Bob Kramer 10" Carbon Steel Chef's Knife
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- Manufactured in Seki, Japan
- Straight carbon steel 52100
- Designed to Master Bladesmith Bob Kramerâ€™s exacting specifications
- Traditional 3-step hand sharpening for exceptionally high sharpness
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This item Bob Kramer 10" Carbon Steel Chef's Knife
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||$18.99||FREE Shipping|
|Sold By||eKitchenWorld||Amazon.com||eKitchenWorld||Chefs Corner Store||The Chefs Boutique||BigKitchen|
|Blade Material Type||Carbon Steel||Stainless steel||steel, stainless steel||steel, stainless steel||steel, stainless steel||Stainless steel|
|Color||Metallic||Black||Steel||Black, Silver||silver, black||Brown|
|Item Weight||—||0.55 lb||1.5 lbs||—||—||—|
|Material Type||Carbon Steel||Stainless Steel||SG2 super-steel core||Carbon Steel||uper-premium steel with a fine grain structure SG2 core||Steel|
|Size||10-inch||8 Inch||8-inch||8-inch||6-inch||8 Inch|
The KRAMER by ZWILLING EUROLINE Carbon Collection is the first line created with Master Bladesmith Bob Kramer. With over 18 years of forging experience, Bob has partnered with ZWILLING J.A. Henckels to craft a knife that is an exact replica of the straight carbon steel knives made in his Olympia, Washington workshop. Bob's design has an extremely wide blade to maximize knuckle clearance for larger hands and for cutting through large produce and piles of food. Chopped food can easily be transported with this impressive, broad blade. A material nearly lost to the home kitchen, straight carbon steel requires knowledge and care to maintain. In return, owners will be rewarded with a sharpness and keenness of edge that only straight carbon can deliver. Hand-finished with a 3-step process by the most skilled Japanese artisans, the outstanding blade is paired with a stunning handshaped Grenadille wood handle with brass rivets and a Bob Kramer mosaic pin.
Top customer reviews
I rarely leave reviews, but just had to jump in on this one. I just opened this beauty a week ago, but already it has become my favorite knife I've ever owned. I certainly don't consider myself a knife expert, but I do own Embossed Stainless knife and I can tell when a knife is a joy to use - and this one is pure joy! It feels perfectly balanced, sure-footed, precise, and of course, very sharp. But it feels sharp in the best way, not in the "so scary sharp I hardly dare use it" way (though of course you still need to exercise great caution as with any other knife).
Even though the handle gives the knife excellent grip and control without being too soft or "grippy". This knife feels natural in the hand and I love that it washes up like a dream under warm water - and polishes back to a perfect mirror finish with just a couple passes with a drying towel.
As others have already noted, the weight is so nice - it has just enough heft to feel just as a good knife "should" feel, yet just light enough to not be taxing - how they achieve that with a stainless blade, I'll never know!
The only small thing I would change is a little less of a curve to the blade (perhaps I've just become too used to a Santoku blade), so I really hope Kramer will be releasing more shapes and styles in the near future.
But all-in-all, this is one amazing creation - it feels very "artisan" and carefully-crafted, yet it has a lovely everyday quality to it that makes you want to find reasons to go grab the knife and put it to use. I'm ordering a second one for my sister right now.
I purchased this knife nearly four years ago, and didn't review it due to the many negative reviews at the time. I thought that time would tell with this one. And it did.
I am a professional chef and this knife was my workhorse for many years.
That said, yes it will rust if it isn't taken care of. This knife is a pain in the butt for a solid month. I hated it when I first bought it. Everything stuck to it, it would rust if it wasn't wiped off between cutting onions and tomatoes, it would rust if it was left damp, it just wanted to rust and FAST.
Fast forward about a month and the blade is permanently discolored and beautiful at that. Yes, it needed to be oiled after washing, and kept oiled if I wasn't using it for an hour or so, but that help keep it from developing 'bad' rust. Almost as soon as that patina developed, I fell in love with this knife.
The one high end restaurant I worked in, this was the knife that sat on my board during service EVERY DAY-for three solid years. It will stay crazy sharp, it is durable, and requires basically no maintenance after that patina develops. It will hold that edge too. I would beat this knife up, and it wouldn't chip. 52100 is a super impressive steel. Also, the size of this knife. Some people hate it. I have big hands so this knife feels like a dream. When held properly it is super comfortable.
So, this knife is great. I beat it up, it's been through a lot with me, and I'll never get rid of it. It takes some patience and serious maintenance at first, but like making a good Demi, good things take some time to get there. You're going to love this knife.
This knife has really changed the way we deal with knives. My wife and I use this knife for the vast majority of our cutting tasks. The bigger blade allows you to stroke through something as opposed to just slicing it. I still use above knives for anything that is abusive such as cutting meat with bones or cuts that require a twisting motion, but for almost everything this knife is amazing. The High carbon stainless steel blade after about a year of use is just about as sharp as when we first got it. If this was a metal knife, I would have to sharpen it every week to maintain an edge that probably still wouldn't match the sharpness of this blade.