[ctviggen]

Does anyone have any first hand experience with Bob Kramer knives? I understand he was the first US Master Bladesmith to make kitchen knives.
http://kramerknives.com/gallery/

His personal history is one of choosing a path and sticking to it and worth a read.
http://kramerknives.com/story/

I find it odd that I can't find a price for a single knife on his website (maybe I'm not looking in the right place?).  Are they $300, $1,000, $10,000?

[ctviggen]

Plus, it seems as if you have to sign up to join an auction for his knives.  That's too much work for me.

[S Clark]

I did the same thing.  Finally, I googled Kramer knife price and found a figure 
I guess it's the old "If you have to ask, you can't afford it."

[Russell Dawkins]

I guess so far the Misen best satisfies the "Good Long Chef's Knife" description at $65.
http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html
I am certainly not anywhere near the $300+ market.

[S Clark]

I guess so far the Misen best satisfies the "Good Long Chef's Knife" description at $65.
http://www.seriouseats.com/2015/09/best-cheap-chefs-knives-misen-equipment-review.html
I am certainly not anywhere near the $300+ market.

And this may be the best $75 chef's knife.  Richmond Artifex AEB-L 240mm gyuto

http://www.chefknivestogo.com/riar24gy.html

[gregcss]

Misen sounds promising. Apparently will start shipping in March 2016.

[ACHiPo]

I have two Henckels, one 8 and one 12, and they are great but they are over 30 years old. Maybe they made steel a little better then.

I'm kinda late to the discussion, but I also bought a set of Henkels in 1986 (my first "big" home purchase!) and I still love the chef's and paring knives.  They hold a decent edge and respond well to steeling before use.  They are stainless, not carbon steel.  I sharpen on diamond and/or water stones a couple times a year, and steel before every significant use.  I've tried several Japanese knives from Hida Tool in Berkeley, and while they will take and hold an amazing edge, I find the slight serrations of steeling on a softer steel edge works best for the way I use them.  I do have a smallish gyoto (~8"?) that works nicely for many tasks, but still find myself grabbing the 12" Henkels for most tasks. 

The Misen definitely looks interesting, however, and for the price I may give it a shot.

[roscoeiii]

Misen sounds promising. Apparently will start shipping in March 2016.

I'll report back when I get mine.

[Rob Babcock]

I find it odd that I can't find a price for a single knife on his website (maybe I'm not looking in the right place?).  Are they $300, $1,000, $10,000?

The price was $100 per inch five years ago.  I'm not sure how high it's climbed since he became a media sensation.

[Rob Babcock]

Bob makes good knives. And he uses only high carbon steel, which is the foundation of a good knife.
But, "the first to make kitchen knives", is a bit of a stretch.

V...

To my knowledge Bob is the only American ABS Master Bladesmith that makes kitchen knives.  This might have changed recently as people take the test every year.  I remember years ago that Devin Thomas wanted to take the test but use stainless steel which they wouldn't allow.

It should go without saying but the 'ABS Master' certification is a much bigger deal to knife makers than it is to the general knife buying community.  It does guarantee that the 'smith has a certain level of skill but it says nothing about the quality of the products he or she sells.  To use Kramer for an example he's licensed his name out to Shun and a German maker (is it Henckels?  I forget) in the past- those were designed by him but he did never actually touches the knives.  Hell, he probably doesn't even see them.

Some of the best bladesmiths in America have no affiliation with the American Bladesmith Society.  They're just one organization; you can read about the tests here.

[santacore]

I just remembered that an old friends is making custom kitchen knives. Check out his site if this interests you:

http://www.californiacustomknives.com/shop/

[ctviggen]

The price was $100 per inch five years ago.  I'm not sure how high it's climbed since he became a media sensation.

Yikes!  That's way too expensive for me.

[S Clark]

Yikes!  That's way too expensive for me.

Here's one I found a price for.  $32 000.00 

[S Clark]

If I was going to buy something Damascus for art sake, it would more likely be this.  Heckuva lot cheaper too.

[RPM123]

Does anyone have any first hand experience with Bob Kramer knives? I understand he was the first US Master Bladesmith to make kitchen knives.
http://kramerknives.com/gallery/

His personal history is one of choosing a path and sticking to it and worth a read.
http://kramerknives.com/story/

I owned several of his knives including a santoku, chef's and two pairing knives. I got rid of the larger knives, since I felt they did not hold an edge very well, the edges could deform and it was difficult to cut through butternut squash. Kept the pairing knives though, as my wife likes them.