blade length: 16,5 cm / 6,5" polished on both sides Carving Knife - Perfect for carving poultry or roast. CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should. Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron. KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature. After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically. Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”. CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives. The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI. It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared, however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family. CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade. A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge. Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan. The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature. A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood. After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.  Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.

ONE OF JAPAN'S BEST CNIVES! CHROMA - Haiku Pro Deba 15 cm - Japanese fish knife - Perfect for chopping fish and vegetables. Japanese fish knife Perfect for chopping vegetables and fresh herbs. incl. Kiribaco, Hamanono Abura and Japanese cleaning cloth As with the fantastic creations of Japan's past, each knife is carefully hand-finished throughout each step of the manufacturing process by the most skilled craftsmen. polished on one side blade length: 15 cm / 5,9" The blacksmith Ebuchi Kouhei san is the first who works at the blade. When his job is done the knive has already undergone 27 seperate processes. To produce traditional Sakai cnives such as the HAIKU Pro Sashimi, Master Ebuchi Kouhei forges two kinds of steel: an extremely hard, high carbon-content “hagane” steel (white steel, in Japanese, “shirokou”) for the cutting edge, and a softer steel to support the cutting steel. Without this softer steel, the blade would be too brittle and would be almost impossible to grind. The two steels are heated to more than 1000˚ C in a charcoal furnace. Then they are forged together, this process being repeated several times until the two steels have merged invisibly into the rough form of a blade. CHROMA HAIKU Pro cnives of the series Gyutou, Santoku und Kawamuki, which are ground on both sides, are given softer steel on both sides. HAIKU PRO is part of the prestigious TAKUMI ranges of CHROMA Cnife. Before the blade is heated up again to 400˚ C, in what is called “hardening” or “tempering”, the blades are dressed. Only subsequent to this process does the blade acquire its later hardness. Not uncommonly, several months or even years intervene between the actual forging and the “tempering”, during which time the blade spends its time in Mr. Ebuchi’s attic. The blade is not hardened until, in Mr. Ebuchi’s view, the right moment for further processing has arrived and then he picks it up by bicycle, just as always. When Master Ebuchi Kouhei has completed his job, the cnife has already gone through 27 steps in the work process. The blades leave his shop with a Rockwell C hardness of 63˚. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

To care for the Haiku Pro blades we recommend the acid-free blade oil10 mlJapanese blade oilTo produce traditional Sakai cnives such as the HAIKU Pro Sashimi, Master Ebuchi Kouhei forges two kinds of steel: an extremely hard, high carbon-content “hagane” steel (white steel, in Japanese, “shirokou”) for the cutting edge, and a softer steel to support the cutting steel. Without this softer steel, the blade would be too brittle and would be almost impossible to grind.The two steels are heated to more than 1000˚ C in a charcoal furnace. Then they are forged together, this process being repeated several times until the two steels have merged invisibly into the rough form of a blade.CHROMA HAIKU Pro cnives of the series Gyutou, Santoku und Kawamuki, which are ground on both sides, are given softer steel on both sides. HAIKU PRO is part of the prestigious TAKUMI ranges of CHROMA Cnife.Before the blade is heated up again to 400˚ C, in what is called “hardening” or “tempering”, the blades are dressed. Only subsequent to this process does the blade acquire its later hardness. Not uncommonly, several months or even years intervene between the actual forging and the “tempering”, during which time the blade spends its time in Mr. Ebuchi’s attic.The blade is not hardened until, in Mr. Ebuchi’s view, the right moment for further processing has arrived and then he picks it up by bicycle, just as always. When Master Ebuchi Kouhei has completed his job, the cnife has already gone through 27 steps in the work process. The blades leave his shop with a Rockwell C hardness of 63˚.Hand finished in Sakai - bearing the seal of the SAKAI Association.According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu.In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade.The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

