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  • Bob Kramer 10" Carbon Steel Chef's Knife
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Bob Kramer 10" Carbon Steel Chef's Knife

14 customer reviews

Price: $349.99
Sale: $299.99 + $15.95 shipping
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Usually ships within 2 to 3 days.
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  • High carbon stainless steel
  • Brass bolster
  • Ergonomic, triple riveted African blackwood handle
  • Ideal for everyday cutting and slicing tasks
  • Lifetime warranty from the manufacturer
5 new from $299.99

Back to School in Kitchen & Dining
$299.99 + $15.95 shipping In stock. Usually ships within 2 to 3 days. Ships from and sold by Get the Best.

Frequently Bought Together

Bob Kramer 10" Carbon Steel Chef's Knife + Yoshihiro 100% Pure Tsubaki Japanese Knife Maintenance Oil 3.4oz(100ml)with Complimentary Sabitori Rust Eraser
Price for both: $313.48

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This item: Bob Kramer 10" Carbon Steel Chef's Knife
Customer Rating (14) (3267) (21) (184)
Price $ 299.99 $ 32.95 $ 74.99 $ 171.95
Shipping $ 15.95 FREE Shipping $ 6.30 FREE Shipping
Sold By Get the Best HomewareStore-Germany China Fair Inc. TCS Top Chef Store
Material Polypropylene Handle man-made-material Carbon Steel Steel
Item Weight 2 pounds 0.5 pounds 0.02 pounds 0 pounds
Color Silver, Wood Black Silver Brown
Size Information not Provided 8 Inch 10 IN 8 Inch
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Product Description

34941-263 Features: -10'' Carbon Steel Chef's Knife.

Product Details

  • Product Dimensions: 17.8 x 7.1 x 2.3 inches ; 2 pounds
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • ASIN: B005KJC7FM
  • Item model number: 34941-263
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #137,751 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

17 of 18 people found the following review helpful By Dexter on March 21, 2012
This knife stands alone in combining incredible blade design, balance, fit and finish, with a carbon steel blade that is easy to sharpen to a razor sharp edge. Zwilling and Kramer have got the heat treatment down because this knife holds a long lasting edge. Bob Kramer has designed a fantastic chef knife here. I think that Zwilling has carried through on Kramer's design and produced an exceptional chef knife. It is in a class of its own.

I routinely cut through bone with the sturdy heal but, the tip is thin and works well for delicate cutting. I end up not reaching for other knives because this knife is such a good all around chef knife. It has not been prone to chips and it takes well to the stones. This knife is a versatile work-horse. Mine has taken on the most beautiful patina with some hints of blue. Beautiful knife.
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12 of 12 people found the following review helpful By Bamu chang on October 22, 2012
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If you need only sharpness on kitchen knife,
you should buy a japanese knife that is made of yasuki-hagane.
(For instance, if you are going to cut a tuna for sushi)
But If you want useful one ,I recomend you Bob Kramer.

In my opinion,Bob Kramer-henkel has two strong points.

Point 1
Is made of 52100 steel.
This steel was developed for bearings,so very high quality and will last long time.
(Of course,you should avoid stain)

Point 2
Has good shape and weight balance.
For instance,the center of gravity is in the border between blade and handle.
So, you can rotate easily and utilize the weight in cutting.
And long distance from edge to spine is useful to avoid touching your hand on the things cut.

In addition,
My knife was shparpend to clear Bob's 5 test in the factory.
But If you can hadle a japanese natural water stone,you can get more sharp edge.

At last...
This good knife is made in Japan,but not be selling in my country japan.
I envy you.
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4 of 4 people found the following review helpful By xJSN on September 13, 2013
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This is an excellent knife. It may not be a true Kramer, but it's his profile and steel choice. The 52100 steel develops a great blue patina, holds a sharp edge, and sharpens easily on water stones. It's a bit heavier and taller than the Japanese knives I'm used to, so takes a little adjustment. Great for home use, but probably wouldn't be suited for long prep work.
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4 of 4 people found the following review helpful By Michael Cahn on December 23, 2012
Verified Purchase
This is the finest kitchen knife that I have ever used. Aesthetic , well balanced and easy to keep sharp. Use it! It is a tool not a museum piece.
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5 of 6 people found the following review helpful By Felix on July 8, 2014
This is an exceptional knife; very good attention to detail that adds to the ergonomics of the knife. For example the polished and rounded spine and choil make holding this knife in a pinched grip extremly comfortable.
The handle is round and comfortable to grip for extended periods of time.
The 10 inch taper from the quite thick spine where it meets the handle to the tip is very nice, resulting in an extremely fine tip to do small work with. The blade is quite tall, and the edge extremely fine.
A nice addition in the tapered tang (a bit overkill, but nice anyway).
The knife is very sharp from the box, and quite easy to maintain sharp with 1000 to 6000+ grit water stones. Even when used daily it still slices easily after a couple of weeks use.

It is carbon and therefore requires some time to clean and oil. 30 seconds -1 min after use is a small price to pay for this knife (it will get a patina however well you oil it, just part of the steel). Keep a few stainless knives around if you are feeling lazy, but when its time to chop a big lot, this knife will always be used by me.

Apart from the killer edge and edge retention, the shape of the blade and how you hold it allws for effortless cutting tasks. On top of this it is a beautiful looking knife.
After using knives by wusthof, zwilling, shun premier - the difference is night and day in terms of the overall package.
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4 of 5 people found the following review helpful By Sinohey TOP 500 REVIEWER on September 8, 2014
I first discovered high carbon steel (sports) knives in the early 1970's. They were less expensive than stainless steel blades that cost way above what I could afford, then. But a reversal of fortune occurred and things went topsy turvy; now carbon steel blades are all the rage and stainless steel knives are relatively cheaper. Today, many high end brands are made of carbon steel - and the very best blades are hand forged, with a price tag of upwards of four to five figures!

The carbon steel Bob Kramer Zwilling Chef knife is a good facsimile of his hand-made original that often requires a lottery, a two years or longer waiting period and megabucks. This knife is manufactured in Seki City, Japan under license by Kramer. Overall it is an excellent knife. Esthetically beautiful and ergonomically well balanced with a comfortable (African blackwood) grip with a triple riveted full tang. The blade has a thick spine with an elegant taper to a very fine tip. Heat-treated to a hardness of 61 Rockwell, so it comes razor-sharp in the package and stays sharp if properly maintained.
Blade is sharpened to 15° on each side of the 50/50 edge with the traditional three-step hand-honed edge.

Carbon steel blades, made from AISI 52100 steel that contains low chromium levels 1.5%, (which has a weak corrosion resistance), develop a bluish grey discoloration patina that is a natural oxidation, which is an early form of rust. The addition of manganese 0.35% increases the hardness, allowing these knives to take and hold an edge better than stainless steel, as long as they are frequently honed.
After each use the knife should be washed with clean soapy water (avoid bleach/chlorine), rinsed, dried with a soft terry cloth and covered by a thin film of Camellia oil.
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