Kai Shun Premier Utility Knife 16.5cm – TDM-1701 – Designed by Tim Malzer
European style general purpose kitchen knife.
For the trend-setting Shun Premier Tim Mälzer series, Kai have used 32-layer corrosion resistant damask steel. It is embellished with a hand-hammered surface which in Japan is known as Tsuchime, thus combining timeless aesthetic qualities with ultimate sharpness. The blades have a massive core of VG-10 steel with a hardness of 61±1 HRC.
Kai Shun Premier Knives – with folded Damacus Steel blades
Kai Shun Premier knives have a particularly fine blade made from a core of VG-10 steel with a hardness of 61±1 HRC. The core of the blade is wrapped in sheath of Damascus steel made from blanks of VG10 Stainless Steel and SUS410 high carbon stainless steel, which have been continuously folded and worked, until there are 32 layers. The blades have a beaten surface known in Japan as Tsuchime. Kai Shun Premier have added a symmetric walnut wood handle and bolster to complete the design.
Kai Shun Knives – top quality materials, interesting design features, precision engineered and beautifully finished. Gift Boxed.
Kai Shun Premier Knives – the blade and bolster
- Core of VG-10 steel with a hardness of 61±1 HRC. Extra Fine Damacus Steel sheath with 32 layers, constructed from VG10 Steal and SUS410 high carbon steel.
- Ultra fine edges
- Large range of styles and sizes – for every use and preference.
Kai Shun Premier Knives – the handle
- Symmetric shape for left or right-handed use.
- made from walnut wood.
Kai Shun Premier Knives– use
- always use plastic or wooden chopping boards
- do not chop on to glass, metallic or marble surfaces.
- do not chop on to bones, frozen food or other hard objects
- knives are sharp – please keep them out of the reach of children.
Kai Shun Knives – sharpening
- All Kai Shun Knives (except those with serrated blades) should be sharpened regularly for optimum performance. Ideally this should be done every time that you use your knife. For best results use a whetstone.
Kai Shun Knives – cleaning
- We recommend that you hand wash you Kai Shun Knives in warm soapy water with a mild detergent. We also recommend that you dry your knives immediately with a soft cloth. It is important to wash your knives before foodstuffs have had a chance to dry on to the blades!