Buy Chroma 10-Piece Knife Set with BlockChroma 10-Piece Knife Set with Block Product Description:
- Used by many top contenders Bocuse d' Or 2005 and 2007 in Lyon France.
- Ergonomic handle seemless perfection transition from blade to handle.
- 7 piece wood block set designed by F.A. Porsche.
- Special grinding method knife stys sharp longer and is easily re-sharpened.
Product Description
PO131 is a eight piece block sets includes P12 wood block P01,P02 , P04,P05,P06,P19 and P09
Customer Reviews
Most helpful customer reviews
4 of 4 people found the following review helpful.
By DLB
Three years ago, my sister and I took cooking classes together and after the knife skills class both decided to get new cutlery sets. She settled on a famous well regarded set of German knives and I bought the 10-piece Chroma Type 301 knives designed by F. A. Porsche. I looked at Wusthof and Shun knives, both fine brands, but kept being attracted to the Chroma Type 301 because of the ergonomics of the handle. The Chroma 301 knives were the only knives that truly felt comfortable in my hand. I wanted to like the Shun knives but the "D" shaped handle never felt as natural as the Porsche designed handle. The Chroma 301 seemed like a natural extension of my hand and arm. I was also attracted to the beauty of the all stainless design. I have had occasion to use both my sister's Wusthof set and my Chroma set and I am extremely happy that I chose the Chroma knives.These knives are razor sharp, hold their edge and, with a little practice, are easy to hone on the waterstone. The narrow-set bevel is very similar to Shun and other Japanese knives. In terms of fish, its sharpness ensures that you are slicing with an absolute minimum of damage to the flesh, an important factor in maintaining the optimum taste of the fish. I am thrilled each time I prepare a meal with these knives and I find that I frequently use all eight of the various styles of knives. With my previous W. R. Case cutlery, I found myself basically using only two knives, the Chef's knife and a paring knife. After using these knives for three years, I find them to be the ideal knives for the amateur or professional cook. One does have to learn that Chroma knives are designed to slice through food. Heavy handed chopping simply is not needed.These knives have taught me the importance of using a truly sharp knife. I used to have to "saw" my way through potatoes but now easily slicing through potatoes with a Chroma knife is a delight. It is the dull knife that is the dangerous knife.With knives of this quality, I do think it is important to hand-wash them, dry them, and keep them stored in a knife-block. The sharp edge of any good knife will eventually be damaged in a dishwasher. Because I so love and respect my Chroma knives, I am a little protective of them. For those times when people insist on helping me in the kitchen, I keep my 8-piece Case cutlery set available so they have a set of their own. I dislike using other people's cutlery [to me it is too personal - like using their toothbrush] so, if I know I am going to be helping cook a meal somewhere else, I take at least a chef's knife, a Santoku, and a paring knife with me. If you buy this set, you will understand why Chefs always carry their own knives with them.While I believe no one knife set will necessarily be for everyone, I strongly urge you to try a Chroma knife. If you are like me, you may discover it is the knife you always dreamed about.
1 of 1 people found the following review helpful.
By foiegras
I've owned some high end French and German knives for about 20 years, and like most owners of such knives, I almost never sharpened them and when I did, I probably did more damage than good. As a result, my high end European knives of days gone by were OK for cutting butter, but only if you ran them under the InstaHot just beforehand :-)I share a business house with a business partner in a distant city, and by coincidence he is a graduate of a French restaurant management school and actually spent a number of months working in the kitchens of some starred restaurants in France. We decided that we needed to replace the hand-me-down knives that we donated to this house with some knives that were actually functional, being as we both like to cook and we like to eat. So, we decided to buy this set of Porsche knives, after finding them at a good price through an Amazon storefront merchant. Since it was such a good deal, I decided I needed to get a set myself as well :-)We've received these knives and I've had a chance to play around with them a bit, although my experience with them is limited at this point. They are certainly beautiful and in the knife block they are shown off very well. There are 9 knives and only 8 slots in the knife block, so one of the smaller knives is going to have to find another place to live in. Although advertised as a knifeblock that can be disassembled for cleaning, the one I got is solidly glued together and good luck getting it apart -- that is not going to happen. Also, the #800 Porsche whetstone was included in our sets, even though not explicitly listed in the sales listing. Therefore, DO NOT order one of the whetstones separately as suggested by Amazon (we did this and they are going back) since you already get one with the set. You will probably also want a harder whetstone for finishing, something in the 3000 to 4000 grit range. Don't feel limited by the need to get a Chroma branded whetstone for this -- any good Japanese branded one should do. And, you may also want to get a leather strop and abrasive compound for it, but that may be less necessary, for final polishing.The knives themselves are sharp and cut well. The overall aesthetic and one piece with integrated handle design please me, but whether they will please you is another question and after reading a number of reviews of these knives on the web, I think there are lovers and haters of this design. The knifeblock looks nice.These knives ARE made in China, but appear to be very well made. Just because something is made in China does not mean that it is junk; that all depends on the quality control and in this case it appears to be good. Since I don't really regard these as being Japanese made knives (the Chroma Porsche 301 series), that does not disappoint me. How well these will hold and how