ZWILLING KRAMER EUROLINE Carbon Collection 2 0 8-inch Razor-Sharp German Chefs Knife Made in Company-Owned German Factory with

This knife is beautiful and had perfect edge right out of box. Feel of knife in hand is very comfortable and entire knife has been buffed and smooth. I have tried many different types knifes up to about 150$, this knife is far superior to any of them and well worth the investment. The blade does get patina easily actually the first time I cut onion saw some discoloration. So if you don’t mind the extra work of a carbon steel knife then this one can’t be beat. Read more

This knife is phenomenal and I’m not regretting spending this much for it one bit. So much nicer to use than any other chefs knife I’ve owned. Read more

This is a high carbon tool steel knife with remarkable performance that shows itself almost immediately: from the first touch, to the first prep work. It also is wildly reactive--and begins to patina almost instantly. Routine care consists of washing with plenty of detergent and a soft sponge, rinsing, and drying thoroughly. As an added step as the patina forms, I have been protecting the blade with a tiny tiny amount of Camelia oil and wiping with a paper towel. So far, the protected patina is just adding character to an already beautiful polished blade--not even a hint of rust Read more

What a great knife. Really worth it. It is important to know that it needs tender love and care, and that after a short time it is discolored. That is the nature of the beast (carbon steel). The handle could be a bit more premium or more “durable”. And the knife is not the balanced of knives. Yet is probably one of the best knives in my selection. Read more

Really bad quality plus the metal gets rusty really fast even if you dry it fast Read more

This is a shame. For a premium $400 product I expect excellent quality. I can purchase knives at half this that are superb knives. I was really excited about owning my first carbon knife. I figured, if I was going to jump in let’s start with the best. When I opened the box, I thought the knife itself was beautiful. I was already wondering what my unique patina will look like after much use. I take the knife out of the box and the weight and balance felt great. But then, the handle did not seem flush. The rivets in the handle were slightly higher than the handle material itself. It felt wrong, it's all I could feel. I then went online and read that this was a common issue with this knife. I ALSO then read that a common issue for the 10” blade is that it can have a slight bend to the left. I looked down the spine of the blade and there it was. The tip of the blade pulled to the left. Unacceptable. I had to return it. On the plus side I will state that I do not think the bend would have affected the performance of the blade. I do think that it would have functioned flawlessly with proper care. But I refuse to spend this kind of money and receive a production poor product that is supposed to be “the best” in its class. These defects are completely unacceptable. As a person with a manufacturing engineering background, I can tell you that these are not “quality” issues, these are “design & production” issues. They are cheaping out on the post process of the handle, if there is any at all. I would guess when they moved to the new material for the handle they decided to keep the old rivets. Between the grinding and the heat-treating processes the blade will (should) move. But it's clear they have done a poor job of characterizing that properly. If I were to make a personal guess, I bet they moved to a new facility to save a few bucks and copied and pasted all the previous procedures on the new machines not realizing it would handle differently. Then I also bet that the engineers at the new facility are less experienced with 52100 and don’t know how to fix it. This is a complete money grab product not respecting the Bob Kramer brand. Read more

I’m very happy with the knife, it is comfortable and glides through food. Fills a definite need among other excellent knives, most others are damascus steel. This knife doesn’t have the friction of damascus steel. Read more

Nice finish. Carbon 5200 steel has a bite that no stainless competes with. You can get stainless real sharp but it takes more work and it just doesn't have the same bite. This does rust. You can't leave in in the sink and wash another day. You got to rinse and dry it when done. It also gets a bluish gray patina in use. It wont look brand new in time. Attractive nonetheless. Read more