Bob Kramer Euroline Damascus Collection 10-inch Chef's Knife

Beautiful knife, very sharp. It’s a center piece of the kitchen.

This is an excellent knife, well balanced, incredibly sharp and has an excellent heft to it.

This is a thing of beauty! I did not understand Kramer's design until I put it in my hand. It is so comfortable, sharp, gorgeous. It is slightly heavy compared to the Japanese knives I usually use but that is okay.

It can be a little unwieldy, but it's perfect for the job it was made for. It fits the hand wonderfully, is way more sharp than a knife this size has any business being, and surprisingly balanced.

Great knife, from sharpness to ergonomics to balance!

If the cost isn’t a burden for you, just buy it! Not only is this knife a beautiful piece of craftsmanship its shape and ergonomics are wonderful, though I do have larger hands (XL for most brands of gloves). Unsurprisingly it was razor sharp out of the box and feels great in the hand. The Damascus pattern makes me want to use it all the time and the balance is just ever so slightly towards the blade which, for how I often slice and chop with the tip down, is perfect. The handle is smooth and while not round, does allow for some twisting if you aren’t using a pinch grip. I only know this from trying to twist it intentionally with soapy hands though. It has never been an issue while in use. The edge of the spine is rounded just enough to not blister or rub my index finger when pinching it for relatively long prep sessions (e.g. 1-2 hrs), though in professional use it likely would be a problem. I also really like how wide the blade is to protect my knuckles and make cutting all the way to the board easier. Also helps me cut straight, if you need curves use a paring or boning knife rather than this knife. I’m careful to protect the edges of knives but the edge retention seems good. Whatever alloys are used in the Damascus pattern are attractive and I think a little more ductile than traditional Japanese steels. To me this is a great thing, I generally prefer the more ductile German steel knives as for some reason I have had really terrible issues with how brittle Japanese steel knives are (blades snapping on me, edges chipping, etc.) and I am not cutting bones or anything unreasonable. And always only on wood cutting boards. I have not had any such issues with this knife and it has had the opportunity to get more abuse than the rest of my knives since I got it. Bottom line, buy this knife if you want a beautiful large chefs knife with a unique blade profile that will give you a reason to julienne everything jut because you want to use your knife!