Each knife has:
- Full pliers conical to Bob Kramer’s precise specifications
- Three rivets for strength and control
- Traditional 3-step hand finish on each edge
- 15 ° angle on each side for super sharpness
- Ergonomic design for hours of comfortable use
The signature decorative center pin on each knife is still handmade by Bob Kramer himself. Skilled Japanese knife manufacturers hand finish each knife using a traditional one honbazuke grinding technique. The knives are sharpened twice on the bristle with custom groats, followed by mirror polishing on a leather wheel.
About the fair smith:
Bob Kramer worked in professional kitchens for over 10 years, including Seattle’s Four Seasons Olympic Hotel while studying at the University of Washington. He realized during that time that many chefs in the industry encountered the same problem with boring knives that he experienced. He became obsessed with solving the problem of keeping knives sharp, which led him to attend a two-week course at the American Bladesmith Society’s school to become an apprentice knife maker in 1992. He received the Master Bladesmith recognition in 1997. His first knife shop in Seattle, Knifemakers, opened in 1993.
Types of steel used for Bob Kramer knives
That carbon knives is made of 52100 carbon steel, which results in a nice patina after continuous use. The knives are heat treated to a hardness of 61 Rockwell and have an African black wood handle, while the boulder is made of brass.
Bob said, “The magic happens when the right steel is combined with the right heat treatment. Carbon steel has an extremely fine grain structure and with a careful heat treatment that allows for the ultimate edge: maximum sharpness, edge retention, light grinding; and thus the best performance.“
The angle of each blade is fine-tuned to 15 ° on each side for super sharpness.
These knives may only be hand washed and hand dried after each use. Since carbon reacts with acid, dry the knives after cutting each ingredient when cooking. When carbon steel is exposed to various elements, it naturally begins to oxidize. This is normal and it is called a patina. Over time, this patina will act as a protective layer against rust and discoloration.
That Damascus knives consists of 50 alternating layers of nickel and stainless steel called SG2 or “Super Gold 2.” The finish results in a 101-layer deeply etched Chevron Damascus blade. The knives are ice hardened to 63 Rockwell. They have a linen Micarta handle that resists wear and tear, even after prolonged use.
The angle of each blade is fine-tuned to 15 ° on each side for super sharpness and was most recently produced from Bob Kramer’s designs by Zwilling in Seki, Japan.
Meiji Collection combines a Japanese style knife with the performance of a Western style blade. The knives are made of FC61 corrosion-resistant fine carbide steel. The thin blade profile is authentically Japanese and mirror polished. 100 layer etched Damascus ladder with Pakkawood charcoal handle. A beautiful work of art that feels good when you hold it in your hands. And works even better!
Like the other variants of Bob Kramer knives, this series is also handmade in Seki, Japan
The knives in the essential collection are influenced by traditional European designs. Each knife in the Essential Collection is optimized for kitchen use. The blades are made of FC61 steel and have a 61 Rockwell hardness. Double Friodur hardening improves the steel’s microstructure for better cutting performance, corrosion resistance and increased durability. They hold their sharp edge for a long time and are incredibly durable.
Sharpening your Bob Kramer knives
As for grinding – if you are the lucky owner of a real one Kramer Custom Knife, you can send your knife. 1 hour of reconditioning gives you $ 375 back. The average time it takes to get the knife and blade back to “as good as new” is 4-8 hours.
If you have one of the Zwilling knives, you will be amazed at how long they stay sharp. You may be able to polish them from time to time, but if you feel the need to sharpen, find a good professional shop to repair your knife.
The 10 best Bob Kramer knives
Bob Kramer 10 ″ Stainless Damascus chef’s knife
This is one of the most appealing and finest kitchen utensils I have ever had in my hands. Its performance is excellent.
Bob’s design has an extremely wide blade to maximize the knuckles for larger hands. This is also handy when cutting through large products and piles of food.
This Bob Kramer stainless steel knife has extreme sharpness and durability. Made of Sg2 (Mc63) microcarbide powder steel and ice hardened to 63 Rockwell. This steel treatment technique is performed only on knives of superior quality. The SG2 super steel core is protected by an exceptionally beautiful 100-layer Chevron Damascus pattern. The triple rivet handle provides an ergonomic design for phenomenal control and balance.
IF you are serious about your chef’s knife – this is one you might consider!
Bob Kramer of Zwilling stainless Damascus 7-piece block set
If you can not decide which of these incredible knives you love the most, this 7-piece Bob Kramer knife set includes 5 of the most popular Bob Kramer Knives ever. Each knife is handmade in Seki City, Japan and includes a lifetime warranty.
