KRAMER by ZWILLING Meiji Chef's Knife

FC61 is a fine carbide stainless steel that allows for a much harder, sharper edge than typical kitchen knives. This composition provides excellent edge retention, meaning you will need to sharpen it less frequently while maintaining a precise cut.

Yes, Pakkawood is a composite material made of wood veneers and resin, which makes it significantly more durable and water-resistant than natural wood. It is designed to withstand the moisture of a busy kitchen without warping or cracking.

While the 100-layer Damascus steel creates a beautiful aesthetic, it also provides structural integrity and durability to the blade. The layering process helps protect the harder FC61 core, resulting in a knife that is both visually striking and exceptionally robust.

Because this knife is crafted with a high-performance steel, you should avoid using glass or stone cutting boards, which can dull the edge quickly. Use a honing steel regularly to realign the edge and have it professionally sharpened or use a whetstone when it eventually loses its bite.

No, you must hand wash this knife. Dishwashers use harsh detergents and high-pressure water that can damage the Pakkawood handle and dull the fine edge of the blade.

The FRIODURx2 process involves cooling the blade to extremely low temperatures, which optimizes the molecular structure of the steel. This results in a blade that is harder, more flexible, and significantly more resistant to corrosion than standard heat-treated steel.