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Each blade in the Michel BRAS series features a three-layer construction. The core is made of corrosion-resistant VG10 steel, encased between two layers of stainless steel. This special structure allows for an exceptionally fine and precise cutting edge while maintaining a high level of stability and flexibility. An additional titanium coating provides the blade with its sophisticated appearance and enhanced durability.

The ergonomically shaped black pakkawood handle is resistant to water and moisture and sits comfortably in the hand. Its traditional chestnut shape, characteristic of Japanese knives, supports safe and comfortable handling. The balanced construction creates the feeling of a natural extension of the hand, allowing precise and effortless cutting.

Michel Bras

Chef's knife No. 5

BK-0005

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Paring knife No. 1 | BK-0001
Utility knife No. 2 | BK-0002
Scalloped slicing knife No. 3 | BK-0003
Santoku No. 4 | BK-0004
Chef's knife No. 5 | BK-0005
Chef's knife No. 6 | BK-0006
Steak Knife No. 7 | BK-0007
Boning knife No. 8 | BK-0016
Bread knife No. 9 | BK-0017
Wide Vegetable Knife No. 10 | BK-0018

Blade 8.75" (22,5 cm),
Handle 13 cm

EUR 425,00

Recommended retail price
of the producer

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Product information

Type: Chef's knife No. 5
Series: Michel Bras
Article no: BK-0005

Blade: Length 22,5 cm
Edge: Double-sided
Handle: Length 13 cm

Weight: 255,1 g

EAN 4901601425970

Questions about the product?
Contact us!
Type: Chef's knife No. 5
Series: Michel Bras
Article no: BK-0005

Blade: Length 22,5 cm
Edge: Double-sided
Handle: Length 13 cm

Weight: 255,1 g

EAN 4901601425970

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.

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Shun Premier
Tim Mälzer Minamo

To the series

The Shun Premier Tim Mälzer Minamo series forms an exquisitely elegant and individual addition to the premium class of the Shun Premier Series of knives. The series unites Japanese and European elements in an especially artful manner. Tim Mälzer came up with the idea to develop a combination of the typically Japanese Santoku knife and the classic European chef’s knife.

This fusion served as the basis for three distinct blade shapes. The series is distinguished by a very clear form language. The combination of a black handle with a specially designed blade embellished with a fine Damascus grain makes every knife appear like an entirely unique object.

 

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