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

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

CHROMA Type 301 - 4 Piece Knife Set - P-04 Small Chef's Knife, P-06 Bread Knife,  P-09 Paring Knife, P-18 Chef's Knife CHROMA Type 301 P-04 Small Chef's Knife - Indispensable for peeling, chopping and decorating. A must in every kitchen P-04 Small Chef's Knife Indispensable for peeling, chopping and decorating. blade length: 14,2 cm / 5,6" Chroma Type 301 F.A.Porsche - P-06 Bread Knife - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade. P-06 Bread Knife for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade. blade length: 20,9 cm / 8,3" Chroma Type 301 - P-09 Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables. P-09 Paring Knife blade length: 7,7 cm / 3" Blade: Pure 301 Steel CHROMA Type 301 - P-18 Chef's Knife 20 cm - The chef's knife 20 cm is suitable for all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. P-18 Chef's Knife blade length: 20 cm / 7,8" Blade: Pure 301 Steel Cut: V-Cut Hardness: 59-60° HRC Handle: 18/10 stainless steel The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.  

CHROMA Type 301 P-01 Chef Knife 24 cm - The big Allrounder for different jobs. The large chef's knife 24 cm is suitable for all-round tasks in the kitchen. P-01 Chef Knife ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. blade length: 24 cm / 9,4" Blade: Pure 301 Steel Cut: V-Cut - both sides cut Hardness: 59-60° HRC Handle: 18/10 stainless steel CHROMA Type 301 F.A.Porsche The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.  

CHROMA Type 301 - P-02 Santoku Knife - The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation. The Japanese classic: designed for cutting and slicing vegetables both sides cut blade length: 17,8 cm / 7" Blade: Pure 301 Steel Cut: V-Cut - both sides cut Hardness: 59-60° HRC Handle: 18/10 stainless steel CHROMA type 301 F.A.Porsche The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.  

Chroma Type 301 P-03 Chef Knife 15,2 cm - Indispensable for peeling, chopping and decorating. P-03 Chef Knife Indispensable for peeling, chopping and decorating. blade length: 15,2 cm / 6" Blade: Pure 301 Steel Cut: V-Cut - both sides cut Hardness: 59-60° HRC Handle: 18/10 stainless steel CHROMA Type 301 F.A.Porsche The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.  

CHROMA Type 301 P-04 Small Chef's Knife - Indispensable for peeling, chopping and decorating. A must in every kitchen P-04 Small Chef's Knife Indispensable for peeling, chopping and decorating. blade length: 14,2 cm / 5,6" Blade: Pure 301 Steel Cut: V-Cut - both sides cut Hardness: 59-60° HRC Handle: 18/10 stainless steel CHROMA type 301 F.A.Porsche The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.  

CHROMA Type 301 F.A.Porsche - P-05 Carving Knife 19,3 cm - Perfect for carving poultry or roast. P-05 Carving Knife - Perfect for carving poultry or roast. blade length: 19,3 cm / 7,6" Blade: Pure 301 Steel Cut: V-Cut - both sides cut Hardness: 59-60° HRC Handle: 18/10 stainless steel CHROMA Type 301 F.A.Porsche The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.

Chroma Type 301 F.A.Porsche - P-06 Bread Knife - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade. P-06 Bread Knife for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade. blade length: 20,9 cm / 8,3" Blade: Pure 301 Steel Cut: serrated blade Hardness: 59-60° HRC Handle: 18/10 stainless steel CHROMA Type 301 F.A.Porsche The handle of the CHROMA Type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.  

Chroma Type 301 - P-08 Boning Knife 14 cm - Boning knife for removing bones - for many professionals the best boning on the market! Fits comfortably in the hand. P-08 Boning Knife blade length: 14 cm / 5,5" Blade: Pure 301 Steel Cut: Japanese V-Cut Hardness: 59-60° HRC Handle: 18/10 stainless steel Cutting with the award winner The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts. Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005. The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife. Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone. The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3 Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade. Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards. TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet  sink.  After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.

Chroma Type 301 - P-09 Paring Knife 7,7 cm - Little paring knife for peeling and cutting small vegetables. P-09 Paring Knife blade length: 7,7 cm / 3" Blade: Pure 301 Steel Cut: Japanese V-Cut Hardness: 59-60° HRC Handle: 18/10 stainless steel Cutting with the award winner The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts. Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005. The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife. Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone. The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3 Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade. Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards. TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet  sink.  After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.

