ZWILLINGKramer JA Henckels Bob Kramer 10" Stainless Damascus Chef's Knife J.A. Henckels 34891-263

I have the Carbon Steel series of these Kramers.. this Damascus is spectacular - darker in colour than expected (could be just mine).Cutting is like using a laser beam. Pure control and comfort - just perfection.I work full time in a high volume kitchen and barely have to sharpen this masterpiece.NB: it does / can scratch against the Damascus pattern if using a steel / honing, etc. - be careful..Sharpening this knife is the by far, the least effort and time of any knife I've sharpened, including via wet stones.As commented above, this steel is quite 'grippy' when cutting, so I will confirm that experience.

I couldn’t wait to get this knife after all the research I did on it. Amazon was great as always. Opened the box and it was truly beautiful…admired it for a bit. Picked it up and held it for about 3 seconds and decided to return. The rivets were sharp and protruding from the handle material and the handle material did not line up with the bolster which was sharp as well. I have cheap knives plus, Wusthof, Shun, and a set of Miyabi birch woods and the cheapest knife in my house was more comfortable. This knife was definitely missed by quality control before it left the factory. Blade was sharp out of box but not as sharp as any of my Miyabi’s.

Very nice knife, well constructed and aesthetically pleasing. The details are appreciated in the rounded spine for a working knife. The only note is the SG2 steel is a bit "grabbier" than stainless or high carbon so you do notice it when chopping.

Arrived sharp and with a Damascus pleasing design.

I am a retired professional chef of 38 years in restaurant business. I have many blades which may add some weight to this review. Simply, this Damascus 10 inch Kramer by Zwilling is my all time favorite blade. I have an extra large mitt and this blade fits perfectly. I also have its cousin the Kramer by Zwilling 10 inch Straight Carbon. After seeing reviews between both blades which give the Carbon the upper hand I must say I disagree. I find the Carbon to slice better but I feel the Damascus chops and rocks with style. The Damascus feels as if it is part of my hand like my Marks from Brazil did. And it's a sexy looking beast. It arrived dangerously sharp. And plowed through 24 bell peppers in a few minutes. The blade is stiff and has more weight towards handle. It is slightly lighter then the Carbon. It does not need the upkeep of Straight Carbon so if you don't completely dry it, it won't rust. Buy this Damascus blade and you will ask yourself why you waited. Yes it's costly but it sure is fun! (There are many videos and reviews pertaining to this knife should you require detailed metallurgy information.)