Chef knife Zwilling J.A.Henckels Bob Kramer Euro Stainless Damask 34891-161-0 16cm
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Zwilling Bob Kramer chef's knife 16 cm from the series Euro Stainless Damask is an all-rounder that delights both home cooks and professionals. The 16 cm long knife is suitable for cutting meat, fish and vegetables as well as for chopping herbs. With the help of the wide blade, the shredded herbs can be picked up directly and added to the dish. To protect against injury, all edges of the blade are rounded and polished.
The blade has beautiful unique Damask patterning and a hard core of SG2 powder steel enclosed within 100 layers of two different steels. CRYODUR® ice-hardened blades are particularly cut-resistant, corrosion-resistant and have the best blade flexibility.
The non-slip handle with ergonomic shape for comfortable cutting is made of micarta (multilayer material made of linen and synthetic resin), with stainless steel rivets and decorative logo pin. The handl is particularly dimensionally stable and moisture-resistant.
It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.
Zwilling Bob Kramer chef's knife is made in Japan.
- Reference
- 4009839309595
- Brand
- Zwilling J.A.Henckels
- Country
- Japan
- Steel
- SG2
- Handle
- Linen Micarta
- Blade Length, mm
- 160
- Hardness
- 61-63 HRC
- Total length, mm
- 290
The ZWILLING story began on June 13th, 1731 under the sign of Gemini. That’s why their logo is a set of twins. Even though their logo changed quite a bit over the years and the small premium knife manufacturer became a global culinary leader, quality standards have never changed. In fact, it’s quite the opposite- it became a tradition. Today Zwilling is one of the largest and oldest manufacturers of kitchen knives, scissors, cookware and flatware. Here you will find most popular Zwilling knife series: Zwilling Pure, Zwilling Twin Pollux, Zwilling Four Star, Zwilling Five Star, Zwilling Twin Cuisine, Zwilling Twin Profection and other.
