Chroma Haiku Original - H-13 - Petti 10 cm

CHROMA Haiku Original - H-13 Petti 10 cm - Small paring or all-purpose knife - It is very handy and is suitable for preparing fish and meat, fruit and vegetables

• Blade length: 10 cm
• Blade: Japanese molybdenum / vanadium blade steel - curved
• Grind: Japanese V-grind
• Handle: Honoki wood. The black ferrule with the Meguki pin is located at the transition to the blade.
• Knives for amateur and professional chefs
• Meguki pin: A small bamboo splint that connects the ferrule to the shaft and can be seen as a small dot on it. This is a traditional Japanese style that was also used in Samurai swords.

CHROMA HAIKU - the Japanese kitchen knife with the falcon.
The art of sword forging has a long tradition in Japan. Today HAIKU knives are made in small Japanese knife factories from modern, high-quality steels.
CHROMA HAIKU knives are extremely sharp and stay sharp longer. CHROMA HAIKU - the Japanese knife with a handle made of Honoki wood. Often copied. Only genuine with the falcon.

• The winners of the Bocuse d’or Serge Viera (2005) and Fabrice Desvignes (2007) cook with CHROMA HAIKU knives!

What does HAIKU mean?
The Haiku is a highly artistic form of poetry that developed in Japan during the 16th century. Translated, it means “farce”. The meter and content of the HAIKU are particularly “sharply honed”: It is made up of three lines and exactly seventeen syllables and often conveys a razor-sharp criticism of the existing conditions. The sun in the eye of the hawk that returns to my hand. All Haiku knives are sharpened exclusively with high-quality whetstones. Let the stone soak in water for 15 minutes. The stone should always be wet while 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 whetstone. The knife is then pulled over the stone, i.e. pushed back and forth with light pressure.

All Haiku knives are oiled regularly and as needed with a neutral blade oil. If the knife is not used for a very long period of time, the oil film on the knife should be checked or renewed at regular intervals.