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Kramer by Zwilling JA Henckels new
Cooking  »  » Chef's Knives
SKU: 1022144

Bob Kramer 8" Stainless Damascus Chef’s Knife by Zwilling J.A. Henckels®


Certified as a Master Bladesmith by the American Bladesmith Society, Bob Kramer is one of the only Master Bladesmiths in the world specializing in kitchen cutlery. Cook’s Illustrated once wrote: “The Kramer knife outperformed every knife...Read More

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EXCLUSIVE Certified as a Master Bladesmith by the American Bladesmith Society, Bob Kramer is one of the only Master Bladesmiths in the world specializing in kitchen cutlery. Cook’s Illustrated once wrote: “The Kramer knife outperformed every knife we’ve ever rated.” Put simply, Kramer is King of the Kitchen Knife. Saveur dubbed Bob “The Master of the Blade.”  

For this exclusive collection, Sur La Table worked with the master himself—along with renowned German knife maker Zwilling J.A. Henckels—to create an exquisite line of artisan knives designed by Bob and crafted to his exacting specifications.

The chef’s knife is the perfect kitchen workhorse, ideal for chopping, slicing, dicing and mincing meat and vegetables. Wide blade makes it easy to transfer ingredients from cutting board to bowl or pot. Hand wash. 8" blade. Limited lifetime warranty. Handcrafted in Seki City, Japan, exclusively for Sur La Table®.

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Bob Kramer has spent nearly two decades reducing the craft of knife making to its essence, creating his original artisan knives on his own from start to finish. In his studio, he forges the best raw materials with a relentless pursuit of perfection into some of the most beautiful and sought-after cutlery in the culinary world. Professional chefs often wait years to get their hands on one of Bob’s legendary handcrafted creations.  

The blade begins with a core of SG2, a super-premium steel with a fine grain structure that takes and maintains an incredibly sharp edge. The core is clad on each side with 50 alternating layers of nickel and Damascus stainless steel, resulting in an exceptionally strong, 101-layer blade. Features beautiful, deep-etched chevron pattern designed by Bob.  

Prized as one of the most durable handle materials available, linen micarta withstands extreme temperatures and resists wear, even after prolonged use. Handle is triple riveted for strength and control, with full tang tapered to Bob’s precise specifications. Each knife features a signature center pin handcrafted by Bob himself.  

Blade is cryogenically hardened, rapidly cooled, and then tempered twice to maximize durability and achieve a 63 Rockwell hardness.  

Skilled Japanese artisans hand finish each knife using a traditional honbazuke honing technique. Blades are sharpened twice on whetstones with custom grits, followed by mirror polishing on a leather wheel. The angle of each blade is honed to 15° on each side for scalpel-like sharpness.

Whether you’re working in a professional kitchen night after night or prepping for meals at home, you want a knife that lets you chop, dice and slice with ease. Bob draws on his experience working in commercial kitchens to create ergonomic knives with exceptional balance for hours of comfortable use.    
  • Manufacturer: Kramer by Zwilling J.A. Henckels
  • Care: Hand wash
  • Dimensions: 8" blade
  • Material: Micarta, Damascus steel, nickel
  • Warranty: Lifetime warranty
  • We worked with Master Bladesmith Bob Kramer, along with renowned German knife maker Zwilling J.A. Henckels, for this exclusive cutlery collection
  • Artisan knives designed by Bob and crafted to his exacting specifications
  • Professional chefs often wait years for a Kramer original
  • SG2 super-steel core for razor-sharp, lasting edge
  • 101-layer blade features deep-etched chevron Damascas designed by Bob
  • Ice-hardened to 63 Rockwell
  • Linen micarta handle resists wear, even after prolonged use
  • Full tang tapered to Bob’s precise specifications
  • Triple riveted for strength and control
  • Signature decorative center pin is handcrafted by Bob himself
  • Traditional 3-step hand finishing on each edge
  • 15° angle on each side for scalpel-like sharpness
  • Ergonomic design for hours of comfortable use
  • Handmade in Seki City, Japan, exclusively for Sur La Table


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Customer Reviews

4.5 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Pure Excellence. Exceptional Beauty
I love this knife. This knife is truly beautiful, and impressive in every sense of the word. I have been researching for a year on what to buy as my great new chef knife. I have been to so many different places, and seen so many knives and I am so pleased with this knife. The balance is outstanding and very sharp. It cuts through anything I put under it with ease. The craftsmanship of this knife screams excellence. I am so thankful that the staff at the Berkeley store helped me find this knife. Thank you
Was this review helpful? Yes (25) No (3) · Flag as Inappropriate
August 13, 2012
Exceptional in Every Regard
This is cutlery as art. This is art with the purest form function.

