CHROMA

CHROMA offers you a variety of knives in different types and designs. Whether you just want a simple chef's knife or a paring knife, or something more unusual like a real Japanese knife, you'll find it all here.

CHROMA - bread knife 19.5 cm REEH ROUGE

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

€57.90*

CHROMA - Carving Knife 20 cm REEH ROUGE

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

€57.90*

CHROMA - Chef's knife 20 cm REEH PINK

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)

€79.90*

CHROMA - chef's knife 20 cm REEH ROUGE

€79.90*

CHROMA - paring knife 8.5 cm REEH PINK

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)

€44.90*

CHROMA - paring knife 8.5 cm REEH ROUGE

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

€44.90*

CHROMA - Santoku 18.0 cm REEH PINK

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)

€79.90*

CHROMA - Santoku 18.0 cm REEH ROUGE

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

€79.90*

CHROMA - Small Santoku 12.0 cm REEH PINK

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)

€47.90*

CHROMA - Small Santoku 12.0 cm REEH ROUGE

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

€47.90*

CHROMA - Small universal knife REEH ROUGE

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

€47.90*

CHROMA Dorimu D-01 - Utility Cnife 12 cm

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!

€319.90*

CHROMA Dorimu D-02 - Nakiri 17 cm

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!

€529.90*

CHROMA Dorimu D-03 - Santoku 17 cm

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!

€479.90*

CHROMA Dorimu D-04 - Chef's Cnife 20 cm

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!

€489.90*

CHROMA JapanChef - J-01 Peeling Knife 9 cm

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

€29.90*

CHROMA JapanChef - J-03 Universal Knife 13,7 cm

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

€42.90*

CHROMA JapanChef - J-06 Chef's Knife 20,7 cm

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

€49.90*

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

J-09 Santoku Knife 17,2 cm - The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation. blade length: 17,2 cm / 6,7" Blade: Molybdenum-vanadium steel Hardness: 58° HRC Cut: Japanese V-Cut Handle: Plastic CHROMA JAPANCHEF - The ideal basic knife for restaurant chefs and students. CHROMA JAPANCHEF is a very sharp kitchen knife. Knives like Japanchef are a standard for Japanese restaurant chefs. CHROMA JAPANCHEF is a very sharp kitchen knife. Knives like Japanchef are a standard for Japanese restaurant chefs. These conform to HACCP regulations. Chefs in training like to use them because they are excellent quality for a very good price. The blades of CHROMA JAPANCHEF are made from precision ground steel, ice tempered by 58°HRC. The knives are sharpened to the traditional Japanese V-shape. This sharpening style makes the knives very sharp but fragile, however it does enable you to use the whole of the blade. Three rivets in the handle fix the steel and the handle together. The blade can be re-sharpened easily and quickly with the CHROMA whetstones. Please don’t put the Japanchef knives in the dishwasher. Use the knife only to cut food, do not use it as a tool for other jobs. Avoid cutting bones and frozen food with the Japanchef. Cutting is a process of moving the knife backward and forward. Chopping is a process of moving the knife to up and down. CHROMA JAPANCHEF should be used for cutting not chopping. These conform to HACCP regulations. Chefs in training like to use them because they are excellent quality for a very good price. The blades of CHROMA JAPANCHEF are made from precision ground steel, ice tempered by 58°HRC. The knives are sharpened to the traditional Japanese V-shape. This sharpening style makes the knives very sharp but fragile, however it does enable you to use the whole of the blade. Three rivets in the handle fix the steel and the handle together. CHROMA JAPANCHEF is produced in a Taiwanese factory in china. The blade can be re-sharpened easily and quickly with the CHROMA whetstones. Please don’t put the Japanchef knives in the dishwasher. Use the knife only to cut food, do not use it as a tool for other jobs. Avoid cutting bones and frozen food with the Japanchef. Cutting is a process of moving the knife backward and forward. Chopping is a process of moving the knife to up and down. CHROMA JAPANCHEF should be used for cutting not chopping

