The Bob Kramer santoku knife from Henckels is also called an Asian cook's knife because it's perfect for quickly chopping lots of vegetables or boneless meats!
Forged carbon steel blade keeps a sharper, smoother edge than stainless steel blades
Beautiful wood handle with three rivets
Designed by famous knife expert Bob Kramer
Made in Japan and includes a lifetime warranty from Zwilling JA Henckels
These Bob Kramer knives from Henckels require more care and maintenance than ordinary knives. See our "Care & Use" tab for more information.
Blade plus handle is 7 inches, 12.75 inches including handle
Forged from straight carbon steel
Wood handle with organic camellia oil finish
Lifetime warranty from Zwilling J.A. Henckels with normal use and proper care. Bob Kramer knives by Henckels require special care and maintenance. See our "Care & Use" tab for more information.
Made in Japan
Brand: Zwilling JA Henckels
The carbon steel in these Bob Kramer knives from Zwilling JA Henckels requires special care. These knives are not dishwasher safe.
Carbon steel will react with acidic foods. To avoid discoloring, MetroKitchen.com recommends washing your knives with dish soap and water immediately after use.
Do not allow your knives to remain dirty or wet for extended periods of time. Clean and dry immediately after each use.
The development of dark spots or rust spots on the blade is common in carbon steel. To remove these, use an abrasive bench stone known as a "rust eraser." Wet the rust eraser and rub the spot with light pressure in a direction parallel with the pattern on the blade. Afterwards, wipe the blade clean and dry with a paper towel.
Avoid cleaners containing bleach or citrus extracts. They may stain the surface of your knives.
Always use a wooden cutting board to preserve blade sharpness. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
To maintain a sharper cutting edge, use a sharpening steel, preferably each time after you've used a knife.
It's best to store your Henckels knife so its edge and your fingers are protected, preferably in a block or in drawer knife tray.
We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
The wood handles on these knives also require special care. If the wood appears dry, apply a drop of the included Organic Camellia Oil onto the handle and rub with a paper towel. This should be done one every week or every month depending on your environment.
Allow the oil to soak into the wood for 20 minutes and afterward, wipe off the excess with a paper towel.
Never allow the handle to soak in water. Soaking the knife in water will cause the wood to swell and crack.
I would still buy this $300 knife even if I didn't have a professional cooking career. Reknowned British celebrity chef Marco Peirre White once made a point that having a sharp knife is one of the 3 things you can do to be succesfull in the industry. And he's right. No other blade can compare to straight carbon steel and I want the best.
I have to make a point that I don't take this beauty to my work because I would watch over it like a hawk so much that there would be no point to bring it in. Also i wouldn't know which of 4 idiots would take it without asking and damage it. Screw that. I love using it at school though and always at my house when I cook. This knife will ad more to your kitchen swagger if you truley do care about what you do for a living.
This blade will not remain clean looking! Just like my 1950s Fender Roadworn stratocastor, I feel like almost anything looks better a little worn out. I take extremely great care of my knife but patina does develope and forms these amazing spots on your blade that makes you look like you've been cutting with it for years. I have 5 of these Bob Kramer knives and they can rust so just but a rust eraser on amazon for 8 bucks, it's not that hard t take care of these things honastly. I also coat them in the included oil every 2 weeks just to keep the handles and blade tip top.
I know I strayed off from my santoku blade and talked about my others, but the knife I'm reviewing is the star out of the whole bunch, I use it way more than the 10 inch chef knife. I rarely have to sharpen this knife which is nice and when I do use my honing steel or stone it actually enhances this knife unlike some other brand knives I don't even want to mention. This is the knife of my life and I wouldn't have my others if they handled tasks better like salmon fabricating and poatato tournering. My hat to you Bob Kramer.