Zwilling Bob Kramer Carbon Steel Knife Block, Set of 7

Summary

Kramer Carbon 2.0 knives are forged of straight carbon steel 52100, which is harder than stainless steel and prized for its exceptional edge retention and superior sharpness. Designed by master bladesmith Bob Kramer, this updated collection features a newly refined distal taper that makes each knife substantially lighter in weight while providing optimal edge geometry for improved cutting efficiency. The hand-shaped Micarta handles are remarkably durable and boast a unique "bird beak" that ensures a secure, comfortable grip. Made in Seki, Japan, this set includes five essential knives, a honing steel and a walnut storage easel.

• Designed to the exacting specifications of master bladesmith Bob Kramer.
• Straight carbon steel 52100 blades achieve exceptional Rockwell hardness of 61.
• Hand sharpened by Japanese artisans using three-step process to produce remarkably sharp cutting edges.
• Updated design provides optimal weight distribution and balance for ultra-efficient cutting.
• Double-tapered blades and tangs.
• Micarta handles will not crack or discolor and feature brass rivets with signature Bob Kramer mosaic pin.
• Carbon steel blades will develop light patina over time.
• Upright magnetic easel is made of walnut and holds 6 pieces.
• Made in Seki, Japan – a city renowned for producing high-quality cutlery.

Set includes:

• 3 1/2" paring knife
• 5" utility knife
• 8" chef's knife
• 9" slicer
• 10" serrated bread knife
• Honing steel
• Storage easel
• Please note: Storage easel is counted as individual piece.

Dimensions & More Info

• 3 1/2" Paring Knife: 3 1/2" blade, 4" handle; 2.53 oz.
• 5" Utility Knife: 5" blade, 4 1/4" handle; 4.12 oz.
• 8" Chef's Knife: 8" blade, 5" handle; 9.62 oz.
• 9" Slicer: 9" blade, 5" handle; 6.52 oz.
• 10" Serrated Bread Knife: 10" blade, 4 1/2" handle; 9.41 oz.
• Honing Steel: 12" rod, 5 1/2" handle; 14. 4 oz.
• Storage Easel: 10 3/4" x 5" x 15" high; 8 lb. 14 oz.
• Made in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal and glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and mild detergent. Avoid using cleaners that contain bleach and citrus extracts.
• Rinse and dry immediately.
• Use honing steel regularly to maintain cutting edges of blades.
• Sharpen as needed. With regular use and honing, knives should not need sharpening more than once or twice per year.
• Sharpen knives at home using sharpener designed for carbon steel, or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.