The Chroma P38 Type 301 Sashimi Knife is specially designed for slicing raw fish into paper-thin slices. This is useful when cutting up fish and vegetables for sushi.
To construct a quality knife, quality materials must be used. This is why Chorma uses high-quality Japanese 301 steel for the blades of their Type 301 knife line. Quality construction of the 24cm knife is complemented by the beautiful design.
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.