€49.90*

CHROMA JapanChef - J-11 Vegetable Knife 14,7 cm

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

€49.90*

CHROMA JapanChef - J-13 bread knife 20.0 cm

J-13 bread knife 20.0 cm - For cutting bread, crusty roasts or hard-shelled food Blade length: 20 cm Blade: Molybdenum-vanadium steel X50CrMoV15 - Made in Germany Hardness: 58 HRC Cut: Wavy cut (on one side) Handle: Plastic Caution, very sharp! CHROMA Japanchef The inexpensive kitchen knife with great performance - amazing quality - the perfect start to a better life CHROMA Japanchef is an extremely sharp kitchen knife. Knives like Japanchef are a standard for Japanese restaurant chefs, HACCP compliant. It is particularly popular with young professionals because it is very inexpensive but offers a lot of performance. However, sushi chefs prefer CHROMA Haiku knives with Honoki handles. With CHROMA Japanchef, everything has been left out, except for a good blade steel, ice-hardening at 58° HRC and an excellent cut. Japanchef has a Japanese cut geometry, i.e. a V-shaped cut, which makes the knife very sharp, but also more sensitive than its brother CHROMA Tradition, which has the robust European "U" cut. The crop was cut off in the Japanese way, so that the blade can also be used at the end. The handle is made of high quality plastic, the three rivets hold the tang of the knife and the handle together. CHROMA Japanchef impresses with its low price and high performance, it is a "no frills" knife. It cuts perfectly, holds its edge very well and can be sharpened quickly and easily with the CHROMA sharpening stones. As with any good knife, please do not put the Japanchef in the dishwasher. Only use the knife to cut food, not as a tool such as a screwdriver, etc. Do not cut bones or frozen foods. Slicing is the back and forth movement, chopping is from top to bottom. Cut with the CHROMA Japanchef!

€49.90*

CHROMA KISEKI - Petty 11 cm

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.

€149.90*

CHROMA Ryoma Sakamoto - Funayuki 15 cm

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.

€89.90*

CHROMA Ryoma Sakamoto - Koyanagi 13,5 cm

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.

€79.90*

CHROMA Ryoma Sakamoto - Nakiri 16,5 cm

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.

€99.90*

CHROMA Ryoma Sakamoto - Santoku 16,5 cm

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.

€99.90*

Chroma Tradition - T-05 - Carving knife

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

€48.90*

Chroma Tradition - T-10 - Paring knife 7,6 cm

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

€34.90*

Chroma Tradition - T-11 - Steak knife

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”.

€36.90*

Chroma Tradition - T-16 Spatula 25 cm

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”.

€27.90*

Chroma Tradition - T-20S - Knife block

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”.

€129.90*

CHROMA Turbo S-01 - Chef Knife 24 cm

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.

€209.90*

CHROMA Turbo S-02 - Santoku Knife 17,8 cm

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.

€169.90*

CHROMA Turbo S-04 - Small Chef's Knife 14,2 cm

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.

€139.90*

CHROMA Turbo S-07 Fillet Knife 19 cm

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.

€155.90*

CHROMA Turbo S-09 Paring Knife 7,7 cm

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.

€89.90*

CHROMA Turbo S-15 Steak knife 12 cm

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.

€109.90*

Chroma Turbo S-16 - steak knife set 4 pieces

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

€399.90*

CHROMA Turbo S-18 - Chef Knife 20 cm

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.

€179.90*

CHROMA Turbo S-25 Pastry Knife 25 cm

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.

€179.90*

CHROMA Turbo S-36 Nakiri Vegetable knife, Tokyo Style 17 cm

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.

€179.90*

CHROMA Turbo S-40 Hakata Santoku 19 cm

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.

€199.90*

CHROMA Turbo S-41 - KATANO Chef Knife 18,5 cm

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.

€179.90*

CHROMA Turbo S-42 Paring Knife 8 cm

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.

