| | |  | Swiss Diamond | Home » » Chroma type 301: 10" Chef Knife | | | | | | | Product Details: | | | Product Length:
| 15.25 inches | | Product Width:
| 3.0 inches | | Product Height:
| 2.0 inches | | Product Weight:
| 1.4 pounds | | Package Length:
| 15.33 inches | | Package Width:
| 2.91 inches | | Package Height:
| 2.05 inches | | Package Weight:
| 1.5 pounds | | Average Customer Rating:
|  based on 6 reviews |
| | | | Customer Reviews: | |
Average Customer Review:
 ( 6 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
5 of 5 found the following review helpful:
excellent knifeOct 02, 2005
By Dawn Ly
I decided to purchase this knife after using it in a cooking class. I cook frequently, but never splurged on high quality knives. This knife is amazing! It's much lighter than many of the German brands like Wusthof and Henkels, but still cuts through food effortlessly. It also has an ergonomically correct handle, so it feels great in your hand. Oh, and not to mention, it's beautifully designed.
1 of 1 found the following review helpful:
Don't listen to the negative reviews on other websites about this knifeJan 07, 2008
By Michael G. Landas
"chef in training"
Lighter than a Wusthof or Henckels German style chef's knife, this is a joy to hold. It may look funny to some, but its function cannot be denied. It's not as light as my Shun, and not as sharp right out of the box, but it doesn't feel as delicate either- I'm not afraid to hack away at bones or other tough material.
A little work on the whetstone and I easily got it as sharp as my Shuns. Similar to the Shuns, it holds its edge very well (as long as you hone it frequently).
I don't know what people are talking about when they say the knife slips when gripped with wet hands. I've used it with wet hands, and as long as I grip it properly (around the "pearl") I'm fine. Besides, if you're that worried about it, wipe your hand already!
All in all, a good value.
How to make a daughter happyJan 10, 2011
By Randy Rodriguez
I bought this knife as a Christmas present for my daughter. We had attended a knife course at a local chain in Chicago and had the chance to use several high quality kitchen knives. This particular knife (and the whole set) is outstanding for women who don't have large wrists and forearms for cutting all day. It's lightweight, well balanced and has no hiding place for food residue. The blade is razor thin and razor sharp. It should be cleaned immediately after use and returned to safe storage. It would be easy to get a severe cut just from a glancing touch of the blade. It is also easy to thin-slice 10 pounds of potatoes and 2 pounds of sweet potatoes in record time and without breaking a sweat. I'm a long-time Santoku fan but I'm happy to play with the Chromas anytime. If I wasn't old already, these would be my lifetime knives, even though I think they're ugly. Ah, well...
 Dang good knifeDec 16, 2010
By stl243
I was informed about these knives from a friend who had returned from Cordon Bleau in Paris...
skeptical and with money burning a hole in my pocket, i ordered one.
love.this.knife.
ive heard people online complain about it not holding an edge, but being a professional chef, i sharpen my knives daily.
using the "pearl" keeps my grip, and i have never had a problem with slippage.
only issue i have is keeping my staff's grubby mitts off it.
interested how the rest of these knives measure up as well.
Beautiful and functionalApr 16, 2008
By De Provence
"Ty"
I ordered this knife from Amazon and received it promptly. This was the first Chroma 301 that I had purchased. I had seen them before in kitchens, and was initially attracted by the sleek modern design as well as how easy they would be to keep clean (NSF) no where for bacteria to hide. I was pleasantly surprised when I first used the knife and found that it was light, well balanced and super sharp. I have been buying these knives ever since--working on a full set 1 at a time. So far they have all been super quality, no complaints at all. One thing I have a little trouble getting used to is the fact that you shouldn't use a steel with them. You must sharpen with a whetstone which I have learned to do about once a week as I use them daily in our catering business. I gave my son, who is one of our chefs, the heavier german knives.
See all 6 customer reviews on Amazon.com
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