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Small Kiritsuke Knife - 13 The Lucky Number - Shun Premier Tim Mälzer by Kai

€249.00 €204.10
Availability: Out of stock
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The new limited edition '13 The Lucky Number' of the Kiritsuke knife from the Shun Premier Tim Mälzer series is limited to 5,555 pieces worldwide and comes in an extraordinary gift box made of wood fibre laminate. In Japan, the home of KAI, '13' is also known as the lucky number. In this context, Tim Mälzer and KAI have considered releasing a special edition in the 13th year of their successful collaboration, which will honour the happy anniversary for all fans. With the limited edition of 5,555 pieces with a small 15 cm Kiritsuke blade, the Tim Mälzer SHUN Premier series receives an exclusive and highly desirable new collector's item for 2023. Similar to the Santoku, this traditional blade shape is equally suitable for processing vegetables, fish or meat. The 15 cm long blade can be used not only for chopping, peeling, portioning and cutting, but also for filleting. For the Shun Premier Tim Mälzer series, kai has developed knives made of 32 layers of corrosion-resistant Damascus steel. This is finished with a hand-finished hammered surface, known in Japan as Tsuchime, which combines timeless aesthetics with maximum sharpness. The blades have a solid core of VG-10 steel with a hardness of 61±1 HR Hardness 61±1 HRC Handle length 12 cm. Delivered in an exceptional gift box made of wood fibre laminate LIMITED PIECES
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
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What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
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Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
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Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
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What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.
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What materials are used for knife blades?
Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.
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What are knife handles made of?
Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.
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What’s the best knife for beginners?
A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.
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What are the grooves (granton edge) on a blade for?
The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.
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Are there knives for left-handed users?
Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.
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European or Japanese knives: what’s the difference?
European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.
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