Why America's Test Kitchen Calls the Bob Kramer 8" Chef's Knife the Best Carbon-Steel Knife

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Buy Kramer 8" Chef's Knife: cooks.io/2mDUy7F
Many chefs and knife enthusiasts prefer carbon steel (a higher-maintenance alloy) to stainless steel for a harder and stronger blade that’s able to take on-and retain-a keener edge. This is true of the Bob Kramer 8" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels, the showstopper in our tests. Its razor-sharp blade, sloping ergonomic handle, and good looks make it both visually stunning and a pleasure to use.
** Our editors proudly maintain an unassailable reputation as an unbiased and advertising-free cooking authority, and our objective reviews are strictly uninfluenced by product manufacturers, distributors, or retailers. **
How did we put carbon steel knives to the test?
Seven test kitchen staffers subjected eight chef’s knives (with blades as close as possible to 8 inches in length), priced from $72.99 to $299.95, to a battery of kitchen tasks to assess sharpness, comfort, and overall performance. Manufacturers supplied Rockwell ratings (a measurement of the metal’s hardness in a unit called HRC) and blade angles. Scores from each test were averaged to get the overall rating.
Read the full review: cooks.io/1XE2ZZU
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Опубликовано:

26 сен 2024

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Комментарии : 193

@ingetout 9 месяцев назад

I bought the Kramer Carbon 2.0 and it is an absolute dream. I have other Zwilling’s but the Kramer was able to do tasks effortlessly. I am glad I made the investment.

@BasvanHeelRoseboom 2 года назад

I've hot the Victorinox best budget knive after the recommendation by ATK for a few years now as a chef. Best knive i've used so far. I've used many expensive knives from chefs in multiple restaurants. Never beat my cheapo knive.

@posterestantejames 3 года назад

Kramer’s stainless version is terrific. I love it. It’s made of Sandvik 13c26/AEB-L steel and it’s wonderful. (I also have a carbon steel Wusthof that take’s a certain care). Both are great. I can recommend the Kramer stainless. (“Euroline”)

@sellsidedream8766 2 года назад

I have one. The best knife I ever bought. I keep bidding at auction to try and get a Hand made Kramer but they alway go for more than 25k. So I had to settle for this one.

@levicaudell5001 4 года назад

I bought an 8" Kramer about 3 months ago. I've been a chef for 21 years now and I can say without a doubt that it's the best knife I've ever used. Well worth the $300 I spent on it.

@jeffladd569 4 года назад

I cook just outside of Vegas, I just got the 8.5 Kramer. I normally use tajiro santoku for prep and dalstrong shogun 12" series for my prime rib..... cannot wait to use my Kramer its a razor outta the box.

@vegasrenie 7 лет назад

This is a knife meant not only for everyday use, but also as an item that can be handed down to your grandchildren. The Victorinox, not so much. It is a functional, utilitarian knife (and nothing's wrong with it), but sometimes, having something just for beauty's sake - and it has the extra bonus of being an outstanding performer - is more than okay and if you can afford/save for it, then do it.

@timivers8823 Год назад

Just bought one from you guys on the 26th, no shipping info for days. I need this in my life.

@nikman1979 7 лет назад

can you please tell me how is different quality between victorinox fibrox against also victorinox but forged chef knife. I have seen there big difference but not much known about quality of the second one.

@chefmike9945 8 лет назад

Good job of clearly defining that this is high dollar for high value. Knives of this quality are once in a lifetime purchases. Do not buy these knives if you're only an occasional cook of limited skills. These knives won't make you a better cook, they will make a better cooks life easier.

@chefmike9945 8 лет назад

I read your review. Anyone who puts a quality knife through the dishwasher..... Don't you know better? The thermometer at $100 is ludicrous. A knife that lasts a lifetime and then some is an investment in quality. Do you understand the difference?

@madthumbs1564 8 лет назад

+Roving Punster Salts, and chlorine derivatives can erode stainless steel, even the kind used in pots and pans. Also any banging around can cause stress and metal fatigue.

@chefgiovanni 7 лет назад

Good points Chef. We found many more reviews and great knives on sale here ; www.chefdepot.com also sub us for Chef reviews.

@wilsonline90 6 лет назад

Not a chef and just bought one. ahahahaha Nobody tells me what to do with my money. Got 50% off. HOHO

@user-yx7dp2pl8t 6 лет назад

omg its chef mic-rowave :P

@SkkyJuse 8 лет назад

What a beauty, but at that price, I'll be sticking with my fave for now.

