Paring knife SHUN PREMIER TIM MÄLZER 10 cm, 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 range 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 TDM-1700 peeling knife has a 10 cm long blade and is designed for peeling, trimming, coring and other precise tasks where you need to keep both the tip and the edge under constant control.
• The short and slender blade is well suited for fruit, smaller vegetables, garlic, herbs and other small ingredients where a larger chef's knife would be unnecessarily cumbersome.
• 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 during prolonged use are also key.
• The medium brown pakkawood handle is symmetrical, making it suitable for both right- and left-handed users, and its subtle wood grain contrasts beautifully with the distinctively textured blade.
• A bull's head is engraved on the end of the handle - Tim Mälzer's personal symbol and the hallmark of the entire SHUN PREMIER TIM MÄLZER range.
• The full tang running through the handle increases the stability of the entire construction and helps to create a balanced unit that feels secure and predictable during precise work.
• The seamless transition between the blade and the handle is comfortable even when gripping close to the blade, where you pinch it between your thumb and index finger and gain finer control over the knife's movement.
• The 11 cm long handle provides plenty of space for a secure grip and fits well with the compact character of a knife designed for precise and detailed work.
• A weight of 77 g keeps the TDM-1700 extremely light and agile, which you will especially appreciate when peeling, coring or working with smaller ingredients for longer periods.
• The TDM-1700 complements larger chef's knives as a precise specialist for small tasks, where a short blade, low weight and controlled grip offer significantly greater agility.
• KAI does not treat blades as just another catalogue item - for over a century, it has been developing expertise in cutting edges across kitchenware, industrial and other specialised blades.

Additional information:

• blade length: 10 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.