Kai Shun Premier Tim Mälzer 18cm Scalloped Santoku Knife

£226.00
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YOU MUST BE 18 OR OLDER TO ORDER THIS PRODUCT. PROOF OF ID WILL BE REQUIRED ON DELIVERY

The Shun Premier Tim Mälzer Series is tailored for professional chefs, combining high-quality materials and a unique appearance.

The blade features a Tsuchime-hammered surface and a finely matted Damascus grain. It has a high-polish precision cutting edge, a durable VG Max steel core, and a 32-layer Damascus steel coating. The double-sided blade is lightweight and guarantees a clean, precise cut, with a symmetrical shape suitable for both left- and right-handed users.

The handle has a medium brown, grained pakkawood design and Tim Mälzer’s bull’s head engraving.


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YOU MUST BE 18 OR OLDER TO ORDER THIS PRODUCT. PROOF OF ID WILL BE REQUIRED ON DELIVERY

The Shun Premier Tim Mälzer Series is tailored for professional chefs, combining high-quality materials and a unique appearance.

The blade features a Tsuchime-hammered surface and a finely matted Damascus grain. It has a high-polish precision cutting edge, a durable VG Max steel core, and a 32-layer Damascus steel coating. The double-sided blade is lightweight and guarantees a clean, precise cut, with a symmetrical shape suitable for both left- and right-handed users.

The handle has a medium brown, grained pakkawood design and Tim Mälzer’s bull’s head engraving.


YOU MUST BE 18 OR OLDER TO ORDER THIS PRODUCT. PROOF OF ID WILL BE REQUIRED ON DELIVERY

The Shun Premier Tim Mälzer Series is tailored for professional chefs, combining high-quality materials and a unique appearance.

The blade features a Tsuchime-hammered surface and a finely matted Damascus grain. It has a high-polish precision cutting edge, a durable VG Max steel core, and a 32-layer Damascus steel coating. The double-sided blade is lightweight and guarantees a clean, precise cut, with a symmetrical shape suitable for both left- and right-handed users.

The handle has a medium brown, grained pakkawood design and Tim Mälzer’s bull’s head engraving.


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