I have the chef's in 1.0 and the santoku in 2.0. I've had no issues with the 1.0. I like the feel of the wood a little more than the mycarda it feels a bit warmer but they are both very nice. I actually use the santoku more often only grabbing the chef's when cutting something big like eggplant. I don't know if it makes you feel better but for what it is worth my 1.0 chefs has the cut out and my 2.0 Santoku does not and I do not notice any difference in comfort between the two. I love these two knives. great to use and easy to sharpen. Thanks for sharing your experience!
As far as the cutout on the 2.0 choil my guess would be you can instantly see whether it's the original carbon version or the 2.0. Now by knowing this information I could see a knife online and be able to tell whether it's got shrinking handle problems or not.
Beautiful knife! Bobs knives that he produces in his own shop, that aren’t mass produced, don’t have the cutout you’re referencing. I think the knife you received is much truer to Kramer style design.
Great video, Tom. I’m enjoying my Kramer immensely. The blade geometry is, well, masterful as you’d expect from one of the greatest master bladesmiths working today. Zwilling did such a great job, I had to buy the Damascus version too. I wonder if my Zwilling Pros are jealous? 😂
Totally agree, Your Damascus is a beauty. I forgot to mention the smooth finish on the handle can be a bit slippery for some. I've had mine longer than you so I think mine has just kinda "worn in" for me. Thanks for the support!
@@DA_Fishman May I ask how you like the damascus vs the carbon? I saw several people say that the damascus sticks a lot more, making it quite a bit worse for things like potatoes etc. I'm looking to buy a high quality chef knife but I'd prefer if it was stainless. The damascus FC61 core without the damascus would be perfect :D
@@thorwaldjohanson2526 the brilliant carbon 2.0 is my go to chef knife, but the Damascus version looks gorgeous hanging on the wall. In terms of performance, frankly the Damascus is pretty bad for slicing, due to the friction. I have several Zwilling Pro chef knives in FRIODUR that I use for chopping or to just change things up. Zwilling used to make the Kramer in FC61, but it looks like they have been discontinued. I can’t recommend the carbon knives highly enough. I liked the 8” chef so much, I added a Kramer 5” utility knife too. The 52100 responds extremely well to steeling, so I found I’m sharpening the carbon knives a lot less than the stainless. I don’t sharpen the Damascus at all, because its job is to stay looking pretty and cutting nothing. 😃 carbon steel isn’t hard to maintain. Just make sure you dry it thoroughly and wipe it with oil before you put it up.
Just bought my 3rd one the 6” from Amazon- last one , but yes agree ridiculously hard to track them down, my first one actually got stolen on its travels , eBay refunded almost immediately You can get them 4-600 well 500us now Love the 8” but wanted the next size down too
Carbon steel is king...as are wood handles...wood handles need care same as a cutting board...unless they are impregnated with a stabilizing resin...little walnut oil...coconut oil or mineral oil from time to time does wood good....
Absolutely! Zwelling and Kramer thought it was an issue and changed it. I’m assuming the separation was too gradual. Either way, it’s a great production knife.
For kitchen knives stainless is definitely the way to go. But a lot of people believe there is something special about those simple high carbon steels. Acidic food will attack your edge on a non stainless knife.
Thinking that a machinist could make the finger indent on the blade. Or maybe a Dremel tool with grinder bit, a little steady hand and patience. Seems like the closer your hand is to the blade the better the control
Yeah, I’ve thought of that but it voids the warranty. I may attempt it in a year or so, just to make sure there are no surprise defects that come up. I doubt it, but just in case. Still a wonderful nice! Are you considering one?
@@tomwadek Got Wusthof x50crmoV15 and Wellstar HRC62 Stainless steel knives. The Wellstar has little finger indent. Very impressed with the Wellstar German steel paring knives. Work of art.
I call B.S. on the handles falling apart! I have never gotten my handles wet! But I know people put everything in the dishwasher! And frankly a lot of people are thick! If you can pinch the blade while cutting, you're doin it right! 👌
I have been using the 1.0 for about 6-7 years, o problems with the handle, but same as you, Indint get the handle wet, maybe a bit when washing but I dry it right away, 0 issues
Also, I h8 it when people say how sharp a knife is, out of the box! I have sharpened knives, out of the box, that came from knife makers...because they are not knife sharpeners! But that lasted for a year or more other than maintenence @ 3k splash n go! Imagine your knife, day two,,after cutting on a glass cutting board! Get my drift?
lol. At this point the only way to do that is through an auction or third party. There is one now at a dealer available for $17.500.00 with free shipping. 😅
Just get yourself a Japanese gyuto bro. I've got myself a yoshikane SKD 240 gyuto and I couldn't be happier. Similar price to what you paid, and probably a much better bang for your buck due to grind, corrosion resistance, and cutting profile.
Gyutos are great. I really like carbon steel knives right now. I still love the Kramer and I think it’s one of the best mass produced knife out there. Ofcourse, it can’t compare to a handmade knife. One day, I would love to own a hand made Kramer directly from Bob. Thanks for watching.
Kramer knives are made in Japan by license...if you want a Kramer made by the man himself...you have to be on his auction list and bid on a knife at auction...
