Kramer Stainless Damascus 6.5" Nakiri Knife

Very happy with this knife as addition to our set of Bob Kramer chef knives

Gorgeous, such a beautiful piece of knife making art. Expensive, but it’s a lifetime purchase. Simply gorgeous!

Kramer Knives are for many, including me, the gold standard of knives--especially his carbon steel knives, which are without peer. Kramer's partnership with Zwilling has made it possible to bring his knives into a price-point range that more can access. Although he has also produced a number of attractive knives in stainless steel, this Damascus series is the first with the heft and balance of his carbon steel knives. The Nakiri knife does not disappoint, performing favorably with the carbon steel line. Characteristic of Kramer's knives, excessive attention to detail delivers a Nakiri that is exceptional. It outperforms every other Nakiri with which I have worked. Consider this the most recent triumph in the Kramer line of cutlery.

So, I was thrilled to receive this knife as my self-picked birthday present! Having two Kramers, my prized Carbon Steel 8” Chef and a less expensive 6” FC61 stainless, I thought this Nakiri (along with an Enso paring knife) would round out my kitchen knives for the rest of my life. Originally, I waffled between this Nakiri and the Kramer Meiji Santoku. Truth be told, in hindsight, with the Kramer 6” and 8” chefs, I don’t really need either the Nakiri or the Santoku, but you know how tempting these beautiful knives are.

Anyway, I was disappointed right out of the box. The Nakiri’s handle doesn’t have the same feel and girth as the Carbon Steel line. Don’t get me wrong, it is nice, but one of the features I love about my Carbon Steel is the beautiful ergonomic handle, and after studying pictures a bit closer, it appears that the Nakiri is the only knife 6” and larger in the Damascus line that sports a different handle. Perhaps there’s a reason I’m not aware of, however, I don’t see it, as the relatively same sized Damascus Santoku has the identical handle as the chef.

Most importantly, however, is that the knife arrived dull. Hence, to see if I really like the ergonomics and the shape, I need to sharpen it, which may make the knife non-returnable.

Bottom line: I do like the Nakiri, however, it’s not in the same ballpark as the Carbon Steel 8” Chef I already own and love, and it cost me 50% more (granted, I did get the Kramer Carbon on sale). So, if I were to gauge…