KRAMER by ZWILLING Damascus Stainless Carving Knife - 9″

• 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 Carving Knife – 9″

German Engineering Blended with Japanese Master Craftsmanship

Achieve restaurant-quality precision with the KRAMER by ZWILLING Euroline Damascus 9″ Carving Knife, expertly designed for slicing meats into thin, uniform portions. The long, narrow blade offers exceptional flexibility, making it the perfect tool for carving ham, roasts, turkey, beef, pork, venison, and even delicate fish. 🍖🐟✨

Crafted by Master Bladesmith Bob Kramer, this exceptional carving knife combines striking beauty with unparalleled performance. Skilled Japanese artisans hand-finish each blade using a meticulous traditional 3-step honing process, ensuring scalpel-like sharpness right out of the box.

At its core is premium SG2 micro-carbide powder steel, renowned for its hardness, edge retention, and ability to withstand repeated sharpening. The blade is enhanced through CRYODUR ice-hardening, giving it extraordinary durability. Wrapped in a breathtaking 100-layer Chevron Damascus pattern, the knife is both a high-performance tool and a functional work of art.

A sleek black linen Micarta handle, paired with the signature Bob Kramer mosaic pin, offers ideal balance, grip, and timeless elegance. 🖤

Hand wash only. Handmade in Japan. Includes a lifetime warranty.
Product Code: 34890-233

Why This Carving Knife Stands Out ❤️

• 🔪 Long, flexible blade ideal for thin, precise slices

• 🥇 SG2 micro-carbide steel for exceptional edge retention

• ❄️ CRYODUR ice-hardening for durability & sharpness

• 🌊 Stunning 100-layer Chevron Damascus cladding

• 🖤 Elegant Micarta handle with Kramer mosaic pin

• Expertly handmade in Japan

• 🧽 Hand wash recommended

• 🛡️ 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.