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Carving and fork Set Type 301 Design by F.A. Porsche Chroma P517

Carving and fork set  Type 301 Japanese

Exclusive design from the F. A. Porsche Studio

- 1 cutting knife for making thin slices of leg of lamb or carpaccio (P05)

- 1 fork to optimize cutting accuracy (P17)

Japanese steel 0.7% carbon + molybdenum vanadium

Stainless steel ergonomic handle

Ambidextrous sharpening

Chroma P517

5-years warranty

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124,96 €

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Carving and fork Set Type 301 Design by F.A. Porsche Chroma P517

Carving and fork Set Type 301 Design by F.A. Porsche Chroma P517

Carving and fork set  Type 301 Japanese

Exclusive design from the F. A. Porsche Studio

- 1 cutting knife for making thin slices of leg of lamb or carpaccio (P05)

- 1 fork to optimize cutting accuracy (P17)

Japanese steel 0.7% carbon + molybdenum vanadium

Stainless steel ergonomic handle

Ambidextrous sharpening

Chroma P517

5-years warranty

Carving and fork set  Type 301 Japanese

Exclusive design from the F. A. Porsche Studio

- 1 cutting knife for making thin slices of leg of lamb or carpaccio (P05)

- 1 fork to optimize cutting accuracy (P17)

Japanese steel 0.7% carbon + molybdenum vanadium, hardness 57-58 ° HRC

Ideal hardness to hold the cutting wire over time and to be sharpened with ease

Sharp V-shaped ambidextrous sharpening, 15 ° angle on each side for an immediate cutting edge

Sharpening on the entire length of the blade for a more precise cut

Great potential for improvement as sharpening progresses

Ergonomic handle in stainless steel 18/10, curved blade return for better comfort

The handle fits the shape of the hand for better grip and less wrist fatigue

Line without roughness or seams for a hygienic transition between blade and handle

Sensory thrust ball to signal the arrival of the blade

Chroma P517

5-years warranty

Delivered in an wooden gift box

IF Design Award 2005

Life Care Innovation 2012 Award

Best in Test fakta.se 2011

Care and use best practices :

- wash your knives by hand after each use, not in the dishwasher
- do not let your knives stay in the water
- use preferably a wooden cutting board, avoid glass and stainless steel
- do not cut very hard things such as frozen or bone
- regularly sharpen, before the blade is blunted, with a suitable sharpening stone