@victorjcano 3 года назад

I just got a yaxell mon facts second from cutterly and more for $60. And although it’s not the most expensive knife by far it is incredibly well made and exceptionally sharp. Very happy with it

@Kapustomyl 8 лет назад

I don't want to slander this knife at all, I'm knife enthusiast and this peticular knife is gorgeous piece of art.. But you pay like 180 USD for KRAMER by ZWILLING stamp on it.. It's 52100 carbon steel - commonly used in ball bearings and even if it was heat treated to perfection (which is more crucial than steel type) it still won't outperform other alloys at this price level.. But Fit and Finish is defintely remarkable, Cheers

@dylanworkman5445 7 лет назад

As a fellow steel snob, I'm inclined to agree with you. However, Kramer's knives (his custom's at least) have been tested time and again and perform substantially better than high end steels such as vg10 and zdp189. I don't know how he does it, but Kramer knives tend to perform miraculously well regardless of steel

@wilsonline90 6 лет назад

for 2/3 of the price, you can get the stainless version.

@PinchTheBarb 6 лет назад

Wilson Miranda you can get a great deal on cutlery and more during one of their numerous 20% off sales

@lazyh-online4839 5 лет назад

@@dylanworkman5445 he based his heat treat off of his research into Frank j richtigs knives. Richtig was the only bladesmith to be featured in Ripley's believe it or not, his marketing strategy was to take awagon of scrap metal around with him to fairs and other places he would sell knives at, and hammer his knives through everything from railroad spikes, bolts, horseshoes, and the knives would cleanly slice a piece of paper like the edge was untouched. Kramer tried to recreate richtigs secret recipe for heat treating, richtig used simple carbon steels though, 1080-95 grade carbon steel, while Kramer uses a slightly higher alloy 52100 bearing steel and his heat treat actually outperforms richtigs blades now.

@PetitePoulette247 8 лет назад

Bob Kramer had a background working in the culinary industry before he became educate in the metalwork of knife making. I've wanted a set of his knives for years. I was told a few years back that there was a waiting list to have them custom made, which would be great peoples hands do vary a bit. You can read his story on his web page. I love all the different patterns on the patina--on his website. It's an investment for sure & more useful & will last longer than other expensive investments.

@patrickkelly8095 5 лет назад

I have wanted a Kramer knife for a long time. The style and shape of them with the high clearance and large belly are what I like, but thi is just stamped carbon and way too expensive for that. IMHO I'd rather spend the $100 more for the sg2 Damascus blade.

@grin0686 8 лет назад

How does a Zwilling Henckels TWIN 1731 collection stand up to the Bob Kramer line?

@edhenderson1865 3 года назад

Not in the same ballpark! HOWEVER-neither is the price. Keep your twin sharp and it will serve you well.

@joestfrancois 8 лет назад

Sam's Club has a series of Baker's and Chef's knives that are very good. They have the commercial plastic handles that are very easy to grip and the hold an edge very well. At like $13 for a pair I like them better than my Victorinox.

@russellfrancis813 11 месяцев назад

Whatever works for you brother! No need to invest in a fancy knife. Keep cooking!

@markjohnson6 6 лет назад

Kramer knifes are the BEST!! Great choice

@adamli7168 8 лет назад

getting my 10 inch krammer

@JakeJemas 8 лет назад

Can you do an episode on sharpening?

@AGC828 4 года назад

search for Japanese Knife Imports (Jon Broda)...if your'e asking about whetstone sharpening...best videos on RU-vid. Jon KNOWS his stuff about sharpening and JP knives. Owns a shop. Kramer knives...looks good but there are better (e.g. JP hybrid..JP blade with a western handle)...The fit/finish even on a Kramer isn't always consistent. A RU-vidr "JP Cuisine" got the SS Kramer (there's also a Carbon, Damascus). Said there was a gap between where the blade met the bolster...and the 2 side pieces of the hendle weren't aligned. UNACCEPTABLE on a Kramer at this price point. Add...the SS version came in the cheap Zwilling plastic sheathed box. Only the Carbon and the Damascus gets the traditional JP 2 piece black box. Buyer beware of Kramer knives. Something that can't be said of Miyabi (alllso owned by Zwilling)...different quality control people clearly.