ONE OF JAPAN'S BEST CNIVES! CHROMA - Haiku Pro Nakiri 16,5 cm - Japanese vegetable knife - Perfect for chopping vegetables and fresh herbs. Japanese vegetable knife Perfect for chopping vegetables and fresh herbs. incl. Kiribaco, Hamanono Abura and Japanese cleaning cloth As with the fantastic creations of Japan's past, each knife is carefully hand-finished throughout each step of the manufacturing process by the most skilled craftsmen. polished on one side blade length: 16,5 cm / 6,5" The blacksmith Ebuchi Kouhei san is the first who works at the blade. When his job is done the knive has already undergone 27 seperate processes. To produce traditional Sakai cnives such as the HAIKU Pro Sashimi, Master Ebuchi Kouhei forges two kinds of steel: an extremely hard, high carbon-content “hagane” steel (white steel, in Japanese, “shirokou”) for the cutting edge, and a softer steel to support the cutting steel. Without this softer steel, the blade would be too brittle and would be almost impossible to grind. The two steels are heated to more than 1000˚ C in a charcoal furnace. Then they are forged together, this process being repeated several times until the two steels have merged invisibly into the rough form of a blade. CHROMA HAIKU Pro cnives of the series Gyutou, Santoku und Kawamuki, which are ground on both sides, are given softer steel on both sides. HAIKU PRO is part of the prestigious TAKUMI ranges of CHROMA Cnife. Before the blade is heated up again to 400˚ C, in what is called “hardening” or “tempering”, the blades are dressed. Only subsequent to this process does the blade acquire its later hardness. Not uncommonly, several months or even years intervene between the actual forging and the “tempering”, during which time the blade spends its time in Mr. Ebuchi’s attic. The blade is not hardened until, in Mr. Ebuchi’s view, the right moment for further processing has arrived and then he picks it up by bicycle, just as always. When Master Ebuchi Kouhei has completed his job, the cnife has already gone through 27 steps in the work process. The blades leave his shop with a Rockwell C hardness of 63˚. Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

Chroma Haiku - Kurouchi Tosa B-04 - Funayuki Funayuki - to cut fish blade length: 15 cm / 5,9" CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should. Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron. KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature. After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically. Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”. CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives. The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI. It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared, however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family. CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade. A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge. Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan. The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature. A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood. After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.  Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.

Chroma Haiku - Kurouchi Tosa B-02 - Atsu Deba blade length: 16,5 cm / 6,5" Atsu Deba - The traditional Japanese fillet knife. Polished on one side CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should. Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron. KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature. After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically. Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”. CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives. The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI. It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared, however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family. CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade. A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge. Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan. The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature. A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood. After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.  Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.

Available from Juli 2016 blade length: 10,5 cm / 4,1" polished on both sides Carving Knife - Perfect for carving poultry or roast. CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should. Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron. KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature. After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically. Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”. CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives. The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI. It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared, however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family. CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade. A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge. Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan. The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature. A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood. After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.  Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.

blade length: 13,5 cm / 5,3" polished on both sides Carving Knife - Perfect for carving poultry or roast. CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should. Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron. KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature. After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically. Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”. CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives. The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI. It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared, however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family. CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade. A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge. Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan. The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature. A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood. After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.  Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.

blade lenght: 21 cm / 8,3" polished on both sides Gyoto - japanese Cook´s Knife - Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables. CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should. Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron. KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature. After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically. Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”. CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives. The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI. It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared, however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family. CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade. A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge. Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan. The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature. A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood. After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.  Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.

