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Shun Premier Tim Malzer damask knife set by Kai

was €1,088.00 Special Price €999.00 €818.85
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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Shun Premier Tim Malzer damask knife set by Kai For the Shun Premier Tim Mälzer series, Kai has developed five additional knives made to resist corrosion with 32 layers of damask steel.
The blades are embellished with a manual hammering on the surface, which in Japan is known as Tsuchime, thus combining timeless aesthetic qualities with exceptional sharpness. The blades have a solid core of VG-10 steel with a hardness of 61 ± 1 HRC. In analogy to the knife of the 30 years of limited Kai anniversary, great importance has also been attached in this series for knives to offer optimal grip and extraordinary hardness. The Premier Shun Tim Mälzer series, from the bread knife to the Santoku, provides professional cutting tools that sets new standards in the Premium segment, providing exceptional performance in a timeless design.
Faithful to the premise Tim Mälzer A good knife, not only makes the job easier, but helps in cooking to turn the product well
The set includes:
Utility knife cm. 10 (TDM1700)
Kitchen knife cm. 16.5 (TDM1701)
Santoku knife cm. 18 (TDM1702)
Bread knife cm. 23 (TDM1705)
Chef's knife cm. 20 (TDM1706)
Each of the damascus knives has been carefully manufactured, has been meticulously adapted to their respective areas of use by the Japanese master forger in the Seki City.
Thanks to the particularly symmetrical shape of their walnut handle, all shapes also guarantee a precise cutting performance for both right and left handed.
All knives are packaged in a wooden box.
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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