©7ILLI7EBER ÊÊÊÊÊÊÊÊÊÊÊÊÊ [ ] Ê viÊ · the best knives from Sakai should advertise...

> Beauty of style and harmony and grace a n d g o o d r h y t h mdepend on simplicity < Plato

Ausgabe 1/2010

Im Test: 23 Messerschärfer

Qualitätsurteil:

Schärfergebnis:

SEHR GUT (1,5)

Ausgabe 1/2010

Qualitätsurteil:

Schärfergebnis:

SEHR GUT (1,5)

Ausgabe 1/2008

Im Test: Santoku-MesserQualitätsurteil:

4 x gut,2 x befriedigend

THE WORLD OF CNIVES

CHROMA Cn i fe

A shor t ph i l osophy on good cn ives

B lade s t y l es

CHROMA TYPE 301

CHROMA TAKUMI

CHROMA HA IKU KUROUCHI

CHROMA HA IKU PRO

CHROMA HA IKU I TAMAE

OKISHIBA

CHROMA HA IKU

CHROMA HA IKU DAMASCUS

CHROMA HA IKU HATSURU

CHROMA HA IKU HOME

CHROMA HA IKU YAK ITORI

CHROMA ZEN-SAT ION

CHROMA CHEFSMESSER

CHROMA CAPTA IN COOK

CHROMA JAPANCHEF

CHROMA TRADIT ION

Sharpen ing s tones

PROCUTE

CHROMA K i tchenware – Design Georg Draser

CHROMA Butcher Board

Sto rage – cn i fe b locks / magnet ic bars

CHROMA GD 2020

Handl ing and care in fo rmat ion

Disp lay shop sys tem

Adv ice fo r buye rs

Seite 3 engl. 18.05.10.pdf 18.05.2010 18:24:46 Uhr

> Beauty is the gloss of the genuine < Joseph Beuys

Aesthetics

serve a

purpose

> Serenity and – yetpenetrating the rock the voiceof the cicada <Basho

> the snake flees — the eyes that saw me remain in the grass < Kyoshi

> Taste originates in the cutting of an ingred ient , not in the cooking < Hirohisa Koyama, Japanese Top-Chef

OKISHIBA MESSER

The unbelievable tale of these unequaled knives

Okishiba Masakuni San – the Van Gogh of blades – became the smith of smiths in Sakai, the Japanese city in which work is often traditionally done by hand, until he died a miserable death of a liver disease in 1990.

Okishiba had become self-employed at an early age, after his 17-year apprentice-ship. Within no time, Okishiba was getting the best prices for his products, which he would sell to the Association in Sakai. When he would pick up his money at the Association, his wife would be waiting outside, wanting to relieve him of the money. Okishiba would hide a good portion of his earnings in his stockings to finance his need on alcohol. And yet, his blades remained unmatched.

New knives are unobtainable. The head of the Association in Sakai, Mr. Shinoda Keizou, still has a few blades in his warehouse that he gives upon request to the best chefs in Japan. Officially, he doesn't give these out any more. We made contact with the Association, to Mr. Shinoda Keizou. He thought it a great idea that the best knives from Sakai should advertise for Sakai in Europe, and he has allocated to us nine (9) blades.

One of Master Okishiba’s blades we will donate to a museum of Applied Arts. A small few can be purchased now. There are almost no Okishiba blades to be had on the market, and yet they are in heavy demand in Japan. Therefore the price amounts to 30.000 US $ per knife, including accessories.

Christian Romanowski, Knife Importer (Berlin)

More information at: www.cnife.com

OkishibaOkishibaMADE BY OKISHIBA MASAKUNI, SAKAI

Seite Okishiba englisch-17.05.10.pdf 17.05.2010 14:45:46 Uhr

OkishibaOkishibaMADE BY OKISHIBA MASAKUNI

Ausgabe 1/2008

> The sun in the eye of the falcon that returned to my hand < Tairo

Seite 23 engl.19.5.10.pdf 19.05.2010 16:38:55 Uhr

> The bell has rung the day away. The scent of blossoms ring on < Basho

PROFESSIONAL TOOLS

Seite 29engl.19.5.10.pdf 19.05.2010 16:42:17 Uhr

> Each thing has its own function; it is a question of how it is used < Shitou

“A funct ional and simpl i f ied shaping lends last ing value.”

P R O F E S S I O N A L C N I V E S F O R S M A L L E R H A N D S

Ausgabe 1/2010

Qualitätsurteil:

Schärfergebnis:

SEHR GUT (1,5)

Ausgabe 1/2010

Qualitätsurteil:

Schärfergebnis:

SEHR GUT (1,5)

PROFESSIONAL TOOLS

Only really sharp i s r e a l l y s a f e !

