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.
CULINARIS
The fantastically sharp chef's knives from Culinaris are an absolute eye-catcher in any kitchen!
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
Kasumi VG10-Pro
The Kasumi VG10-Pro series combines uncompromising efficiency with Japanese craftsmanship.
Monochrome damask steel VG10 meets an innovative handle made of hand-formed synthetic marble, inspired by the starry night sky.
Ergonomically rounded, rivet-free and absolutely durable – a knife for professionals that is also a work of art.
read moreNEWS
Kasumi VG10-Pro - V-10 Filleting Knife 18 cm - The flexible blade, which enables thin and precise cuts, is ideal for filleting fish and meat. Blade: VG10 steel (hardness ~61–62 HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 20 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.
Kasumi VG10-Pro - V-02 Paring Knife 8 cm - For slicing and cleaning shallots, Brussels sprouts, mushrooms, and other small vegetables. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 8 cm Kodawari means "obsession with perfection" in Japanese. Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.
Kasumi VG10-Pro - V-02 Honesuki 14.5 cm - Small chef's knife - ideal for cutting meat, fish, fruit, and vegetables. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 14.5 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.
Kasumi VG10-Pro - V-07 Nakiri 18 cm - The nakiri is sharpened on both sides and relatively thin, ideal for cutting and chopping all kinds of vegetables and fruit. Not for cutting bones. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind, 15° angle on each side Handle: Artificial marble Blade length: 18 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. The descendant of the samurai harks back to the dual identity of the sword as a weapon and an art object. The handle is an innovation. Artifical marble cannot be simply shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger for added comfort. Gripping is very comfortable.
Kasumi VG10-Pro - V-07 Santoku 18 cm - The Japanese classic for cutting vegetables and raw meat, but also ideal for finished roasts and fish. For the finest filleting and artistic portioning. The knife of three virtues. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 18 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. The descendant of the samurai harks back to the dual identity of the sword as a weapon and an art object. The handle is an innovation. Artifical marble cannot be simply shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger for added comfort. Gripping is very comfortable.
Kasumi VG10-Pro - V-12 Chef's Knife 20 cm - The all-rounder in the kitchen - ideal for cutting meat, fish, fruit, and vegetables. Blade: VG10 steel (hardness ~61–62 °HRC) Grind: V-grind 15° angle on each side Handle: Artificial marble Blade length: 20 cm Kodawari means "obsession with perfection" in Japanese. The Japanese knifemaker Kasumi has always used VG10 steel for his famous Damascus knives. Here, he processes the homemade steel in a single nuance across the entire surface. This understated knife series is called VG10-Pro because, for professionals, efficiency is paramount. For the first time, artificial marble is being used for knife handles. The effect is reminiscent of a midnight-blue starry sky, for a knife is both an art object and an ornament, like the ancient jewelry of the samurai. This descendant of the samurai harks back to the sword's dual identity as a weapon and an art object. The handle is an innovation. Artifical marble cannot be easily shaped like plastic or wood. The curves are created entirely by hand, piece by piece. The adjustment is done without rivets. The material is completely insensitive to all fluctuations and does not wear out. Kasumi wanted to create something special for this series and rounded the handle so that it rests on the ball of the little finger – for greater comfort. Gripping is very pleasant.
KASUMI Rainbow - SJ-10 Utility Knife 16.5 cm - The utility knife is a classic all-rounder and should be in every kitchen. The utility knife can be used to cut or peel vegetables, fruit, small pieces of meat, and fish. Kasumi Rainbow knives are produced in limited quantities, and each knife comes with a certificate bearing its number. Blade length: 16.5 cm. Blade: V Toku 2 Takefu Special Steel 1.1% carbon. Hardness: 64° HRC. Grind: Japanese V-grind. Handle: Grained rosewood, matched to the blade. The rosewood handle seamlessly connects to the Damascus blade Kasumi Rainbow The term Rainbow stands for a visual identity based on two components: copper and gold tones stand out from the finished product, which consists of Takefu Special Steel's V Toku 2 steel core. V Toku 2 is a 1.1% carbon steel with a hardness of 64°HRC, which promises high cutting performance and long-lasting sharpness. The visual effect is further enhanced by the handle, which is made of fine rosewood and seamlessly connects to the colored blade. The lacquered surface highlights the contrasting grain of the exotic dark woods, and the hexagonal, very Japanese-looking handle ensures balance and harmony. Each knife comes in a wooden gift box and with a numbered and stamped certificate for its new owner.
KASUMI Rainbow - SJ-04 Santoku 18.5 cm - Santoku knife - The Japanese classic for cutting vegetables and raw meat, but also ideal for cooked roasts and fish. For the finest filleting and artistic portioning. The knife with 3 virtues. Kasumi Rainbow knives are produced in limited quantities, and each knife comes with a certificate bearing its number. Blade length: 18.5 cm. Blade: V Toku 2 Takefu Special Steel 1.1% carbon. Hardness: 64° HRC Grind: Japanese V-grind Handle: Grained rosewood, matched to the blade The rosewood handle seamlessly connects to the Damascus blade Kasumi Rainbow The term Rainbow stands for a visual identity based on two components: copper and gold tones stand out from the finished product, which consists of Takefu Special Steel's V Toku 2 steel core. V Toku 2 is a 1.1% carbon steel with a hardness of 64°HRC, which promises high cutting performance and long-lasting sharpness. The visual effect is further enhanced by the handle, which is made of fine rosewood and seamlessly connects to the colored blade. The lacquered surface highlights the contrasting grain of the exotic dark woods, and the hexagonal, very Japanese-style handle ensures balance and harmony. Each knife comes in a wooden gift box and with a numbered and stamped certificate for its new owner.
KASUMI Rainbow - SJ-06 Chef's Knife 21 cm - The all-rounder in the kitchen - ideal for cutting meat, fish, fruit, and vegetables. Kasumi Rainbow knives are produced in limited quantities, and each knife comes with a certificate bearing its serial number. Blade length: 21 cm. Blade: V Toku 2 Takefu Special Steel 1.1% carbon. Hardness: 64° HRC. Grind: Japanese V-grind. Handle: Grained rosewood, matched to the blade. The rosewood handle seamlessly connects to the Damascus blade Kasumi Rainbow The term Rainbow stands for a visual identity based on two components: copper and gold tones stand out from the finished product, which consists of Takefu Special Steel's V Toku 2 steel core. V Toku 2 is a 1.1% carbon steel with a hardness of 64°HRC, which promises high cutting performance and long-lasting sharpness. The visual effect is further enhanced by the handle made of fine rosewood, which seamlessly connects to the colored blade. The lacquered surface highlights the contrasting grain of the exotic dark woods, and the hexagonal, very Japanese-looking handle ensures balance and harmony. Each knife comes in a wooden gift box and with a numbered and stamped certificate for its new owner.
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.