€99.90*

Chroma Type 300 - P-15 - Steak Knife

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

€89.90*

Chroma Type 300 - P-43 - Herb and Vegetable Knife

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

€119.90*

11.57 %

CHROMA Type 301 - 4 Piece Knife Set

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.

€359.90* €407.00*

CHROMA Type 301 - P-01 Chef Knife 24 cm

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.

€169.90*

CHROMA Type 301 - P-02 HM Santoku Knife 17,8 cm

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.

€149.90*

CHROMA Type 301 - P-02 Santoku Knife 17,8 cm

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.

€139.90*

Chroma Type 301 - P-03 Chef Knife 15,2 cm

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.

€129.90*

Chroma Type 301 - P-04 Small Chef's Knife 14,2 cm

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.

€114.90*

CHROMA Type 301 - P-05 Carving Knife 19,3 cm

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.

€119.90*

CHROMA Type 301 - P-05 HM Carving Knife 19,3 cm

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.

€129.90*

Chroma Type 301 - P-06 Bread Knife 20,9 cm

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.

€129.90*

Chroma Type 301 - P-06 HM Bread Knife 20,9 cm

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.

€139.90*

Chroma Type 301 - P-08 Boning Knife 14 cm

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.

€109.90*

Chroma Type 301 - P-09 HM Paring Knife 7,7 cm

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.

€74.90*

Chroma Type 301 - P-09 Paring Knife 7,7 cm

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.

€64.90*

Chroma Type 301 - P-10 Tomato Knife 12 cm

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.

€99.00*

CHROMA Type 301 - P-12 Knife block - Wood-Guminoki

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.

€149.90*

CHROMA type 301 - P-16 Steak knife - Set of 4

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.

€299.90*

Chroma Type 301 - P-17 Carving Fork 19 cm

Chroma Type 301 - P-17 Carving Fork 19 cm - The Carving fork is ideal for carving roasts. P-17 Carving Fork blade length: 19 cm / 7,4" Blade: Pure 301 Steel 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.

€109.90*

CHROMA Type 301 - P-18 Chef's Knife 20 cm

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 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.

€139.90*

CHROMA type 301 - P-18 HM Chef's Knife 20 cm

CHROMA type 301 F.A.Porsche - P-18 Chef Knife 20 cm - Hammered CHROMA type 301 - P-18 HM Chef's Knife 20 cm - Chef's knife with the hammer blow, great looks and anti-adhesive effect compared to conventional knives - ideal for fruit and vegetables P-18 HM Chef's Knife 20 cm blade length: 20 cm / 7,8" Blade: Pure 301 Steel Cut: V-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.

€149.90*

Chroma Type 301 - P-19 HM Utility Knife 12 cm

Chroma Type 301 - P-19 HM 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. P-19 Utility Knife blade length: 12 cm / 4,7" Blade: Pure 301 Steel Cut: Japanese V-Cut 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. 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.

€99.90*

Chroma Type 301 - P-19 Utility Knife 12 cm

Chroma Type 301 - P-19 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. P-19 Utility Knife blade length: 12 cm / 4,7" 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.

€89.90*

Chroma Type 301 - P-21 Santoku, fluted 18 cm

The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. This knife is designed with indents so virtually nothing sticks to the blade. For the most delicate filleting and artistic Santoku fluted blade length: 18 cm / 7" 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.

€149.90*

CHROMA type 301 - P-22 Chinese Chef's Knife 17,3 cm

CHROMA type 301 - P-22 Chinese Chef's Knife - The most important knife in any Chinese kitchen. For chopping vegetables, herbs, salad leaves, fruit, etc. It is also perfect for jointing poultry. By placing the index finger and thumb down the back of the blade, a good cook can handle this special knife "effortlessly". P-22 Chinese Chef's Knife blade length: 17,3 cm / 6,8" Blade: Pure 301 Steel Cut: V-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.