Short of the custom made Kramer knives, this knife has no peer.

As a personal chef, I use my knives far more than the average person. Therefore, they are sharpened more than average... my sharpening guy smiles just because he gets to handle this knife.

More than a year after I purchased it, this still feels like an incredible value. I cannot adequately express the joy it brings every time I pull it from my knife roll
Was this review helpful? Yes (17) No (1) · Flag as Inappropriate
October 16, 2013
"Beautiful, But..."
This knife looks great and handles beautifully. It is well balanced and feels good in your hand. When chopping small things like carrot strips or scallions it cuts like a dream. But, that beautiful pattern on the sides is not as smooth as a traditional chef's knife and can present significant friction when cutting bigger things. So, for instance, if you cut a crisp fresh apple in half it is actually hard to do and requires more pressure than my other (45 year old!) chef's knife. Cutting a cabbage in half is really hard with this knife. Once I discovered this characteristic of the knife I was pretty disappointed. I can't recommend buying it as a result. My suggestion is, if you want to buy this, keep in mind that it isn't ideal for all cutting jobs
Was this review helpful? Yes (27) No (15) · Flag as Inappropriate
June 29, 2014
Kramer amazes again
Beautiful damascus, full tang construction, triple rivets, but it's the details that amaze. The spine is beveled for you two-handed choppers out there, the tang tapers at each end, tall blade to protect your knuckles from hitting the board, and the handle is made from linen and resin micro-printed to look like wood (making it more durable and sanitary than wood). Incredibly sharp and great for rock chops.

Had the privilege of meeting Mr. Kramer at an SLT class and was amazed to see him pushing one of his knives through paper (not dragging, but pushing it through the air with no resistance) - amazing
Was this review helpful? Yes (11) No (2) · Flag as Inappropriate
December 8, 2013
A great knife!
What a knife! I had a $150 chef's knife. This one is thinner yet more rigid and it keeps a sharper edge. I considered the $150 knife a splurge--a successful one--so this knife has to rank as a super-splurge. So it needs to be really terrific to justify the splurge--and so far it does.

This is one of those luxuries that I appreciate every time I use it. I'm reminded again how great it is and how lucky I am to have it.

It won't fit into my knife rack because the blade is wide, so I glued some magnets onto the side of the rack and keep the new knife there. And I can see the whole thing even when it's in the rack! You could also put a magnetic rack on the side of your wooden knife rack to accomplish the same thing.

At the store they told me to keep it sharp with a steel, so I bought one. I watched a few videos on the Web to learn how to use the steel, started slowly, and got the hang of it pretty quickly. So when I use the knife for a meal, at the end of the meal I'll give it six strokes with the steel. This way, I keep it super sharp! It cuts just amazingly well. If you get the knife, don't fool around with a short-cut sharpener, get a steel; you'll find that after a short time it's not hard to use, and you'll get a great edge on your knife. You can sharpen your other kitchen knives that way too. They won't hold an edge as well but they'll be sharper than they were before you used the steel.

Another review complained about rough texture because of the Damascus pattern. Sorry, that's just not the truth. I just picked up my knife, closed my eyes, and ran my fingers over the blade (carefully staying away from the edge!). I could not feel the pattern at all.

Another review complained that soap takes the pattern off the blade. That's not even logical--the pattern is made from folded pieces of steel! I've washed my knife with soap occasionally, and of course the pattern does not change.

I don't know why people put information that's just not true in reviews. Perhaps they resent how expensive the knife is.