@JakeJemas 4 года назад

@Emp Nda Ive since learned to sharpen, and it turns out sharpening is easy! Everyone used to know how to do it before global capitalism made it cheaper to buy a new knife than sharpen one. You don't need to be a master to get a working edge. You can learn how in an hour with youtube videos, a block of wood, and some sandpaper

@bl6973 4 года назад

Anderson C Or if you live near New York then you can go to Korin knives and get them sharpened there.

@eabnamoliben1598 3 года назад

@@bl6973 no its useless if you know how

@busa89 7 лет назад

Bob Kramers shop is in my town in Olympia, WA. His knives are absolutely stunning but I couldn't even afford a pocket knife from him lol

@lazyh-online4839 5 лет назад

If he made pocket knives. Iirc his cheapest one was still over $1500. Some go for over $5000 I think.

@kalijasin 5 лет назад

Wikipedia says Bellingham. I'm in Puyallup myself. en.wikipedia.org/wiki/Bob_Kramer

@peter-radiantpipes2800 5 лет назад

I wish I could send back a few shuns and other brands for one of these

@1989DrKill 6 лет назад

I would still say that the Victoronix Forschner is one of my favorite knives due to its price, performance, and overall practicality; it may not be the sharpest but it could get pretty damn close. Also, it could handle more abuse; even though it's thrown around in the dirty sink by other users, I could simply pick it up, hone it or in the worse case scenario, give it quick sweeps through a manual sharpener and it's ready to go. Great Japanese knives may be technically sharper and retain edges far longer but the tradeoff is that since they use a harder metal, they are more likely to chip due to its brittle nature. In other words, I wouldn't leave a Japanese knife in the kitchen. Through my observation, the Victorinox is like a Honda, Wusthoff is like a Cadillac, and the Bob Kramer is like a Ferrari. In my humble opinion, one isn't necessarily better than the other, it's just a preference and you should pick one that best suits your style of cooking. P.S I have nothing against Japanese knives, they are certainly a joy to use! As a side note, they are knives that perform as well if not better than the Bob Kramer at half the price! They're out there!

@coyula25 2 года назад

I have been using a Honda, now I am getting Ferrari.

@russellfrancis813 11 месяцев назад

There's something to be said about the large face on the blade for moving food, and the extra space for your hand with its size and shape. It really is the pinnacle of western style knives. Japanese style knifes often require different sharpening and cutting techniques. It's a trade off. I prefer to rock the knife back and forth, which is much easier with a Kramer.

@unguidedone 4 года назад

i love my kramer knives they are the best investment you can make aside from alclad pots and pans. Life is short so use the very best equipment.

@coyula25 2 года назад

I love your comment. I see life the same way.

@mikechupa 5 лет назад

I use Old Hickory carbon knives.. Cheap as shit and sharp as hell. 75$ a full set.

@AHFB 8 лет назад

This is the first review I watched from ATK that sounds like a commercial. Given the internal disputes, it wouldn't surprise me if it is :/

@tanakattack5965 7 лет назад

That's because they actually have another video that shows a comparison with other knives. For some reason ATK seems to make those comparison videos, then make another video that features their winner in its own separate video.

@TheIkaika777 4 года назад

Because they make money off the sales of the knife through their Amazon link.

@RedspawnSilver 3 года назад

@@TheIkaika777 They didn't use an amazon link, fyi...

@inuyashaspet 8 лет назад

Looks pretty amazing. I just wish you guys would be honest about why it was your "favorite"

@RikthDcruze 3 года назад

Victorinox Stainless steel knife stood up because that steel has 0.6% to 1.0% carbon content. Making it equivalent to a High Carbon steel knife. *Yes, CS is superior to SS always*

@kalijasin 5 лет назад

For those who don't know victorinox are the guys who make the classic red Swiss army knife.

@semco72057 6 лет назад

That is nice to know and I have two new knives which I recently purchased and they are suppose to be among the best knives made. They are so precious to me until I have not used them yet and they are still in the boxes they arrived in and will be used for special occasions and then placed back in their boxes once cleaned and oiled. I have other less expensive knives for my normal work around the kitchen. I saw the video by one chef on Bon Appetit who spent time at the factory where he had one knife made for him.

@lazyh-online4839 5 лет назад

What knives are they? Where did you get them from?

