Left Handed Kramer Meiji

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Pensacola Tiger

Pensacola Tiger

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When being left-handed pays off.

The Epicurean Edge has a Kramer from 1998 for sale:

98237_1_b.jpg

http://www.epicedge.com/shopexd.asp?id=98237
 
For that price I'd fly to japan buy 3 honyakis and dine in a few nice places
 
Oh it has the Seattle logo too. I've held the ZK Meiji with D handles and as a lefty I prefer the right hand oriented handles because of how the ridge (doesn't) press into the palm of my hand (fingers wrap around nicely though).

I don't think I'd pay that personally, not now anyway… I've been super impressed with the ZK euroline 52100 ever since jon at JKI worked his magic and I got it rehandled too
 
I've never felt a desire to spend over $500 for a gyuto, my sweet spot is the $200–$350 range for a good 240 gyuto. I view and treat gyutos as tools, the ones I have serve me very well—I can't fathom a knife's performance being elevated to such an extent that'll warrant such a price.

Am I missing something with Kramers? Besides Kramer's reputation as a maker—please educate me on the merits if the knife. For 3.9K, couldn't you get a wonderful Custom Dalman and a Custom Haburn plus some stones?

No disrespect to the maker and knife. Honest question.
 
DitmasPork said:
I've never felt a desire to spend over $500 for a gyuto, my sweet spot is the $200–$350 range for a good 240 gyuto. I view and treat gyutos as tools, the ones I have serve me very well—I can't fathom a knife's performance being elevated to such an extent that'll warrant such a price.

Am I missing something with Kramers? Besides Kramer's reputation as a maker—please educate me on the merits if the knife. For 3.9K, couldn't you get a wonderful Custom Dalman and a Custom Haburn plus some stones?

No disrespect to the maker and knife. Honest question.
Click to expand...

Shig kasumis are fetching 1k...this is much more rare w/ 10x the hype. But performance? Read about Salty's experiences w/ Kramers...most enlightening.
 
chinacats said:
Shig kasumis are fetching 1k...this is much more rare w/ 10x the hype. But performance? Read about Salty's experiences w/ Kramers...most enlightening.
Click to expand...

Cheers! I was unaware of Salty's Kramer review—just googled it, found it, read through it. Does get me yearning a bit since I'm a lefty. Trying to figure out how much I could get by selling my extra kidney. I've never used a Kramer, very different profile than the rest of my gyutos. I've only held a Zwilling carbon Kramer at Sur Le Table, handle wood had shrunk on that one, with the pins protruding a little—I'm sure the real Kramers are perfect.
 
DitmasPork said:
Cheers! I was unaware of Salty's Kramer review—just googled it, found it, read through it. Does get me yearning a bit since I'm a lefty. Trying to figure out how much I could get by selling my extra kidney. I've never used a Kramer, very different profile than the rest of my gyutos. I've only held a Zwilling carbon Kramer at Sur Le Table, handle wood had shrunk on that one, with the pins protruding a little—I'm sure the real Kramers are perfect.
Click to expand...

Guessing you didn't read about the one he sent back? He got the awesome one after he told Bob his knife sucked iirc.
 
There’s an old thread here somewhere with some guys that tested an actual Kramer side by side with one of the mass produced ones. People seemed to believe they perform about the same. Obviously they’re very different knives. But when it comes to cutting food the difference is reportedly marginal. Consider that for a minute if you’re considering a Kramer for the performance aspect.
I don’t mean to be negative. And I have no personal experience with any Kramer’s.
 
labor of love said:
There’s an old thread here somewhere with some guys that tested an actual Kramer side by side with one of the mass produced ones. People seemed to believe they perform about the same. Obviously they’re very different knives. But when it comes to cutting food the difference is reportedly marginal. Consider that for a minute if you’re considering a Kramer for the performance aspect.
I don’t mean to be negative. And I have no personal experience with any Kramer’s.
Click to expand...

If it comes purely down to performance, I'm pretty set with the knives I already have—none are inadequate, or hampering my cooking. That said, I just pulled the trigger this morning on a gyuto I convinced myself I needed. The Kramer in Salty's review <http://saltyskitchen.blogspot.com/2010/04/bob-kramer-review.html> is a beauty.
 
DitmasPork said:
Yeah, I had read Salty's glowing/gushing review.
Click to expand...

Yeah, the review you read likely doubled the going price of Kramers...then he sold it to someone who probably didn't use it to cut anything.

As an aside, the carbon 10" Kramer (Henckels version) is an awesome cutter even though it looks rather awkward...definitely worth the going rate.
 
The 10 inch carbon steel Zkramer is great, much more of a flatspot than on the 8 inch, but the same handle
 
Here's my 10" ZK after getting a custom grind and polish at JKI and handle by Isaiah Schroeder

[video=youtube;dyywI0-_dfc]https://www.youtube.com/watch?v=dyywI0-_dfc&feature=youtu.be[/video]

I compared it along side several knives and I honestly think it was right up there
ImageUploadedByKitchen Knife Forum1526958852.508983.jpg

Here are some more videos of the others, I have them on YouTube too but am too lazy to embed them lol
https://instagram.com/p/BhSgTC5AOBA/
 
aboynamedsuita said:
Here's my 10" ZK after getting a custom grind and polish at JKI and handle by Isaiah Schroeder

[video=youtube;dyywI0-_dfc]https://www.youtube.com/watch?v=dyywI0-_dfc&feature=youtu.be[/video]

I compared it along side several knives and I honestly think it was right up there
View attachment 39497

Here are some more videos of the others, I have them on YouTube too but am too lazy to embed them lol
https://instagram.com/p/BhSgTC5AOBA/
Click to expand...

Yeah, but would you feel that way if the knife didn't have a custom grind? For whatever reason the ZK has always peaked my interest but I have never pulled the trigger.
 
chinacats said:
Yeah, the review you read likely doubled the going price of Kramers...then he sold it to someone who probably didn't use it to cut anything.

As an aside, the carbon 10" Kramer (Henckels version) is an awesome cutter even though it looks rather awkward...definitely worth the going rate.
Click to expand...

I don't know if Mr. Kramer is still pissed at me but he shouldn't be. Personally I wouldn't recommend a pre-Salty Kramer. I hope this doesn't sound douchey.
 
aboynamedsuita said:
Here's my 10" ZK after getting a custom grind and polish at JKI and handle by Isaiah Schroeder

[video=youtube;dyywI0-_dfc]https://www.youtube.com/watch?v=dyywI0-_dfc&feature=youtu.be[/video]

I compared it along side several knives and I honestly think it was right up there
View attachment 39497

Here are some more videos of the others, I have them on YouTube too but am too lazy to embed them lol
https://instagram.com/p/BhSgTC5AOBA/
Click to expand...

Damn will go to Jon for any thinning and polishing needs I have!
 
Salty dog said:
I don't know if Mr. Kramer is still pissed at me but he shouldn't be. Personally I wouldn't recommend a pre-Salty Kramer. I hope this doesn't sound douchey.
Click to expand...

Pretty sure Bob would want to buy you a drink.
 
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