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Shun Premier Case complete with knives and accessories

was €1,205.60 Special Price €1,085.50 €889.75
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 excellence comes in the suitcase: Kai Shun Tim Mälzer knives, vegetable peeler, Kai barbing pliers are all placed in a large Kai suitcase, so as not to neglect any detail and work with the best Japanese productions of Kai.
The knives Kai Shun Tim Mälzer present the famous KAI Damascus layered metal structure, combined with a very hard core of V-Gold-10 steel.
The blade is hand hammered Japanese style.
This technique is called Tshuchime. This not only ensures high sharpness and a beautiful appearance, but also ensures that the product you are cutting does not stick to the blade.
The core of the blade features 32 layers of Damascus steel.
The hardness of these blades is 61 ± 1 HRC, which is exceptionally hard. This maintains the length of the knife sharpness.
The handle is made of brown walnut and grips very well in the hand, both left and right. A nice detail is the Tim Mälzer logo at the end of the handle.
These splendid knives are functional and to love.
Inside the large case are inserted: n. 1 Chef knife cm. 20 n. 1 Santoku knife cm. 18 n. 1 Kitchen Knife cm. 15 n. 1 Paring knife cm. 9 n. 1 Peeler Kai Select 100 line n. 1 Kitchen scissors with micro-teeth Kai Select 100 Blade length cm. 5 Handle dimensions 9.2 x 4 cm. n. 1 Professional pliers to bone the Kai Shun fish Total length cm. 13 - Gripper grip length cm. 1.5 Dimensions of the closed case 52 x 21.5 x 7 cm. Dimensions of the open case 90 x 52 cm.
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.
What characterises the COMPLETE KNIFE CASES AND BLOCKS from Kai?
The complete knife cases and blocks from Kai provide organised and professional kitchen solutions designed to keep essential tools always within reach. The knife blocks are made from high-quality materials such as selected wood or specially designed structures that help protect the blades, ensuring stability, safety and proper storage. These sets include a versatile selection of knives and useful accessories, such as chef’s knives, santoku knives, paring knives, kitchen scissors or honing steels, providing a complete toolkit for a wide range of kitchen tasks.
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.
Who is this series recommended for?
It is recommended for professional chefs, kitchen professionals and demanding enthusiasts looking for a complete and well-organised set of high-quality knives and accessories.
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.
What type of use is it ideal for?
It is ideal for daily kitchen organisation, offering different tools for preparing meat, fish and vegetables, with knives always easily accessible.
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.
How should it be maintained?
To preserve performance and durability, it is recommended to sharpen knives regularly on whetstones or honing steels, wash them by hand and dry them immediately, and store them completely dry in the block or case.
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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