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.
- 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: 8"
- 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
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
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
Frankly, I just got the 8" a few days ago but I am so convinced this is going to be my "go to" knife for a long time I did not hesitate writing this review now. I have many years of experience using knives in all sorts of applications; cooking, hunting, butchering, wood working, I know what a sharp edge looks like, and I know when I am using a superb quality tool. The Bob Kramer line is just that.
11 months ago
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
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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.