Type 301 Santoku knife and peeling knife

The Type 301 knives are knives that are already legends, just as all of Ferdinand Alexander Porsche 's designs have become legends, with the Porsche 911 and Porsche 904 cars at the forefront. But these knives are not just about design.... The Type 301 collection has found its ardent fans in almost every corner of the world thanks to its traditional sharpening method and high-quality Japanese steel. Designed by a brilliant designer and made by the Japanese company Chroma, the tools combine craftsmanship with modern technology, offering their users several key qualities demanded by all cooks. These include exceptional sharpness, an ergonomic, comfortable handle and lightness. Thanks to their innovative design (the collection's designer intended the knives to resemble a shark) and their high level of efficiency and reliability, the Type 301 knives have already found a place in the Vienna Modern Museum and New York's famous MoMA ( Museum of Modern Art). Their quality is also confirmed by the numerous awards and prizes awarded to the collection. However, the best recommendation confirming the exceptional character of knives from the Type 301 collection is probably the fact that famous chefs use them in their everyday work in kitchens of the best restaurants all over the world. Polish enthusiasts of the Chroma brand can boast of owning knives exactly like those used by Robert Makłowicz or Kurt Scheller to cut, chop and shred in their private kitchens. What is more, Kurt Scheller, who has been living and cooking in Poland since 1993, the owner of a school of the culinary arts, the initiator of the foundation and the President of the Polish Association of Chefs and Pastry Chefs, chose Type 301 knives to equip the workstations for the participants of his courses. Among the chefs who use Chroma knives in their kitchens (with Michelin stars!) are also such names as Jean-Paul Bostoen, Serge Vieira, Franck Giovannini or Philippe Mille. Type 301 knives are also used for training at the Alain Ducasse Culinary School. Why? They are the best! Type 301 knives should be sharpened regularly with a ceramic stone (also available from the manufacturer). Sharpening on the stone is an interesting experience and is easy enough to make you feel like a pro the first time!