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In collaboration with Tim Mälzer, KAI has developed a special Junior chef's knife, designed to aid children aged 6 and older to handle knives safely when cooking collaboratively. Children imitate cutting intuitively with a kind of sawing movement. On this basis, the stainless steel blade of the Junior chef's knife has been equipped with a finely serrated edge, designed to minimize the amount of effort and risk of slipping during usage.

In addition to this, the blade has a rounded, blunt tip to further reduce risk of injury. Due to the non-slip and ergonomic plastic handle, the Junior chef's knife is safe in smaller hands.  The Junior chef's knife comes with a flexible finger protector and a knife bag for maximum protection. The Tim Mälzer Junior chef's knife was awarded the Red Dot Design Award in 2012.

Tim Mälzer Junior

Junior kitchen knife

TMJ-1000

Blade 4.5" (11 cm),
Handle 12 cm

EUR 42,50

Recommended retail price
of the producer

Find a dealer

Product information

Type: Junior kitchen knife
Series: Tim Mälzer Junior
Article no: TMJ-1000

Blade: Length 11 cm
Edge: Serrated
Handle: Length 12 cm

Handle material: PP plastic

Weight: 215 g

Production: Industrially made
Rockwell hardness: 58 (±1) HRC
EAN 4901601369052
Category: Kids Series

Questions about the product?
Contact us!
Type: Junior kitchen knife
Series: Tim Mälzer Junior
Article no: TMJ-1000

Blade: Length 11 cm
Edge: Serrated
Handle: Length 12 cm

Handle material: PP plastic

Weight: 215 g

Production: Industrially made
Rockwell hardness: 58 (±1) HRC
EAN 4901601369052
Category: Kids Series

Questions about the product?
Contact us!
Cleaning

Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergen) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.

For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.

Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.
Sharpening & Care

Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.

It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.

Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.

For the professional handling of our grinding range we inform you here.
Storing

When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.

The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
DANGER of cuts and stab wounds:
Always stay focused when using knives. Handle the knife by the handle, never the blade. Carry knives with the cutting edge pointing downwards and away from your body. Test sharpness on the food, not with your hand. Always use well-sharpened knives and appropriate cutting surfaces.
Maintain a safe distance from other workstations. If necessary, use protective equipment and secure the items to be cut. Store your knives in designated places and never leave them lying around. Do not attempt to catch a falling knife. Store knives in knife bags or holders.
Never run with an unprotected knife. Regularly inspect knives for damage and stop working if defects are found. Sharpening should only be carried out by experienced individuals. The knife is suitable for children aged 6 years and over. It is not a toy. Children may only use the knife under adult supervision.

Junior kitchen knife

Junior kitchen knife

mit 31 Klingenformen

The Shun Classic Series unites centuries-old Japanese Samurai blacksmithing with today's modern and technically-sophisticated manufacturing processes. The result is an exceedingly high-quality range of Damascus knives, engineered with attention to the most minute details and designed to always retain its sharpness. The knives are therefore ideally suited for professional use.

The Shun Classic blades are gorgeous to look at due to the distinctive semigloss pattern exhibited by the Damascus steel composite comprising 32 layers. This combination with the elegant, tapering handle made of black pakkawood, results in an overall aesthetic design that puts quality and functionality at its core.

Made in Japan

VG MAX steel with a hardness of 61 (±1) HRC forms the entire blade's core right up to its edge. Sheathed in 32 layers of Damascus steel, the knife embodies a peerless anatomy paired with a resilient blade that is both hard and flexible at once due to its hybrid composition. The Shun Classic blades have a double-sided edge.

The slim handle made of durable pakkawood is fashioned in a traditional Japanese chestnut shape. High quality resins added to the wood make the material particularly resilient and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip whilst cutting, thanks to a small rim on its right side. The integrated tang boosts stability and balance.

Tim Mälzer Junior

Junior kitchen knife

TMJ-1000

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Blade 4.5" (11 cm),
Handle 12 cm

EUR 42,50

Recommended retail price
for Germany

Find a dealer

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Knives are put under a lot of strain in continuous daily use and even the best blade loses its sharpness over time.

KAI offers a wide range of sharpening and care products to give knives the optimum finish for a maximally sharp blade over many years: From ceramic-bonded whetstones for the traditional Japanese and professional way of sharpening to diamond and ceramic sharpeners to sophisticated blade care and more.

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