DESIGN BY AKANTUS GERMANY

ProCuTe

PROCUTE PROFESSIONAL SPICE CUTTER According to the statements of many experts, including Ingo Holland, there is no better or higher quality grinder than PROCUTE Titanium Cutting Gear, an exclusive, specially created by the Akantus Design Team, and now incorporated into the CHROMA company's grinding mill series. An absolutely new and unique titanium grinder called Cutting Gear, it is capable of a finer grind than any other current grinding mill. The titanium is the same as that used in dental medicine and prosthetic dentistry. It is corrosion free, flavorless, anti-allergenic and biocompatible; an absolute novelty when it comes to professional as well as household mills. All four PROCUTE spice cutters are equipped with a convenient underside adjuster. Your grind setting remains the same even when you have to refill. These grinding mills are very practical to open; one simply removes the top. This creates a large opening, very convenient for refilling. All cutting surfaces that come into contact with the material you are grinding are made out of either premium steel or titanium, which assures that no taste is left behind. The high density ensures that the inner contents keep their aroma. Television's star chef Otto Koch is very enthusiastic: “A real innovation. The flavor lands on your plate instead of staying inside the grinder.” More information at: www.cnife.com

PROFESSIONAL TOOLS

Professional Cutting Technology

PROFESSIONAL TOOLS

Suki-Jaki (Japanese Fondue)

Ingredients:

600 grams well-hung beef filet or sirloin. You can also use a piece of roast beef as an alternative. 1 onion, 3 leeks, 200 grams mushrooms, 2 carrots, 3 celery stalks, 2 bell peppers (1 of each green and red), 150 grams green beans, 100 grams bamboo shoots.Sauce: 1/8 liter sake or sherry, 300 ml beef bouillon, soy sauce.

Preparation:

First prepare the sauce. Bring the bouillon to a boil, then add the sherry or sake, and soy sauce to taste. Put the sauce to the side.Wash the meat, clean away all the tendons and skin, and then cut it into wafer-thin slices. Peel the onion and slice it into thin rings. Cut the leeks (use only white or yellow ones) into thin rings, then clean and wash the mushrooms, dry them off, and then likewise cut them into thin slices.Clean the carrots, and then they, too, should be cut into thin slices. The same goes for the celery. Clean the peppers, removing the seeds and inner, white, flesh. Then cut into thin strips. Clean the beans and then slice them in half. Cut the bamboo shoots into thin slices.Sort the vegetables and meat into groups on a large plate. Heat just enough sauce to cover the bottom of a Suki-Jaki-Pan - a semi-deep pan - or you can also use a paella pan or heavy cast-iron pan. Lay the meat in the pan and fry lightly on both sides. Take the meat out, then add the vegetables and stir until braised. Sort out the different vegetables and arrange them in the pan, then add the meat back in and pour enough warm sauce over it to just cover the meat and vegetables. Put a lid on the pot and allow the Suki-Jaki to simmer for 4-5 minutes.

Serve the Suki-Jaki directly out of the pan.

Enjoy your meal!

> Always clean your knives well, sharpen them, dry them, and put them neatly away. A sharp knife is simply everything <

Meryl Streep in the role of Julia, from the film JULIE & JULIA:

> Less is more < Mies van der Rohe

Seite 53-englisch 19.5.10.pdf 19.05.2010 16:55:09 Uhr

> The va lue o f a good agreement l i es in its duration < Dschuang Dsi

PROFESSIONAL TOOLS

> Order is the law of all intelligible e x i s t e n c e < John Stuart Blackie

Seite 57 - englisch 19.5.10.pdf 19.05.2010 16:57:30 Uhr

BUYING ADVICE CHROMA HAIKU YAKITORI – pages 30-31

Our most affordable cnife. We recommend it for students in dormitories, vacation homes, people who don't often cook, as equipment for beginning chefs, etc. This cnife doesn't cost an arm and a leg, but still is of reasonable quality, so that even an enthusiast can work with it in a pinch. Synthetic grip, very robust. We estimate that 70 % of the population uses cnives of clearly lesser quality that are not necessarily cheaper. Sharpen with a stone or deburr.More information at: www.cnife.com

CHROMA TRADITION – pages 40-41

We all know this cnife. The workhorse in the kitchen. Black ABS Grip, three rivets, forged, sharpness is adequate but nothing more; it's very sturdy to compensate. In price performance it matches up, and the quality of workmanship is high. Deburr or have it sharpened by a professional.More information at: www.cnife.com

CHROMA JAPANCHEF – pages 38-39

JAPANCHEF is the Japanese counterpart to CHROMA TRADITION. Tradition with Japanese blade and edge. Not super top-of-the-line steel, but for the quality it offers, very affordable. JAPANCHEF is made in China. As a Japanese-made cnife, it would be up to three times more expensive, but not necessarily better. We recommend CHROMA JAPANCHEF for an ambitious entry level career. Only sharpen with a stone.More information at: www.cnife.com

