CHROMA Type 301 Hammered

CHROMA Type 301 Hammered

The CHROMA type 301 hammer blow knivesDesign by F.A. Porsche - are characterized, just like the conventional type 301 knives, which have now become a classic, by a legendary sharpness and fatigue-free handles. Based on the old cutlery techniques, CHROMA has now launched a series of the most popular type 301 knives with a classic, hand-applied hammer mark. In addition to the extraordinary look of the knives, the noticeable non-stick effect is a major advantage of the hammer technique. This technique is very effective, especially compared to conventional knives. The hammer blow leaves space for a small air cushion between the knife and the material to be cut. The material to be cut can fall off the blade more easily.

CHROMA Type 301 - P-02 HM Santoku Knife 17,8 cm CHROMA Type 301 - P-02 HM Santoku Knife 17,8 cm
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-05 HM Carving Knife 19,3 cm CHROMA Type 301 - P-05 HM Carving Knife 19,3 cm
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 HM Bread Knife 20,9 cm Chroma Type 301 - P-06 HM Bread Knife 20,9 cm
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-09 HM Paring Knife 7,7 cm Chroma Type 301 - P-09 HM Paring Knife 7,7 cm
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-18 HM Chef's Knife 20 cm CHROMA type 301 - P-18 HM Chef's Knife 20 cm
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
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-40 HM Hakata Santoku 19 cm CHROMA type 301 - P-40 HM Hakata Santoku 19 cm
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*
3.88 %
CHROMA Type 301 - P-529 Knifeset - Set of 3 - Hammered CHROMA Type 301 - P-529 Knifeset - Set of 3 - Hammered
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 - P04 - HM small Chef's Knife 14,2 cm
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 type301 F.A.Porsche - P-46 HM Thai Chopper CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper
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*
Loading...
Upload in progress, please be patient ...