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