Santoku knife SHUN PREMIER TIM MÄLZER MINAMO 20 cm, KAI

Product detailed description

Some culinary schools engage in endless debates about which type of knife is the right one. For the MINAMO series, Tim Mälzer chose a much more practical path: take a Japanese Santoku, add the character of a European chef's knife, and leave the rest to Japanese master craftsmen. The result is a series that refuses to be pigeonholed.

Main advantages:

• KAI SHUN PREMIER TIM MÄLZER MINAMO is a premium handcrafted Japanese series that combines Japanese and European concepts of kitchen knives, built on a hard VG-MAX core, Damascus construction, and a clean modern design.
• Tim Mälzer is a German professional chef, restaurateur, cookbook author, and well-known television personality who came up with the idea of combining the character of a Japanese Santoku with a classic European chef's knife.
• The name Minamo refers to the Japanese term for water surface - the fine Damascus pattern on the blade is designed to resemble a water surface rippled by rain, giving the entire series its characteristic visual identity.
• The series won the Red Dot Award 2018 and the German Design Award 2019, so its strikingly clean combination of a black handle, polished blade, and fine Damascus pattern also impressed from an industrial design perspective.
• The core of the blade consists of VG-MAX steel with a hardness of 61 ±1 HRC, which forms the foundation for high sharpness and excellent edge retention during regular use.
• The VG-MAX core is surrounded on each side by 32 layers of Damascus steel, so the blade combines a hard cutting edge with a more flexible multi-layered construction and the fine pattern typical of the MINAMO series.
• The Santoku TMM-0702 features a 20 cm long blade and embodies the main idea of the entire MINAMO series - it combines the wide profile of a Santoku with a geometry that allows both precise chopping and the rocking motion known from European chef's knives.
• The generous length and tall blade provide plenty of space for working with vegetables, meat, and fish, while the wide surface also makes it easy to scoop up and transfer chopped ingredients from the cutting board.
• The double-bevel edge allows natural use with both the right and left hand and does not require the technique typical of single-bevel Japanese knives.
• The knife is handcrafted in Japan and belongs to the premium segment of the KAI range, where, in addition to sharpness itself, balance, surface finish, and comfort of use are also key focuses.
• The black pakkawood handle is symmetrical, making it suitable for both right- and left-handed users, and its slightly curved underside helps to create a more comfortable and secure grip.
• The forged bolster in the transition area between the blade and the handle helps to balance the entire knife and creates a solid connection between the wide blade and the handle.
• The seamless transition between the blade and the handle allows for a comfortable grip close to the edge, giving you better control over the knife during rapid chopping and more precise cutting.
• The 12.5 cm long handle provides plenty of space for a secure grip and beautifully balances the striking blade of this versatile Santoku.
• The weight of 218 g gives the TMM-0702 a pleasant stability during work, while still retaining plenty of agility for quick chopping and frequent changes of direction.
• The TMM-0702 is the most striking embodiment of the MINAMO concept - a single knife handles the straight chopping typical of a Santoku as well as the smooth rocking cuts of a European chef's knife, allowing it to take on the role of the main multi-purpose tool in the kitchen.
• KAI does not treat blades as just another item in a catalogue - for over a century, they have been developing expertise in cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 20 cm
• handle length: 12.5 cm
• blade material: VG-MAX steel core, 32 layers of Damascus steel on each side
• steel hardness: 61 ±1 HRC
• handle material: pakkawood
• awards: Red Dot Award 2018, German Design Award 2019
• not dishwasher safe

Caring for the KAI SHUN PREMIER TIM MÄLZER MINAMO knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher, as high temperatures and harsh detergents can damage the blade, edge and handle.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal can dull or damage the edge more quickly.
• Do not use the knife on bones, frozen food, or for prying, twisting or other rough handling of the blade.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• Do not leave the pakkawood handle wet or submerged in water for a long time; always dry it thoroughly after washing.