Type 301, designed by F.A Porsche
Large all-round knife, suitable for all cutting tasks in the kitchen.
P-2 18cm Japanese Chef’s Knife
This knife in that Japanese style is recommended for dicing all vegetables.
P-3 15cm Japanese Vegetable Knife
Excellent for herbs and vegetables or for cutting small pieces of fish and meat.
Popular for its versatility and ease of use
Perfect for slicing roasts or large pieces of meat (also available as a giftset with the Carving Fork)
Indispensable for bread but also great for roasts, oranges and other foods that requires a serrated blade
Designed for efficient filleting of fish or meat.
For accurate deboning of meat.
Suitable for peeling or cutting smaller vegetables and fruit.
P-10 12cm Tomato and Cheese Knife
The tomato or cheese knife with the serrated blade is also great for citrus fruits.
Razor sharp to make light work of steak.
Solid and beautiful carving fork (also available as a set with carving knife)
Great all-round knife, one of our best sellers.
Indispensable small peeler and cutter.
P-21 18cm Santoku Fluted Blade Knife
Classic Japanese shape for vegetables, fish and meats, and because of that fluted design, almost nothing sticks to the blade.
Indispensible for the Oriental Kitchen.
For fast accurate shucking.
P-25 25cm Ham or salmon slicer
Classic flexible slicing knife.
The patisseries’ favourite
for P-9
for P-10, P-15 or P-19
for P-8
for P-4
for P-5, P-6 or P-7
for P-2, P-3 or P-21
for P-18
F.A Porsche worked alongside the famous Austrian chef Joerg Woerther to create a modern masterpiece, its ergonomic handle is just one of the reasons this knife has won countless awards. The handle of the Type 301 by F.A. Porsche is constructed of 18/10 stainless steel, and the blade is made of high-quality Japanese 301 steel. The blade of each knife is carefully sharpened by the hand of a knife master and a special grinding method is used, so the knife stays sharp longer and is easier to sharpen in the kitchen
Please note the following instructions to insure the knife remains in optimal condition for years to come:
- Never place the knife in the dishwasher. Hand wash and dry after every use.
- Regularly sharpen the knife using the original Type 301 whetstone. Under no circumstances should a sharpening steel be used, as it will damage the blade.
- Store the knife in a safe, secure manner, for example, in a knife block so the blade is not left exposed.
- Only use wooden or plastic cutting boards, never marble or glass when cutting with a Type 301.
- Only use the knife to prepare food. Do not use it to cut frozen foods, bones, or as a utility knife.
Ideally, the knife should be sharpened daily (for professional cooks) or about every six months (for hobby cooks), and by the same person each time. Each person has an individual angle at which he or she sharpens the knife. The blade of the knife becomes sharper each time it is sharpened in the same manner, by the same person. Read the instructions included with your whetstone carefully. Sharpening with a 301 whetstone is so simple that even beginners can quickly master the technique required.
Knives with a serrated blade, such as the bread and tomato knives, should only be sharpened by a certified professional.
Tomisaburo Uehara, Knife Mastersmith