CHROMA HAIKU HOME – pages 28-29

Traditional Japanese cnives, but of a much simpler make than the HAIKU Original. Made of robust steel, always sharpen with a stone; an affordable one will do.More information at: www.cnife.com

CHROMA HAIKU ORIGINAL – pages 22-23

Our best-selling cnife. No wonder its price performance is exceptionally good: it keeps a blade well and is very easy to sharpen.Made in Seki, Japan. With correct use, well-sharpened CHROMA HAIKU cnives are superior to many clearly more expensive cnives. Only sharpen with a stone. Stiftung Warentest “GOOD” (1/08)For more information, visit: www.cnife.com

CNIVES FOR PROFESSIONALS AND AMBITIOUS HOBBY CHEFS

BUYING ADVICE CNIVES FOR PROFESSIONALS AND AMBITIOUS HOBBY CHEFS

CHROMA HAIKU DAMASCUS – pages 24-25

The famous CHROMA HAIKU Original, equipped with a Damascene Blade from the House of Sumikama. A very elite, authentic Japanese cnife. A small but very fine and accessible series. Very fun to work with.For more information, visit: www.cnife.com

CHROMA CAPTAIN COOK – pages 36-37

Kids in the kitchen! A must have for kids over the age of 5. Cnives that have been adapted for the special needs of smaller hands. Not a toy but rather a professional tool, the tips are rounded and it has a slide-safe grip; designed by Georg Draser. Only to be used under close supervision.More information at: www.cnife.com

CHROMA TYPE 301 – Design by F.A. Porsche – pages 10-11

The handle is what makes professional chefs, both “with and without stars”, love it so much. A great grip, it sits comfortably in your hand, has a sharp blade and comes at a good price. You will find that it is used by 90 % of Germany's star chefs. An enduring “Kitchen Classic”!For more information, visit: www.cnife.com

CHROMA CHEFSMESSER – Design by Sebastin Conran – pages 34-35 “Designer meets professional chef” - the endowments generated by this particular liaison are appreciated not only by professional chefs. An elegant, and at the same time robust, cnife with first-class cutting capabilities. Sharp but sturdy, sharpen it with a stone; for the occasional “quick-fix”, the slightly convex edge can also be retouched with a sharpening rod. Puts you in the mood!For more information, visit: www.cnife.com

CHROMA ZEN-SATION – pages 32-33

A very masculine cooking cnife. With a Damascene blade. Developed in the Porsche Design Studios in Zell am See. Each piece is unique; every cnife carries an individual serial number that can be registered online. Very good cutting performance. Only sharpen with a stone.More information at: www.cnife.com

CHROMA HAIKU KUROUCHI – pages 14-15

The Japanese cnife of antiquity, the blade is a sandwich construction of highest-quality steel and iron. Black-forged. Brutally sharp – the perfect cnife

for all those in search of uncompromising sharpness. The search has come to an end: the CHROMA KUROUCHI of the TAKUMI Series, at an unexpec-tedly affordable price. More information at: www.cutlery.jp

CHROMA HAIKU PRO – pages 16-17 The cnife of Japanese sushi chefs. Normally these cnives are delivered without a very fine edge. For the German market, however, we have ordered them with a perfect finish. These cnives, like all CHROMA TAKUMI Cnives, are not rust-free, and therefore require particularly special care. Not a cnife for beginners. More information at: www.cutlery.jp

CHROMA HAIKU ITAMAE – pages 18-19 The Highlight of the CHROMA TAKUMI Series – the absolute upper echelon. It is practically impossible to get more cnife for your money. This cnife is pure pleasure in every respect. CHROMA ITAMAE, the cnife for people who find themselves in search of traditional Japan, or who desire to follow in the footsteps of Japan's greatest sushi masters. For more information, visit: www.cutlery.jp

Slight disadvantage: reckon with a price of 2.790 US $ to 4.187 US $, as well as a sometimes arbitrary waiting period! Big advantage: it is, as are all CHROMA Cnives, worth every penny! Information on specialty retailers can be found by visiting: www.cnife.com

> Beauty of style and harmony and grace a n d g o o d r h y t h mdepend on simplicity < Plato

Ausgabe 1/2010

Qualitätsurteil:

Schärfergebnis:

SEHR GUT (1,5)

Ausgabe 1/2010

Qualitätsurteil:

Schärfergebnis:

SEHR GUT (1,5)

Ausgabe 1/2008

©7ILLI7EBER ÊÊÊÊÊÊÊÊÊÊÊÊÊ [ ] Ê viÊ · the best knives from Sakai should advertise...

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