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Kramer by Zwilling JA Henckels new
Cooking  »  » Chef's Knives
SKU: 789693

Bob Kramer 8" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels®

EXCLUSIVE

The chef’s knife is the perfect kitchen workhorse, ideal for chopping, slicing, dicing and mincing meats and vegetables. Manufacturer: Zwilling J.A. Henckels Care: Hand wash; please do not clean with bleach or chlorine Dimensions: 8" Material: ...Read More

299 95 $299.95
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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.

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Description

EXCLUSIVE The chef’s knife is the perfect kitchen workhorse, ideal for chopping, slicing, dicing and mincing meats and vegetables.

  • 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
FEATURES
  • 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.


  • Shop all Bob Kramer Carbon Steel »

    Read The New York Times article here.

    Food writer Josh Ozersky is also a pretty big fan of the Bob Kramer Carbon Steel collection.

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    Customer Reviews

    4.5 / 5.0
    8 Reviews
    5 Stars
    4 Stars
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    Near perfect knife - just say NO to stainless
    This is the knife I thought I was getting with the stainless steel Shun version. Thank you Bob Kramer and Zwilling!

    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
    Was this review helpful? Yes (61) No (21) · Flag as Inappropriate
    June 15, 2011
    Incredible Quality
    I've been using this knife for a couple of months now and it is hands down my new favorite knife in the kitchen.

    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
    Was this review helpful? Yes (22) No (1) · Flag as Inappropriate
    November 11, 2011
    I took the plunge
    I have owned the Shun version of this knife since it was introduced, and it is my favorite knife. Or was my favorite knife. My Shun has never needed to be sharpened in all the years that I have owned it, quite a remarkable feat, but then I take care of my knives. I have been a collector of fine custom knives since the 60s, and I really appreciate all of the high tech craftsmanship that goes into that knife. So why switch ? I read that Bob said, the new knife was so close to his original, that he now only produces his Damascus blades. Also the knife pass all of the demanding ""Master Smith"" knife test. It is lighter and thinner than the Shun, hence it cuts much better. So unless one has 8 to 10k for one of his customs, this is the way to go
    Was this review helpful? Yes (17) No (2) · Flag as Inappropriate
    December 30, 2011
    "Well Done, Bob & Zwilling!"
    I was somewhat hesitant to purchase this knife, because it had a lot to live up to with my current collection of Japanese kitchen cutlery. I've never been a fan of the European wedge blade design, because I don't believe it holds as sharp an edge as the Japanese single sided angle blade. Santa dropped this knife down the chimney and I have to say I was highly impressed with the quality of materials, craftsmanship and balance of this knife. The knife came out of the box razor sharp, I'm talking whisker cutting sharp.

    This will not be the last Bob Kramer Zwilling knife I purchase, that is for sure
    Was this review helpful? Yes (12) No (2) · Flag as Inappropriate
    December 25, 2011
    Cuts vegetables like soft butter
    This knife is fantastic, it almost seems to melt through vegetables. It slides through a half thawed chicken breast in a way that makes it feel like I'm cubing gelatin.

    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
    Was this review helpful? Yes (3) No (0) · Flag as Inappropriate
    May 15, 2012
    crazy sharp
    this is my first carbon steel knife. I have it for over a year and it is still very sharp. The patina definitely build up on the knife, and i am still trying to get use to that. This is definitely not as pretty as the damascus pattern but lighter in hand for an 8"" chef knife
    Was this review helpful? Yes (2) No (0) · Flag as Inappropriate
    May 31, 2014
    Great knife
    I purchased this knife in January 2012. Right out of the box it's a beautiful knife. The handle design is perfect - sharp corners are rounded and all is polished to a perfect finish.

    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
    Was this review helpful? Yes (5) No (3) · Flag as Inappropriate
    November 8, 2012
    Do You Like Heavy Thick Expensive Knives?
    This Kramer 8"" Chef's knife is very sharp and easy to keep that way. It's best quality is the balance which is the most comfortable for a heavy knife that I have ever experienced.

    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
    Was this review helpful? Yes (24) No (34) · Flag as Inappropriate
    February 6, 2012
     

    Questions & Answers

    Browse 7 questions and 58 answers
    Hide answersShow all answers | Sort by
    Why did you choose this?
    Sur La Table Store
    Best knife I've ever used. Absolutely incredible.
    Richard G on Jul 27, 2015
    Because my boyfriend loves this brand!
    Vanessa H on Apr 20, 2015
    I wanted a great knife and this looked like a great knife
    Michael R on Jun 15, 2015
    quality is the main reason for this purchase
    Kay T B on Apr 16, 2015
    Is it true that carbon steel will rust if not dried after use?
    A shopper on May 11, 2011
    Best Answer: The first metal formulated to hold the razor-sharp, consistent edge required by the modern culinary arts, carbon steel has a rich 3,000-year heritage and is still a favorite of enthusiasts and professional for its perfect performance, amazing edge retention and ease of sharpening. The extremely fine grain structure of 52100 carbon steel fine grain allows for maximum sharpness.

    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.
    Reply · Report · CarrieSLTCS on May 12, 2011
    · Add Answer · I Have This Question Too (6)
    How is this knife different from the 8" Carbon Steel knife? SKU 789693 listed for $229?
    A shopper on Jan 3, 2015
    Bob Kramer 8
    Bob Kramer 8" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels®
    Bob Kramer Essential Collection Chef’s Knives by Zwilling J.A. Henckels
    Bob Kramer Essential Collection Chef’s Knives by Zwilling J.A. Henckels
    Best Answer: I have both. The carbon steel knife uses 52100 carbon steel which will rust if not wiped down after each use, the handle is natural wood which shrinks if not taken care of. So all in all it needs more TLC. On the plus side the steel is a little harder and so keeps an edge a bit longer and probably can be made very marginally sharper is one is a really really good sharpener on whetstones. For most people who aren't "knife nerds", the essential line is a much better choice
    Reply · Report · GARY C on Jan 4, 2015
    · Add Answer · I Have This Question Too (1)
    How does this knife compare to the Shun bob Kramer chef knife?
    A shopper on May 9, 2011
    Best Answer: sharper blade. non-stainless carbon steel can be honed to a sharper blade edge due to the finer grain structure of the carbon steel.knife edge is less brittle and less prone to chipping.knife edge can be refreshed with a conventional steel without risk of damaging the blade (a problem with the harder and more brittle shun).zwilling full carbon knife has a slightly more comfortable handl
    Reply · Report · DCAD on Jun 16, 2011
    · Add Answer · I Have This Question Too (1)
    How much does this knife weigh?
    Sherri B on Dec 18, 2014
    Best Answer: I don't have the exact weight but i can say that it's got a nice heft to it, and that it's very well balanced
    Reply · Report · Cheng K on Dec 20, 2014
    · Add Answer · I Have This Question Too (0)
    What is the recommended honing steel for these knives?

    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
    A shopper on May 30, 2011
    Best Answer: This line does now have a honing steel. It's called the Bob Kramer 12"" Honing Steel by Zwilling J A Henckels.As for the blade guards, try Messermeister Blade Guards. Some of them are made with a width as large as 2""
    Reply · Report · AmandaSltCsStaff on Oct 23, 2013
    · Add Answer · I Have This Question Too (0)
    What is the width of the blade at the heel, at the widest part

    I need to know how big a slot I'd need in a butcher block to store it.
    A shopper on Apr 26, 2013
    Best Answer: At the widest point, these knives are 2 1/2"" wide
    Reply · Report · AmandaSltCsStaff on Apr 30, 2013
    · Add Answer · I Have This Question Too (0)
     

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