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The CHROMA Type 301 knife, designed by F.A. Porsche, features a stainless steel handle and a blade crafted from high-quality Japanese 301 steel. Each knife's blade undergoes meticulous hand-sharpening by a skilled master. To maintain its sharpness and quality, avoid placing the knife in the dishwasher. Instead, hand wash and thoroughly dry it after each use. Keep the blade sharp by regularly using the original Type 301 whetstone.
When storing the knife, ensure it is kept in a safe and secure manner, such as in a knife block to prevent the blade from being exposed. It is recommended to use wooden or plastic cutting boards with the Type 301 knife, avoiding marble or glass surfaces. Use the knife solely for food preparation and refrain from cutting frozen foods, bones, or using it as a utility knife.
For optimal performance, consider sharpening the knife daily for professional cooks or approximately every six months for hobby cooks, always by the same person to maintain consistency in the sharpening angle. With each sharpening session following the same technique by the same individual, the blade will progressively become sharper.
Carefully review the instructions provided with your whetstone for proper sharpening guidance. The process of sharpening with a Type 301 whetstone is straightforward, allowing even beginners to quickly master the required technique.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
blade_material | Stainless Steel | ||||
brand | Chroma | ||||
color | Silver | ||||
handle_material | Stainless Steel,Plastic,Steel | ||||
blade_edge | Asian Cutlery | ||||
construction_type | Forged | ||||
item_weight | 8 ounces | ||||
blade_color | Silver | ||||
is_dishwasher_safe | Yes | ||||
product_dimensions | 15.25 x 3 x 2 inches | ||||
manufacturer | Chroma USA | ||||
item_model_number | P36 | ||||
customer_reviews |
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best_sellers_rank | #635,130 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #109 in Usuba & Nakiri Knives | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | February 7, 2013 |
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