blade lenght: 21 cm / 8,3" polished on both sides Carving Knife - Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables. CHROMA Haiku Kurouchi are part of the prestigious TAKUMI ranges of CHROMA Cnife A decidedly reasonably priced debut to the world of extremely sharp cnives - The CHROMA TAKUMI Cnife Series. CHROMA HAIKU Kurouchi Cnives rise to any challenge, just as a TAKUMI cnife should. Even fresh out of production, the sharpness of the blade will take your breath away. With regular use of a good sharpening stone, as with all TAKUMI Cnives, you will see that the cutting performance of what you thought to be an ordinary kitchen cnife will rise to never before reached levels of sharpness. Suddenly the slicing of radishes or carrots becomes an experience in and of itself. This is made possible by the unique design of the cnife's blade. A “sandwich construction” that is made up of extremely hard, blue AOKO Steel at the center, and then finished with protective layers of consecutively softer iron. KUROUCHI Cnives owe their characteristic, archaic nature to their birthplace - the Tosa region of Southern Japan. The Tosa Region is known for its long tradition of forging cnives, and also for its wild, raw and furrowed landscape, which lends its spirit to the KUROUCHI blade and gives this cnife its unmistakable, untamed nature. After it has been forged, the blade of the CHROMA HAIKU Kurouchi is left raw and unpolished; only the cutting edge glitters metallically. Translated from the Japanese, Kurouchi carries a meaning similar to “black-forged”. Because of its artful hand finishing and somewhat primal form, we are proud to call it the “Ur-Messer”, which translates to “Original Cnife”. CHROMA HAIKU Kurouchi - Introduction to the CHROMA TAKUMI line of cnives. The Kurouchi cnife is, so far, the only cnife which fully meets the strict requirements of the CHROMA inspectors for a TAKUMI cnife without being manufactured in SAKAI. It was actually quite by chance that the little blacksmith’s shop was discovered by a CHROMA employee in the rugged Tosa region of Japan. At that time, the blacksmith thanked him for his interest by giving him a cnife as a present. It disappeared, however, in the sample room of CHROMA headquarters in Japan. Some months later, the cnife came to light and by further chance ended up in the hands of a friendly sushi chef who desperately wanted to acquire more cnives of this kind. What followed were long negotiations with the blacksmith and the usual countless quality tests, all of which the cnife passed with almost unbelievable ease. Finally, the Kurouchi cnife was welcomed into the CHROMA family. CHROMA HAIKU Kurouchi cnives meet all the requirements of a TAKUMI cnife. Upon delivery, the blade already possesses a breathtaking keenness, and, as with all TAKUMI cnives, by regrinding with a good grindstone, its cutting capacity can be raised to a level that is practically unattainable for traditional kitchen knives. Cutting even carrots or radishes thus becomes a real experience. This is made possible by the special design of the blade. A “sandwich construction”, produced with a core made from extremely hard, blue AOKO steel which is subsequently protected by softer layers of iron, makes it possible to achieve an optimal hardness of 61° HRC at the cutting edge. Cnives like the CHROMA HAIKU Kurouchi are particularly popular with Japanese fishermen. The Funayuki blade design has the shape of the typical Japanese fishermen’s knives. As far as the blade is concerned, the Funayuki is a cross between a Deba and a Yanagi. However, it is not as compact as a Deba, but rather is endowed with a more conspicuous tip and an almost straight blade line, similar to a Yanagi. The Kurouchi cnife owes its archaic character to its place of origin, the Tosa region in southern Japan. The Tosa region is well-known, apart from its long tradition of cutlery, for its rugged, wild and furrowed landscape, which is also reflected in the Kurouchi blades and lends this cnife the unmistakable quality of untamed nature. A particular and striking detail of the handle of the CHROMA HAIKU Kurouchi is the stainless steel bolster, with the Mekugi pin, also of stainless steel, typical of the Haiku line. The handle, in accordance with the blade, is done in glazed black magnolia hardwood. After being forged, the CHROMA HAIKU Kurouchi is worked so that the blade remains dull black, and only the extremely sharp cutting edge stands out with a metallic gleam. Translating from the Japanese, Kurouchi means, more or less, “black forged”.  Because of its artistic workmanship and its original qualities, we proudly call it “the original cnife”.

CHROMA Haiku Original - vegetable knife - For cutting and cleaning of shallots, mushrooms and other small vegetables. This peeling knife is perfect for decorative work. blade length: 8 cm / 3,1" Blade: Japanese Molybdenum/Vanadium-Steel Cut: Japanese V-Cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

CHROMA Haiku Original - Utility Knife 12 cm - Indispensable for peeling, chopping and decorating. With its short blade, it is particularly easy to use, in a wide variety of ways, and was originally developed for the US army. blade length: 12 cm / 4,7" Blade: Japanese Molybdenum/Vanadium-Steel Cut: Japanese V-Cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

CHROMA Haiku Original - H-04 Deba Knife 16,5 cm - The traditional Japanese fillet knife. blade length: 16,5 cm / 6,5" Blade: Japanese Molybdenum/Vanadium-Steel Cut: one side cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

Available again from February CHROMA Haiku Original - H-05 Santoku 17 cm - The perfect knife for chopping vegetables and raw meat, also suitable for roasts and fish. For the most delicate filleting and artistic presentation. blade length: 17 cm / 7,1" Blade: Japanese Molybdenum/Vanadium-Steel Cut: Japanese V-Cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

CHROMA Haiku Original - H-06 Chef's Knife 20 cm - The chef's knife is ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. blade length: 20 cm / 7,8" Blade: Japanese Molybdenum/Vanadium-Steel Cut: Japanese V-Cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

CHROMA Haiku Original - H-07 Sashimi Knife 20 cm - The traditional Japanese Fish and Sushi knife - It has a long fine blade for sliching fish extra thin. blade length: 20 cm / 7,8" Blade: Japanese Molybdenum/Vanadium-Steel Cut: both sides cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

Available again from February CHROMA Haiku Original - H-08 Bread knife 25 cm - Indispensable for bread but also great for crusted roasts, oranges and other foods that requires a serrated blade. blade length: 25 cm / 9,8" Blade: Japanese Molybdenum/Vanadium-Steel Cut: serrated blade Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

CHROMA Haiku Original - H-09 Yanagi Carving Knife 26 cm - The traditional Japanese Carving Knife - Perfectly balanced for coarse and fine chopping, cutting and jointing. For cutting up meat, fish, fruit and vegetables. blade length: 26 cm / 10,2" Blade: Japanese Molybdenum/Vanadium-Steel Cut: Japanese V-Cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

