Bob Kramer Carbon vs Kramer Damascus SG2 Chef Knife Cut Demo + Review

Finally! A cut demo of the Bob Kramer Carbon and Damascus chef knives. These two knives are stunning and razor sharp. A full review for these knives and sharpening videos coming soon.

Best places to buy Kramer knives or

Burrfection Premium Strops
Knife / Whetstone Picks
Best Knife Retailer
Best Sharpening Supplier
Best Knife Brand on Amazon

Exclusive Contents and Giveaways
My VLOG! :


A huge THANK YOU to those who have and continually support my channel!

In a constant search for the best sharpening techniques, best chef knives and sharpening whetstones, I am always testing new products. I only recommend items I have personally used, or have reviewed on my channel. I do not give recommendations lightly, so thank you, for trusting me with your buying decisions. For the most updated items, please check out my KIT lists.

For the complete list of my top chef, paring, santoku, and sushi / yanagiba knives, whetstones, lapping plates, and sharpening accessories. Check out My KIT List

US :
Canada :…
UK :

Top Chef Knives (order does NOT imply performance ranking)

My favorite whetstones

My Sharpening Station
Rust Erasers

MY Youtube GEAR LIST :
camera 2
studio mic
camera mic
wide lens 1
wide lens 2
main studio camera
main camera
backup camera
best tripod
audio recorder




Great video..I would pick the Damascus only because I know how much work goes into them and they are a work of art..I love my hobbies and I live in Tassie and would love a lapping plat or strop as I said mine was a flop not a strop..Cheers..

Diego A says:

Hello from Spain! I really liked the video. Learning a lot about high end knifes thanks to your channel. I am a hard core Spanish cured ham slicer and anything and everything related to knifes is interesting. I am wondering how such really high quality knifes would perform compared to the traditional thin and long slicer we use here. I will definetly give it a shot one day as (they would kill me for this) I actually also like using a chef knife for ham slicing, and sooner or later I will end up buying a high end knife like these you compare here for my kitchen.


Squidgy Bidge says:

I can’t afford either, but I think if I could then even on the higher price point I would rather have the Damascus. 2 reasons for me arriving at the conclusion.
1: The easier method of care, as I wouldn’t need to oil the blade and thus wouldn’t need to worry about it developing a patina,
2: The Micarta linen handle is preferable to me as I do not like wooden handles at all as I don’t want risk them being damaged in exactly the way you described.

Still in Scotland, still doing the same as before.
Different fun fact though. The only time I was ever knocked out was by a girl. I had just started a new karate club when I was teenager. So to see what I had skill level, my new Sensei asked me to spar with one of the other students. However me being a cocky bugger dropped my guard as soon as the fight started as he had paired me with lassie who was also around 6-7″ shorter than me. No sooner had I dropped my guard than I was waking up on the floor of the dojo with Margaret standing over me. Taught me a valuable lesson to NEVER disrespect anyone, you never know what they can do. Turns out the girl I was facing was on the Scottish international team and my disrespecting her like that made her a wee bit angry. She landed a reverse roundhouse kick with her heel on my chin literally even before I saw her move. So yeah, fun fact. Always treat people with respect!

Shaun Valentino says:

you are probably the first person to do non-biased a comparison between these two knives. Will definitely take your points into consideration when picking one of these two knives.

Gene Cen says:

finally kramer damascus review. i found the damascus out box not really really really that sharp ? dont know if something wrong with my knife.

Wilson Miranda says:

watching it again.
that`s not a fun fact, that`s weird. LOL

stumaclean111 says:

I have the Kramer carbon steel 8″ chef’s knife and love it.  You mentioned how when using a rocking motion, the knife wants to dig into the surface.  I use a teak cutting board and haven’t experienced that, however, I experimented on my bamboo board and it does dig in a bit and is harder to move the tip of the blade across the cutting surface.

A.J. Robinson says:

Hey I would like some help so I have 3 Naniwa traditional stones in 220, 1500, and 8,000 I just got them about a month ago and they are becoming very peruse and soft and are taking off more stone than anything else when I sharpen I would like to know why that is I usually use them for kitchen knives and my hunting knives and the no longer give me a wonderful edge. I would appreciate it if you could give me some advice

Bill Kingery says:

I would choose the carbon knife, as I feel the carbon blade is more flexible and “alive”, it’s beauty shines without bragging.