€179.90*

CHROMA type 301 - P-24 Oyster / Clam Knife 5,1 cm

CHROMA type 301 - P-24 Oyster / Clam Knife 5,1 cm - Ideally suited for opening of oysters and shells. The world champion oyster opening, the Frenchman Marcel Lesoinne swears by the CHROMA type 301 oyster knife. For him, the best oyster knife. P-24 Oyster / Clam Knife 5,1 cm blade length: 5,1 cm / 2" Blade: Pure 301 Steel Cut: V-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.

€79.90*

CHROMA type 301 - P-25 Pastry Knife 25 cm

CHROMA type 301 - P-25 Pastry Knife 25 cm - Pastry knife for cutting cakes or pies with serrated edge. P-25 Pastry Knife blade length: 25 cm / 9,8" Blade: Pure 301 Steel Cut: serrated edge. 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.

€149.90*

CHROMA Type 301 - P-26 Ham & Salmon Slicer 30,5 cm

Chroma Type 301 - P-26 Ham & Salmon Slicer 30,5 cm - The long, narrow blade is ideal for cutting large salmon and ham or meat pieces. P-26 Ham & Salmon Slicer, Fillet Knife blade length: 30,5 cm / 12" 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.

€149.90*

7.16 %

CHROMA type 301 - P-29 Knifeset - Set of 2

CHROMA type 301 - P-29 Knifeset - Set of 2 - P-02 Santoku knife - P-05 Carving knife and P-09 Paring knife - In high-quality gift packaging 1 x P-2 Sandoku - Japanese classic: designed for cutting and slicing vegetables blade length: 17,8 cm / 7" 1 x P-09 Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables. blade length: 7,7 cm / 3" 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.

€169.90* €183.00*

CHROMA Type 301 - P-32 Tweezer Tongs 33 cm

CHROMA Type 301 - P-32 Tweezer Tongs 33 cm - Dozens of uses come to mind for the P-32 CHROMA kitchen tongs. Classic applications include turning over food that is cooking in the frying-pan, and sorting and decorating fine foods on the plate with pinpoint accuracy. Once you have begun to use our kitchen tongs in your kitchen, you won’t want to neglect using the P-32 for other purposes. Whenever it’s too hot or too cold to touch something, too fatty, too unpleasant or unhygienic, you can use this insensitive extension of your hand. Anyone who has burned their fingers when taking a hot coffee pod out of the machine will love the tongs. If you want to remove a piece of eggshell from the frying-pan or pick a noodle out of hot water to check it, you can use these tongs. These professional kitchen tongs are indispensable for the amateur and for the professional chef. CHROMA Type 301 P-32 Tweezer Tongs blade length: 33 cm / 12,9" Blade: Pure 301 Steel Hardness: 59-60° HRC

€44.90*

CHROMA Type 301 - P-33 Fish Bone Tweezer 15 cm

CHROMA Type 301 - P-33 Fish Bone Tweezer 15 cm - The P-33 fishbone tongs are the little sister to the P-32 kitchen tongs. Their use allows you to deal with fish - and more - beautifully. Whether you want to pick out bones or individual scales from fish, or quills from poultry, with CHROMA tongs you can manipulate a great number of things which you remove from your food in preparation for perfect enjoyment. The broad grippers close exactly, allowing you to work with precision. The gill-like fluting on the sides of the P-33 permits the tongs to rest safely and comfortably in the hand and thus makes your work easier. The tongs are safe for use in CHROMA Type 301 - P-33 Fish Bone Tweezer blade length: 15 cm / 5,9" Blade: Pure 301 Steel Hardness: 59-60° HRC

€42.90*

CHROMA type 301 - P-36 Nakiri Vegetable knife, Tokyo Style 17 cm

CHROMA Type 301 - P-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 P-36 Nakiri Vegetable knife, Tokyo Style 17 blade length: 17 cm / 6,7" Blade: Pure 301 Steel Cut: V-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.

