Couteau de chef Kai TDM-1723

The Shun Premier Tim Mälzer Series chef's knife (Kai TDM-1723) combines the premium material characteristics of the Shun Classic line with a distinct, modern appearance. The blade features three distinct textures: a hammered Tsuchime finish from the spine to the mid-blade, a fine matte Damascus grain typical for Shun, and a highly polished precision cutting edge. The blade is built around a hard, durable steel core for lasting sharpness and cutting performance. The handle is medium brown grained pakkawood, and the 15 cm blade length suits precise slicing and chopping tasks. This single-piece construction offers durability and straightforward maintenance for both professional chefs and home cooks.

Advantages

The Kai TDM-1723 offers a hard steel core for prolonged edge retention, a multi-textured blade that reduces food sticking, and a polished cutting edge for accurate, clean cuts. Its ergonomic pakkawood handle provides a secure, comfortable grip, while the 15 cm blade size balances control and versatility for everyday kitchen work.

Suitable for

• Precision slicing of vegetables and herbs
• Chopping and dicing fruits and small to medium-sized proteins
• Detailed prep work where control and sharpness are required

Key specifications

• Brand: Kai
• Model: TDM-1723 (Shun Premier Tim Mälzer Series)
• Blade length: 15 cm
• Handle: Medium brown grained pakkawood
• Construction: Single-piece blade with hardened steel core and Damascus finish
• MPN: 46007230
• EAN: 4901601310504

How to use

Hold the knife with a comfortable grip on the pakkawood handle and use the 15 cm blade for controlled forward-and-back or rocking motions depending on the task. Use the polished edge for clean slicing and the Damascus face to guide food away from the blade. Maintain safety by cutting on a stable board and keeping fingers clear of the blade path.

Recommendations

Hand wash and dry immediately after use to preserve the blade finish and pakkawood handle. Regular honing will maintain the edge; sharpen with appropriate whetstones or professional services when needed. Avoid prolonged exposure to acidic foods and do not use the knife on bones or frozen items.