It's a great knife, and it makes the knife part of cooking a lot easier. I cut off the end of ears of corn before microwaving them in the husks (one minute per ear). It was hard to cut with my chef's knife--now I can't say it's easy but it requires a lot less pressure.

I bought some sliced mushrooms and wanted them thinner so I just cut each slice in half. No problem, with this knife the slices of mushroom didn't even bend, they just sliced.

So your chopping and dicing and slicing will become more fun with this knife. Your food processor may get lonely--it won't get as much use. Why bother with the setup when you can dice an onion so quickly by hand?
Was this review helpful? Yes (12) No (3) · Flag as Inappropriate
September 29, 2014
a great knife experence
This is a wonderful cutting instrument. It takes a very sharp and hard cutting edge which will make it your favorite. I would not allow children to use it without training since its sharpness might surprise them.
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April 18, 2015
10 months ago

Questions & Answers

Browse 7 questions and 67 answers
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Why did you choose this?
Sur La Table Store
Kramer knives are outstanding and the best for their price.
Michael E. J on Jun 30, 2015
Because it is high quality and beautiful and you had the best price.
Marilyn C on Jun 10, 2015
personal recommendation
Robert H on Jun 21, 2015
Marilyn G on May 4, 2015
Bob Kramer 8"" Chef Knife?

Is Bob Kramer 8"" stainless Damascus Chef's Knife are both right or left handed user???Which Brand of Chef Knife are left handed user?Japanese Knife are right handed users??
A shopper on Nov 2, 2013
Best Answer: Bob Kramer knives are left and right handed knives. Only Japanese knives with the D shaped handles--such as Shun, or Miyabi Kaizen & Artisan SG2--are hand specific. They are right handed knives
Reply · Report · AmandaSltCsStaff on Nov 3, 2013
· Add Answer · I Have This Question Too (7)
What are the advantages to carbon steel vs. stainless in a Bob Kramer knife?

I want to invest in a good 8"" chef's knife. Bob Kramer makes both carbon steel and stainless -- how do I decide which one
A shopper on Dec 28, 2012
Best Answer: It's hard to say which is better, as it is completely a matter of opinion. Below I have posted some information I found online about stainless and carbon knives to help aid your decision.Stainless Steel is rust resisitant and therefore, easy maintainence. It has great edge retention and is easy to resharpen. Stainless steel is the preferred knife of a beginner chef.Carbon steel knives are not easy maintainenece. Carbon Steel blades require additional care to avoid rust and discoloration. All extra maintainence aside, you will not find a knife that holds an edge longer or sharpens better than a carbon steel knife. This is the choice of the expert chef. A side note: carbon steel knives are special because of the patina they develope. This makes each carbon steel knife unique
Reply · Report · AmandaSltCsStaff on Jan 6, 2013
· Add Answer · I Have This Question Too (4)
Is this available in stores?
A shopper on Sep 3, 2014
Best Answer: Yes, this knife is available in stores.
Reply · Report · Amanda MStaff on Sep 3, 2014
· Add Answer · I Have This Question Too (4)
Does this knife get rusty? Do you have to dry it after each use? I'm looking for an easy maintenance tool as I don't have much patience.
Lake C on Dec 28, 2014
Best Answer: No, it doesn't get rusty. It's stainless steel.
Reply · Report · Amanda MStaff on Dec 31, 2014
· Add Answer · I Have This Question Too (1)
So are there "dos" and "don'ts" when it comes to sharpening? I have one of those Wusthoff stone sharpeners you slide the knife through. Is it OK to use it on my new carbon-steel Kramer? My sense is that it's too rough for the Kramer.
christopher c on Apr 18, 2015
Best Answer: The knife should only need to be sharpened once a year. During that time you should use the honing steel every time or every other time you use the knife. Tungsten steel is the best
Reply · Report · Kelly F on Apr 18, 2015
· Add Answer · I Have This Question Too (0)
What is the overall length of knife from tip of blade to bottom of end cap?
A shopper on Dec 15, 2014
Best Answer: 13 1/8"
Reply · Report · Albert H on Jan 6, 2015
· Add Answer · I Have This Question Too (0)


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