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Kramer by Zwilling JA Henckels new
Cooking  »  » Chef's Knives
SKU: 1022151

Bob Kramer 10" 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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Description

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. 10" blade. Limited lifetime warranty. Handcrafted in Seki City, Japan, exclusively for Sur La Table.

Features Hide

 
  • 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

Specifications Show

  • Manufacturer: Kramer by Zwilling J.A. Henckels
  • Dimensions: 10" blade
  • Material: Micarta, Damascus steel, nickel
  • Warranty: Lifetime warranty

Care & Usage Show

  • Hand wash

Videos

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Customer Reviews

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Not a knife for everyone - unless they LOVE cooking!!!
This is the most phenomenal knife I've ever owned . . . . I hide it once I am done with it so an "untrained" chef won't ruin it. The 10" blade is great, but I think I am going to follow up with the 8" as it is not easily handled by smaller people (just too long). Love the knife/set - if you want to have a great kitchen tool AND impress anyone who see's it, this is your knife!
October 25, 2014
Stunning to see and more impressive to use
This knife is a work of art! It is visually stunning. I love the ergonomic Micarta handle. The Damascus steel pattern is beautiful.
October 13, 2013
Damascus knife
Sweet knife! This is the best knife I owne bar none, The craftsmanship is excellent, and it cuts through everything with the greatest of ease. My new favorite tool in the kitchen.
November 23, 2014
A great knife with one weakness
I love ALMOST everything about this knife. It is super sharp. The extra length comes in very handy. The handle is very ergonomic. It has just one flaw. The blade is a little too wide for my liking.

I like a wide knife blade on my chef knives. It makes them great for scooping up and transferring chopped items with the knife using the spine. However, on some items I like to spread my thumb and pointing finger over the knife to hold the item I'm cutting down as I cut it. For me, that helps when I'm cutting something like onions and I don't want the slice of onion to slide up as I raise the knife blade.

This knife's blade is just so wide that when I try to do that the spine of the blade hits my hand before the blade is fully out of the onion. The 8 inch one is wide too, but the blade is narrow enough that it won't hit my hand like the 10 inch one does.

If the blade was just a little less wide this knife would be spectacular to use
March 7, 2013
The only knife i use
I purchased this knife in January 2016...after researching it for several months, and using a non-Damascus version.. My biggest question was how long would the edge hold compared to the other Kramer knives.....I used it continuously for a three week period at a hunting ranch where I am the Chef...My owner and I grabbed a sheet of paper and it cut the paper just like it did new out of the box!!! Amazing!...Once you get used to its balanced feel and maneuverability, you will never want to pick up any other knife....its well worth the investment!
February 29, 2016
 

Questions & Answers

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Browse 8 questions Browse 8 questions and 31 answers
Why did you choose this?
Sur La Table Store
This knife was highly recommended by a local chef
Jennifer L on Jul 20, 2016
I have very high hopes for this knife...
Jake R on Jul 1, 2016
This knife was highly recommended by a local chef
Jennifer L on Jul 20, 2016
Best knife out there. Love Bob Kramer.
Jimmy H on Jul 9, 2016
I have very high hopes for this knife...
Jake R on Jul 1, 2016
Seems to be the best
Robert G on May 31, 2016
my son is a chef and wanted this item for Christmas
Jayne F on Dec 14, 2015
Wanted a good quality overall chef's style knife
Sean R on Nov 30, 2015
It's probably as close as I will ever get to a real Bob Kramer knife.
John M on Nov 26, 2015
Saw Bob Kramer on Anthony Bourdain Youtube and looked up his website.
Suzanne E on Sep 14, 2015
I love this knife.
Luisana F on Jun 25, 2015
Quality
Colin C on Apr 4, 2015
Bob Kramer. Enough said.
Phillip C on Sep 15, 2014
Best knife out there. Love Bob Kramer.
Jimmy H on Jul 9, 2016
Seems to be the best
Robert G on May 31, 2016
Does Sur la Table use electric machines or hand on stone to sharpen knives for customers?
Jackke on Jun 6, 2014
BEST ANSWER: Sur La Table uses Chef'sChoice sharpeners to sharpen customers' knives.
Is the pattern natural or is it etched?
Fernando C on Feb 8, 2016
BEST ANSWER: The pattern is a result of the layered forge welding and enhanced by an acid bath towards the end of the process to bring out the "damascus" appearance. Definitely not etched, you can see and feel the layers on the knife.
how do I sharpen this knife?
A shopper on Jul 1, 2015
BEST ANSWER: For a quality knife like that you really need proper sharpening stones. A hone won't do the trick if its blunt. If you have stones, Bob Kramer does tutorials that are on You Tube, just search for Bob Kramer Sharpening technique or something like that. If you really wanted to do the Kramer thing, get his stone kit, which comes with the tutorial dvd.

I don't work for Kramer or anyone related to his products or Sur la Table, I just own a couple of his knives and a sharpening kit and wouldn't look back.

Happy sharpening.
Is this a double sided or single sided knife? Also what Chef's Choice sharper would you recommend for this knife?
John K on Dec 26, 2014
BEST ANSWER: It is German engineered with Japanese craftsmanship, but by description sounding to be a western-styled knife. As it states under the Features tab below Traditional Craftsmanship: "The angle of EACH blade is honed to 15° on EACH side" strongly suggests a double edged blade, though higher refined considering typical western knives are traditionally constructed at 20° double edges.

If you're seeking something closer to a single edge blade at this superior craftsmanship, the Miyabi 5000MCD Birchwood Chef’s Knives might be more what you're looking for, single edged to an optimal 9½° to 12° angle on both sides. The angular difference will make an acute difference in fineness in definitive finishing accurate slicing such as with sushi & sashimi, where as a double edged knife performs by splitting separation.
Miyabi Birchwood Chef’s Knives
Miyabi Birchwood Chef’s Knives
Are there any cutting tasks that this steel is not appropriate for? Like some steels that should be used for soft vegetables but not for the more tough skinned ones, because they might chip.
A shopper on Dec 14, 2014
BEST ANSWER: A "chef's" knife, or more properly a French knife, is an all purpose knife. I use mine for all sorts of things in my daily cooking responsibilities, from cutting all types of vegetables to breaking down primal cuts of meat to skinning and portioning fish (though I do use a scimitar or flexible boning knife for filleting). My only advice, if you purchase this kramer knife, is to not put TOO fine an edge on it. Generally speaking the harder the steel your knife is made of the more brittle it becomes when you sharpen it to too fine an edge on your sharpening stone.
I read somewhere online the sg2 steel(core) treated to 63 hardness likes to chip, does using the double cut steel make it worse or the Bob Kramer sharpening stones wear faster or cause chip?
Jim T on Mar 21, 2016
BEST ANSWER: i've had mine for about a year, also have a paring knife, and use both regularly. additionally, i have an 8" carbon steel chef. i've had no issues with chipping, which may be a function of knowing what to, and what not to, use it for. It's been sharpened only a couple times, using kramer stones. steeling is typically adequate to restore the edge.

all that said, i'd buy carbon steel over stainless.
I was looking at the bob kramer knives and i was wondering if zwilling has a free sharpening service for these knives
A shopper on Jan 10, 2013
BEST ANSWER: Although Zwilling does not offer free knife sharpening, Sur La Table stores will sharpen your knives for $1 per inch
 

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