CHROMA Knives

"Made of Pure 301 Steel. Finest Japanese Blade Steel"

A VERY unique knife design! What I first saw this I thought they were crazy. But then I got two in for evaluation and wow, they work! The handle starts out like a regular handle (at the heel of the blade), but as it moves away towards the end it flattens out, and this part sits perfectly in the palm of your hand. The result is that it's remarkably easy, comfortable and stable to hold. As a test I put the santoku and the 9.5" chef's knife in my knife block at home but I didn't say anything to my wife. Would she keep using the Wusthof or would she even try the Chroma (she's not a knife fanatic like me, and not especially interested in trying new gadgets)? Before I knew it I noticed her using the santoku almost daily for the usual family meal vegetable and chicken chopping -- she finds it comfortable, sharp, and easy to use. She won't admit that they look cool too, but I think she secretly likes the sexy stainless look. And the prices are reasonable, so why not! I also find them quite easy maintain -- they take an edge easily and keep it quite a while.

Click here to see some comments from professional chefs.

This is from the Choma literature:
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

Please note the following instructions to insure the knife remains in optimal condition for years to come (these are good instructions to keep in mind for ANY good knife):

• Never place the knife in the dishwasher. Hand wash and dry after every use.
• Regularly sharpen the knife using a whetstone or ceramic. A sharpening steel is not recommended (note from Paul: I've used a steel on mine; with a light touch and minimal swipes, I find it resets the edge just fine.As with any good tool, take care with maintenance and don't abuse it. Your mileage my vary.)
• 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.
• Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
• Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.

Note: the lengths stated by Chroma are measured from the tip to the metal "pearl" -- the actual blade length (from tip to the heel or handle-side of the edge) is approx. 1 to 3 cm shorter (1 cm for the paring knives, 3 cm for the longer knives).

Great Gifts! These knives come in spectacularly beautiful gift boxes! The best-looking boxes and packaging I've EVER seen for a knife. The boxes are hard cases, with a black textured finish outside, and inside the knives are secured in fitted hard foam inserts. The whole thing is then packed off in a beautiful colour slip-case. Incredible!