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Kramer by Zwilling JA Henckels new
Cooking  »  » Santoku Knives
SKU: 789719

Bob Kramer 7" Carbon Steel Santoku Knife by Zwilling J.A. Henckels®

EXCLUSIVE

This Asian-style knife features a broad blade and especially sharp cutting edge. The word santoku loosely translates as three virtues, a reference to the three cutting tasks the knife performs well: slicing, dicing and mincing. Shop all Bob Kramer Carbon ...Read More

299 95 $299.95
Sugg. $380.00
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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 This Asian-style knife features a broad blade and especially sharp cutting edge. The word santoku loosely translates as three virtues, a reference to the three cutting tasks the knife performs well: slicing, dicing and mincing.

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.

Features Hide

  • Bob Kramer is one of the few Master Bladesmiths in the world specializing in kitchen cutlery
  • 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
  • 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
  • The blade will develop the beautiful blue-gray patina prized by professional chefs. This knife is easy to care for—just keep it clean and dry for a lifetime of unparalleled performance

Specifications Show

  • Manufacturer: Zwilling J.A. Henckels
  • Dimensions: 7"
  • 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

Videos

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Questions & Answers

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Browse 2 questions Browse 2 questions and 6 answers
Why did you choose this?
Sur La Table Store
ATK review
Berous P on May 24, 2016
I am creating a collection of these knives. They are the sharpest, best feeling knife, and of course beautifully designed.
bruce on Dec 6, 2014
ATK review
Berous P on May 24, 2016
for the steel quality
Jay R on Apr 21, 2016
I am creating a collection of these knives. They are the sharpest, best feeling knife, and of course beautifully designed.
bruce on Dec 6, 2014
Best knife blade available in production knives!
JAMES K on Sep 10, 2014
for the steel quality
Jay R on Apr 21, 2016
Best knife blade available in production knives!
JAMES K on Sep 10, 2014
comparison between Bob Kramer Shun and Zwilling knives

What are the differences between the Zwilling and Shun versions of Bob Kramer's Santoku knives?
A shopper on Dec 8, 2011
BEST ANSWER: The biggest difference between these two knives is the steel that is used for each blade.

The Bob Kramer Shun knife is consists of a 3mm steel blade that is composed of an SG2 core (64-66HRC) clad with true pattern-welded nickel and Damascus stainless steel for a beautiful, razor-sharp and lasting edge.

The Bob Kramer Carbon Steel knife 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.

The Carbon Steel is susceptible to oxidation, which means it needs to be hand washed and completely dried after every use to avoid rust. It will also develop a discoloration after time. This is known as patina and is actually a desired effect for the carbon steel blade as it not only protects the blade, but it creates a one of a kind heirloon piece.
 

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