Slice, dice, and chop with a knife designed by Bob Kramer, one of the world’s leading authorities on knives. After time spent in professional kitchens, Kramer started driving from restaurant to restaurant in an old mail truck, asking for chefs’ most damaged knives promising them, "If I don't make them better than new, you don't have to pay." Long story short, Kramer got paid and a passion was born. One of only 120 Master Bladesmiths in the United States, Kramer is a trusted, experienced voice in knife craftsmanship and maintenance.
Kramer’s knives are designed for long days in the kitchen—the handles are larger, heftier, and rounder than other knives you may be used to, making them extremely comfortable. The Essential knives have FC61 steel blades, which are subjected to 100-step manufacturing process to ensure maximum sharpness, edge retention, and ease of sharpening. The Damascus knives have a distinct pattern created by an extremely labor-intensive process combining at least two different types of steel, resulting in a knife that looks as much like an art object as a trusty kitchen tool.
Each of Kramer’s knives is finished with a handmade mosaic pin in the handle; Kramer’s crest of sorts. Gaze at it and be reminded of the craftsmanship, artistry, care, and passion that went into your knife. Then grab a tomato, and slice it cleaner and easier than you ever have before!
- Made in: Seki, Japan
- Made of: Essential Collection knives have FC61 steel blades with brushed polymer handles; Damascus Collection knives have stainless steel blades with linen micarta handles.
Paring Knife: Blade is 4" L (9" L including handle); Utility Knife: Blade is 5" L (9.75" L including handle); Santoku Knife: Blade is 7" L (12.63" L including handle); 6" Chef's Knife: Blade is 6" L (10.5" L including handle); 8" Chef's Knife: Blade is 8" L (14.38" L including handle); Bread Knife: Blade is 10" L (15.8" L including handle)
Sourced from: Zwilling J.A. Henckels
Our return policy.
Photography by Bobbi Lin and Rocky Luten.
Gently wash knives with soap and thoroughly dry after each use. Knives are not dishwasher safe—it will harm the blade and cause the handle to crack. After washing, keep your knife in a universal block, on a magnetic bar, or in a plastic edge guard to protect the blade.
To keep your wood handle in good shape for many years and prevent dryness or cracking, we recommend oiling the handle. Apply a small quantity with a paper towel, and let it soak into the wood for 20 minutes before wiping off the excess. Allow to dry completely before storing.