The Chroma P26 Type 301 Salmon Slicer features a long, narrow blade. Meats like salmon or cured meats tend to be a little drier than most, and need a long blade that has a little flex to it. The long blade ensures that you are getting smooth cuts with every stroke.
The blade of the 30.5 cm knife was crafted out of high-quality 301 Japanese Steel. This type of steel offers excellent edge retention. Blending seamlessly with the blade of the knife is the beautifully designed stainless steel handle. Chroma sought help from F.A. Porsche along with chef, Jörg Wörther. The handle of the knife is a minimalist design that features a unique metal “pearl” inlayed in the handle.
Chroma Type 301 Knives must be hand washed after every use. Never place these knives in the dishwasher, as it could damage and dull the blade. A dull knife blade is the single most common cause of knife related injury in the kitchen. Type 301 Knives should only be sharpened using the original Type 301 whetstone. Using a sharpening steel could damage the blade. To help maintain the edge of your knife only use wooden or plastic cutting boards. It is recommended that Type 301 knives be sharpened daily when used in a professional setting, and about every six months for hobby cooks.