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KRAMER by ZWILLING Meiji 10" Chef's Knife

MSRP: $475.00
$379.95
( saved $95.05 )
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SKU:
M-116500
UPC:
035886362348
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:
2.00 LBS

Forged from remarkable expertise, the Kramer by ZWILLING Meiji knife series is a collaboration between ZWILLING and Bob Kramer, the first Master Bladesmith to specialize in kitchen cutlery.

The potent core of FC61 fine carbide stainless steel is protected by 100 layers of nickel and stainless steel. Beneath its distinctive exterior, Kramer's distinctive etched ladder Damascus pattern provides added durability. Thanks to an innovative, ice-hardened process, the FRIODURx2 blades offer remarkable durability, sharpness, and cutting performance.

The ergonomic charcoal Pakkawood handles have a complex curvature that mirrors the palm, ensuring a secure and supremely comfortable grip. Exquisite to hold and behold, the handles feature a decorative center pin handcrafted in Kramer's Washington workshop.

Kramer by ZWILLING Meiji knives boasts 287 years of ZWILLING engineering prowess, Kramer's 19 years of forging experience, and 7 centuries of traditional Japanese craftsmanship. These unparalleled knives are built to last a lifetime.

Features:
  • Designed to fit Master Bladesmith Bob KramerÕs specification.
  • Mirror-polished blade with distinctive etched ladder Damascus pattern.
  • Ice-hardened FRIODURx2 blade for edge retention and corrosion resistance.
  • Handcrafted in Seki, Japan.
  • Construction:
  • Fabricated from RC61 fine carbide steel.
  • Ergonomic Pakkawood handle curvature mirrors the palm for secure and comfortable grip.
  • Full tang construction provides balance and superior durability.
  • Hand-honed Honbazuke thin Japanese blade pro
  • 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.