€139.90*

CHROMA type 301 - P-37 Cheese Knife 16 cm

CHROMA type 301 - P-37 Cheese Knife 16 cm - Medium-length knife with serrated edge and recesses, facilitates cutting cheese. Very well suited for soft cheese. P-37 Cheese Knife 16 cm blade length: 16 cm / 6,3" Blade: Pure 301 Steel Cut: serrated edge 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.

€109.90*

CHROMA type 301 - P-37FG Foie Gras Knife 16 cm

CHROMA type 301 - P-37FG Foie Gras Knife / patties knife 16 cm - Medium-length knife with serrated edge and recesses, especially suitable for patties and terrines. P-37FG Foie Gras Knife blade length: 16 cm / 6,3" Blade: Pure 301 Steel Cut: serrated edge 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.

€109.90*

CHROMA Type 301 - P-38 Sashimi Knives 24 cm

CHROMA type 301 F.A.Porsche - P-38 Sashimi Knives 24 cm - For the preparation of raw fish and seafood, facilitates the filleting. P-38 Sashimi Knives - Perfect for carving of raw fish and seafood. blade length: 24 cm / 9,4" Blade: Pure 301 Steel Cut: one side 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.

€149.90*

CHROMA type 301 - P-40 Hakata Santoku 19 cm

CHROMA type 301 - P-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: Pure 301 Steel Cut: V-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.

€139.90*

CHROMA type 301 - P-40 HM Hakata Santoku 19 cm

CHROMA type 301 F.A.Porsche - P-40 HM Hakata Santoku 19 cm - Hammered CHROMA type 301 - P-40 HM Chef's Knife 20 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 HM Hakata Santoku 19 cm blade length: 19 cm / 7,4" Blade: Pure 301 Steel Cut: V-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.

€159.90*

Chroma Type 301 - P-41 - Katano

The Katano knife, with its particular shape, assumes the functions of a chef's knife, very suitable for cutting meat, fish and vegetables. 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: 18.5 cm Smooth edge Wedge grind

€129.90*

Chroma Type 301 - P-42 Paring Knife 8 cm

Chroma Type 301 - P-42 Paring Knife 8 cm - paring knife for peeling and cutting small vegetables. P-42 Paring Knife blade length: 8 cm / 3,2" 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.

€74.90*

CHROMA Type 301 - P-44 Wagyu knife 18 cm

CHROMA type 301 - P-44 Wagyu knife 18 cm - The Wagyu knife with its 18 cm long blade is a meat knife with a special shape that takes on the function of a chef's knife. The Wagyu is very suitable for cutting meat and vegetables. Knife type: Wagyu Handle material: stainless steel Blade shape: smooth edge Blade grind: wedge grind (V-grind) Blade length: 18 cm Total length: 31 cm 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.

€139.90*

8.7 %

CHROMA type 301 - P-517 Carving Set - Set of 2

CHROMA type 301 - P-517 Carving Set - Set of 2 - This giftset consitst of carving knife P-5 and carving fork, straight P-17 deliverd in a beautiful wooden MDF box. 1 x P-05 Carving Knife 19,3 cm - Indispensable for peeling, chopping and decorating. A must in every kitchen blade length: 19,3 cm / 7,7" 1 x P-17 carving fork 7,7 cm - The Carving fork is ideal for carving roasts. blade length: 19 cm / 3" Blade: Pure 301 Steel 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.

€189.90* €208.00*

4.14 %

CHROMA type 301 - P-529 Knifeset - Set of 3

CHROMA type 301 - P-529 Knifeset - Set of 3 - P-02 Santoku knife - P-05 Carving knife and P-09 Paring knife - In high-quality gift packaging 1 x P-2 Sandoku - Japanese classic: designed for cutting and slicing vegetables blade length: 17,8 cm / 7" 1 x P-05 Carving Knife 19,3 cm - Indispensable for peeling, chopping and decorating. A must in every kitchen blade length: 17,8 cm / 7" 1 x P-09 Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables. blade length: 7,7 cm / 3" 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.

