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 - This understated knife series is called VG10-Pro because for professionals, efficiency is what matters most.
CHROMA Haiku VG10-Pro - V-02 paring knife 8 cm - This understated knife series is called VG10-Pro because for professionals, efficiency is what matters most.
Kasumi VG10-Pro - V-02 Honesuki 14,5 cm - This understated knife series is called VG10-Pro because for professionals, efficiency is what matters most.
Kasumi VG10-Pro - V-07 Nakiri 18 cm - This understated knife series is called VG10-Pro because for professionals, efficiency is what matters most.
Kasumi VG10-Pro - V-07 Santoku 18 cm - This understated knife series is called VG10-Pro because for professionals, efficiency is what matters most.
Kasumi VG10-Pro - V-12 Chef's Knife 20 cm - This understated knife series is called VG10-Pro because for professionals, efficiency is what matters most.
Kasumi Rainbow - SJ10 Utility Knife 16.5 cm - produced in limited quantities, each knife comes with a certificate bearing its number
Kasumi Rainbow - SJ04 Santoku 18.5 cm - produced in limited quantities, each knife comes with a certificate bearing its number
Kasumi Rainbow - SJ06 Chef's Knife 21 cm - produced in limited quantities, each knife comes with a certificate bearing its number
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.
