Bob Kramer Carbon 2.0 9" Slicing Knife

The long, thin blade of the 9-inch slicing knife makes it easy to slice and serve large cuts of poultry, ham, meat, and fish.

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.

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. Hand-finished with a 3-step process by the most skilled Japanese artisans, these knives boast impressive sharpness.

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: ~190g

Blade Length: ~228mm

Overall Length: ~361mm

Thickness at Heel: ~2.9mm

Blade Height: ~29mm

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.