€279.90* €292.00*

3.88 %

CHROMA Type 301 - P-529 Knifeset - Set of 3 - Hammered

CHROMA type 301 - P-529 Knifeset - Set of 3 - P-02HM Santoku knife - P-05HM Carving knife and P-09HM Paring knife - In high-quality gift packaging 1 x P-2HM Sandoku - Japanese classic: designed for cutting and slicing vegetables blade length: 17,8 cm / 7" 1 x P-05HM Carving Knife 19,3 cm - Indispensable for peeling, chopping and decorating. A must in every kitchen blade length: 17,8 cm / 7" 1 x P-09HM Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables. blade length: 7,7 cm / 3" Blade: Pure 301 Steel Cut: V-Cut 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.

€299.90* €312.00*

CHROMA Type 301 - P04 - HM small Chef's Knife 14,2 cm

CHROMA type 301 F.A.Porsche - P04 - HM Chef Knife 14,2 cm - Hammered CHROMA type 301 - P04 - HM small Chef's Knife 14,2 cm - Chef's knife with the hammer blow, great looks and anti-adhesive effect compared to conventional knives - ideal for fruit and vegetables P04 - HM HM Chef's Knife 14,2 cm blade length: 14,2 cm Blade: Pure 301 Steel Cut: V-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.

€119.90*

CHROMA Type 301 - Parmesanmesser

CHROMA Type 301 - P-45 Parmesan knife 10.5 cm - A Parmesan knife is a special form of the cheese knife. Although it sometimes has a cutting edge, it is not used for cutting, but for splitting and breaking pieces of cheese out of a large piece of parmesan. The parmesan knife has a rounded knob; the blade is compact, almost triangular. The parmesan knife is well suited for drilling into a loaf or a large piece of hard parmesan or grana padano and breaking out bite-sized pieces. Knife type: cheese knife Handle material: stainless steel Blade shape: smooth edge Blade grind: wedge grind (V-grind) Blade length: 10.5 cm Total length: 23 cm 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.

€139.90*

CHROMA type 301 F.A.Porsche - P-11 Ceramic Whetstone

size: 18 cm/7" x 5 cm/2" x 2 cm/0,8" grit: 800 Care and proper use of a high-quality knife is always essential to maintain the best cutting edge and to insure the highest possible degree of safety when using. After all, a dull knife is a dangerous knife. The more pressure required to cut with a knife the greater chance of an accident occurring while it is being used. 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.

€69.90*

CHROMA Type 301 F.A.Porsche - P-35 Ceramic Whetstone

CHROMA Type 301 F.A.Porsche - P-35 Ceramic Whetstone with stand - grit: 1000/3000 incl. Toishi Grit 1000: Standard - For regular sharpening / maintenance of edge. Grit 3000: For perfect sharpness 18,2 x 6,1 x 2,5 cm grit: 3000 & 8000 with stand incl. Toishi 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. 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.

€129.90*

26.33 %

CHROMA type 301 F.A.Porsche - P-918 knife set, 2pcs.

CHROMA type 301 - P-18 chef's knife 20 cm - The chef's knife 20 cm is suitable for all all-round tasks in the kitchen. It is ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The P-18 chef's knife 20 cm is the declared favorite knife of the best German chef, Harald Wohlfahrt (according to DER FEINSCHMECKER 10/07) - test winner of the knife test TESTFAKTA.se (3/2011) P-18 chef's knife Blade length: 20 cm Blade material: Pure 301 Steel Hardness: 59-60° HRC Grinding: V-grinding Handle material: 18/10 Stainless Steel CHROMA type 301 P-09 small paring knife blade length: 7,7 cm Indispensable for peeling, cutting and decorating. With the short blade it is particularly handy and versatile. 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.

€139.90* €189.90*

CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper

CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper - A typical Asian chef's knife that is ideal for vegetables and herbs. Blade length: 15.5 cm Blade material: Pure 301 steel Hardness: 59-60 ° HRC Cut: V-cut - bevel on both sides Handle material: 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.

€149.00*