Steak knife SHUN PREMIER TIM MÄLZER, set of 2 pcs, KAI

Product detailed description

When a chef who has spent years in professional kitchens is involved in the development of knives, you expect a slightly different result than from a purely design-led project. SHUN PREMIER TIM MÄLZER builds on the combination of real-world experience and Japanese KAI manufacturing. It is a collaboration between two worlds that have plenty to say when it comes to knives.

Main advantages:

• KAI SHUN PREMIER TIM MÄLZER is a premium handcrafted Japanese series designed with the demands of professional chefs in mind - it combines a hard VG-MAX core, Damascus construction, a functional hammered finish and a precisely balanced handle made of brown pakkawood.
• Tim Mälzer is a German professional chef, restaurateur, cookbook author and well-known television personality who helped design this range with an emphasis on the needs of professional kitchens.
• The blade features three distinctly different zones: the upper section with a Tsuchime hammered finish, a fine matte Damascus pattern in the middle, and a highly polished cutting edge, giving the entire knife a technically sophisticated and unmistakable look.
• The Tsuchime hammered finish is not just decorative - the small dimples create air pockets during slicing, which help to reduce food sticking to the blade surface.
• 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 very hard cutting edge with a multi-layered construction that gives it flexibility and the signature SHUN pattern.
• The TDMS-400 set contains two SHUN PREMIER TIM MÄLZER steak knives and is designed for clean carving of steaks, roasts and other prepared dishes right at the table.
• The sharp blades allow meat to be sliced smoothly without tearing the fibres or applying heavy pressure, making them ideal for both festive dining and everyday serving of quality meat.
• 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 knives are handcrafted in Japan and belong to the premium range of KAI, where in addition to sharpness itself, balance, surface finish and comfort during use are also key.
• The medium brown pakkawood handles are symmetrical, making them suitable for both right- and left-handed users, and their distinctive wood grain contrasts beautifully with the hammered finish of the blades.
• A bull's head is engraved on the end of each handle - the personal symbol of Tim Mälzer and the hallmark of the entire SHUN PREMIER TIM MÄLZER series.
• The full tang running through the handle increases structural stability and helps create a balanced whole that feels secure and easy to control when carving meat.
• The seamless transition between the blade and the handle contributes to a comfortable grip and gives the knives a clean, elegant look suitable not only for the kitchen, but also directly on a set table.
• The knives are supplied in a wooden case, which underlines the premium character of the set while providing a suitable place for their safe storage between uses.
• The TDMS-400 elevates the steak knife from the role of ordinary cutlery to a fully-fledged kitchen tool - combining a precise Japanese blade with a prestigious design that will stand out even during festive serving.
• KAI does not treat blades as just another item in a catalogue - for more than a century, it has been developing expertise in cutting edges across kitchen, industrial and other specialised blades.

In the set:

• 2x steak knife
• 1x wooden box

Additional information:

• blade length: 13 cm
• handle length: 11 cm
• blade material: VG-MAX steel core, 32 layers of Damascus steel on each side
• steel hardness: 61 ±1 HRC
• handle material: pakkawood
• not dishwasher safe

Caring for your KAI SHUN PREMIER TIM MÄLZER 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 both the blade and the handle, shortening the lifespan of the edge.
• 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 come into contact with 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.