Kramer by Zwilling 8 inch Carbon Steel Chef Knife

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  • Regular price $485.00
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Bob Kramer is one of the few Master Bladesmiths in the world specialising in kitchen cutlery. Professional chefs wait years for a Kramer original.

So Zwilling J.A. Henckels partnered with Bob to create this knife.

Bob Kramer Carbon is a return to straight carbon steel, a material nearly lost to the home kitchen. Carbon steel requires knowledge and care to maintaining. In return for proper care, you will be rewarded with ultimate performance and keenness of edge that only carbon steel can deliver. You can now experience the same unrivalled performance of a Bob Kramer original. The blade is complemented by an African Blackwood handle and brass bolster with mosaic pin. It's made in Japan and comes with a Lifetime Warranty.

Kramer by Zwilling 20cm blade (8 inch) Carbon Steel Knife

  • Constructed of straight carbon steel 52100
  • 61 Rockwell Hardness
  • Full tang & tapered blade
  • 15° blade angle on each side
  • Traditional 3-step hand honed edge
  • Brass bolster
  • Hand-finished African Blackwood handle (very durable)
  • Mosaic pin accent
  • Made in Japan
  • Lifetime Warranty

This is our favourite 20cm Chefs knife right now. We've had one in our home kitchen since 2011 and it still gets almost daily use. This knife has been voted the best by popular knife vloggers and review sites, as recently as 2019. We would go as far to say if you only ever had one knife, make it this one.

The shape and taper is just a pleasure to use. Being carbon, it sharpens easily and holds its edge well. It's simply a joy to use. We think every cook should invest in one of these stunning knives.

The steel composition in these Bob Kramer Carbon Steel knives require proper care. Carbon steel knives have a tendency to react with highly acidic foods, such as lemons or tomatoes, which will cause the steel to turn dark grey then black if strong acids are left on the blade. To avoid discolouring, rinse and wipe the blade immediately after cutting highly acidic foods. It's very important to wash and hand-dry thoroughly after each use.

Routine maintenance is essential for a high efficiency knife. Gently wash with soap and thoroughly dry your knife after each use. Do not place in the dishwasher as 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.

As the steel is exposed to different elements, it will begin to naturally oxidise, or patina. Over time, this patina will act as a protective layer against rusting and discolouration as well as enhancing the beauty of these handcrafted masterpieces. Like Bob Kramer, we don't like to force a patina to keep the colour even. We just clean and dry our carbon knives, letting a patina develop naturally. We find the slightly uneven colour aesthetically appealing.

To force a patina, first decide if you really, really, really want to do this as there's a bit of work to reverse the patina (We don't force patinas on our own knives, by the way). If yes, then sleep on your decision overnight! If the answer's still yes, the next day use a paper towel and rub vinegar evenly across the blade on each side. Let the vinegar sit for five minutes, then rinse off the vinegar and hand-dry thoroughly. Re-apply as many times as needed to generate an even colour. Do not let the vinegar dry on the knife. If your blade already has a patina in some areas, those areas will be farther along in the oxidation reaction and the colour will be darker.

Also ask us about using mustard – there's a bit of a knack to it, but using a range of mustards does offer a more permanent solution.

To remove rust, water stains or unwanted patina, take a used scrubbing sponge with a little bit of detergent and rub lengthwise. If that doesn't work, take the same used sponge and use a powdered scrubbing compound. If that still doesn't work, use a new scrubbing sponge with cleaning compound. Beyond that, you will need to use a polishing kit. To keep your wood handle in good shape for many years and prevent dryness or cracking, Bob recommends a polymerised linseed oil. It's a food safe oil which will harden. Apply a small quantity with a paper towel, and let it soak into the wood for 20 minutes before wiping the excess oil from the handle. Allow to dry completely before storing.