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Bob Kramer 7 inch Carbon Steel Santoku by Zwilling JA Henckels

3.3 out of 5 stars 6 customer reviews

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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
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This item: Bob Kramer 7 inch Carbon Steel Santoku by Zwilling JA Henckels
Customer Rating 3 out of 5 stars (6) 0 out of 5 stars (0) 4 out of 5 stars (263) 4 out of 5 stars (296)
Price $299.99 $399.95 $177.17 $84.90
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By BigKitchen Amazon.com SALESEXPRESS Okami Knives
Material Carbon Steel Steel Steel Information not provided
Blade Material Carbon Steel Information not provided Stainless Steel Alloy
Color Brawn Black/Stainless Silver Dark Wood Handle
Dimensions 1 inches x 1 inches x 1 inches 1.6 inches x 17.5 inches x 5.3 inches 1.82 inches x 12.25 inches x 0.75 inches 1.69 inches x 11.81 inches x 0.83 inches
Item Package Weight 1.8 pounds 0.95 pounds 0.75 pounds 0.85 pounds
Size 7" 7-inch 7-Inch Santoku Knife 7-Inch
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Product Description

7 inches. Lifetime warranty with normal use and proper care. Made in Germany.

Product Information

Product Dimensions 1 x 1 x 1 inches
Item Weight 1 pounds
Shipping Weight 1.8 pounds (View shipping rates and policies)
Manufacturer Zwilling JA Henckels
ASIN B005JCUMBG
Item model number 34947-183
Customer Reviews
3.3 out of 5 stars 6 customer reviews

3.3 out of 5 stars
Best Sellers Rank #398,062 in Home & Kitchen (See Top 100 in Home & Kitchen)
#498 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Asian Knives > Santoku Knives
Date first available at Amazon.com August 10, 2011

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Customer Reviews

Top Customer Reviews

Verified Purchase
I had been knife shopping for a long time before I finally settled on Zwilling's Kramer santoku. I knew I wanted a santoku and I knew I wanted something I could count on lasting a lifetime. I don't tend to agonize much over any of my purchases but I found myself struggling to find the knife I wanted. The market seems lately flooded with a multitude of high quality knives featuring a bewildering variety of blade and handle designs not to mention different steel types! I was eventually drawn to this particular knife because the European style chef knives from the same line seem to earn such high praise. Oddly, Iv'e had little luck in finding many impressions of this particular model on the internet. I gambled that Zwilling had put as much care into the crafting of the santoku as apparently went into their other Kramer designed knives. I have not been disappointed.

This knife feels wonderful in my hand. It is well balanced and comfortable in any of the grips I normally use. The edge curvature suits up and down veggie slicing quite well and contrary to what some have found, I really like the way the blade rocks from tip to heel when I mince herbs. Of course, it is intimidatingly sharp right out of the box. I've only been using it for a few days now so the blade has lost none of that initial edge but I look forward to seeing how long it lasts. Straight carbon is well known for its ability to hold a sharp edge for a long time and to resharpen quite easily. I'd like to point out one aspect of the blade that is not at all obvious in any of the pictures or descriptions of it that I've found. The thickness of the blade tapers very evenly along its entire length to become very, very thin for the last inch or so.
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Brockenb, the fault is indeed yours. You DID misuse the knife. This kind of knife cannot be used for cutting bone and doing so will break the blade, which is what happened to you. Also, a carbon steel knife will acquire a patina, and requires proper care.
It sounds to me like you had no idea what you were buying, or how to use it properly. In the future, I suggest Target -- they have some very nice knives for $25 or so that should be perfect for you.
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Verified Purchase
Twice I ordered this knife and twice I returned it--the most recent of which occurred just on hour after receiving the product and inspecting it. I fell for the hype and PR which was embedded in a site featuring Bob Kramer. You know the one--featuring Japanese artisans pounding hot steel and forging brilliantly attractive and razor sharp knives. Well this knife is far from what you see in the hype piece. The knife handle had the rivets sticking out by about a mm such that any prolonged use would cause a blister. But that is not all. The top part of the blade tongue extended beyond the wood handle which added to the discomfort. The tongue was higher than the wood handles. I wanted to make sure that I was not overly critical about the knife and showed it to someone who has owned Bob Kramer knives and worked with them and liked them very much. He is an accomplished cook in the Napa Valley. Upon handling the knife, he declared that it must have been a "second" or that quality control was sorely missing at the Zwilling "Bob Kramer" plant in "Japan". So be very, very careful about Bob Kramer knives. I gave the knife two chances and in each instance the knife disappointed. Never again will I order this knife. I will stick to the Shun knives which have served me well over the years.
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