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Thank you to all for participating in this thread with your valued opinions. I perfectly understand it seems a bit off to ask for a Japanese artisan making a knife profile inspired by an American blacksmith and knife maker. What I really was looking for was in reality not a Kramer clone per...

I obviously don’t. The confusion comes from a Zwilling knife rep informing me FC61 was in fact VG10. But thanks for the info, highly valued.

Thanks for asking. I mostly use a 20-21 cm chefs knife and a18 cm santoku, but I also own 24 cm and 26cm chefs knives.

Not at all. I appreciate your effort to help and to participate in this thread. I’m sorry if my reply made you feel that way. Please notice, that English is not my native language. Cheers, Claus

In that case I stand corrected. I was told by a Zwilling rep the Kramer Meiji was in fact VG10 steel, just named FC61. What are the differences between FC61 and VG10 steel ? Cheers, Claus

I find it amusing how so many seem preoccupied with burgers in a thread about Kramer kitchen knife design ;-) Cheers, Claus

I bought them on a Danish shop, but google is your friend: https://www.cutleryandmore.com/search?q=kramer+meiji

To put these knives down on burger level to create an analogy seems a bit disrespectful to Kramer’s design, but I get what you’re trying to say. I’m not looking for a Kramer clone, just a tall blade profile, if an artisan made one. Cheers, Claus

I’m looking for a more artisan look but with the same blade profile. You’re wrong, when indicating Kramer’s VG10 Meiji line isn’t close to identical in blade profile to his Damascus SG2 line. I should know since I own both lines. They cut in a very similar way, the SG2 line stays sharper for...

Because I’m a snob. Just kidding. I’m actually right now in talks with an artisan knife maker from the US about ordering a custom Nakiri with an oversized wa handle in R2/SG2 steel. But I’m mostly interested in artisans from Japan at the moment. Cheers, Claus

Interesting rustique design - definitely interesting.........not quite what I'm loking for though, a bit more classical in design is what I look for.

I'm only looking for artisan Japanese made knives at the moment, so yes. Cheers, Claus

It's not like I only like and enjoy Kramer knives and their blade profile - I just would like to see if there was any artisan from Japan, who made a knife series in the same ball park design wise as the Kramer Meiji and Damascus knives. I own 10 Wüsthof Classic Ikon, 6-8 Zwiling Pro Oak wood...

I’m so fond of the Kramer blade profile, that it’s my preferred blade profile on a gyuto and a santoku. Whether it’s the Kramer Meiji or Kramer Damascus, doesn’t matter, I own both and they have a fantastic blade profile. So I wonder, if I’m the only person, who think this particular blade...

Then don’t - forgot the smiley 😉

I do eat quite a bit of squash - but my normal zucchini is 16-18 cm long, when ends are off and I just half them in two and then we’re talking 8-9 cm. As said if I worked as a line chef, I would be all over a 27 cm gyuto no doubt. But as an advanced home chef, I rarely ever feel I need more...

After cutting the ends off of course. And if my zucchini is 20 cm, I cut it in half anyway unless I’m making stuffed zucchini’s in which case I’ll use my 23/24/26 cm chefs knives at my disposal (when this happens twice a year or so) Point is, that we’re all individuals and have different need...

Well I already mentioned, that I own a nice Wüsthof Classic ikon 23 cm chefs knife, a Miyabi Artisan 24 cm gyuto and a Zwilling Pro Oak wood 26 cm chefs knife for when I handle larger vegetables and larger volumes of anything. I also own a 26 cm Zwilling Pro slicer for roasts and large...

Precisely why I say, that in a restaurant setting I would myself own a 24-27 cm chefs knife. In my home kitchen I cook for two, my wife and I. Last evening I cut 5 carrots with my 18 cm santoku. Would I have been faster at that with a 24 cm gyuto ? I highly doubt it. But if I was cutting 100...

It’s what feels most comfortable to you, that matters.