Zwilling Bob Kramer Chef's Knife

SG2 is a micro-carbide powdered stainless steel, which allows the blade to hold a much finer, sharper edge for longer than standard kitchen knife steels. It is exceptionally hard, meaning you won't need to hone or sharpen it nearly as often as a typical chef's knife.

With a Rockwell hardness of 63, the blade is very hard and holds a razor-sharp edge, but it is also more brittle than softer steel knives. You should avoid using it on bone, frozen foods, or hard surfaces like glass or granite to prevent chipping.

Because of the 9–12 degree edge angle, you should avoid standard pull-through sharpeners, which can damage the blade. We recommend using a high-quality whetstone or sending it to a professional sharpener who is experienced with Japanese-style blades.

The wide blade is a signature of Bob Kramer's design, providing extra knuckle clearance so your hand doesn't hit the cutting board while you chop. It also offers a larger surface area, which makes it easier to scoop up chopped ingredients and transfer them to your pan.

No, you should always hand wash and immediately dry this knife. While Micarta is a durable, moisture-resistant material, the high heat and harsh detergents in a dishwasher can dull the edge and damage the handle finish over time.

The Damascus pattern is primarily aesthetic, showcasing the craftsmanship of the blade. However, the layering process is part of what creates the structural integrity and the unique, high-performance core of the knife.