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Damascus chef's knife 15 cm Shun Premier Tim Malzer series by KAI

€247.10 €202.54
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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Kai Shun Premier Tim Malzer damascene Chef Knife 15 cm. For the series Shun Premier Tim Malzer, Kai developped a cook knife resisting corrosion and having 32 layers in damascene steel.
The blade is made more precious thanks to a surface manual hammering, known as Tsuchime in Japan, mixing the esthetical and without time qualities with an exceptional neatness.
The blade has a massive nucleus in steel VG-10 with hardness 61 ± 1 HRC.
The Premier Shun Tim Malzer chef knife is a cutting professional instrument that introduces new standards in the Premium segment, providing exceptional performances in a timeless design.
In conformity with Tim Malzer introduction : A good knife not only makes work easier, but also helps revolving better the product during cooking.
Thanks to the shape particularly symmetrical of the walnut handle, this knife guarantees a precise cut both for right and left handers. Shipping time: 5-7 days
FAQs
What characterises the Kai Shun Premier Tim Mälzer series?
The Kai Shun Premier Tim Mälzer series, developed in collaboration with chef Tim Mälzer, combines artisanal aesthetics with professional performance. The blades feature a VG-MAX steel core clad with 32 layers of Damascus steel, with a hardness of around 61 HRC, ensuring excellent edge retention and cutting precision. The upper part of the blade features the characteristic hammered Tsuchime finish, which helps reduce food sticking during cutting. The brown pakkawood handle, ergonomically shaped, provides stability, comfort and excellent balance.
Who is this series recommended for?
It is recommended for professional chefs and demanding cooking enthusiasts looking for high-quality knives with outstanding cutting performance and distinctive design.
What type of use is it ideal for?
It is ideal for daily food preparation and precise cutting tasks involving fish, meat and vegetables, thanks to the thin and extremely sharp blade.
How should it be maintained?
Regular whetstone sharpening, wooden or synthetic cutting boards and hand washing with immediate drying help preserve the edge, blade and handle.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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