Bob Kramer 10" Carbon Steel Chef's Knife

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.

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.

Buy Bob Kramer 10" Carbon Steel Chef's Knife Now

Just got this knife this week and love it. Really sharp out of the box, though it can be sharper, esp. since it's carbon steel. Handle is beautiful and fits like a glove in my hand. You can't neglect this knife; it needs to be washed and thoroughly dried each time you use it. But it doesn't need to be babied. A real pleasure to use.

Update: My opinion of this knife has dropped dramatically. Tried cutting a beef rawhide for my dog this week and not only did the knife fail, but the attempt left a gash in the steel! My much cheaper Forschner goes through these easily. VERY disappointing. Am returning the knife and not getting another.

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this knife is not that great. no better than my calpholon katana chef knife. this is not a bob kramer knife. henkles is authorized to use his name and they make it. a real kramer knife is $300. per inch so this would be $3000.00 if you bought it from him. i didnt realize this till after I got this knife. it's not bad but nothing special about it over any other high quality knife. I still want a set of real kramer knifes but it will be a long time.

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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.