@madthumbs1564 8 лет назад

Kramer isn't even the one making the knife (who's being romanticized for his blacksmithing skills). Why wouldn't you go with a better known Chef's knife design like Morimoto who heavily uses knives? Spending that much on a knife that you need to baby, keep an eye on, lock up, and worry about isn't worth it especially now when PM stain resistant steels come close at about half the price, and edge retention can have a lot more to do with handling, edge angle, micro-bevel, and sharpening technique.

@lazyh-online4839 5 лет назад

You forgot alloy and heat treat. Assuming you don't eff up the sharpening the alloy and heat treat plays several magnitudes greater into the edge retention, also you're pretty lazy if you think a quick wipe with a rag is "babying" a blade. You must be thinking of a different knife than the kind in the video.

@megaman12521 8 лет назад

I remember watching Anthony Bourdain talking about these knives.

@thinlet1 8 лет назад

chicken seem to butcher themselves? then i must buy one. :)

@blue04mx53 5 лет назад

It's true , the knives are so good you just hand it to the chicken and in seconds she's chopped herself up.

@alex0589 4 года назад

out of fear?

@ej8867 3 года назад

Some of the Kramer carbon knives look like it has a walnut color handle and some look back. What is the wood on the handle?

@levicaudell5001 2 года назад

African Black Wood

@neilrichey1998 21 день назад

I’m looking to buy the Kramer in this video if anyone has one or can point me in the right direction?

@James-ke5sx 4 года назад

I have one single 30 year old 9'' Chinese butcher knife and one 12'' steel used daily still razor-sharp slices wet napkins, full tang, solid brass bolsters with inlaid steel handles, barely worn down. I could never afford a Kramer but Christmas is coming hint hint

@dylanfraser1111 5 лет назад

How does the Essential stainless Kramer compare?

@UmarRosyad 2 года назад

This type of knife will outlast us

@RR-ot9xf 6 лет назад

I have a 10 inch bob Kramer carbon knife and I can't say it's worth it,7 hours in my hand feels great and holds a edge..

@richardx4456 6 лет назад

So what's your suggestion for a similar knife? I rly like the clearance of Kramer knives... much thicker than Japanese knives

@daveheel 8 лет назад

what happened to atk's video for the victorinox chef's knife? can't find it now.

@violetviolet888 3 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-9xkvyP0_7u8.html

@michaelbell2897 5 лет назад

Dropping that knife on all the other knives made my skin crawl.

@eabnamoliben1598 3 года назад

I use a tramontina carbon knife. Its good. Just good. For a lonely cook.

@jaybusa3302 7 лет назад

okay you guys said you like tge knife and its kept tge edge but you did not mention how it was to live with and maintain. was it as difficult as you said in the beginning or was it easier than you thought? how about sharpening the knife.....

@richardx4456 6 лет назад

Anyone knows where I can buy Kramer 2nd handed?

@lazyh-online4839 5 лет назад

Maybe try eBay?

@lazyh-online4839 5 лет назад

Or bladeforums.com

@digsfossils 8 лет назад

FYI: All steels contain carbon, if the steel did not contain carbon it would be called iron. 440C stainless steel has 1-1.2% carbon and is actually quite high in carbon when compared to non-stainless steels. The better term is tool steel when referring to non-stainless cutlery steel. And there are stainless steels out there that are just as good as the tools steels for strength and edge holding.

@digsfossils 8 лет назад

***** That's what I would have to charge if I were to make one (9" knife only).

@elliottatwell1155 7 лет назад

+DeNirosGame1 All that toughness isn't going to give you any real performance edge unless it's a cleaver. 10v, CPM M4, HAP 72 or REX 121 would all be crazy performers with amazing edge retention in the kitchen, but trying to grind any of those post heat treat is a royal bitch, so you'll be lucky to find a custom smith that is willing to do it.

@elliottatwell1155 7 лет назад

***** R2/SG2 has a massive amount of free chromium, which means non existent ductility and poor toughness: not remotely comparable to something like REX 121 or HAP72. If you're hacking away at bones with a gyuto/chef's knife, you're using the wrong tool for the job. Kitchen knives aren't remotely subjected to the abuse that a hunting or bushcraft knife is lol. I generally prefer mid hardness, fine grain carbon steels just because I'm an accomplished sharpener and don't have to worry about edge retention as a home cook. Hitachi white #1 is probably my favorite - but for a catering event I'd want something with superior edge retention. ZDP-189 and Cowry X all do well in the professional kitchen, but lack of toughness and ductility do have significant drawbacks - but what's missing in the market right now is super high HRC non stainless high speed tool steels - it's not just about edge retention - it's about achieving laser thin grinds behind the cutting edge without compromising blade integrity or edge holding.

