Bob Kramer 10" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels®
- Manufacturer: Zwilling J.A. Henckels
- Care: Hand wash; please do not clean with bleach or chlorine
- Dimensions: 10"
- Material: High-carbon steel, African blackwood and brass
- Warranty: Lifetime warranty
- Made in Japan
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Read The New York Times article here.
Food writer Josh Ozersky is also a pretty big fan of the Bob Kramer Carbon Steel collection.
Since then, Zwilling J.A. Henckels has been committed to manufacturing knives of the highest quality. With a long list of firsts—including the first stainless-steel blade, first multi-purpose kitchen shears and first santoku on the American market— Zwilling J.A. Henckels continues to be a true innovator in the world of cutlery.
In 2011, Zwilling J.A. Henckels formed a partnership with Master Bladesmith Bob Kramer and Sur La Table. The King of the Kitchen Knife, Kramer has been pursuing perfection and forging some of the most sought-after cutlery for almost 20 years. Now home chefs can enjoy the amazing performance of a Kramer custom original at just a fraction of the cost.
Mr. Kramer takes his craft very seriously. Read about how he came up with his own signature knife pin:
“Many moons ago when I decided to put a mosaic pin on my knives I wanted something symbolic and powerful. The two basic elements of the pin are the concepts of ‘three’ and circles. The number three is regarded as a magic number in many cultures and, strangely enough, it also plays a big role in my heat treatment. Three shows up as the nuclear family (mother, father, baby), the tripod (the simplest stable platform), and for me the body, mind and spirit connection.
The circle is also a powerful symbol representing the sun, the birth-life-death cycle, the moon, and of course the wheel. In the early 1900s, Nicholas Roerich, an artist and humanitarian, decided to use this symbol as a flag for peace and culture.
I like the idea that the knives I make are used daily to make food for people, nourishment for friends and family, to establish connection. I like to think that the energy I put into the knife, and the symbol in the pin, will inspire the user in some way —and that feeling transfers to the food. Food with love, you know it tastes better.”