Bob Kramer 10" Carbon Steel Chef's Knife

Amazing Knife.
This knife stands alone in combining incredible blade design, balance, fit and finish, with a carbon steel blade that is easy to sharpen to a razor sharp edge. Zwilling and Kramer have got the heat treatment down because this knife holds a long lasting edge. Bob Kramer has designed a fantastic chef knife here. I think that Zwilling has carried through on Kramer's design and produced an exceptional chef knife. It is in a class of its own.

I routinely cut through bone with the sturdy heal but, the tip is thin and works well for delicate cutting. I end up not reaching for other knives because this knife is such a good all around chef knife. It has not been prone to chips and it takes well to the stones. This knife is a versatile work-horse. Mine has taken on the most beautiful patina with some hints of blue. Beautiful knife.
No1 all-purpose knife!!
If you need only sharpness on kitchen knife,
you should buy a japanese knife that is made of yasuki-hagane.
(For instance, if you are going to cut a tuna for sushi)
But If you want useful one ,I recomend you Bob Kramer.

In my opinion,Bob Kramer-henkel has two strong points.

Point 1
Is made of 52100 steel.
This steel was developed for bearings,so very high quality and will last long time.
(Of course,you should avoid stain)

Point 2
Has good shape and weight balance.
For instance,the center of gravity is in the border between blade and handle.
So, you can rotate easily and utilize the weight in cutting.
And long distance from edge to spine is useful to avoid touching your hand on the things cut.

In addition,
My knife was shparpend to clear Bob's 5 test in the factory.
But If you can hadle a japanese natural water stone,you can get more sharp edge.

At last...
This good...
It's a Kramer...in spirit.
This is an excellent knife. It may not be a true Kramer, but it's his profile and steel choice. The 52100 steel develops a great blue patina, holds a sharp edge, and sharpens easily on water stones. It's a bit heavier and taller than the Japanese knives I'm used to, so takes a little adjustment. Great for home use, but probably wouldn't be suited for long prep work.
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