KAI Damascus Nakiri Knife 17 cm Shun Premier Tim Malzer TDM-1742

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 nakiri knife is the go-to vegetable knife in Japanese cuisine. Its distinctive feature is its straight, rectangular blade that comes to a vertical point. This design allows the entire blade to make contact with the cutting board in a single motion, making it incredibly efficient for chopping. The blade length is perfectly suited for precise chopping even in smaller kitchen spaces, while its lightweight construction ensures comfortable use for extended periods.

Blade:

• Length: 5.5 in (14 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 cm

• Material: Walnut Pakkawood

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

Packaging: 33,8 x 9,6 x 3,4 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