Digs Fossils-n-Knives says:

Great review

stevonyc34 says:

great video! beautiful knives

Papou Panayiotis says:

Your on a roll there mate :), keep it comming and most of All Cheers for the festive season nearly upon us.

agnar150 says:

My next knife will be the Kramer Carbon. I got my Kramer knife. It is the sharpest knife out of the box that I have owned. It shaves the hair off of my arm extremely well.

Fernando Quinones says:

Just getting into knives. I’m a student. I live in Puerto Rico. Love handcrafts.

Rahul Bhatt says:

oh yeah ding ding, good one ,

Calvin Phinney says:

I’m curious how the kramer Damascus would compare to the hiro sg2 chef knife

John Williams says:

OK, just need to process here. I was so hoping for a “beauty reigns supreme” result. However, You may have saved me LOTS of money (and regret as it will be a gift). Nice comparo. Thanks! Looking forward to more videos.

Fred Fable says:

So, your dog eats vegetables?…Poor animal! LOL…
(Gave you a LIKE! I like your channel I subscribed actually)

muskilh says:

I”m a software developer living in Florida but i’m from Canada/Pakistan. Fun fact: I’m starting to take medicine for my vitamin d deficiency. As for the knife, I think I’d go for the Damascus!

Sandra Perez says:

Ryky, thanks SO MUCH for this review during the Black Friday weekend, as requested! I just ordered the Carbon Steel from Cutlery & More, thanks to this review. I’ve been on the fence since you got and unboxed them, but wanted to take advantage of their sale.

My name is Sandy from Anaheim, CA. I am a very happy professional mobile pet groomer after 30 years of drudgery in the legal field. I spend A LOT of time in the kitchen as I find it therapeutic and I also make my own dog food. You should be aware that your dog’s protein level should be closer to 70-80% relative to vegetables. 50/50 is closer to what commercial dogfood is. In addition, there are other things your furbaby needs that are not meat and vegetables you should be adding. Look up Dr. Judy Morgan on YT and watch the How to Read Dog Food Labels and How to Make Puploaf videos to see the vital things you’re missing.

I would enjoy one of your stropping blocks. Fun fact? I LOVE knives and have carried a custom-made Spyderco serrated Harpy daily since shortly after 9/11, as it makes me feel less defenseless in this dangerous world. As to your question of which knife to choose if they were priced the same, while I love the aesthetics of the Damascus and was initially attracted to it, I am much more interested in performance than looks, hence the Carbon Steel purchase. Although, I must admit to a certain degree of fearfulness in its care since I’ve never owned Carbon Steel.

kevin tang says:

Maybe ill get sg2, edge retention is better i think? Nice 3 different angle camera tho..

Gene Cen says:

not just u, i feel the same, feels like it has more fraction on the damascus version, the fraction makes it harder to cut.

Tyler Gouty says:

I am a Sautee chef. I live in Fort Wayne Indiana. I quit smoking my learning how to juggle.

Wilson Miranda says:

Do you feel the taste of the carbon steel when cutting acid foods? I do fell the steel with my cheap carbon knife. I can even smell the oxidation when cutting lemons.

jack p says:

Cutlery and more is having 20% off of all the Kramer’s right now. $240 for the carbon steel is cheaper than I’ve seen it.

James Miller says:

Going by what you said about balance and less friction, carbon would be my choice.

I am from MN, I am a machinist , and hobbies I enjoy are BBQing and being outdoors.

trieman1 says:

Hello! Your videos are absolutely incredible… Even though I’m newly subscribed, I think I’ve found a new favorite here on YouTube. My name is Troy. I’m a Philosophy student, Dog trainer, and knife enthusiast living here in Atlanta Georgia. My first SG2 knife was a Shun Kaji 10” chef knife, which my mom gifted to me. Also, an interesting fact about myself is that I was in elementary school the first time desired a sharper knife and decided to learn to sharpen what I had available… I litterally went outside and found the smoothest rock by the pond behind my house – My sharpening adventure that afternoon was not successful.

Wilson Miranda says:

Just bought the simple stainless version. Did not know the the damascus was SG2 steel. Would buy it if I knew. But that said, maybe its better that way for my pockets.

Wilson Miranda says:

Is there any chef knife you prefer over these?

 Write a comment


Do you like our videos?
Do you want to see more like that?

Please click below to support us on Facebook!