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

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

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

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

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

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!