@digsfossils 7 лет назад

It's nice to see someone who knows his or her steels.

@digsfossils 7 лет назад

I agree with Elliott. $375 is a fair price for a chefs knife from a custom maker. It's what I would charge too.

@mannyotz5980 7 лет назад

sold.

@ritz5606 7 лет назад

There are so many youtube clips showing off the "best knife", the best way of sharpening and how expensive they need to be to keep them sharp, "or hold the edge" as they say. Well, I am a happy home cook, and I can say that I totally agree with the first choice, the Victorinox because of the value of quality vs. price. There are other good choices of course, but "show off knives" does not make the dinner. Learn to sharpen the knife e.g. on a 400/1000 grit diamond stone and learn to hone it on a normal honing steel. You don't need more for kitchen work unless you are a top chef with special thing going on which we normal deadly can't cope with anyway. Normal use in a normal home kitchen require maybe one sharpening of the Victorinox a year, maximum 2. If you are sharpening more than that, you eat too much! Clean the knife immediately after every use, hone it and hang it/ lay it isolated in a towel. Not loose in the drawer - never in the dish washer. A knife like this, kept the way described above, will also last you a life time. If not, you can buy a new and it's still a fraction of the price of that swilling thing. Use your time cooking and evolve with it. Don't waste your time on the knife. Just keep it clean and sharp with no stress. Why make it more difficult than it is?

@srj607able 7 лет назад

Ritz 7

@heydaddy2471 3 года назад

I would say in modern time with modern powder steel, im surprise why peoples prefer carbon steel over stainless, some stainless perform better than carbon steel in edge retain, why would anyone prefer it except for blacksmith, i love forging knive and stainless is nightmare as i dont have modern equipment but i usually buy stainless for uses

@thecookseye7383 3 года назад

Free chromium reduces ductility and chromium carbides are large. Even with PM tech stainless won’t maintain as keen of an edge.

@ared18t 6 лет назад

You want the knife to develope a patina so that you don't have to deal with rusting as much

@martha1542 3 года назад

I considered this knife because of America's Test Kitchen -- I debated getting it for over 6 months. I bought this knife this week, and it is definitely not worth the $300 I spent for it. I have a $120 knife that is much more durable and much sharper than this knife. I was so utterly excited to receive the Bob Kramer 8" Chef's Knife, and thoroughly disappointed when it did not slice through a sheet of paper. I bought my $120 knife 6 months ago, and it can still slice through that sheet of paper -- never sharpened. America's Test Kitchen and Zwilling have lost a number of points in my book because of this experience. Very disappointed.

@legendarygary2744 3 года назад

Thanks for sharing your experience, this says a lot.

@thecookseye7383 2 года назад

Out of the box edge is meaningless, you just don't know how to properly sharpen and care for your blades.

@neilrichey1998 21 день назад

You purchased the 2.0, this video is highlighting the 1.0. Take a look, your knife it’s the same one.

@aldom91 7 лет назад

nice infomercial

@MarzNet256 7 лет назад

One made by the master himself can run as much as six grand. It can slice through a 1" rope in one swipe, chop two 2x4 pieces of lumber in half, and still shave hair off your arm.

@Tibazz 4 года назад

Sooooo.... no comment about the rusting ? What a cliffhanger

@andyrichardson6188 6 лет назад

This seems to assume that all stainless steels are the same. They're not. There are stainless knives that have better grain and will take as fine an edge. While I have several carbon steel knives, you can a knife as good or better than is stainless. Cook's needs to up the game a little on knives and blade steels.

@K3Flyguy 2 года назад

My Ginsu 2000 would put that to shame. Can it cut through a tennis shoe, a tin can and still slice a tomato? Cause my Ginsu certainly can!!! Accept only the Original vintage Ginsu as seen in TV!

@mcunhabr 6 лет назад

Imagine how good is a real Kramer's knife and not the licensed one!

@lazyh-online4839 5 лет назад

Can chop through a steel bolt and still be sharp enough to slice paper like it's nothing, while still flexible enough to bend just passed 90* and spring right back to straight again. Not to mention the careful attention to detail he gives to every aspect of the design, from the ergonomics to the blade geometry!

@HH-le1vi 3 года назад

They also sell for a minimum of 5k at auction

@toadamine 5 лет назад

This is a "Kramer by Zwilling" NOT a "Bob Kramer" it's licensed by Kramer but made entirely by Zwilling overseas.

