Zwilling Bob Kramer Carbon Steel Santoku Knife, 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 versatile santoku is ideal for precisely slicing meat, fish, poultry and vegetables.

• Designed to the exacting specifications of master bladesmith Bob Kramer.
• Straight carbon steel 52100 blade achieves exceptional Rockwell hardness of 61.
• Hand sharpened by Japanese artisans using three-step process to produce remarkably sharp cutting edge.
• Broad blade maximizes knuckle clearance and offers easy way to transport chopped food.
• Updated design provides optimal weight distribution and balance for ultra-efficient cutting.
• Double-tapered blade and tang.
• Micarta handle will not crack or discolor and features brass rivets with signature Bob Kramer mosaic pin.
• Carbon steel blade will develop light patina over time.
• Made in Seki, Japan – a city renowned for producing high-quality cutlery.

Dimensions & More Info

• 7" blade, 4 1/2" handle.
• 8.88 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 edge of blade.
• 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 designed for carbon steel, or have it sharpened by a professional.
• Store knife in safe place to protect edge and prevent injury.