KRAMER by ZWILLING Damascus Stainless 4-piece Steak Set
Features
- Manufactured in Seki, Japan
- SG2 (MC63) micro-carbide powder steel
- Designed to Master Bladesmith Bob Kramer’s exacting specifications
- Ice-hardened CRYODUR blade for extremely long-lasting sharpness
- Traditional 3-step hand sharpening for exceptionally high sharpness
- Double-tapered blade and tang
- Beautiful 101-layer Chevron Damascus design
- Riveted black linen Micarta handle with Bob Kramer mosaic pin will not crack or discolor
- 63 Rockwell Hardness = exceptional edge retention
- Edge angle 9-12 degrees on each side
German Engineering with Japanese Craftsmanship
These stylish knives glide right through your steak, leaving the juices inside where they belong and elevating the taste. The Kramer by Zwilling Damascus Stainless 4-piece Steak Set is designed by Master Bladesmith Bob Kramer with an especially sharp cutting edge. The knives are hand-finished with a traditional 3-step process by skilled Japanese artisans. Combined with the SG2 micro-carbide powder steel, the ice-hardened CRYODUR blades deliver scalpel-like sharpness, stay sharper longer, and can withstand more sharpening over their lifespans. The SG2 super steel core is protected by an exceptionally beautiful 100-layer Chevron Damascus pattern, which is complimented by a stunning black linen Micarta handle and signature Bob Kramer mosaic pin. To maintain these beautiful knives, hand wash in warm soapy water and towel dry. Hand made in Japan. Lifetime Warranty. Product Code: 34899-000.
| Name: | KRAMER by ZWILLING Damascus Stainless 4-piece Steak Set |
| UPC: | 035886306427 |
| Manufacturer: | Bob Kramer |
Care of Knives
A good knife is an investment. With proper care, it will last a lifetime.
All Zwilling J.A. Henckels and the Miyabi Red Marimoto Edition knife are dishwasher safe. However, we do not recommend putting knives in the dishwasher. Banging against other cutlery or pots and pans could chip the edge. High heat and detergent can discolor and damage the handle. Instead, wipe the knife clean in your sink with a wet cloth of soft sponge with dish soap. Dry immediately. Other Miyabi and all Kramer by Zwilling knives need to be hand washed (see instructions below)
No metal is completely "stainless." Do not allow acidic foods (lemon, mustard, tomato, etc) to remain on the blade after use. This may cause tarnishing. Should the blade show signs of staining, use a non abrasive metal polish for cleaning. Carbon steel knives develop a patina over time, causing the steel will turn dark gray or black. To minimize discoloring, immediately after cutting highly acidic food, rinse, wipe the blade, and then return to cutting. Always rinse and dry carbon steel blades immediately after use.
Removing Rust Spot - If rust spots form on a carbon steel blade, they can be easily removed with an abrasive bench stone also called a "Rust Eraser" following these steps
1. Wet Rust with water 2. Rub spot with light pressure in one direction parallel to the blade's pattern. 3. Wipe the blade clean and dry with a paper towel.
Do not use tough bone with knives (except meat cleavers). Do not use knives for poking, prying, separating, or cutting semi-frozen or frozen foods. Do not use knives as screwdrivers or can openers. This is not their designated purpose and may result in bending or breaking the blade or edge of the knife. Zwilling J.A. Henckel warranty does not cover misuse.
Proper Knife Storage
Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. There are some options for storing your knives. Magnetic knife bars are convenient and safe for chefs who want to be able to view their blades and easily access then. They attach to the wall and firmly hold knives in place. A wooden knife block is the best way to store knives on the counter. The size of the block varies with the number of knives to be store. Most Zwilling J.A. Henckels blocks also have a slot for a honing steel and kitchen shears.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact with knife cuts. Zwilling J.A. Henckles recommends: wooden or bamboo cutting boards and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.