Kramer Carbon 2.0 is Master Bladesmith Bob Kramer’s latest evolution in knife design. With a redesigned blade shape from bolster to tip, the Kramer Carbon 2.0 collection offers improved weight distribution and balance for more efficient cutting. Each knife features a new hand-shaped Micarta handle that is robust and sturdy and exceptionally hygienic. The handle design features stunning brass rivets and a Bob Kramer mosaic pin.
Bob’s design has an extremely wide blade to maximize knuckle clearance for larger hands and for cutting through large produce and piles of food. Chopped food can easily be transported with this impressive, broad blade. A material nearly lost to the home kitchen, straight carbon steel requires knowledge and care to maintain. In return, owners will be rewarded with a sharpness and keenness of edge that only straight carbon can deliver.
Location: Seki, Japan
Line: Carbon 2.0
Construction: Mono-steel
Edge Steel: 52100 (61HRC)
Cladding: N/A
Finish: Migaki
Edge Grind: 50/50 (Double Bevel)
Handle: Triple-rivet full tang, contoured Micarta scales, Bob Kramer mosaic pin
Weight: ~286g
Blade Length: ~200mm
Overall Length: ~330mm
Thickness at Heel: ~3.8mm
Blade Height: ~59mm
The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
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