 CHROMA Haiku Original - H-11 Whetstone 800 - Standard - For regular sharpening / maintenance of edge. 18 x 5 x 1,8 cm - 7" x  2" x 0,8" Grit: 800 with stand CHROMA HIGH GRADE WHETSTONES 200 - 240 - Pregrinding of dull knives or smaller repair 800 - 2000 - Standard - For regular sharpening / maintenance of edge. 3000 - 4000 - For perfect sharpness - for use after the 1000's 6000 - 12000 - Polishing - herewith the knife becomes ideal, for use after the 3000' Kitchen Knife Sharpening There are various types of waterstones & ceramic stones available and normally a medium grit stone is sufficient to start with. However, if the blade is blunt or damaged, it may be necessary to start with rough grit. There are several differences between waterstones and ceramic stones. A waterstone must be placed in water and allowed to soak for 10-15 minutes to allow it to absorb sufficient moisture. A ceramic stone also requires water, but only needs to soak in water for 3-5 minutes. A ceramic stone is harder than a waterstone, so it will sharpen your knives more quickly. A ceramic stone will last longer and will not develop valleys or grooves as easily as a waterstone. The stone should be soaked for the required amount of time before use. Hold the knife so that the blade meets the stone at a 10-15 degree angle, then push back and forth across the stone in smooth steady strokes maintaining the same angle. Maintaining the same angle is most important and you will know that you are maintaining the same angle from the sound the knife makes against the stone. If you are making the same sound with each stroke back and forth against the stone, you are maintaining the same angle. Repeat the stage above on both sides of the blade going from one side to the other until your knife is sharp and there are no burrs on either side. During sharpening a certain amount of wet powder will appear, but do not wash or wipe this residue and continue sharpening. Although this powder appears unsightly, it is this residue which sharpens the knives. After sharpening, your knives should be washed in hot water and then towel dried. Culinaris - Voucher for Knifesharpening You can acquire a voucher which you can use to have your knives sharpened by Culinaris Kitchenaccessories / Cookfunky. Culinaris is one of the leading suppliers of Japanese cooking knives and the matching services. The sent in knives are sharpened cold by hand across whetstones - one voucher per knife - no serrated knives - no ceramic knives. The ideal complement for those who have a high quality knife or who want to give it to someone as a present. Trust our sharpening experts. You will be amazed by the quality and the result. After having received the voucher please send in your knife to: Culinaris Logistikzentrum Döbichauer Strasse 1-3 04435 Schkeuditz OT Dölzig Germany You have to pay for shipping when you send the knife to this address. Culinaris / Cookfunky will pay the shipping when it will be send back to you.

CHROMA Haiku Original - H-12 Paring Cnife 12 cm - With the curved blade, the paring knife is perfect for peeling and preparing fruits and vegetables. Also very suitable to decorate and get into shape. blade length: 7 cm / 3" Blade: Japanese Molybdenum/Vanadium-Steel - curved blade Cut: Japanese V-Cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!

CHROMA Haiku Original - H-14 Yobocho 15 cm - Small Fillet Knife or Medium Utility Knife. It is very handy and versatile. blade length: 15 cm / 5,9" Blade: Japanese Molybdenum/Vanadium-Steel - curved blade Cut: Japanese V-Cut Handle: Honoki wood Meguki Peg: A small bamboo peg that is inserted from the side into every HAIKU knife where the tang and handle are joined for added stability. The authentic Japanese kitchen knives with the falcon. The art of sword forging is an old Japanese tradition. Today CHROMA HAIKU knives are produced in small Japanese knife factories, using only the most highest quality steels. CHROMA HAIKU knives are extremely sharp and hold their sharpness for longer than most knives. CHROMA HAIKU - THE Japanese knife with a Honoki wood handle. CHROMA HAIKU knives are used by the winners of Bocuse d’or Mr. Serge Viera (2005) and Mr. Fabrice Desvignes (2007). What does HAIKU mean? HAIKU is one of the most important forms of Japanese poetry. Dating back to the 16th century, it is a three line, seventeen syllable verse. Some of the most poignant Haiku verses visualise a snap-shot of every day life, described in such a way as to give the reader a completely new experience. The sun in the eye of the falcon which returns to my hand - Tairo Hand finished in Sakai - bearing the seal of the SAKAI Association. According to old tradition, the elaborate production of CHROMA HAIKU Pro Cnives takes place in the four small, specialized workshops of Mr. Hirotsugu. In order to make traditional SAKAI Cnives like the HAIKU Pro, Master Ebuchi Kouhei works with two types of steel: one extremely hrd. hight-carbon "Hagane" steel comprises the blade's cutting edge, while a softer steel lends support to the sharp steel blade. The two types of steel are forged and combined together. The name "HAIKU" is hammered by hand into the blade. Thereafter, the blade receives the HAIKU Falcon. With correct care, these works of art can be passed on to subsequent generations. This cnife is not made of stainless steel and requires particular care!