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 knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required
• An ergonomic handle - designed by F.A. Porsche working with the chef of the decade, Jörg Wörther
• A metal ''pearl'' that clearly demarcates the end of the handle, for better control when cutting
• Seamless perfection and hygienic transition from blade to handle
• Special grinding method is used, so the knife stays sharp longer and is easier to sharpen
• Never place the knife in the dishwasher. Hand wash and dry after every use
• Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed
• Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301
• Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife
• Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional
• Constructed of 18/10 stainless steel, blade is made of high-quality Japanese 301 steel
• Type 301 collection
• Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade