Cutting your vegetables into paper-thin slices is an art only a few knives can achieve. The blade of the Chroma P36 Type 301 Japanese Nakiri/Vegetable Knife is incredibly sharp and can easily create super thin slices. To achieve and maintain the ultra sharp edge of the Vegetable knife blade, Chroma uses high-quality Japanese 301 steel.
The stainless steel handle is bonded seamlessly with the blade to create on of the most hygienic knives on the market. Not only is the 17cm knife incredibly hygienic but also it was designed with functionality and style in mind. Designer F.A. Porsche, and chef of the decade, Jörg Wörther created an aesthetically beautiful knife that is incredibly functional. This unique design features a metal “pearl” inlayed in the handle to increase control while using the knife.
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.