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Low Cost Bob Kramer 10" Carbon Steel Chef's Knife
Specification
Product Details
- Amazon Sales Rank: #103134 in Kitchen & Housewares
- Brand: Zwilling JA Henckels
- Number of items: 1
- Dimensions: 2.28" h x
7.09" w x
17.80" l,
1.00 pounds
Features
- Bob Kramer design
- High carbon steel for excellent edge retention
- This is the Rolls Royce of kitchen cutlery
Product Description
34941-263 Features: -10'' Carbon Steel Chef's Knife.
Customer Reviews
Most helpful customer reviews
9 of 9 people found the following review helpful.
By Dexter
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.
3 of 3 people found the following review helpful.
By Bamu chang
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 1Is 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 2Has 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.
14 of 20 people found the following review helpful.
By Amateur Chef
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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