Zwilling Bob Kramer Damascus Steel Steak Knives, Set of 4

Summary

The Kramer by Zwilling Euroline Damascus knife collection is a collaboration with world-famous master bladesmith Bob Kramer. Each knife is hand made to Kramer's exacting standards in the legendary cutlery center of Seki, Japan. A blade core of SG2 stainless steel is Cryodur ice-hardened for scalpel-like sharpness, then enveloped in a stunning 101-layer chevron Damascus design. The triple-riveted black linen Micarta handle features a signature Bob Kramer mosaic pin. These steak knives are ideal for slicing through cooked meat while preserving delicate juices. The set of four comes in a hardwood storage case.

• Set of 4 steak knives in hardwood storage case.
• Each blade is forged from SG2 (MC63) micro-carbide powdered stainless steel, protected by 101-layer chevron Damascus pattern.
• Designed to exacting specifications of master bladesmith Bob Kramer.
• Cryodur ice-hardening produces exceptionally long-lasting sharp edges that withstand sharpening over their lifespan.
• Traditional three-step hand sharpening creates superior sharpness.
• Double-tapered blades and tangs.
• Black linen Micarta handles will not crack or discolor.
• Triple-riveted handles feature Bob Kramer mosaic pin.
• Rockwell hardness 63 enables exceptional edge retention.
• Edge angle is 9–12 degrees on each side.
• Handcrafted in Seki, Japan, renowned for high-quality cutlery.

Dimensions & More Info

• Knives (4): 4 1/2" blade, 4 1/2" handle; 4.46 oz. 
• Storage Case: 11" x 6" x 3 1/2" high.
• Made in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces, such as stone, metal and glass.
• Use wooden or plastic cutting boards.
• Do not use knives to cut frozen or semi-frozen food. 
• 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. 
• Rinse and dry immediately.
• Clean immediately after cutting acidic ingredients.
• Maintain each knife's cutting edge by regularly using honing steel.
• 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 whetstone or knife sharpener, or have them sharpened by a professional.
• Store knives in safe place to protect edges and prevent injury.