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Buy Kramer 8" Chef's Knife: https://cooks.io/2mDUy7F Many chefs and knife enthusiasts prefer carbon steel (a higher-maintenance alloy) to stainless steel for a harder and stronger blade that’s able to take on—and retain—a keener edge. This is true of the Bob Kramer 8" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels, the showstopper in our tests. Its razor-sharp blade, sloping ergonomic handle, and good looks make it both visually stunning and a pleasure to use. ** Our editors proudly maintain an unassailable reputation as an unbiased and advertising-free cooking authority, and our objective reviews are strictly uninfluenced by product manufacturers, distributors, or retailers. ** How did we put carbon steel knives to the test? Seven test kitchen staffers subjected eight chef’s knives (with blades as close as possible to 8 inches in length), priced from $72.99 to $299.95, to a battery of kitchen tasks to assess sharpness, comfort, and overall performance. Manufacturers supplied Rockwell ratings (a measurement of the metal’s hardness in a unit called HRC) and blade angles. Scores from each test were averaged to get the overall rating. Read the full review: http://cooks.io/1XE2ZZU ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com / cooksillustrated / testkitchen / cooksillustrated / testkitchen