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KRAMER by ZWILLING EUROLINE Damascus 6" Chef's Knife

$369.95
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SKU:
M-109616
UPC:
035886306366
Availability:
Due to global supply chain issues and increased demand, items shipped directly from the manufacturer may arrive later than anticipated. Estimated arrival will be communicated when available from the manufacturer. Expedited shipping not available.
Weight:
1.00 LBS

Created with Master Bladesmith Bob Kramer, the KRAMER by ZWILLING EUROLINE Stainless Steel Damascus Collection features stainless steel blades made to his exacting standards, maximizing curves, balance and utility.

Bob's design has an extremely wide blade to maximize knuckle clearance for larger hands and for cutting through large produce and piles of food. Chopped food can easily be transported with this impressive, broad blade.

The knives are hand-finished with a traditional 3-step process by skilled Japanese artisans. Combined with the SG2 micro-carbide powder steel, the ice-hardened CRYODUR blades deliver scalpel-like sharpness, stay sharper longer and can withstand more sharpening over their lifespan. The SG2 super steel core is protected by an exceptionally beautiful 100-layer Chevron Damascus pattern, which is complimented by a stunning black linen Micarta handle and signature Bob Kramer mosaic pin.

Features:
  • Designed to fit Master Bladesmith Bob KramerÕs specification.
  • Mirror-polished blade with distinctive etched ladder Damascus pattern.
  • Tradition 3 step hand sharpening.
  • Construction:
  • Fabricated from SG2 (MC63) micro-carbide powder steel.
  • 63 Rockwell hardness for exceptional edge retention.
  • Riveted black linen Micarta handle with Bob Kramer mosaic pin.
  • Double-tapered blade and tang.
  • Cleaning:
  • Hand washing recommended, dishwasher chemicals can damage the surface of the steel.
  • Clean under warm water with mild soap and non-scratch cloth or sponge.
  • Dry immediately
  • Use & Storage:
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after youÕve used a knife.
  • Do not cut through bone unless using a meat cleaver, as bone could damage the knife blade.