Kitchen Knives
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In 1986, after spending 6 years in professional kitchens, I realized I still knew nothing about my tools. Specifically, I knew nothing about knives. My curiosity got the better of me and soon I was touring the country to learn the best way to sharpen knives. For another six years, it was me and my old mail truck going door to door of the restaurants sharpening knives for others. This was my school. Curiosity being my leading personality trait, I still needed to know more. I ended up in Arkansas at a Bladesmithing school. That is my beginning........

My designs come from the combination of restaurant experience, knife making experience, and the relentless pursuit of excellence. They are straight carbon steel, like the old European and Japanese traditions. They require more care and need to be kept clean and dry.

If you don't like the knife after you've used it, I'll buy it back from you. That is how much I believe in the design and craftmanship of my custom Kramer Knives.


Create your custom Kramer Knife
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Steel
The straight carbon steel blades are made of 52100 tool steel. This creates an amazing kitchen knife because it has the potential for the finest grain structure, and hence a sharper edge. It is very easy to re-sharpen. My damascus blades are 52100 layered with other types of tool steel. The magic happens when you combine the right steel or steel blend, with the right heat treatment. Our heat treatment process, done one blade at a time, is a seven step process and takes over six hours to complete.
Straight Carbon Steel
Damascus Steel
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Blades

For the Euro Line my design is 'old school meets new school'. Deep blades, no bolster, comfortable handles, and perfect balance. I wanted to be able to cut through bigger piles of food, have more knuckle clearance, and have the blade withstand more sharpenings over its lifespan.

The Meiji Line blades have a double taper grind. This means its ground on both sides and is symmetrical. It is an easy blade to sharpen and is friendly to both right and left handers. You get the ease of a Western style knife with the beauty of the Japanese aesthetic.


Click on the pictures to see the different blade styles
European influcenced Blades
Japanese influcenced Blades
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Handle Designs

The Euro Line has a handle that is a bit larger with more heft than the common commercial kitchen knife. The heel and back are rounded and polished for comfort. It is designed to be comfortable for use over long sessions in the kitchen.

The Meiji Line handle is based upon the traditional Japanese D-shaped handle. The distinct finger ridge can be customized for both right and left hand users.

Click on the pictures to see the closeups
Euro Line Handles
Meiji Line Handles
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Wood Choices

Cocobolo comes with all the knives, unless an Upgrade is requested.

Cocobolo is my first choice of wood because it is very hard, naturally high in oils, and has an interwoven grain, giving it strength and stability. This Rosewood is beautiful and exotic. In high-end cutlery, Cocobolo has been an industry standard for over 200 years.

 

Click on the picture to see other wood choices
Cocobolo
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