If you conjure up the daily dishes for your family on the common dining table or stage the special moment of pleasure for friends - the Amici chef's knife with the 16 cm blade is the useful all-rounder. The shorter blade makes it a bit handier and more manoeuvrable compared to the chef's knife with a blade length of 20 cm. Cutting becomes a safe bet with this knife - this is ensured by the wide, sharp blade and the finger-protecting full bolster (thickening between blade and handle in forged knives). Blade length: 16 cm Blade width: 5.0 cm Calabrian olive wood handle Handle length: 11.3.0 cm Quality - Made in Germany / Solingen. suitable for cutting, chopping and weighing Wüsthof AMICI The individually grained handle made of Calabrian olive wood is naturally water-repellent and antibacterial. It doesn't matter whether you have big or small hands - with its organic shape it lies comfortably in the hand and is a natural hand flatterer. In Amici, the Mediterranean character of olive wood is combined with the precision of a WÜSTHOF blade. So it is your ideal companion to experience many precious moments of pleasure together with friends and family. Cutting is sharing. 

CHROMA type301 F.A.Porsche - P-46 HM Thai Chopper - A typical Asian chef's knife that is ideal for vegetables and herbs. Blade length: 15.5 cm Blade material: Pure 301 steel Hardness: 59-60 ° HRC Cut: V-cut - bevel on both sides Handle material: 18/10 stainless steel The most important advantages for professional chefs is the ergonomic handle and the extreme sharpness. The cnife is incredibly comfortable and safe in your hand. Based on a centuries old blacksmith technique, CHROMA introduces a new series of the very popular type 301 cnives with a classic, hammered style to the market. In addition to the extraordinary look of the cnife, its non-stick nature is a major advantage of the hammered technique. Particularly in comparison to conventional blades, this feature is clearly noticeable. Because of the hammered dots a small air cushion remains between the blade and the food you cut. The food easily falls away from the blade. The CHROMA type 301, Design by F.A. Porsche, cnives are popular with many Michelin star chefs. CHROMA type 301 F.A.Porsche The handle of the CHROMA type 301 - Design by F.A. Porsche is constructed of stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully razorsharp sharpened by the hand of a master. The advantages Type 301 are: An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther A metal "pearl" that clearly demarcates the end of the handle, for better control when cutting A seamless perfection and hygienic transition from blade to handle A special grinding method is used, so the knife stays sharp longer and is easier to sharpen That it is beloved by famous gourmet chefs The out of the box sharpness is one of the best in the industry Please note the following instructions to insure the knife remains in optimal condition for years to come: Never place the knife in the dishwasher. Hand wash and dry after every use. Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade. Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed. Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301. Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife. Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required. Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional. We wish you much success and joy with you new knife.

Güde - Slicing Knife 21 cm - Series Franz Güde - Filleting delicate fish or preparing carpaccio - it´s easier with this extra thin blade. Blade length: 21 cm (9") Blade: high carbon-chromiumvanadium, stainless, icehardened, hand ground cutting edge. Handle: stain plum wood, mirror polished. Quality - Made in Germany - Solingen. Named for the inventor of the "Güde serrated blade", the Franz Güde Series knives are handcrafted from stainless cutlery steel and feature grips made from fine plum wood in the timeless, traditional style of the early Güde knives. Ice hardened stainless steel; hand sharpened - not for the dishwasher!

Knives are the heart of every kitchen - without them, almost nothing gets done! You will find the right knife for every culinary task in our product range. Here you will find our special knives, that help you carve, fillet or break down your lovingly prepared meat or fish. The chopping knife helps you chop your fine herbs quickly and the bread knife is perfect for cutting your favourite bread into perfect slices. The larding knive is ideal for picking meat, but also for peeling and cutting fruit and vegetables. The advantages at a glance: seamless transition from blade to handleriveted handlehand-sharpened chrome steel bladestainless GUIDANCE CARE & USE Knife IN ORDER TO KEEP YOUR KNIVES LOW SHARP, TAKE NOTE OF THE FOLLOWING TIPS. 1. Do not put them in the dishwasher. The blades become blunt very quickly due to the salt in the dishwasher.2. Rinse the knives directly after use. Clean the knives with tepid water directly after use, because dried food residue is hard to remove. Dry the knives immediately after cleaning to avoid stains. Don’t leave the knives in the dish water with detergent for too long, because this will affect their sharpness and cutting ability. 3. Sharpen your knives regularly. Only sharp knives cut easily and securely, without tiring your hand. KELOMAT knives can best be sharpened with our sharpening steel. Keep the sharpening steel away from your body at an arm’s length. Then draw the knife blade from the handle to the point several times from both sides over the entire length of the sharpening blade. Please make sure that the knife is perpendicular in an angle of 20° to the steel. 4. Store your knives correctly. We recommend our knife bags, knife blocks or a magnetic rail. If you keep your knives in a drawer, please use blade protection (e.g. made of felt), or make tailored compartments in your drawer.