CHROMA Turbo

CHROMA Turbo - Design by FA Porsche

When I`m in Tokyo and go to a good sushi bar, I`m always amazed. They don`t use a cutting board. Incredible. With their extremely hard/sharp knives, the masters stop 1/100 mm from the counter wood. You can also see ZERO cuts in the wood. I was once allowed to try it. But I`ll never do that again! As you know, I`m not entirely inexperienced with knives, but the master still put a cutting board under the fish. Thank God. He wasn`t very happy with how far I cut the wood and that the blade was already slightly damaged after one time. And I lost my face. The master smugly said that I should stick to type301. They would probably be more right for me. He was right. For me it wasn`t a good memory at all with the extremely sharp and hard blades like we also have individual pieces from Okishiba for example. I wouldn`t sit in a Formal 1 car and then give it full throttle. Although? No, I wouldn`t!
With the Ka-Six measures in the Turbo, we have now modeled the blade geometry of the hand-forged Japanese treasures quite accurately. This means that you can cut very perfectly if you can do it and not cut the wrong thing. By the way, many manufacturers are very generous in their HRC information. We have rarely experienced that the information was actually correct, and certainly not on the thin edge. The Ka-Six cutting edge guarantees you a minimum of 60° HRC on the cutting edge. We always try to stay well below 64° so we don`t get too hard.
That`s something like me at Porsche. I drive my Boxster to Porsche and say the exhaust is too loud. The Porsche master: 98% of our customers would be thrilled if their exhaust were that loud. What I`m trying to explain is that more power doesn`t always make sense. But the boys always want higher numbers!
If you`re not careful, the CHROMA Turbo is like driving a Ferrari into the forest. This is possible if there is a well-paved path there. Otherwise it is clear what is happening. Dummies like me can also use the turbo knife, but really with a little more caution. First place a kitchen paper towel under the food to be cut. The kitchen paper must not be cut (or at least only minimally). The counterproductive cutting into the wood will damage the knife. It`s best to only use it to cut fish and meat fillets, like with a sashimi knife. But no hard foods! Christian Romanowski