KRAMER by ZWILLING EUROLINE Carbon Collection 2.0 8-inch Chef's Knife

I own several Kramer knifes, out of the box razor sharp and great quality. I collect knifes mostly Japanese. This knife is intended for everyday go to use. If you can afford it go for it!

This knife is absolutely amazing. It's a little scary how sharp it is, but makes chopping so much easier. You do have to clean and dry it almost immediately after using it so it doesn't start rusting.

Last night we used this knife for the first time and cut a piece of broiled meat. We didn’t clean the knife right away, and in about an hour the blade developed the stains you can see in the pictures below. We have a number of high-end knives, yet never had this problem. Will contact the vendor to return it.

Really bad quality plus the metal gets rusty really fast even if you dry it fast

My son absolutely loves this knife. Can’t stop raving about it.

Cool knife

Im a professional chef. I bought this thing over 10 years ago. I've used it and absolutely abused it. The patina set in fantastic, it hols an edge like a monster, and has been my go to piece from line cook to executive chef. I've had a lot of high end chef knives come and go, but this one has been a staple for most of my career. I can't recommend it enough. Take care of it, develop the patina, and this blade will be a workhorse of a tool for a lifetime. I'll never let it go.

Carbon 2.0 - looks great but unfortunately sharpened to where the heel of the knife does not contact the cutting board. The tip to the middle of the knife are great, but if you plan on cutting anything with the other 50% of the knife good luck. Bob would not approve.