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Vegetable knife cm. 9 Tim Mälzer Kamagata series by Kai

€67.00 €54.92
Availability: In stock
This vegetable knife from the Tim Mälzer Kamagata series by Kai convinces with high functionality, robustness and minimalist aesthetics. It has a blade length of cm. 9 and an handle length of 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 in 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 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.
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.
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
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.
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.