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Utility knife cm. 15 Tim Mälzer Kamagata series by Kai

€79.00 €64.75
Availability: In stock
This utility knife from the Tim Mälzer Kamagata Series by Kai convinces with high functionality, robustness and minimalist aesthetics. The length of the blade is cm. 15 and the length of the handle is cm. 10.5. Essential design designed directly by Tim Mälzer and made in Japan over many years of development. The significant upper curvature of the blade gives the knives a distinctive profile. The name "Kamagata" (from the Japanese "sickle-shaped") comes from this particular shape. The blades are made of stainless steel with a polished finish. In combination with the black handle, the knives have a functional and essential appearance and guarantee excellent handling and ergonomics. Thanks to the special design of different blade shapes, Tim Mälzer's Kamagata series offers the right knife for every use. The blade is forged in 4116 stainless steel. They have a hardness of 57 (± 1) HRC and are corrosion resistant. Tim Mälzer's logo and signature are applied to the blade and, together with the satin finish, complete the refined high-quality aesthetic. The polished handle is ergonomic, thanks to its symmetrical alignment, for both right and left handed. It is comfortable to hold and allows for a safe and comfortable grip while working. The balance between handle and blade makes the cut particularly soft and agile. The POM glossy plastic handle material is water resistant, hygienic and very easy to care for. The Tim Mälzer "Cooking Bull" logo, engraved on a metal emblem, graces the end of the handle and gives it a particularly refined touch.
FAQs
What characterises the Kai Tim Mälzer Kamagata series?
The Kai Tim Mälzer Kamagata series, developed in collaboration with chef Tim Mälzer, features a contemporary design inspired by the traditional Japanese “Kamagata” blade shape. The blades are made of 4116 stainless steel, offering corrosion resistance and easy maintenance while ensuring precise and reliable cutting performance. The ergonomic black POM handle provides durability, moisture resistance and a secure grip for balanced handling.
Who is this series recommended for?
It is recommended for professional chefs, kitchen professionals and advanced enthusiasts looking for versatile, reliable knives with a modern design.
What type of use is it ideal for?
It is ideal for everyday food preparation, including meat, fish and vegetables, where control, precision and comfort during cutting are essential.
How should it be maintained?
Regular sharpening with a whetstone or honing steel, the use of wooden or high-quality synthetic cutting boards, and hand washing with immediate drying are recommended.
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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