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Knife Type 301 Design by F.A. Porsche tomato and cheese knife 12 cm Chroma P10
- 92000324
Kitchen knife Japanese Type 301 tomato and cheese knife 12 cm blade
Exclusive design from the F. A. Porsche Studio
Japanese steel 0.7% carbon + molybdenum vanadium
Stainless steel ergonomic handle
Special jagged teeth sharpening
Length 22.8 cm
Weight 84 g
Chroma P10
5-years warranty
The Experts tomato and cheese knife for an effortless cut
Description
Kitchen knife Japanese Type 301 tomato and cheese knife 12 cm blade
Exclusive design from the F. A. Porsche Studio
Japanese steel 0.7% carbon + molybdenum vanadium, hardness 57-58 ° HRC
Ideal hardness to hold the cutting wire over time and to be sharpened with ease
Special jagged teeth sharpening for an immediate cutting edge
Sharpening on the entire length of the blade for a more precise cut
Great potential for improvement as sharpening progresses
Ergonomic handle in stainless steel 18/10, curved blade return for better comfort
The handle fits the shape of the hand for better grip and less wrist fatigue
Line without roughness or seams for a hygienic transition between blade and handle
Sensory thrust ball to signal the arrival of the blade
Length 22.8 cm
Weight 84 g
Wood gift box
Chroma P10
5-years warranty
Delivered in an individual wooden gift box
IF Design Award 2005
Life Care Innovation 2012 Award
Best in Test fakta.se 2011
The Experts tomato and cheese knife for an effortless cut
Loved by professional chefs - the Type 301 kitchen cnife series has a one of a kind design. The cnife literally stands out in the kitchen while other knives lay in the background. The ergonomic design was developped by professionals chefs. A metal pearl, wich clearly demarcates the end of the cnife's handle, is built into the design. The quality of the typ 301 series is its most outstandinfg feature. Handle made of Stainless steel material, and the extremely sharp, hand-ground blade is made of the finest japanes pure 301 steel
Care and use best practices :
- wash your knives by hand after each use, not in the dishwasher
- do not let your knives stay in the water
- use preferably a wooden cutting board, avoid glass and stainless steel
- do not cut very hard things such as frozen or bone
- regularly sharpen, before the blade is blunted, with a suitable sharpening stone