@TheActiveAssault 5 лет назад

His combat knives are great for cutting man.

@bearblackhawk9362 5 лет назад

Umm. Ok

@donotneed2250 5 лет назад

Went to Macy's once to buy a cutlery set they had on sale as a wedding present for my favorite cousin. The clerk their said that they were "sold out" and to get me to buy a Hinkle's set. Knowing my cousin was not as good of a cook as me or her sister I said no and went to Sears found a set for the same price as the set that Macy's had plus it had twice as many pieces. This was well over twenty years ago and she's still married and I'm thought about in their house just about daily. My sister and I are the only ones they did not get duplicate gifts from.

@HooperWest 5 лет назад

When did your test a real Kramer? Where's that Video?

@andrewthomson6090 8 лет назад

A Henkels made Kramer is not a Kramer knife, folks. His knives run into the thousands. If you want even a true Henkels chef knife, you will spend 140 bucks. Do you think your Ten piece Henkels knife set with the block from Target for forty bucks is the same as having a Henkels knife? People and companies lend their names to sell things, and sadly, it truly waters down the quality that the original proud brand name had to begin with. Buy a Gibson guitar for your teenager at Wal-Mart, with an amp and a case for $150. OR..... Buy a true Gibson for $1500 that you can give your kids thirty years from now, that will most likely be more valuable then than it is now. I hope that you understand that this comparison applies to many brands, in many industries. It's almost a shame that a quality brand of Anything offers an inferior representation using their established brand name to sell garbage. You make superior things, and we love you for it. Let's keep it that way. Buy a Fender guitar or Wustoff blade at target?! Shame on them, not you.

@robh1908 8 лет назад

Always buy knives around the $120 to $150 and you won't go wrong.

@donniee146 7 лет назад

more like $32,200

@elliottatwell1155 7 лет назад

+Andrew Thomson You're paying for the artistry, rarity and handmade value of a Kramer custom, not necessarily for any significant increase in performance. the production model uses the same steel (52100) at the same HRC, with the same deep cryo tempering phase. A True Henckels chef's knife is dogshit compared to the Kramer line; in steel selection, distal taper and primary grind. It's also worth noting that this series isn't made in Germany, they contracted it out to Japanese bladesmiths.

@stallio5612 7 лет назад

Andrew Thomson I didn't got you, same brand with different quality or you are talking about the fake ones? and how to have THE Wusthoh/victorinox knives which are the authentic.

@drunkenmasterii3250 6 лет назад

Brands and people have to offer cheap products under their name just for commercial reasons. If they only sell high end products they can’t compete with other brands that offer cheap products and eventually they have to get sold to the bigger one with the same result. If by some miracle they manage to survive making only high end products it doesn’t usually keep going very long after the founder retiring. It’s sad but it’s the economic reality we live in. So the question is why should the guy who developed the product not profit on it? Would it be better for him to know that his business will die when he’s gone or that others will profit instead of him?

@harryruffin1548 3 года назад

Yeah, this thing is fucking sharp.

@Iba0001 4 года назад

Except the 10 inch is the way to go

@jonsmiths6192 4 года назад

And I just got this knife for $165 usd at an outlet store! What's deal!!

@jeffladd569 4 года назад

No you didn't

@jeffladd569 4 года назад

Nope you lie

@jonsmiths6192 4 года назад

Jeff Ladd yes I did. Lol. I couldn't believe it when I saw the mark down. The salesman told me that they needed to get the ball rolling after they reopened. They also had a "buy one, get one free" throughout the store. I couldn't pass up the kramer.

@Tywithay 7 лет назад

You can buy a Dalstrong for 1/3 of the price that will perform at nearly the same level.

@apachedisco 8 лет назад

Meh, I use a F Dick 7" Offset Knife for everything. When it gets dull I just buy a new one. I think I got turned onto this knife from reading Kitchen Confidentials.

@HH-le1vi 3 года назад

Such a wasteful consumerist

@UncleFjester 3 года назад

Yea, Not for the home cook to cut crust off of peanut butter sandwiches

@Moonstorm0551 8 лет назад

Carbon steel knives stay sharper longer between sharpening. They last longer. I know a family who has passed down their carbon steel knives to their children for over 150 years. You just have to keep them dry.

