Bob Kramer Meiji Knife

FC61 is a fine-carbide stainless steel known for its exceptional hardness and edge retention. It allows the blade to be sharpened to a very fine angle while maintaining the durability required for professional kitchen use.

The D-shaped handle is designed to fit naturally into the palm of your hand, providing a secure, ergonomic grip that reduces fatigue during repetitive tasks. It is specifically shaped to offer better control and stability, particularly for those who prefer a pinch grip.

The Damascus pattern is created by 100 layers of steel and is a permanent feature of the blade, not a surface coating. While it is durable, you should avoid using abrasive scrubbers to keep the finish looking its best over time.

No, this knife is engineered for precision slicing and chopping of vegetables, proteins, and herbs. Using it on bones or frozen foods can chip the fine edge, so it is best reserved for delicate and standard prep work.

You should always hand wash and dry these knives immediately after use. Dishwashers can damage the Pakkawood handle and dull the precision-honed edge, significantly shortening the lifespan of the blade.

Because of the high-quality FC61 steel and hand-honed edge, these knives hold their sharpness much longer than standard kitchen knives. With regular use, a quick touch-up with a honing steel should keep it performing well, with professional sharpening needed only occasionally.