Universal knife SHUN PREMIER TIM MÄLZER MINAMO 15 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 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 German Design Award 2019, so its distinctively clean combination of a black handle, polished blade, and subtle 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 Universal knife TMM-0701 has a 15 cm long blade and is a practical intermediate step between a small peeling knife and a larger chef's knife - it is suitable for fruit, vegetables, meat, and other common ingredients.
• A slimmer profile and a length of 15 cm offer plenty of working reach for longer cuts, while the knife remains agile during more precise work, portioning smaller pieces, and quick prep on 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, alongside sharpness itself, balance, surface finish, and comfort during use are also key.
• 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 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's movement during more precise work.
• The 11 cm long handle provides plenty of space for a secure grip and matches the universal character of this model well.
• With a weight of 93 g, the TMM-0701 remains light and responsive, which you will appreciate during prolonged cutting, quick changes of direction, and frequent alternation between finer and longer cuts.
• The TMM-0701 is a universal helper for situations where a peeling knife is already too small and a classic chef's knife is unnecessarily large - offering a pleasant combination of reach, precision, and agility.
• KAI does not treat blades as just another item in a catalogue - for more than a century, it has been developing know-how around cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 15 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
• 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.