Chroma Haiku: 5 1/2" Chef Knife H03
The chef's knife is an all-purpose knife used for slicing, chopping, dicing, mincing, and many other functions. The blade is curved to allow the cook to rock the knife on the cutting board for a more precise cut.
In Japan we use only the sharpest knives to insure the most precise and finest cut. HAIKU knives are extremely sharp; please take special care when using them. (Keep them away from children.)
Never wash HAIKU knives in the dishwasher, the aggressive detergents and heat damage the steel and the honoki wood. Please wash the knife in warm water and dry it by hand after every use. Such care insures life-long reliability of HAIKU.
Please do not cut bone or another hard materials with our HAIKU knives. A cleaver should be used for such tasks.
HAIKU knives stay sharp a long time, but depending on how often you use the knives, they will need to be sharpened at home. Japanese HAIKU knives are designed for quick and easy sharpening. Use the HAIKU whetstone for best results; if necessary another ceramic whetstone may be used. In a desperate situation, draw the knife's edge over the bottom of an unglazed porcelain bowl to sharpen. Please never use a sharpening-steel, as it will damage the fine HAIKU edge.