KAI Shun Premier Tim Mälzer TDM-1715 Peeling Knife, 5.5 cm

With the claw-style "birds beak" paring knife, you peel and decorate fruits and vegetables in a variety of ways. The design of the blade enables chopping against the thumb. Unlike a standard dozen pressed household knife, the Japanese super sharp layer forged professional knife stays sharp longer and is easier to sharpen.

KAI Shu's Premier Tim Mälzer series knives are made of 32-layer Damascus steel. Their surface is hand-forged - "Tsuchime" in Japanese - and it combines timeless aesthetics with extreme sharpness. The blades have a massive core of VG MAX steel with a hardness of 61±1 HRC.

Tim Mälzer is a German chef, top chef, TV personality and author. He says: "A good knife not only makes cooking easy, but also has a positive effect on the end result." Each precision forged and manufactured Damascus steel knife is designed for the purpose for which it was made. Seki City's master blacksmiths are responsible for this.

Each KAI Shun knife is forged from 32 overlapping layers of naturally beautiful Damascus steel. The Shun knife is a unique work of art combining craftsmanship, technology and design. Inspired by the forging of masterful Samurai swords, the manufacturing technology of the finest chef's knives enables the production of Shun knives also in the form of Western blades.

Features:

• The material of the handle is walnut wood, the particularly symmetrical shape ensures cutting accuracy for both right- and left-handed chefs.
• Handle length: 10.5 cm
• Blade length: 5.5 cm
• Blade structure: 32-layer forged
• Blade core material: VG MAX steel
• The outer layers of the blade are made of stainless steel
• Blade hardness: 61±1 HRC
• Sharpening angle: 10° - significantly sharper than European knives
• Handmade in Japan

Japanese kitchen knives are very hard and thin metal. Therefore, they must not be hammered or twisted into any hard material, such as frozen or bony meat, coconut, can lids, etc. There is a real danger of pieces coming off the steel. High-quality kitchen knives should also never be washed in the dishwasher, preferably immediately after use with a quick water wash and drying. All solutions where the knife blades are not in contact with other metal objects are suitable for storage.