This Santoku in Kramer by Zwilling Euroline series is made of SG2 (MC63) steel core, clad in stainless steel with a sophisticated 100-layer Damascus finish. The Cryodur blade is heat-treated and ice-hardened to 63 HRC, offering superb edge retention. The fit and finish is superior, with a perfectly rounded choil for maximum comfort. The handle is made of Micarta, a very durable material that provides excellent water resistant capabilities; and fitted with Kramer signature mosaic pins.
- Origin (Made in): Seki, Gifu Prefecture, Japan
- Brand: Kramer by Zwilling
- Model No.: 34897-183
- Knife Type: Santoku
- Construction: San Mai
- Grind: Double Edged (50/50 Grind)
- Hagane (Core Steel): SG2 (MC63)
- Jigane (Cladding): Stainless Steel
- Hardness: 63 HRC
- Blade Finishes: Damascus
- Blade Length: 180mm (7")
- Blade Height (at heel): 55mm
- Spine Thickness
- Above heel: 2.4mm
- Middle: 2.0mm
- Shape: Western shaped
- Material: Micarta
- Bolster: Stainless Steel
- Length: 130mm
- Overall Length: 307mm
- Weight: 223g (7.87oz)
- Mark (Front): "Kramer by Zwilling"
- Mark (Back): "Cryodur Micro Carbide MC63" ; "Made in Japan" ; The Model No.
About Bob Kramer
Bob Kramer is a renewed American bladesmith based in Bellingham, Washington. He is considered one of the greatest American knifemakers. Kramer by Zwilling knives are based on Kramer's knife profile, and made in Japan with high Japanese standards.
About Zwilling J. A. Henckels
Founded nearly three centuries ago in Germany, Zwiling J.A. Henckels has become one of the largest manufacturers of kitchen knives, scissors and kitchenware. Currently, the Zwilling Group owns two factories in Seki, Japan. Kramer by Zwilling and Miyabi knives are made in their Japanese factories.
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.