SOLD on 12/3 to u/dot-hack-slash
Bought the knife in 2019 from Homebutcher.com for $400
Handle is custom by Delbert Ealy. Del rehandled a couple dozen of these carbon ZKramer’s for Phil over at Rodriguez Butcher Supply (Homebutcher) back in 2019. He supplies Phil with custom wa style handles, which you will continue to see on just about any J knife in the Homebutcher catalogue.
This knife is a true workhorse; flat grind, thick spine, robust behind the edge (not a laser by any means).
Coil shot from the first angle looks extra thick but it seems that way because the blade kind of flares out at the choil. The knife is not that thick behind the edge as you will see from the angle in the second choil shot.
Reach out with any questions.
Asking $280 shipped to CONUS only
Anyone know of a coach service from Dublin to London? I used to be able to travel from Waterford to London with Eurolines. It was a fantastic service with overnight ferry and arriving in London next morning. Eurolines are only operating in mainland Europe now. Doesn't seem to be anything with UKs national express either. Any ideas not involving flying?
Wooden saya would be ideal but open to suggestions! Thank you.
The first time I saw this knife I knew I needed it - the profile, handle, etc. are all things that I currently lack with my current collection. Over the past several days, I’ve scoured the internet for reviews and discussions and it seems that this blade has a HUGE QA problem.
Whether it’s comments in this sub in the last year or Amazon reviews, it seems the blade is always bent at the tip, slightly to the right if held edge side up.
What gives? Is this a design decision? If I like the profile enough, should I even worry about it?
All of this research got me on the hunt for another option. I arrived at the Takeda Gyotu, however, lo and behold, it seems the sentiment on this sub is that there are grind issues. Starting to think I just gravitate towards knives with problems - is the Takeda even considered a buy these days?
I just want a big ass knife that’s tall, a great workhorse, and not super prone to chipping. I’m tempted to look into the Shibata Gyotu but I already have the Bunka so looking for a different profile.
I noticed online that some retailers have marked the Bob Kramer FC61 line of Zwilling knives as discontinued. Also the product page has been delisted on the zwilling website, you can still get to it if you have the link, but you can't navigate to it from anywhere else on the site. They only have the Carbon, Meiji, and Damascus lines on the site now. I was looking at getting a one of these knives and am now wondering if I should hurry up and get one soon if this line is indeed discontinued.
Anyone have experience with the basic stainless 8 inch chefs knife? Not the carbon, not the damascus.
Just to let you all know if any of you want anything from the Kramer carbon line you should buy it soon since they are changing the handles from the african blackwood to a Linen Micarta handle like the Kramer stainless damascus.
EDIT: Handle comparison http://imgur.com/gallery/K13ls7v
I have an opportunity to purchase a either one, just wanted to ask the owners of both which one they preferred?
It would be the Euroline Kramer Damascus 8 inch vs Meiji 8 inch
Does anyone know where I can find the carbon steel version of this knife in the UK? I have only found one and it comes with 50% markup (£450) which seems crazy. I don't mind paying shipping from abroad but £150 extra seems a bit much.
Hi I was looking for some advice! I wanted for some time a carbon steel chef knife 8-10” and love this one but I have seen mix reviews and some of them about quality control (bend blade, wood expanding on handles etc) I am in a country (Mexico City) that is more expensive to get it and also very hard and expensive to send it back if defective, also is overprice because the import fees (440 to get it in my hand via amazon) so what’s your opinion? Is it worth it? what would you rather buy? Does that bad reviews were just that they had bad luck? What chances of getting a bad one? Thanks in advance Edit: I pull the plug and it’s awesome, it came with the tip slightly bent but fix it with a little sharpening, handle is perfect.
I am thinking of cashing out some Tesla stonks with some knives (paring, chef, bread etc). I have basically settled on two choices, the Kramer Euroline Damascus or Miyabi Black (maybe birchwood?). I thought about considering the Euroline Carbon, but: 1. I am simping for the Damascus 2. I worry I'll get lazy with the maintenance (oiling etc).
Not really looking for recommendations for other knives outside of those two and similar lines.
I use a pinch grip, and the knives will be used as a daily for chopping veggies, slicing meat (boneless) etc. I will be using whetstone to do monthly maintenance on them (or whatever interval they require). The cuisine is asian and western food (if that makes a difference).
Thanks for any input!