Chroma Type 301 - P-10 Tomato Knife 12 cm - The tomato knife with serrated edge is also suitable for citrus fruits P-10 Tomato Knife blade length: 12 cm / 4,7" Blade: Pure 301 Steel Cut: serrated edge Hardness: 59-60° HRC Handle: 18/10 stainless steel Cutting with the award winner The professionell results of the CHROMA type 301 range are officially confirmed by the Swedish Testinstitute Test Fakta, comparable to like the German Stiftung Warentest. The institute nominated 2011 the Chef Cnife P-18 clearly as the winner of the test. Especially in the catagories keeping of cutting, sharpness and resistance to rust the cnife convinced the experts. Furthermore the initiative LifeCare granted the type 301 cnives 2012 with the Kitchen-Innovation of the year award. Also the design received a lot of design-awards, amongst others the iF Design Award 2005. The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife. Initially soak the stone in water for 15 minutes. During sharpening, always keep the stone wet, you can sprinkle it with some water if you think it is drying out. The water works like a lubricant on the stone. The knife should be held at a 10-20° angle to the whetstone. Then the knife is drawn off on the stone, in other words drawn back and forth with light pressure. During the grinding operation a sludge forms which assists the grinding of the edge. Knife blades with a single edge are sharpened on the right side to 80% and on left to 20%, whereas knives with edges on both sides are sharpened knives to 70% on the right and to 30% on the left. After sharpenimg the knife should be cleaned well with lukewarm water and SHARPENING & POLISHING INSTRUCTIONS for CHROMA READY-TO-USE-Whetstones ST-IS1, ST-IS2 UND ST-IS3 Pour a sufficient amount of water on the whetstone to moisten the surface. You can immediately begin with polishing. The right-hander starts polishing the right side of the knife - facing the point of the knife away from the body. Left-handers start with the left side of the blade. Please hold the knife securely. Draw the blade back and forth in an angle as shown in the illustration. It is best to start polishing with the point of the knife continuing with the middle and the lower part of the blade. Once you detect an edge at the opposite side to the one you are polishing, proceed with the next part to be polished. Moisten the stone if necessary. The abrasive slurry which forms on the stone is very important to the polishing process and should be removed only after polishing. Repeat this process on the other side of the blade. This side requires less effort. Once the burr is removed the polishing is complete. The knife should be cleaned with lukewarm water and dried with a soft dishcloth. The whetstone should be rinsed with water and be dried afterwards. TIPS FOR VALUE PRESERVATION OF YOUR JAPANESE COOKING KNIVES Never letthe knife get completely blunt. Sharpen it regularly with a high grade CHROMA whetstone. Like every good knife, a Japanese cooking knife never belongs in the dishwasher, because the aggressive salts attack the steel as surface rust. Also do not leave any knives in a wet  sink.  After every use you should clean your knife with lukewarm water and dry it afterwards. Our knives are made of special steel and have the typical "V" JAPAN- GRINDING. This makes our knives sharper than all common kitchen knives. CHROMA knives remain sharp also longer than MANY others.

CHROMA Type 301 - Design by F.A. Porsche - P-12 Knife-Block, Wood-Guminoki  for 8 knives P-12 Knife-Block - Type 301 - Design by F.A. Porsche beautiful and sculptural 21 x 15 x 26 cm Wood-Guminoki with dust bag Knife Block for: 2 knives up to 25,6 cm / 10,1" in length 2 knives up to 24,6 cm / 9,7" in length 2 knives up to 22,6 cm / 8,9" in length 2 knives up to 19,6 cm / 7,7" in length A correctly stored cnife You have now picked out some really good cnives, and they will need to be stored according to how you are planning to use them. On this subject, we and our distributors have thought long and hard. The loose storage of cooking cnives in a drawer can damage the blades when they bump against each other. The cnives begin to lose their edge, and besides, reaching into a drawer full of cnives is not entirely without danger. In other words, not a sensible solution. We recommend either a cnife block or a good magnetic bar. With cnife blocks, it is important to be sure that when you put your cnife away, it is not bumping against anything that could blunt the blade. The block should be completely made of wood or a premium quality synthetic. With magnetic bars, it is important that the edges are rounded, so as not to unintentionally damage your blades. The magnets should also be particularly strong, so that your cnives don't fall down accidentally. Always remember to clip the back of your cnife.

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

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.

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.  

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.

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.  

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.  

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.  

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.  

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.

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.

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

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

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.  

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.  

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.  

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.

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.  

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

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.

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.

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.

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.

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.

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.

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.

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.