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Steak Knife and Fork Set Shun Premier Tim Malzer by KAI

€288.90 €236.80
Availability: In stock
The KAI Shun Premier Tim Mälzer Steak Knife and Fork Set is a must-have for meat lovers seeking a flawless culinary experience. This set combines KAI's expert craftsmanship with the exclusive design of renowned chef Tim Mälzer, offering elegant and functional tableware, ideal for serving and enjoying the finest steaks. The steak knife features a sharp and durable blade, crafted from VG-MAX steel and coated with 32 layers of Damascus steel, ensuring extraordinary hardness while maintaining the elasticity needed for precise and easy cuts even through the firmest cuts of meat. The blade is designed to deliver a clean, perfect cut effortlessly, thanks to its symmetrical sharpness and hammered surface that easily releases the meat from the blade. The perfectly matching fork is equally refined, designed to ensure incredible stability during serving, allowing you to handle steaks safely and precisely. Both tools feature ergonomic, symmetrical handles, ideal for both right- and left-handed users, offering a comfortable and secure grip. The full-tang, which runs through the entire handle, gives these tools perfect balance and unparalleled solidity. Another distinctive detail is the engraved bull's head at the end of the handle, the logo of renowned chef Tim Mälzer, which adds a touch of class and uniqueness to this high-end set. Elegant, high-performance, and high-quality, this set is the perfect choice for those seeking professional-grade tableware capable of transforming every meal into a gourmet experience. The set includes: - Steak knife - Fork - Wooden case 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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