Kramer Carbon 2.0 6" Chef's Knife
- Constructed of 52100 carbon steel; 61 Rockwell Hardness
- Brass bolster with full tang tapered, triple riveted linen micarta handle and signature brass decorative center pin
- Traditional 3-step hand-honed edge; 9 to 12° angle on each side for ultimate sharpness
- Over time, the patina will act as a protective layer against rusting and discoloration as well as enhancing the beauty of this handcrafted masterpiece
- Made in Seki City, Japan with a lifetime warranty
Item number: 36701-163
- BBrianVerified BuyerReviewingKramer Carbon 2.0 8" Chef's KnifeI recommend this productWhat is your cooking skill level? IntermediateWhat is your gender? MaleRated 5 out of 5 stars1 year agoFit and finish is outstanding!
I have had this knife a few weeks and it is ridiculously sharp and stays sharp. this is my first high dollar knife and it's everything you would expect from a high quality product! I love it so much I bought the slicer, 10" chef, and bread knife and I will buy the rest of the set as well!
- KKevinVerified BuyerReviewingKramer Carbon 2.0 8" Chef's KnifeI recommend this productRated 4 out of 5 stars1 year agoSharp! Miss wooden handle though :/
It’s an excellent knife. My only complaint is that the handle feels cold in my hand. I’d prefer a wooden handle.
- JJeremyVerified BuyerReviewingKramer Carbon 2.0 8" Chef's KnifeI recommend this productWhat is your cooking skill level? AdvancedWhat is your gender? MaleHow old are you? 45-54Rated 3 out of 5 stars10 months agoWish it could be 5 stars
I am a home cook and knife enthusiast. This year my wife made a dream come true and got me this coveted Kramer Carbon 2.0(wish that it could have been the pre 2.0 blade design). High expectations to say the least even though I have read many mixed reviews on the quality control in particular. I have used Cutlery and More several times in the past and will continue to shop with them, great place to go for all kitchen and cutlery needs.
The blade itself came out of the box with a very pronounced inconsistent edge about 2/3 of the way down from tip towards the bolster. Hard to believe it was as bad as it was for such an expensive piece. As my wife was watching me look at the knife for the first time, I had to make sure I didn’t show how disappointed I was.
I am just competent enough at sharpening my knives to feel like I could fix it and make it right.
I am now the somewhat proud owner of a Zwilling/Kramer Carbon. But I probably should have sent it back.