Included in this set:
- 3½-inch pairing knife
- 5-inch tool knife
- 8-inch chef’s knife
- 10-inch bread knife
- 9-inch discs
- Kramer’s double-cut grinding steel
- Dark-Walnut Knife Block.
Easy, the best “single” choice on this list!
Bob Kramer Meiji 9-inch discs by Zwilling JA Henckels
The ice-hardened FRIODURx2 blade on this Bob Kramer Meiji 9-inch disc offers exceptional durability, edge retention and corrosion resistance. The core of the blade is made of FC61 stainless steel of fine metal. It is protected by 100 layers of nickel and stainless steel. Bob Kramer’s characteristic etched Damascus pattern provides extra durability.
Bob Kramer Carbon Collection 6 inch chef’s knife
Bob Kramer Carbon 6-inch chef’s knife by Zwilling JA Henckels is made of 52100 carbon steel. It will discolor over time and develop a patina. If you do not like this – get a new knife! But if you like this, you will love this knife. It is the small chef’s knife, so it is light and you can work longer with it. You can also get this knife with an 8-inch and 10-inch blade. Whether for professional or amateur use, this cutting tool can upgrade your culinary experience to the next level.
Bob Kramer 7 ″ Stainless Damascus Santoku Knife by Zwilling JA Henckels
The appealing and fine design of this Bob Kramer Santoku Knife by Zwilling JA Henckels is striking. Similar to the 10-inch chef’s knife, the Santoku design has an extremely wide blade to maximize the knuckles for larger hands. The cooking knife and the Santoku knife are ordinary knives used for a variety of cutting tasks such as chopping, slicing, slicing and chopping.
The word “Santoku” translates to ‘three virtues’ or ‘three uses’ of chopping, dicing and chopping. It handles all these jobs perfectly. But you should avoid chopping large meat bones, cutting bread and precision tasks (such as peeling). Santoku knives are especially good for creating very thin slices of food. This also enhances the overall aesthetics of the finished dishes.
This knife feels like an extension of your arm.
Bob Kramer 7-inch carbon steel Santoku by Zwilling JA Henckels
The Santoku knife is often claimed to be a fusion between a chef’s knife and a vegetable slicer or Nakiri, giving you the benefits of both.
Straight carbon steel requires knowledge and care to maintain. In return, owners will be rewarded with a sharp edge that only straight carbon can deliver. This Santoku knife has a typical Bob Kramer wide blade, so you have plenty of bone room.
It will discolor over time and develop a patina. This is perfectly normal.
Bob Kramer Essential Collection 8-inch chef’s knife
The knives in the essential collection are influenced by traditional European designs. Each knife in the Essential Collection is optimized for kitchen use. The Bob Kramer Essential Collection 8-inch Chef Knives feature a wide blade for increased knuckle spacing and a rounded spine for comfort while using a knife grip. The knife has an ergonomic triple-rivet handle for safe, easy cutting. The brushed polymer handles together with the polished support and full tong construction result in a perfectly balanced knife. It is a joy to use. The edge angle is 9-12 degrees on each side.
But beware – this is the gateway fabric to Bob Kramer knives. You may want more when you get this one.
Bob Kramer 10-inch stainless steel Damascus bread knife
It’s a bit of an overkill, but it’s a really good bread knife. If you can afford it, you will not regret it! It cuts into any kind of brad like a hot butter knife cut through butter. Stainless Damascus Bread Knife is made with the same love for high quality details and materials as all the other Bob Kramer knives from the Damascus collection.
Bob Kramer Essential 4-inch Paring Knife by Gemini JA Henckels
Like the other knives in the Essential line, the Bob Kramer Essential 4-Inch Paring Knife is made in the knife manufacturing capital of Seki, Japan. The knives go through a 100-step, 42-day manufacturing process, passing through the hands of 45 expert craftsmen. Perform all your little cutting tasks with ease and a smile on your face!
Carbon 7-piece block set by Zwilling JA Henckels
We like this set and the lovely magnetic block it comes with. You can enjoy your knives even when you are not using them. And when you work with them, you always have the right knife, as there is no longer any guesswork involved when you can see the knife before taking it out of the knife block.
The knives develop a blue-gray patina that I, many knife lovers and professional chefs really like. These quality knives are easy to care for. Just keep them clean and dry for a lifetime of outstanding performance.
Included in this set:
- 3.5-inch pairing knife
- 5-inch tool knife
- 8-inch chef’s knife
- 10-inch bread knife
- 9-inch discs
- 12-inch steel
- Upright magnetic block
Never put these knives in a dishwasher! Always wash by hand and dry immediately.