@NWinnVR 8 лет назад

+Roving Punster I get your point, I really do, but one would assume that if you're buying a 250+ USD knife you have at the very least, enough of said skill to learn how to do such things. If not, they're probably loaded anyway and can afford to toss hundreds of dollars into the trash because of negligence or simple stupidity..

@tychus8219 6 лет назад

Did he pay for the advert?

@mjp5429 6 лет назад

like so many other things in life. Its easy to spend a lot of money on something only marginaly better.

@JohannGambolputty22 2 года назад

This is probably the most underrated comment. Generally speaking you will pay 80% more to get something 20% better, and that does not translate well for most home cooks.

@riazhassan5892 8 лет назад

every knives need its master. if you know how to cut or slice then you can do it with any sharp knife

@G5Hohn 7 лет назад

The problem with a carbon steel knife is that there are many, many choices that are far more corrosion resistant that can perform just as well. A modern steel like ZDP-189 or SV90 can far exceed what plain 1090 can do. This Kramer-but-not-a-real-Kramer is a nice knife designed to appeal to those who want to be seen with a cool knife more than those who actually use a knife seriously. NOBODY who cooks frequently has time for a carbon steel blade. Carbon steel is for skillets, not blades that don't get seasoned. Very sorry to see ATK heading down the path of the shill.

@lazyh-online4839 5 лет назад

I only ever use carbon steel because of their durability. All you have to do is wipe them off when you're done. Not sure why carbon steel with it's better durability and cutting performance wouldn't be right at home in the kitchen?

@patrickkelly8095 3 года назад

Why not use the 10"

@bdbiker1 4 года назад

At 400 dollars the food should be cutting itself...

@csl9495 4 года назад

Versus a $30 victorinox... no thanks. Maybe someday.

@David_T 8 лет назад

Why would any real cook care how it looks? Performance, functionality and maintenance are the only things that matter. This isn't Martha Stewart's show.

@wilsonline90 6 лет назад

I care.

@anirbanghosh7183 3 года назад

Because they don't know a thing about knife may be?

@davidsit5860 5 лет назад

advertising alert

@slowgto500 8 лет назад

if u want a real knives visit chef knives to go mark Richmond amazing selection can't go wrong

@yeroklexi0 2 года назад

You can get much better Japanese style knives for same money. And, the one in your video, drying the knive and laying to the others, had been very careless, the blades touched eachother, to near beside laying. No expert.

@thecookseye7383 2 года назад

Eh its really a matter of preference, the western style handle and more aggressive belly are more suited for European knife technique where the knife is always in contact with the board vs Japanese style push cutting or draw cuts. At the $300 price point you can get into some entry level white #2 Togashis which certainly have better grinds but you're also not going to get the Euroline handle and bolster quality and fit and finish. The Euroline could be thinner behind the edge but the distal taper is superior to a lot of Japanese knives that are double the price.

@adventureswithfrodo2721 7 лет назад

carp advertisement. probable going to unsubscribe. but why would anyone give a shut. thus also show these people know nothing about knives.

@lazyh-online4839 5 лет назад

What is this comment, is it from another planet? Your English translator failed.

@pablosuarezrodriguez9667 8 лет назад

For this price I have got KAI SHUN PREMIER DAMASCUS, from japanese masters. This knife is very good, but japanese knifes are still better.

@onlyadot 8 лет назад

shun are good, but not that good. I bet my 80 dollar knife is sharper.

@elliottatwell1155 7 лет назад

Lol, Shun is owned by Kershaw, that would be an American company. They're drop forged blades, not remotely traditional, not made by 'Japanese masters'. Damascus cladding does nothing for performance, you're paying a bunch of money for aesthetics. And Shun does a dogshit job on their heat treat of VG-10 and SG2, far too brittle, my guess is they don't deep cryo any of their blades or the idiot setting the primary bevel with a belt grinder is heating up the edge too much.

@therealnokia 7 лет назад

Elliott Atwell Shun is owned by KAI, which is a Japanese company.

@kaym7704 7 лет назад

Elliott Atwell I believe Kershaw is just another brand like Shun. Both owned by KAI USA which is a subsidiary of KAI group, which is a Japanese company.

@TheWalrus0608 7 лет назад

saying that a blade is better just because it comes from a particular country highlights how ignorant you are when it comes to what makes a knife good for a given task.

