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Meiji Chef's Knife (8 in) with Cocobolo and Ebony - Left Handed

Meiji Chef's Knife (8 in) with Cocobolo and Ebony - Left Handed
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Related Products:
Kramer, Bob, M.S.
Carbon Steel
Left Handed Knives
Carbon Steel - 52100
Chef Knives & Santoku
Wood - Cocobolo
Wood - Ebony
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Kitchen Knives

Product Description for Meiji Chef's Knife (8 in) with Cocobolo and Ebony - Left Handed

Maker: Bob Kramer, M.S. (click to see more by this maker)
Item num: 98237
Blade length: 8.25 in.
Cutting edge length: 7.75 in.
Total length: 13.75 in.
Blade height (at heel): 2.30 in.
Blade thickness (near bolster): 0.14 in.
Blade thickness (at midpoint): 0.06 in.
Blade thickness (near tip): 0.01 in.
Item weight: 9.00 oz.
Shipment weight: 9.4 oz.
Blade: Satin finished 52100 carbon steel
Bolster: Brass
Handle: Left handed shinogi handle formed from cocobolo and ebony
Description: Knives by legendary knifemaker Bob Kramer have become nearly impossible to come by. Certified as a Master Bladesmith by the American Bladesmith Society, Bob Kramer is one of very few American bladesmiths to specialize in kitchen cutlery. Cook’s Illustrated once wrote: “The Kramer knife outperformed every knife we’ve ever rated.” Saveur dubbed Bob “The Master of the Blade.” This exquisite chef's knife has been in a private collection since it was made by Kramer. It has never been used to cut and by all appearances, Bob could have made it yesterday. This is not a production Henckels or Shun. This is a handmade knife made by Mastersmith Bob Kramer in 1998. This knife has been in a single private collection. It had been well taken care of and was just re-finished by Kramer, bringing it back to new condition. The is a very rare Left-Handed chef's knife by Kramer.
The 8 inch chef's knife is the workhouse of the American kitchen. Simply put, it is the go-to knife. The Meiji line was developed by Kramer to be a fusion between Western and Japanese knives. The name evokes the Meiji era (1868-1912) - a time period when Japan brought in western influence to their very traditional culture.
The blade is formed from 52100 carbon steel, Bob's favorite steel. Many knifemakers (including Mastersmiths Bill Burke and Ed Fowler) and knife users feel that 52100 carbon steel is among the best, if not the best steel ever used for knifemaking. 52100 takes an incredibly sharp edge and holds onto it. Because the blade is carbon steel, this knife must be dried after use to prevent rust or tarnish. We recommend using camellia oil for easier care. The left side of the blade features Bob's "KRAMER - SEATTLE" mark, which was used when this knife was made in 1998. The blade features a distal tapere for optimal balance.
Brass fittings nicely highlight the dark cocobolo wood handle. Cocobolo is a perfect choice for kitchen knives. The resinous wood holds up beautifully to the heavy demands of either a home or commercial kitchen. An ebony spacer is set between the cocobolo and brass. Bob's triscle mosaic pin in set in the center of the handle. A ridge (shinogi) travels along the left side of the handle. This style of handle is traditionally used by left handed users in Japan, though many righties will find it comfortable to use as well.
Exceptional work throughout!
Availability: Not currently available

 
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