Kramer Meiji Chef Knife by Zwilling

Meiji 8 inch chef knife review

Comments

biscuitninja says:

I have the 10″ Carbon Knife… it is huge and I bought the 6″ Essential and it is great.

Mike Whalen says:

Does anyone know what the angle of the blade is? I have a 17.5 degree (asian) sharpener… but most western knifes are the 22.5″ thoughts?

Mal big says:

Hey Tom did Bob Kramer actually make this knife himself???

BZBlaner says:

What’s the total length of the 8-inch?

Jacky Ho says:

I have the 10 inch version, heck of a knife. 8 inch is too short for my liking.

YIFAN XIAO says:

Hi Tom, how do you find the handle? Comfy enough? It’s weird that I feel very comfortable when just holding a Japanese style handle but uncomfortable when cutting. That’s also why I’m still hesitating to buy this knife or not.

Davin Prince says:

Pakka wood is real wood pressure injected with polypropylene. Real grained wood that is water proof. Awesome stuff if you ask me.

Rheymon Siongco says:

hi sir tom wat of exact average size of that knife width lenght and weigth tnx….

Jon Smith says:

The pakka wood will outlast real wood ten fold. A knife like that deserves a laminated wood that will last indefinitely. Nice knives by the way!

Potato Sallad says:

pakka wood’s great for the kitchen because of its water resistance and general durability.

Lance Link says:

Congrats that’s a fine looking knife. I like the wide (deep) blade on the Kramer knives. I just bought the 6″ Kramer Damascus and am awaiting it in the mail. The wide blade means you can cut items without hitting your knuckles on the chopping block, but I just like the look.

Chef Jacob Kh. says:

its fc-61 super steel

Chasing Photography Films says:

Beautiful knife, thank you for the review. I’m considering both this blade in probably a 6″ and the Miyabi Birchwood and some Shun Reserves and Blues to add to my collection. Seeing this means this knife will most definitely make the collection/rotation.

I think you can rest easy on the handle, it is wood. Pakka is wood injected with resin. It’s quite common in the knife making world as it retains the beauty of the wood but the resin seals the fibers and helps it remain durable and moisture/bacteria resistant.

ChicagoPhil says:

How’s the knife holding up?

S Chu says:

In retrospect, would you get this or a Miyabi birchwood?

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