@londiniumarmoury7037 6 лет назад

You guys do realise there are types of high carbon steel that don't rust so fast? I think you guys should do a little more metallurgical studies, for instance we have steels like D2 which are a high carbon tool steel that has added chromium. So it has the bonus of rust resistance for kitchen use and can hold a keen edge just as good as 1095 etc. D2 was just a random example of a tool steel that has chromium added, there are lots of different steels, thousands, don't just browse google and think "ok these companies just offer these knives, made of these steels, that's all the choice there is. You can ask custom knife makers like myself to create you a knife that meets all your personal requirements, custom makers are where real high end chefs should go.

@lazyh-online4839 5 лет назад

While I agree, the heat treat in the fully custom Kramer knives is where the performance is, not sure if this translates to anything for the licensed Kramer production knives though.

@thewildonions 8 лет назад

smh, this has to be an advertisement. Bob Kramer is awesome but real cooks do not use this knife. there are lots of Japanese knives w/o the name attached that perform as well or better

@Duckferd 8 лет назад

+Cornell Blake Their alternative blade (the Victorinox) is stainless steel and in the $30 range. And if you get custom made Japanese knives, they're essentially the same price as the Kramer, if not more.

@paulyoshida1747 7 лет назад

SirDuckferd, that depends. I own several "custom" Japanese 8~9" knives. They range in price from around $80~300. All of the ones I own are made with a stainless cladding construction. The core steels are vg-10, Hitachi white #1, Hitachi Super Blue, and Hap-40. I must admit, I don't need all of these knives, but I'm a bit addicted, and get a lot of enjoyment out of using them. So, what Cornell Blake says is true. Although, I would disagree with the first half of his statement..."real cooks" use whatever they like, what works, and what they care to afford. Some "real cooks" use really horrible knives, because they just don't care. Others are using custom $1300 Murray Carter knives. Unless there's a real survey of cooks out there that proves no one uses the Bob Kramer/Henckels knife, I don't see why some "real cooks" wouldn't be using them.

@richerifkind3506 7 лет назад

Michael Taylor Check out Dalstrong Knives they are stunning and very high quality for s low price

@mdtaylor2274 7 лет назад

Richard David Rifkind will do. Thanks for the suggestion Richard.

@richerifkind3506 7 лет назад

Michael Taylor My Pleasure, I'm just getting into owning Japanese knives myself. They can be bought from Amazon. Check out Burrfection very good and useful RU-vid channel

@AGC828 4 года назад

Ummm before every one runs to Williams Sonoma or grabs 3 dead presidents ($100 bills) keep in mind just because the knife is a Zwilling/Kramer" they aren't bullet proof as far as fit/finish is concerned. As there is a RU-vidr who bought a SS version...cheapest of the 3 types (the 2nd being the Carbon, 3rd the Damacus/Carbon/SG2). His copy had a gap where the blade met the bolster. And the 2 handle "pieces" on either side of the blade weren't aligned. YES! ON a Kramer!! Why Zwilling didn't weld the blade to the bolster I don't know. Odd way to make a western style knife...essentially JP style. "Best Carbon Knife" LOL!! This means ATK ignored all the JP knives out there. :) If any one still has their heart set on a Kramer I'd buy one in-person so you can inspect the knife for fit/finish BEFORE plunking down your S$$. And, if you're into "Signature (blade smith, chef affliated) knives...there is also the Cangshan Thomas Keller chef's knives. Better fit/finish IMHO. Sold exclusively at Williams Somoma...must buy "in-shop"...unless you're buying the 1 knife set.

@macanoodough 5 лет назад

No plug there... First off, all stainless has carbon. That's how you make steel from iron, you add carbon. Secondly, he is a master knife maker but he worked with Henkel to have these "hand made" knives made to his specification. Puh Leez! At the end of the day, when Cook's Illustrated (America's Test Kitchen's sister enterprise from the Culinary Institute) sent out blank knives for a blind test using chefs, the forged version of that Victorinox won hands down. But keep your little love affair with Henkel. The worst knife I've ever used in my 33 year career. I had a calous like my thumbnail in a week that took a year to get rid of. My Victorinox? Haven't had a calous since. And I find it extremely unethical for a college to plug a brand so shamelessly. Why not do the blind study like you did before? Affraid Henkel will score as low as they did before?

@lazyh-online4839 5 лет назад

For someone who doesn't know the terminology of stainless vs tool vs carbon steel you sure talk a big game. If you're getting callouses from ANY knife you're doing it wrong, that's not the knifes fault, don't blame the tool when the user can't figure it out.