KAI Damascus Chef's Knife 20 cm Shun Premier Tim Malzer TDM-1706

The Shun Premier Tim Mälzer series is created specifically to meet the needs and demands of professional chefs. In this exceptional line, the high quality materials of the Shun Classic series are combined with a bold and innovative appearance. The blade displays three distinct textures. The upper section to the midpoint is hammered to create the traditional Tsuchime finish. This is followed by the signature matt Damascus pattern reminiscent of the Shun aesthetic. Near the edge, the blade becomes highly polished with an exceptionally sharp cutting surface.The result is a blade crafted with meticulous precision and striking visual depth.

This refined blade is paired with a brown Pakkawood handle, offering durability, comfort, and a sophisticated look. The extremely hard and resilient steel core provides outstanding sharpness and long lasting cutting performance, making the series perfectly suited for demanding culinary environments.

The chef knife is the favorite knife of every professional but also amateur cook, and rightly so. It probably has more uses than any other kitchen knife, as you can use it to cut large portions, slice or chop vegetables and fruits to meat and fish. It's wide and curved blade make it ideal for fast chopping through the well-known rocking motion. The thickness of the blade in the back is enough to give you the weight and strength you need, while its length covers a wide range of daily tasks.

Blade:

• Length: 8 in (20 cm)

• Material: VG MAX and stainless steel, 32 layers, Damascus pattern

• Hardness: 61 HRC +/- 1

• Finish: Mirror polish with traditional Tsuchime hammering

Handle:

• Length: 12.5 cm

• Material: Walnut Pakkawood

• End cap: Stainless steel engraved with Tim Mälzer’s bull logo

Packaging: 42,5 x 9,7 x 3,6 cm

Care instructions:

Cleaning

• Rinse knives in warm water before first use

• After each use wash promptly with mild detergent and dry with a soft cloth

• Acidic foods should be rinsed off immediately

• Always wipe the knife away from your body and away from the cutting edge

• Never place knives in the dishwasher

• Always wash by hand to protect the material and maintain long lasting sharpness

Sharpening & Care

• Do not leave wooden handles soaking in water for long periods

• Oil the handle occasionally with neutral vegetable oil or camellia oil

• Sharpen periodically to restore edge wear and maintain sharpness

Storing

• Ensure the blade does not come into contact with other metal objects during storage to prevent damage and staining

• Ideal storage options include a knife block, wooden drawer insert, wooden magnetic rack, or a protective blade guard