After 10 years working in professional kitchens, I knew it wasn't for me. I could never be top chef and I didn't want to be. Instead I would support the culinary world by caring for its most important tool--the kitchen knife.

I traveled the country learning the secrets of knife sharpening and eventually started a business driving an old mail truck from restaurant to restaurant asking chefs for their most damaged knives. After bringing life back to those knives, and making them even better than new, a passion was born.

It was in Bladesmithing school where I realized that I wanted to deepen my understanding of knives, and not just to sharpen them, but make them for the industry that I knew and loved.

That was 1994. Since then, I have become one of 120 master Bladesmiths in the US. I have devoted my life to working with metal and fire, mastering steel composition, construction and shaping in the single-minded pursuit of the perfect kitchen knife.

Today, my knives are a combination of artistry, old-fashioned craftsmanship, and modern technology.

They are made entirely by me, in my shop in the USA.

Ariel juggles the office, while my wife and our dog, Farley, help behind the scenes.

Thanks for your support. - Bob Kramer

I use a traditional top quality 52100 tool grade carbon steel, which is comprised of carbon and iron. The simple composition of tool steel makes for the ultimate performance knife because the material has extremely fine grain structure, which allows for maximum sharpness, edge retention and ease of sharpening.

The magic happens when the right steel combines with the right heat treatment. My heat treatment is a seven step process that takes over six hours to complete for each blade.

My Damascus knives have a more complex creation process. I combine 52100 with other tool steels that harden and temper in the same range. Learn more.

Similarities: Both sharpen exactly the same way, get equally sharp and I believe they cut the same.

Differences: The difference is in how they wear. Since the Damascus blades consist of different types of steel, each layer of steel will wear at a different rate. This causes a very fine micro-serration, which can help to keep the edge sharp for longer.

The Euro Line handle is a bit larger with more heft and knuckle clearance; designed to be comfortable for long sessions in the kitchen. The heel is rounded and polished for comfort.

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

(click on the knives for close-up)

We have a small room full of wood for upgrades. The most popular are: Amboyna Burl, Blackwood, Box Elder, Curly Koa, Ebony, Ironwood, Dyed Big Leaf Maple, Redwood, Snakewood and Thuya Burl.

My handles are finished with a brass bolster and pins. The concept behind the mosaic pin is of 'three'.

The number three is a magic number in many cultures and it plays a big role in my heat treatment; it also represents the nuclear family, the tripod, and the mind, body and spirit connection. The mosaic pin is a powerful symbol that represents peace and culture.