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.

REEH ROUGE the chef's knife with the red handle. The REEH ROUGE knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese cut. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. Blade length: 20 cm Handle material: silicone  

CHROMA - Chef's Knife 20 cm REEH PINK - The chef's knife is suitable for all all-round tasks in the kitchen. REEH PINK the chef's knife with the pink handle. The REEH PINK knife series is made of high-quality, ice-hardened steels and the blades are super sharp and refined with the Japanese grind. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. Blade length: 20 cm Handle material: Silicone Blade shape: Smooth grind Blade cut: Wedge cut (V-cut)

KASUMI Kuro - KR01 Large chef's knife 24 cm - The large chef's knife is suitable for all all-round tasks in the kitchen. Ideal for cleaning, cutting and chopping cabbage, vegetables and herbs. The KASUMI Kuro is an exclusive further development of the Kasumi kitchen knives Made in Seki - Japan. Blade length: 24 cm Total length: 38 cm Blade: Blade Damascus steel 32 layers - AUS-10 steel made with 0.8% carbon Hardness: 57-59 HRC Cut: Japanese V-cut Handle: black laminated, reinforced wood Non-stick hammer finish - the food to be cut sticks less traditional octagonal handle - fits comfortably in the hand The beauty of the blade, together with the matt glossy handle - makes this knife so unique. Seki, the capital of the Japanese cutlery industry, is located in the center of the Japanese archipelago. The history of the Japanese cutlery industry in Seki began almost 800 years ago. The first swordsmiths existed in Seki as early as 1200. Seki was an ideal location for swordsmiths. There was everything on site that was needed to forge a sword, the necessary ore, enough good wood and fresh, clean water from two large rivers. This method of sword forging was unique in Japan at the time. Swords from Seki are of very high quality and have always been characterized by a very good quality. The traditional Japanese technique of sword making has been passed down from generation to generation to this day. These techniques are still used today in the manufacture of Kasumi knives. Kasumi knives are the specialty from Seki. Sumikama Cutlery, the innovative traditional Japanese manufacturer, is the "inventor" of the Damascus kitchen knife series with its Kasumi knives. Often copied, never reached. KASUMI MASTERPIECE (MP) chef's knives are the result of the consistent improvement of the Kasumi knives. 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!

KASUMI Masterpiece  MP01 Vegetable Knife 8 cm - 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:  VG10 Steel - Damascus 59-60 HRC Cut: Japanese V-Cut Handle: Linen-hard resin - special durability and excellent dimensional stability Made in Japan Lifetime Warranty KASUMI MASTERPIECE Kasumi Masterpiece are a special, limited version of the Kasumi knife. They are the result of consistent further development, improvement, and decades of experience in the company Sumikama the blade forging. Kasumi Masterpiece knives are the best that ever. The Japanese character is the character of Kasumi Masterpiece knife. In its actual translation it means something like "masterful handiwork" (Takumi). Kasumi Masterpiece knives get your exceptional properties by the invaluable experience of the best masters and their hand, in connection with the use of modern technology - in the tradition of Japanese sword forging. The middle layer of the Kasumi Masterpiece blade is made of the best Japanese "VG10 Steel, which was developed exclusively for production of very high quality kitchen knives. After forging, the blades are again heated to about 800 ° C, then quickly cooled down and so hardened to about 59-60 ° C. Rockwell. The hardness of 59-60 HRC is not only in Japan for optimum hardness as kitchen knives. It allows for a very long service life of the cutting edge (sharpness), but also an equally easy re-sharpening the SUMIKAMA grindstone. The perfect, hot-flashing edge is the product of many grinding operations on rotating special water grinding stones. Only the best from Seki grinder grind each blade of Kasumi Masterpiece at various work steps by hand. Your final sharpness get the knife through the final grinding process with a fine 3000 Kasumi water stone. The Kasumi Masterpiece damask pattern on both sides of the blade, formed by repeated folding and forging of high-grade steel in several layers. The professional handle the Kasumi Masterpiece knives is made of a hard resin thermoset linen. By pressure and heat of this resin is replaced by his special life and so its good shape. The knife is very comfortable and secure in the hand. The beauty of the blade, along with the glossy finish handle - this knife is so unique. Kasumi Masterpiece are beautiful and extremely sharp, they are perfect for any type of preparation of fine cuisine. Kasumi knives are produced by Sumikama Cutlery in Seki, Japan. Sumikama Cutlery specializes in producing knives from very advanced materials with the most advanced manufacturing techniques. Kasumi - Steel lives 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!