KRAMER by ZWILLING Damascus Stainless Chef's Knife

KRAMER by ZWILLING Damascus Stainless Chef’s Knife

German Engineering Meets Japanese Artisan Craftsmanship

Unlock world-class cutting performance with the KRAMER by ZWILLING Damascus Stainless Chef’s Knife, a masterpiece created by legendary Master Bladesmith Bob Kramer. This chef’s knife is a true kitchen workhorse—perfect for chopping, slicing, dicing, mincing, and precision prep across meats, vegetables, herbs, and more. 🌿🍖🍅

Featuring a wide, balanced blade, this knife offers superior control for both large and small hands, making it a favorite among chefs who demand power and finesse. Each blade is hand-finished in Japan using a traditional 3-step sharpening method performed by skilled artisans, resulting in an exceptionally refined edge.

At its core lies ultra-premium SG2 micro-carbide powder steel, known for extreme hardness, scalpel-level sharpness, and outstanding edge retention. Enhanced through CRYODUR ice-hardening, the blade stays sharper longer and endures repeated sharpening throughout its lifespan.

Wrapped in a striking 100-layer Chevron Damascus pattern, the blade is as beautiful as it is durable. The handle—crafted from elegant black linen Micarta—offers an ergonomic, secure grip and features the iconic Bob Kramer mosaic pin. 🖤

Available in 6", 8", and 10" sizes. Hand wash recommended.
Handmade in Japan. Backed by a lifetime warranty.

Why This Chef’s Knife Stands Above the Rest ❤️

• 🔪 Ideal for chopping, slicing, dicing & mincing

• 🥇 SG2 micro-carbide steel for elite sharpness & longevity

• ❄️ CRYODUR ice-hardened for superior durability

• 🌊 100-layer Chevron Damascus cladding for beauty + strength

• 🖤 Comfortable black Micarta handle with Kramer mosaic pin

• ✋ Wide blade design suited for all hand sizes

• Handmade in Japan by master artisans

• 🛡️ Backed by a lifetime warranty

Care of Knives

A good knife is an investment. With proper care, it will last a lifetime.

All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately.  Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)

No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning.  Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use. 

Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps

1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.

Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife.  Zwilling J.A. Henckel warranty does not cover misuse.

Proper Knife Storage

Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place.  A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears. 

Cutting Surfaces

Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.