Knife 19,3 cm - Perfect for carving poultry or roast.
P-05 HM Carving Knife - Perfect for carving poultry or roast.
blade length: 19,3 cm / 7,6"
Blade: Pure 301 Steel
Cut: V-Cut - both sides cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
Type 301 Knife - hammered - Design by F.A. Porsche
The most important advantages for professional chefs is the ergonomic handle and the extreme sharpness. The cnife is incredibly comfortable and safe in your hand. Based on a centuries old blacksmith technique, CHROMA introduces a new series of the very popular type 301 cnives with a classic, hammered style to the market. In addition to the extraordinary look of the cnife, its non-stick nature is a major advantage of the hammered technique. Particularly in comparison to conventional blades, this feature is clearly noticeable. Because of the hammered dots a small air cushion remains between the blade and the food you cut. The food easily falls away from the blade. The CHROMA type 301, Design by F.A. Porsche, cnives are popular with many Michelin star chefs.
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Chroma Type 301 - P-06 Bread Knife 20,9 cm
€129.90*
Chroma Type 301 F.A.Porsche - P-06 Bread Knife - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade.
P-06 Bread Knife
for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade.
blade length: 20,9 cm / 8,3"
Blade: Pure 301 Steel
Cut: serrated blade
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Chroma Type 301 - P-06 HM Bread Knife 20,9 cm
€139.90*
Chroma Type 301 F.A.Porsche - P-06 HM Bread Knife - Hammered - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade.
P-06 HM Bread Knife
for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade.
blade length: 20,9 cm / 8,3"
Blade: Pure 301 Steel
Cut: serrated blade
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
The most important advantages for professional chefs is the ergonomic handle and the extreme sharpness. The cnife is incredibly comfortable and safe in your hand. Based on a centuries old blacksmith technique, CHROMA introduces a new series of the very popular type 301 cnives with a classic, hammered style to the market. In addition to the extraordinary look of the cnife, its non-stick nature is a major advantage of the hammered technique. Particularly in comparison to conventional blades, this feature is clearly noticeable. Because of the hammered dots a small air cushion remains between the blade and the food you cut. The food easily falls away from the blade. The CHROMA type 301, Design by F.A. Porsche, cnives are popular with many Michelin star chefs.
CHROMA Type 301 F.A.Porsche
The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Chroma Type 301 - P-08 Boning Knife 14 cm
€109.90*
Chroma Type 301 - P-08 Boning Knife 14 cm - Boning knife for removing bones - for many professionals the best boning on the market! Fits comfortably in the hand.
P-08 Boning Knife
blade length: 14 cm / 5,5"
Blade: Pure 301 Steel
Cut: Japanese V-Cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
Chroma Type 301 - P-09 HM Paring Knife 7,7 cm
€74.90*
CHROMA type 301 - Design by F.A. Porsche - P-09 Paring Knife 7,7 cm - Hammered
Chroma Type 301 - P-09 HM Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables.
P-09 Paring Knife
blade length: 7,7 cm / 3"
Blade: Pure 301 Steel
Cut: Japanese V-Cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
CHROMA type 301- Design by F.A. Porsche
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
SHARPENING INSTRUCTIONS - CHROMA type 301
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
Chroma Type 301 - P-09 Paring Knife 7,7 cm
€64.90*
Chroma Type 301 - P-09 Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables.
P-09 Paring Knife
blade length: 7,7 cm / 3"
Blade: Pure 301 Steel
Cut: Japanese V-Cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
Chroma Type 301 - P-10 Tomato Knife 12 cm
€99.00*
Chroma Type 301 - P-10 Tomato Knife 12 cm - The tomato knife with serrated edge is also suitable for citrus fruits
P-10 Tomato Knife
blade length: 12 cm / 4,7"
Blade: Pure 301 Steel
Cut: serrated edge
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.
CHROMA Type 301 - P-12 Knife block - Wood-Guminoki
€149.90*
CHROMA Type 301 - Design by F.A. Porsche - P-12 Knife-Block, Wood-Guminoki for 8 knives
P-12 Knife-Block - Type 301 - Design by F.A. Porsche
beautiful and sculptural
21 x 15 x 26 cm
Wood-Guminoki
with dust bag
Knife Block for:
2 knives up to 25,6 cm / 10,1" in length
2 knives up to 24,6 cm / 9,7" in length
2 knives up to 22,6 cm / 8,9" in length
2 knives up to 19,6 cm / 7,7" in length
A correctly stored cnife
You have now picked out some really good cnives, and they will need to be stored according to how you are planning to use them. On this subject, we and our distributors have thought long and hard.
The loose storage of cooking cnives in a drawer can damage the blades when they bump against each other. The cnives begin to lose their edge, and besides, reaching into a drawer full of cnives is not entirely without danger. In other words, not a sensible solution. We recommend either a cnife block or a good magnetic bar. With cnife blocks, it is important to be sure that when you put your cnife away, it is not bumping against anything that could blunt the blade. The block should be completely made of wood or a premium quality synthetic. With magnetic bars, it is important that the edges are rounded, so as not to unintentionally damage your blades. The magnets should also be particularly strong, so that your cnives don't fall down accidentally. Always remember to clip the back of your cnife.
CHROMA type 301 - P-16 Steak knife - Set of 4
€299.90*
CHROMA type 301 - P-16 Steak knife - Set of 4 - 4 x P-15 - In high-quality gift packaging - The steak knife cuts easily and smoothly steaks and fry.
4 x P-15 Steak Knife
blade length: 12 cm / 4,7"
Blade: Pure 301 Steel
Cut: V-Cut
Hardness: 59-60° HRC
Handle: 18/10 stainless steel
Cutting with the award winner
The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts.
Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005.
The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master.
The advantages Type 301 are:
An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting
A seamless perfection and hygienic transition from blade to handle
A special grinding method is used, so the knife stays sharp longer and is easier to sharpen
That it is beloved by famous gourmet chefs
The out of the box sharpness is one of the best in the industry
Please note the following instructions to insure the knife remains in optimal condition for years to come:
Never place the knife in the dishwasher. Hand wash and dry after every use.
Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
We wish you much success and joy with you new knife.
Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone.
The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3
Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade.
Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards.
TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES
Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet sink.
After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.