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Zwilling Euroline Bob Kramer Damascus Chef's Knife 8" $349.99 and 10" $399.99

  • Last Updated:
  • Jul 12th, 2020 12:50 am
[OP]
Newbie
Aug 20, 2005
52 posts
169 upvotes
Toronto

[Costco] Zwilling Euroline Bob Kramer Damascus Chef's Knife 8" $349.99 and 10" $399.99

Came across these knives on Costco website. I don't own any myself but have read good reviews, and price looks solid.

8 inch chef's knife $349.99 (17 in stock)
https://www.costco.ca/zwilling-euroline ... 55944.html

10 inch chef's knife $399.99 (34 in stock)
https://www.costco.ca/zwilling-euroline ... 55718.html
65 replies
Member
Jan 14, 2017
495 posts
400 upvotes
Thank you, OP. Good find. Prices are still TDH. One can do better during Zwilling sales or some deals in the US - sales are seasonal and no return policy unlike Costco.
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May 15, 2009
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North York
Mothers day is coming up. How long does this stay sharp if it's just cutting up soft meat and vegetables?
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Nov 23, 2017
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Believe it or not, these prices are actually pretty low for these knives.

Thanks OP
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Apr 15, 2007
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i recall coming across a few reviews that were mentioning the lack of smoothness of each cut. I think it was attributed to the damascus pattern and height of the blade. Although it was mentioned to be a minor difference, it was still noticeable and that's what was holding me back from getting it at the time
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May 16, 2011
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KiraSensei wrote: Mothers day is coming up. How long does this stay sharp if it's just cutting up soft meat and vegetables?
You'll need to sharpen it a couple of times a year. This is definitely overkill for most people.
Last edited by Nikhilvoid on May 3rd, 2020 10:27 am, edited 1 time in total.
Deal Addict
Nov 26, 2003
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Wow, i so want to try one and slice everything with it. Like how sharp is sharp.
Member
May 30, 2006
460 posts
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I own several Kramer Euroline including the 10" purchased a few years ago when Zwilling had a massive sale. I think it was like 70% off.

It is true that the Damascus pattern is not smooth as you would find on most Japanese Damascus knives. The blade is also a bit thick. But they are beautiful knives and excellent quality. The edge hold longer than some of the equally priced Japanese knives that I own.
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May 15, 2009
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nextguy wrote: I own several Kramer Euroline including the 10" purchased a few years ago when Zwilling had a massive sale. I think it was like 70% off.

It is true that the Damascus pattern is not smooth as you would find on most Japanese Damascus knives. The blade is also a bit thick. But they are beautiful knives and excellent quality. The edge hold longer than some of the equally priced Japanese knives that I own.
How often do you hone and sharpen? What do you use to sharpen and how long does it take to sharpen? I'm just wondering if it's worth getting this for mi mom and doing the sharpening every time for her
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Jul 11, 2006
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I would say because the kramer knives are a bit thicker compared to japanese chef knives, these might actually survive being gifted to mothers.

The easiest way to keep these relatively sharp is a ceramic honing rod.

I think I paid around this much during the 50% off zwilling sale.
kthxbye
Member
May 30, 2006
460 posts
369 upvotes
KiraSensei wrote: How often do you hone and sharpen? What do you use to sharpen and how long does it take to sharpen? I'm just wondering if it's worth getting this for mi mom and doing the sharpening every time for her
I will sharpen with a 4000 and 1000 grit whetstone every few months followed by a leather strap and they will easily glide vertically through a sheet of paper. But it really depends on how the knives feel so I don't sharpen regularly. I use them literally every day and I don't sharpen very often. I also pretty much stopped using a steel to hone the knives. Compared to my Japanese knives there is much less maintenance. But as I mentioned, they have the negative of being thicker and the Damascus pattern is raised. Fine knife work is not as easy with the Kramers.
Newbie
May 30, 2015
65 posts
34 upvotes
New Westminster, BC
nextguy wrote: I will sharpen with a 4000 and 1000 grit whetstone every few months followed by a leather strap and they will easily glide vertically through a sheet of paper. But it really depends on how the knives feel so I don't sharpen regularly. I use them literally every day and I don't sharpen very often. I also pretty much stopped using a steel to hone the knives. Compared to my Japanese knives there is much less maintenance. But as I mentioned, they have the negative of being thicker and the Damascus pattern is raised. Fine knife work is not as easy with the Kramers.
Don’t forget the most important and deal breaker for some is that you can’t dishwasher the knives or it will lose its edge. I was gonna dip my toes into fancy knives but their social distancing has made me stay at home and cook more. Too lazy to hand wash things after cooking and eating.

