KRAMER by ZWILLING Meiji Chef's Knife

FC61 is a fine carbide stainless steel that allows for a much thinner, sharper edge while maintaining high durability. It is ice-hardened to ensure the blade retains its sharpness through extensive use.

To protect the 100-layer Damascus construction, always hand wash and dry the knife immediately after use. Avoid using abrasive sponges or dishwashers, which can damage the finish and dull the edge.

A 10-inch blade provides extra reach and leverage, making it excellent for processing large vegetables or proteins. While it offers more surface area than a standard 8-inch knife, it is a versatile choice for cooks who prefer a longer, more substantial blade.

Pakkawood is a highly durable, water-resistant composite, but it should not be soaked in water or put in the dishwasher. Simply wipe it clean and keep it dry to ensure the handle remains in top condition for years.

Bob Kramer’s influence is seen in the knife's geometry, which prioritizes balance and a comfortable grip. The design is specifically engineered to reduce fatigue during repetitive cutting tasks, reflecting a professional bladesmith's focus on ergonomics.

Yes, each knife is handcrafted in Seki, Japan, and arrives with a professional-grade, razor-sharp edge. You can use it immediately for precise culinary work right out of the box.