Cutlery › Chroma › Block

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Extremely sharp stainless steel bladeHonoki wood handlePlease take sp... Features:Extremely sharp stainless steel bladeHonoki wood handlePlease take special care when using them (Keep away from children)Never wash Haiku knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki woodAlways... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Featuring an exceptional design from F.A. Porsche the Type 301 wood block from... Featuring an exceptional design from F.A. Porsche the Type 301 wood block from Chroma has eight slots to hold your knives. The block is constructed from Guminoki wood and can hold many different types of knives. more

Features:Unique titanium coating to help prevent corrosionNon-toxic and hygien... Features:Unique titanium coating to help prevent corrosionNon-toxic and hygienicBlack polypropylene handleHand wash onlyKasumi Titanium collectionProduct Type: Santoku knifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Stainless... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:A metal ''pearl'' that clearly demarcates the end of the handle, for ... Features:A metal ''pearl'' that clearly demarcates the end of the handle, for better control when cuttingSeamless perfection and hygienic transition from blade to handleSpecial grinding method is used, so the knife stays sharp longer and is easier to... more

Features:Made of durable canvasStorage Type: Knife BagPrimary Material: Wood S... Features:Made of durable canvasStorage Type: Knife BagPrimary Material: Wood Species: Color: BlackKnife Block Features: Double Sided Magnet: Slots Included: NoTotal Number of Slots: Slot Types: Number of Knife Slots: Number of Sheaths: Country of... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Extremely sharp stainless steel bladeHonoki Wood handlePlease take sp... Features:Extremely sharp stainless steel bladeHonoki Wood handlePlease take special care when using them (Keep away from children)Never wash Haiku knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki woodAlways... more

Features:Varnished black wood handleForged black bladeNot recommended to be cl... Features:Varnished black wood handleForged black bladeNot recommended to be cleaned in the dishwasherHaiku Kurouchi collectionProduct Type: Chef's knifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Carbon steelBlade Material Details:... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Proper storage allows for knives to stay sharpened longer and for inc... Features:Proper storage allows for knives to stay sharpened longer and for increased safety around the kitchenStorage Type: Knife BlockColor: YellowProduct Care and Cleaning: Hand Wash OnlyDouble Sided Magnet: Slots Included: YesTotal Number of Slots:... more

Features:Unique titanium coating to help prevent corrosionNon-toxic and hygien... Features:Unique titanium coating to help prevent corrosionNon-toxic and hygienicBlack polypropylene handleHand wash onlyKasumi Titanium collectionProduct Type: Paring knifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Stainless... more

Features:Unique titanium coating to help prevent corrosionNon-toxic and hygien... Features:Unique titanium coating to help prevent corrosionNon-toxic and hygienicBlack polypropylene handleHand wash onlyKasumi Titanium collectionProduct Type: Carving KnifePull Apart Shears: Product Care: Hand Wash OnlyBlade Material: Stainless... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more

Features:Ideally, the knife should be sharpened daily (for professional cooks)... Features:Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the... more