Bob Kramer 7" Carbon Steel Santoku 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.
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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.
- 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
- 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
New Certified as a Master Bladesmith by the American Bladesmith Society, Bob Kramer is one of the only Master Bladesmiths in the world specializing in kitchen...See product page for full details »
New Keep your carbon steel blades in the same condition as the day you got them with this kit that includes the essentials for removing patina and protecting...See product page for full details »
1. Bob Kramer 7 inch Carbon Steel Santoku by Zwilling JA Henckels made in Germany: This a great knife but be aware that it has a Carbon Steel Blade and requires maintenance to create a patina and prevent rust. The blade keeps a very sharp edge longer.
2. Bob Kramer 7 inch Santoku knife by Shun made in Japan: This the knife I chose. I tried both at Sur La Table which is where I bought it. This Shun Bob Kramer knife is meticulously crafted by 150 expert artisans to achieve the precise heft, balance and shape of Bob Kramer's original design. The 3mm steel blade 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 Handle is the same on both versions and is Gently rounded and richly grained red and black Pakkawood handle is crafted in Bob's signature contoured shape, and mirrors the curve of the palm for a wonderfully natural hand-feel. It was a financial stretch as I'm Irish and Swedish. This knife and the one above are worth there weight in gold. The Shun cost $40 more then the carbon steel but was well worth the cost to me. The Blade is a work of art and there is no patina maintenance required
Questions & Answers
What are the differences between the Zwilling and Shun versions of Bob Kramer's Santoku knives?
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.