Kramer by Zwilling Carbon 2.0 Paring Knife

Carbon steel, specifically the 52100 steel used here, allows for a finer, sharper edge that is easier to maintain than most stainless alternatives. While it requires more care to prevent rust, the trade-off is a level of cutting precision and edge retention that professional chefs often prefer.

Because this blade is made of high-carbon steel, it will develop a patina over time, which is normal. To prevent rust, always hand wash and dry the knife immediately after use, and apply a thin layer of food-safe mineral oil to the blade before storing it.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher will damage the micarta handle and cause the carbon steel blade to rust rapidly. Always hand wash and dry it immediately.

The blade and tang are tapered from the spine to the edge and from the bolster to the tip. This design shifts the balance point toward the handle, giving you superior control and agility when performing delicate tasks like peeling, coring, or crafting garnishes.

Thanks to the 61 HRC hardness, this blade holds its edge exceptionally well. With regular honing on a steel or ceramic rod to realign the edge, you will only need to perform a full sharpening session occasionally, depending on how frequently you use it.