CHEF`S KNIFES SHOP - CHEF`S KNIFES FOR ALL!

Chef's knife - knives for professionals and hobby cooks

Welcome to the Culinaris chef's knife shop, the authorized Chroma specialist retailer with fair prices.
If you are looking for the perfect knife, then you have come to the right place in our chef's knife shop. In our chef's knife brand shop you will find a large selection of Japanese and European knives in all price ranges.
There is a suitable kitchen knife for every occasion. Size, weight and handiness play an important role. Not only the professional chef, but also the ambitious amateur cook will find what they are looking for here.

WÜSTHOF

WÜSTHOF knives are top-quality products that are manufactured with care down to the last detail.

GÜDE

For four generations, GÜDE has been making hand-forged knives of the highest quality in small batches and without compromise.

CHROMA Type 301

CHROMA Type 301 - your unique F.A. Porsche Design leaves them in the kitchen instead of lying around like conventional chef's knives.

HAIKU KUROUCHI

After forging, the Haiku Kurouchi is processed in such a way that the blade remains matt black and only the extremely sharp cutting edge shines metallically.

KASUMI KURU

The beauty of the blade, together with the handle designed in an octagonal shape - makes the KASUMI Kuro so unique.

REEH ROUGE

Made from high-quality, ice-hardened steel, the blades are super sharp and finished with Japanese grinding, and the red handles add color to the kitchen.

WHETSTONES

The sharpness of good knives also decreases, so that the blade has to be sharpened.

CUTTING BOARDS

A suitable, high-quality cutting mat is at least as important as a good knife

STORAGE

Here you will find the right knife block or the right bag for safe storage of your knives

NEWS

Culinaris Damascus Master Series

The knives in the DAMASCUS MASTER SERIES are an absolute eye-catcher in every kitchen!

The extremely sharp blade made of original Damascus steel with a unique grain reminiscent of raindrops and the ergonomic handle made of high-quality pakka wood make it something very special.

The 67-layer Japanese AUS-10 Damascus steel makes the blade extremely hard (60 ±2 HRC) and keeps its sharpness for a very long time - a knife for eternity!

NEWS

18.75 %

Santoku + paring knife - Black series - 2 pcs. | Culinaris

Santoku CB-07 + paring knife CB-01 - Black series - 2 pcs. | Culinaris - are made of German blade steel, which is ground in a V-shape

€169.00* €208.00*

Chef's knife large - Black series - 20 cm - CB-08 | Culinaris

Chef's knife large - Black series - 20 cm - CB-08 | Culinaris - the chef's most important tool and the most commonly used.

€139.00*

Santoku large - Black Serie - 18 cm - CB-07 | Culinaris

Santoku large - Black Serie - 18 cm - CB-07 | Culinaris - Can be used to cut meat, vegetables, fish and many other ingredients evenly

€139.00*

20.94 %

Santoku + paring knife + utility knife - Black Series - 3 pcs. | Culinaris

Santoku + paring knife + utility knife - Black Series - 3 pcs. | Culinaris - german blade steel

€219.00* €277.00*

Utility knife - Black Series - 12.5 cm - CB-02 | Culinaris

Utility knife - Black Series - 12.5 cm - CB-02 | Culinaris - ideal for processing fruit and vegetables, but meat and fish are also no problem

€69.00*

Paring knife - Black Series - 10 cm - CB-01 | Culinaris

Paring knife - Black Series - 10 cm - CB-01 | Culinaris - Very useful for chopping, cleaning, peeling and decorating fruit and vegetables.

€69.00*

Nakiri - Black Series - 17 cm - CB-06 | Culinaris

Nakiri - Black Series - 17 cm - CB-06 | Culinaris - the traditional Japanese vegetable knife with a flat profile and rectangular tip

€139.00*

Santoku small - Black series - 13 cm - CB-04 | Culinaris

Santoku small - Black series - 13 cm - CB-04 | Culinaris - the extremely sharp blade enables particularly fine cuts

€79.00*

Bread knife - Black series - 25 cm - CB-09 | Culinaris

Bread knife - Black series - 25 cm - CB-09 | Culinaris - Knife with wave cut for cutting various types of bread

€139.00*

Boning knife - Black Series - 16 cm - CB-05 | Culinaris

Boning knife - Black Series - 16 cm - CB-05 | Culinaris - Knife with a flexible blade for removing bones, tendons and skins from meat

€79.00*

Steak knife - Black series - 13.5 cm - CB-03 | Culinaris

Steak knife - Black series - 13.5 cm - CB-03 | Culinaris - for effortlessly cutting fried meat such as beef, pork or lamb

€69.00*

Tips for maintaining value

Cleaning

After each use, wash the knife under running lukewarm water with a sponge or cloth and dry briefly. Cook's knives must not be put in the dishwasher! The aggressive salts and the heat attack the steel just like rust film. Likewise, the knife must not lie in the possibly filled sink. Leftovers of mustard or horseradish can also eat into the steel if they are not washed off.

Storage

Our knives are very sharp and should therefore be stored safely (in a place out of the reach of small children). We recommend storing high-quality knives in a knife block, on a magnetic strip or in a knife bag/case. In order not to prevent the blades, they should not lie on top of each other or be stored together with other kitchen utensils, e.g. in a drawer.

Sharpen

Grind it over special wet grinding stones, never pull it over a sharpening steel or let it down from a grinder. Regular scraping over the stone guarantees a very good sharpness and fun when cooking. Traditionally, the highest quality Japanese knives are not stainless. Always make sure that your knives are never wet.

Instructions for sharpening Japanese wet sharpening stones

Let the stone really soak in the water for 15 minutes. The stone should always be wet during grinding, you can also sprinkle it with a little water. The water acts like a lubricant on the stone.
The knife should be at an angle of 10-20 degrees to the sharpening stone. Then the knife is pulled over the stone, i.e. pushed back and forth with light pressure.
During the grinding process, a powder is created that allows the grinding process to take place, similar to how soap foam cleans hands.
Single-edged knives are ground 80% front and 20% rear, double-edged 70% front and 30% rear. The front is right for right-handers and left for left-handers. (We also have many single-edged knives and serrated knives for left-handers).
After the sharpening process, the knife should be washed well with lukewarm water and finally dried.