Excaliber Cutlery

Chroma knives are manufactured in the best factories and are made of the finest and strongest modern high-grade steel from Japan. Knives by Chroma Cutlery are extremely sharp and hold their edge for a very long time. This means you can spend more time enjoying your food and less time sharpening a dull knife.Bread knife with 8.5-in blade The handle of the Type 301 by F.A. Porsche is constructed of 18/10 stainless steel, and the blade is made of high-quality Japanese 301 steel Ergonomic handle – designed by F.A. Porsche working with the chef of the decade, JÃrg WÃrther Metal “pearl” that clearly demarcates the end of the handle, for better control when cutting Seamless perfection and hygienic transition from blade to handle Special grinding method is used, so the knife stays sharp longer and is easier to sharpen Recommendations:Chroma knives should never be put in the dishwasher. Wash them in warm water and dry them by hand 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 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 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.

Chroma knives are manufactured in the best factories and are made of the finest and strongest modern high-grade steel from Japan. Knives by Chroma Cutlery are extremely sharp and hold their edge for a very long time. This means you can spend more time enjoying your food and less time sharpening a dull knife.Chef’s knife with 10-in blade The handle of the Type 301 by F.A. Porsche is constructed of 18/10 stainless steel, and the blade is made of high-quality Japanese 301 steel Ergonomic handle – designed by F.A. Porsche working with the chef of the decade, JÃrg WÃrther Metal “pearl” that clearly demarcates the end of the handle, for better control when cutting Seamless perfection and hygienic transition from blade to handle Special grinding method is used, so the knife stays sharp longer and is easier to sharpen Recommendations:Chroma knives should never be put in the dishwasher. Wash them in warm water and dry them by hand 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 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 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.

Chroma knives are manufactured in the best factories and are made of the finest and strongest modern high-grade steel from Japan. Knives by Chroma Cutlery are extremely sharp and hold their edge for a very long time. This means you can spend more time enjoying your food and less time sharpening a dull knife.Bread knife with 8.5-in blade The handle of the Type 301 by F.A. Porsche is constructed of 18/10 stainless steel, and the blade is made of high-quality Japanese 301 steel Ergonomic handle – designed by F.A. Porsche working with the chef of the decade, JÃrg WÃrther Metal “pearl” that clearly demarcates the end of the handle, for better control when cutting Seamless perfection and hygienic transition from blade to handle Special grinding method is used, so the knife stays sharp longer and is easier to sharpen Recommendations:Chroma knives should never be put in the dishwasher. Wash them in warm water and dry them by hand 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 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 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.