KRAMER by ZWILLING Damascus Stainless Paring Knife - 3.5″

• Manufactured in Seki, Japan
• SG2 (MC63) micro-carbide powder steel
• Designed to Master Bladesmith Bob Kramer’s exacting specifications
• Ice-hardened CRYODUR blade for extremely long-lasting sharpness
• Traditional 3-step hand sharpening for exceptionally high sharpness
• Double-tapered blade and tang
• Beautiful 101-layer Chevron Damascus design
• Riveted black linen Micarta handle with Bob Kramer mosaic pin will not crack or discolor
• 63 Rockwell Hardness = exceptional edge retention
• Edge angle 9-12 degrees on each side

KRAMER by ZWILLING Damascus Paring Knife – 3.5″

German Engineering Meets Japanese Master Craftsmanship

The KRAMER by ZWILLING Damascus 3.5″ Paring Knife is an indispensable tool for every kitchen—precision-designed for peeling, trimming, detail work, and small-scale slicing. Created by legendary Master Bladesmith Bob Kramer, this knife blends striking beauty with elite performance, making it a standout piece in the Euroline Damascus Collection. 🌟

Each knife is hand-finished in Japan using a meticulous traditional 3-step honing process performed by skilled artisans. At its core lies ultra-premium SG2 micro-carbide powder steel, providing unmatched hardness, exceptional edge retention, and the ability to withstand years of sharpening. The blade undergoes CRYODUR ice-hardening, resulting in a scalpel-sharp edge that stays razor-sharp longer.

Wrapped around the SG2 core is a breathtaking 100-layer Chevron Damascus pattern, offering both durability and artistry. The comfortable black linen Micarta handle, complete with the Kramer signature mosaic pin, provides excellent grip, balance, and timeless elegance. 🖤

Hand wash recommended. Handmade in Japan. Backed by a lifetime warranty.
Product Code: 34890-103

Why You'll Love This Paring Knife ❤️

• 🔪 Ideal for precision tasks—peeling, trimming, garnishing

• 🥇 SG2 micro-carbide steel for superior sharpness & edge life

• ❄️ CRYODUR ice-hardened blade for enhanced durability

• 🌊 Stunning 100-layer Chevron Damascus pattern

• 🖤 Elegant black Micarta handle with Kramer mosaic pin

• Handmade in Japan by expert artisans

• 🧼 Hand wash for long-lasting beauty

• 🛡️ 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.