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Zwilling Bob Kramer Damascus Steel Bread Knife, 10"

Name: Zwilling Bob Kramer Damascus Steel Bread Knife, 10"
Price: 449.95 USD
Availability: InStock

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Detail
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. This bread knife has a serrated blade that's ideal for slicing through fresh, crusty loaves without tearing.
- Serrated 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 edge that withstands sharpening over its lifespan.
- Traditional three-step hand sharpening creates superior sharpness.
- Double-tapered blade and tang.
- Black linen Micarta handle will not crack or discolor.
- Triple-riveted handle features 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
- 10 1/4" blade, 5" handle.
- 8.16 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.
- Use wooden or plastic cutting boards.
- Do not use knife 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 knife's cutting edge by regularly using honing steel.
- Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice per year.
- Sharpen knife at home using sharpener specifically designed for serrated blade, or have it sharpened by a professional.
- Store knife in safe place to protect edge and prevent injury.
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