long they will remain sharp is only a question of time to determine. I may update this review later if I have anything to add on that score.A final note on kitchen knives, country of manufacture, and steels used: The basic storyline which you can read all over the internet is that quality European knives (e.g. German and French, and you need to be very particular about these because many of these brands have versions made in other places at much lower price points, most of which are JUNK) are made with softer steels which dull more easily, and the Japanese knives are king, using harder steels that are more durable and hold an edge longer. While there is truth to that you have to separate out the verbiage you will read based upon whether the people writing it are what I will call "knife enthusiasts," e.g. "collectors," not really "users," or people who actually like to cook and who use knives to prepare food with. Collectors tend to get bogged down with numerical ratings of knives such as "hardness scales," and other theoretical stuff that may or may not have applicability to you in your own kitchen trying to use knives to cook with. One thing is sure, and that is that if your knives are not sharp, they are useless and potentially dangerous to use.I have electric knife sharpeners and other manual knife sharpeners and in reality, these things are useless at best and damage knives at worst. You can however fix your previously damaged and mistreated knives with a few different whetstones and some time and patience. I have done that with my previously abandoned European knives that were worthless the last decade or two and now they cut almost as well as some brand new high end Japanese made knives I've recently purchased. And I'm not talking hours; each long neglected knife I worked on got maybe 10 minutes of my time in total, and now they cut better than when they were brand new. If you have some old high end knives you may find that you can resuscitate them with a little bit of attention on a couple of whetstones (use something rough like a 250 or 400 grit, followed by a ~1000 grit and then a 3000 to 4000 grit, plus optional stropping). There are many videos on the web demonstrating various techniques for doing this, using whetstones. Watch a few videos and pick a technique you think you are physically capable of executing, then do it. None of this is brain surgery.Getting back to these Porsche Knives; they are nice, will probably look good in your kitchen, and will probably give most any "real user" or cook (as opposed to a collector) real service in their home kitchen, and with some occasional attention with whetstones, will cut well and you will never think that you need to buy another knife. Are these as "good" as some of those expensive handmade Japanese knives made from super hard steels, plus or minus Damascus decoration? Maybe not, but I doubt you will notice that in actual use in your kitchen. In home use you might need to sharpen these Porsche knives a bit more frequently than some of the harder steeled Japanese knives, but again, in home use, you are probably talking about a couple of extra minutes spent on each knife every 6 months. I would not get too bogged down on these technical details and steel compositions because this stuff in the end probably does not have any relevance to you in your home kitchen. It would not be a bad idea to go see a set of these knives in a store or kitchen first before buying them, just to be sure that they will suit you. I would suggest this for any brand of knives. I'll let the professional chefs address these issues to their colleagues, which would be a different set of issues for people using knives for hours and hours every day.But there are so many good knives out there, and the truth is that within that group there are probably no bad choices, even though people who are passionate about knives tend to discuss these things in black and white, as if they are either terrific or total junk.*************Addendum 4-6-2013***************I've now had and used these knives for several months, in both my primary home and in the business home I share with my business partner in another city. Out of the box, some of these knives are not all that sharp, although I have also purchased some much more expensive Japanese made knives whose sharpness when received was less than stellar. These Porsche 301 knives can be sharpened to a high degree of sharpness, if you use whetstones and a strop as I described in my review above. After the initial sharpening, assuming that you are treating your knives with "respect," you should be able to resharpen them back to a very fine edge again using only the finest whetstone (I'm using a 3000 or 4000) and a strop, with no need for a coarser stone. Porsche says that a home chef will only need to sharpen their Porsche knives every 6 months, however that is really a joke if you use them daily. By 2 months they are going to seem noticeably duller than before, and after 3 months they likely will be unpleasant to use if you value sharpness in a knife. If you are really meticulous, and/or you don't have a large number of knives (hence using a few knives over and over every day) then I think you may need to sharpen once a month or even more frequently. Alternatively, you may want to do a major sharpening session every few months where you sharpen all your knives, and in between re-sharpening sessions where you just spend a few minutes sharpening the most-used knives in your collection.These Porsche knives in my opinion do not hold an edge as long as expensive handmade Japanese knives, but are about comparable to decent quality European knives (e.g. better than those cheap Spanish made "Wusthof" knife sets sold at Costco and other mass market merchants, but worse than the expensive top end European knives made in Germany and France). On sale you can get a set of these Porsche knives for a very attractive price, and if you like the style and feel of them, they make a nice all around set for a home kitchen.If you aren't willing to sharpen these knives (or any good knife) regularly, then you might as well buy the cheapest knives you can find, because no knife (except maybe a ceramic one) will function well over a long period of time without intermittent sharpening.
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