Bob Kramer 8" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels®
ATTENTION CALIFORNIA RESIDENTS: Proposition 65 warning: This product contains brass, which includes a very small amount of lead, a chemical known to the state of California to cause cancer or birth defects, or other reproductive harm.
- Manufacturer: Zwilling J.A. Henckels
- Care: Hand wash; please do not clean with bleach or chlorine
- Dimensions: 8"
- 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.
IMO the patina that develops on the full carbon blade is more beautiful than the gaudy shine of commercial stainless.
And the whole point of a knife is to be sharp and stay sharp. The Kramer/Zwilling knives do this better than anything commercially available.
Carbon steel is razor sharp (sharper than the Shun) and very easy to keep sharp. The edge is easy to refresh with a steel, (unlike the Shun knife). And if it ever needs more than a steel, it can be quickly sharpened on a stone.
I own the Kramer/Zwilling 8 in chef, 6 in chef, and 5 in utility knives. My wife and I have pretty much retired all other kitchen knives.
Incredibly comfortable and functional and ergonomic handle/grip
I have a collection of several knives but this one beats all others in terms of comfort, edge sharpness, and ease of sharpening.
Besides performing better than anything else in my collection, this knife is also a pleasure to look at and use because of how beautifully made it is. The craftsmanship is unlike anything I've ever seen available on the market.
A patina is just starting to develop on the blade surface and it's beautiful steel gray. Caring for the knife is easy, I wash and dry well after use and a honing steel has been keeping the edge in tip-top shape.
Great, great, knife
This will not be the last Bob Kramer Zwilling knife I purchase, that is for sure
It feels right - I think it has good fit and balance that lend it a very natural feel in my hand. Perhaps a bit less weight than I expected.
BK 8"" chef's knife would be just about perfect save for that it's hand wash, hand dry and lightly oil immediately after use.
I don't quite know what to say about value - this is the best blade I've ever worked with, but at this price point I'm not going to buy a ""set."" Not at least all at once.... maybe over a few years
The blade is perfectly uniform and the top line is rounded so it's easy on the hands. The taper allows for efficient cutting and it a joy to use. Some of my Japanese knives with geometric top lines are hard on the hands.
At $300 or $350 this knife isn't a value proposition. Having said that I have no quality issues whatsoever with the knife. Crazy sharp out of the box and also easy to put an edge on it (and it retains it). Some veggies do stick to the blade almost like there's suction. Not a big deal for me but it does happen. I have French carbon steel knives the the Kramer took getting used to as the blade is much wider.
To end not a value purchase but I would do it over. Great craftsmanship and solid performace in the kitchen
That said, the blade is thick and it won't slide through a beet like a thinner blade of equal sharpness. I think for the money my custom M. Carter chef's blade is significantly better at the same $. There are also carbon blades made from Hitachi Blue (Super) and White steels for less than $100 that are better cutters.
The Kramer knife looks great but the blade will easily stain when cutting acidic foods like citrus fruit. Alternatively, Hitachi carbon steel blades are often sandwiched between layers of stainless giving a keen carbon cutting edge for a that sharpens easily but will not develop the patina or discoloration on the knife's sides.
I'm somewhat mystified why Bob Kramer does not place the cutting edge steel between softer stainless steels that would clean up much more easily
Questions & Answers
Each blade is formulated from a type of straight carbon steel called 52100 —the exact type used by Bob in his own shop —and heat-treated to a hardness of 61 Rockwell. That means this knife has the ability to take an extremely sharp edge, to hold that edge under all sorts of use and abuse, and remain easy to sharpen. The full tang of the blade is tapered to Bob’s precise specifications, and the blade is sharpened to 15° on each side of the 50/50 edge with the traditional three-step hand-honed edge. Carbon Steel can rust easier than Stainless Steel so be sure to thouroughly dry your knife after each use paying special attention to the area around where the blade and the handle meet.
The set doesn't include one. Does Bob recommend ceramic, or just a hard steel.A second question is I am having a hard time finding blade guards to fit this knife. and give me some protection in my knife roll. Do you have any ideas
I need to know how big a slot I'd need in a butcher block to store it.