Bob Kramer 10" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels®
- Bob Kramer is one of the few Master Bladesmiths in the world specializing in kitchen cutlery
- Professional chefs wait years for a Kramer original
- We worked with the master himself and renowned knife maker Zwilling J.A. Henckels for this exquisite line of carbon steel knives made by artisans in Seki City, the Japanese knife-making capital since the 13th century
- Now home chefs can experience the unrivaled performance of a Kramer original
- Made using a carbon-steel formulation called 52100 for remarkable strength and unmatched edge retention
- Carbon steel is the first metal formulated to hold the razor-sharp, consistent edge required by modern chefs
- Heat-treated to a hardness of 61 Rockwell, so it comes sharp, stays sharp and is easy to maintain
- Blade is sharpened to 15° on each side of the 50/50 edge with the traditional three-step hand-honed edge
- Features a brass bolster for support
- Comfortable African blackwood handle mirrors the shape of your palm
- The full tang of the blade is tapered to Bob’s precise specifications
- Triple-riveted for strength and control
- Signature brass decorative center pin is handcrafted by Bob himself
- Over time the blade will develop the beautiful blue-gray patina prized by professional chefs as the signature of a favorite knife. This heirloom-quality knife is easy to care for—just keep it clean and dry for a lifetime of unparalleled performance.
- Manufacturer: Zwilling J.A. Henckels
- Dimensions: 10"
- Material: High-carbon steel, African blackwood and brass
- Warranty: Lifetime warranty
- Made in Japan
Care & Usage Show
- Hand wash; please do not clean with bleach or chlorine
New 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...See product page for full details »
New Keep your carbon steel blades in the same condition as the day you got them with this kit that includes the essentials for removing patina and protecting...See product page for full details »
I had often realized that the edge on my cheap carbon steel pocket knife was sharper than the edges I got with my Wustof knives. Not by much, but enough to notice. Bob's seminar gave me the info on why.
The 10 inch is just a bit longer than my 9 inch Wustof, but as easy to handle with a sharper, more usable tip and better ergonomics. I can also get this knife much sharper, although my Wustof's scare most folks. This extra sharpness translates into quicker, easier work and better results. Onions water less, apples oxide slower and tomatoes don't crush at all, even with a fine dice.
If you can deal with the care of carbon steel, you'll be impressed by this knife.
I now intend to buy the utility and paring knives
This is markedly sharper than my Wusthof. The carbon steel really does hold a finer edge.
The patina and discoloration develop almost immediately, so if you expect a shiny knife, you might not be happy... but you are prepared for the extra care needed for carbon steel, I think you'll find it's worth it.
Now, is it worth 10x the cost of a Calphalon? That's an individual judgement call. I like to cook; I like to work with the best tools I can afford; and I think it's worth the money. When you compare it to the price of Kramer's custom knives, you can even call it a bargain
It does take care, but really no more than should be given to any quality knife. It is meant to be held as professional chefs do, with thumb and first finger on the blade. Held that way, it has excellent balance and perfect heft. A casual chef might find this blade a bit long. Choose carefully from the available lengths
And then, sticker shock. ""They're how much? And you have to get picked in a lottery?""
Later during the same trip we were window shopping in Sir La Table and coincidentally saw these knives. He was skeptical, and I was thrilled. After spending time handling them and playing, I decided to bring a few home and couldn't be happier that I did.
The selling points for me were the fact that they use the same steel as Kramer originals, and the fact that the handles were SO comfortable. And now, after a year of use, after being able to work with my brother in-law's originals, and after him having been able to work with Zwillings, we're both floored. These knives are so good. He says the only difference he really notices is that his 10"" chef's knife is balanced ever so slightly better than mine (emphasis on slightly).
Don't hesitate. These are pricey, but I'm building my collection over time. They're truly works of art that I expect to use my entire life. Even with a critical eye, I can't find a thing to complain about
The tip of the knife has a significant burr and I could simply remove it and polish it myself, but that shouldn't be necessary with a $350 knife.
I've called the store to arrange an exchange. If there are quality issues with the next one, I'll give up on this product. After all, it is a luxury item and there are vintage high-carbon knives out there that can be ground and sharpened to just as fine an edge
Questions & Answers
When will Sur la Table offer an 8"" version of the Kramer Zwilling-henkels chef Knife
I'm confused. Are you selling the 8"" knife for the same price as the 10 "" knife
We are selling this knife for $349.95. Valued at $455, it's an incredible deal!