Blades and blades accessories

Chefs knives and kitchen knives as Chroma, Porsche type 301, Haiku Global, Kasumi, you can buy here.

Nesmuk - Exclusive damask knife

Nesmuk develops and manufactures knives of the highest possible sharpness, relying on steel grades, precious materials and technologies that have never before been used in the cutlery industry
( 81 Article )
CHROMA type 301 - Design by FA Porsche - Chef`s Knife

With these innovative knives Type 301, designed by the Design Wrought FA Porsche, a new chapter has been opened in the development of kitchen knives.
( 45 Article )
CHROMA JAPANCHEF

CHROMA JAPANCHEF is a sharp kitchen knife. Knife as JAPANCHEF are a standard for Japanese restaurant chefs. They have an excellent cut, are cutting properties and can be reground quickly.
( 6 Article )
CHROMA Triple C - Design by Sebastian Conran

( 1 Article )
CHROMA Accessories

( 14 Article )
Chroma Captain Cook

( 1 Article )
Chroma Turbo

( 18 Article )
CHROMA KISEKI knife

Since 1986 we distribute high quality and professional kitchen knives, grindstones and accessories. We specialize in very sharp and sharp blades with V-cut, as well as slightly sharpened blades. I
( 2 Article )
thickness Gauge

( 86 Article )
Various knives and accessories

( 3 Article )
Adelmayer damask knife

( 5 Article )
Haiku knife, damask, Home, Kurouchi, Original, Pro, Yakitori

HAIKU knives are manufactured in small Japanese knife-manufacturers of modern, high-grade steels. Japanese HAIKU knife with a handle made of wood Honoki are extremely sharp and stay that way long.
( 5 Categories )
CHROMA Dorimu Damascus Chef`s Knife

( 3 Article )
Kasumi knife

The center layer of the KASUMI MP blades is made of the best Japanese VG10 steel "- with cobalt and higher carbon content, which was developed exclusively for the production of very high quality kitchen knives. After forging, the blades are heated again to about 800 ° C, then quickly cooled again and hardened to about 59-60 ° C Rockwell. The hardness of 59-60 HRC is considered not only in Japan as optimum hardness for kitchen knives. With very good sharpness, it enables a very long blade life (edge retention - does not get dull so quickly), but also allows for easy re-sharpening with the SUMIKAMA grindstones.
( 9 Article )