I just take cheap knives and whetstone and strop more often instead. If I grind out a knife in a year, only 20 bucks down the drain.
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May 30, 2006
460 posts
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Eddiebtz wrote: Don’t forget the most important and deal breaker for some is that you can’t dishwasher the knives or it will lose its edge. I was gonna dip my toes into fancy knives but their social distancing has made me stay at home and cook more. Too lazy to hand wash things after cooking and eating.

I just take cheap knives and whetstone and strop more often instead. If I grind out a knife in a year, only 20 bucks down the drain.
For me cooking is a craft and I take fanatical care of my cooking tools so hand washing the knives is no big deal.

My wife's grandmother bought our family and my wife's sister's family a beautiful set of Laguiole steak knives from the village they are named for. At dinner one time at the sister's place she put the Laguioles in the dishwasher after the meal! I almost had a heart attack.
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Apr 24, 2012
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CALGARY
KiraSensei wrote: Mothers day is coming up. How long does this stay sharp if it's just cutting up soft meat and vegetables?
If your mother does not already take excellent care of her knifes please do not buy her this knife. These knifes are made of really hard steel which allows then to hold an edge longer/ stay sharper longer without sharping them as much. It will also allow you to get them sharper then a cheaper knife. But, having said that it comes at a cost, if she cuts into a bone with it she will chip/ break the knife. If she uses a fork while carving meat a nicks it she again will chip the blade. Ever couple times she uses the knife she should be honing it on a ceramic honing rod (you should hone ever knife all the time). If she doesn't have a wood for plastic cutting board this is the wrong knife.

Basically, if you're asking how long does it stay shard this is the wrong knife... not trying to be mean to rude, this is a really expensive an nice knife and should be taken care of

oh yeah and never ever dishwasher a chefs knife , always hand wash
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Oct 12, 2008
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Markham
Newbies tend to sharpen their knives too much. If you don't use it often, and don't treat your knife like a cleaver (please don't do that to your expensive knives), you shouldn't really sharpen more than once a year. You should, however, hone it often (as with all knives).
Deal Addict
Oct 29, 2004
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Wow Costco sells these Kramer knives. They dont go discounted this low much. It's almost half price.
Anyone know where you can still find carbon Kramers cheap?
I have the stainless Kramer but I hear the carbons are easier to sharpen and the closest you can get to a real Kramer. I dont mind oiling and wiping them after use.
Yes, there are better and cheaper knives out there but these knives are more like functional art.
Last edited by jon604 on May 3rd, 2020 4:47 pm, edited 1 time in total.
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Dec 24, 2005
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these knives will not help anyone cut or cook better. but they're beautiful and make you smile when you use them.

if you want 'sharp' and you are lazy just buy a normal Zwilling or this https://www.amazon.ca/Victorinox-Fibrox ... B008M5U1C2 and run it through your sharpener once a month and you will be very happy for many years

i have too many people in my kitchen sometimes who dont care about nice things - so i hide my nicer knives.
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May 16, 2011
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ShylocK wrote: Wow, i so want to try one and slice everything with it. Like how sharp is sharp.
It's 63 on the HRC, and that's pretty sharp. The problem with knifes sharper than 58-62 is that they shatter and chip.

There used to be a knife rated at 70+ HRC. I can't find it anymore, but this could be it: https://www.amazon.ca/KEEMAKE-Hardness- ... 083KB17TV/

I am tempted to buy it: https://www.amazon.ca/KEEMAKE-Hardness- ... 083KB17TV/

Here's some discussion on them:

https://www.kitchenknifeforums.com/thre ... loy.33413/

https://bladeforums.com/threads/liquid- ... es.236043/
Newbie
Apr 24, 2012
96 posts
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CALGARY
Nikhilvoid wrote: It's 63 on the HRC, and that's pretty sharp. The problem with knifes sharper than 58-62 is that they shatter and chip.

HRC is not how sharp a knife is, its how hard the metal is. harder metals tend to hold en edge longer before rolling, hence being able to be sharpened at a 15deg or less. Also it depends on the quality of the maker and the quality of the metal there are good qualty HRC 60-61 knives that will out preform HRC 63 knives. HRC these days is used too much for marketing. example here is a link showing the kramer carbon looking at it's metal under a microscope when america test kitchen looked at carbon knives
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Apr 24, 2012
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jon604 wrote: Anyone know where you can still find carbon Kramers cheap?
I have the stainless Kramer but I hear the carbons are easier to sharpen and the closest you can get to a real Kramer. I dont mind oiling and wiping them after use.
I got one of the last ones that bedbathandbeyond had back in feb for ~$225 all in for the 8" carbon, I had been looking at it for a while since I already had the 8" euroline essential (I think that's the one you're saying you have). The carbon has a thicker blade, bit narrower handle, and a bit heavier, it's 286g vs 248g. believe it or not the weight is notable. But yeah I noticed the carbons are getting harder to find so I decided to pull the trigger, my other half wasn't too happy about it... it is a nice knife though

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