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Damascus Nakiri knife 14 cm Shun Premier Tim Malzer by KAI

€265.50 €217.62
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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Damascus knife Shun Premier Kai Tim Malzer Nakiri cm.14 The core of the Shun Premier Tim Malzer blades is made of extremely hard VG Max steel and is enclosed in 32 layers of Damascus steel.
This combination of different types of steel makes the blade hard and elastic at the same time.
symmetric sharpening blade is light and agile and guarantees clean and precise cuts.
The hammered surface, known in Japan as Tsuchime, not only has an aesthetic sense, but facilitates, thanks to the small air gap that is created, the detachment of the food cut by the blade.
The handle is in walnut.
Thanks to the symmetrical shape, they are suitable for both right and left handed users.
The through shank ensures stability and balance during cutting.
As a particular detail, the end of the handle is engraved with the bull's head by Tim Malzer, symbol of the chef's elite.
This Nakiri knife is suitable for cutting vegetables.
The blade length is cm. 14
The length of the handle is 11 cm. 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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