ZWILLING KRAMER EUROLINE Carbon Collection 2.0 8-inch Chef's Knife

This is my favorite knife! I spent way too much money to buy a knife like this, but I really wanted it. It is super sharp, a high quality knife, and I don't know what else you could ask for in a knife. It's more to have for me than to use. Since it is more prone to rusting and corrosion than a stainless steel knife, and the blade is harder than a typical chef's knife, meaning that it will chip more easily than a softer steel, you shouldn't use it around things with bones. This is a common trade-off in all kinds of knives. The harder they are, the longer they retain their edge, but will be harder to sharpen. The softer they are the easier they are to sharpen but will dull sooner. However, the harder they are, the more prone to chipping they are. I have used this knife and it is incredible! It requires much more maintenance than a softer stainless steel knife. That's why it's more of a showpiece for me, than an everyday workhorse.

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.

What's not to like? I professionally use this knife every day. If you are not familiar with carbon steel blade care, you might be happier with the Damascus stainless version. Substantial weight workhorse, laser-sharp right out of the box. Again, if you are reading reviews and see complaints about patina or rusting, this is not the blade material for you. Wipe it clean immediately after every use and store clean and dry in a blade protective cover. Because I carry this knife to and from work every day in a roll, I purchased the padded zip case directly from Kramer and use a blade cover.

When I retired I worked part time at Sur La Table for over six years selling Kramer, Miyabi, Shun, Global, Henckels, Wustoff , Victorinox to name some brands. I own at least one of each of those mentioned above. A knife’s shape is important depending upon the task at hand. Most important is how it feels in your hand doing the intended task. I own carbon steel, stainless steel and even ceramic knives. Yes carbon steel knives require diligence and care but are worth every penny. I love my knives and I love this one in particular.

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