KAI Kamagata is the newest series designed by the German top chef TIM Mälzer in collaboration with KAIn knife professionals, so the knives are a blend of German and Japanese design. The sharpness of the knives comes from their 14-degree sharpening angle, but they differ from other Japanese knives in their durability; these knives can withstand some bumps and hold their edge well.
In Japan, Kamagata refers to a certain type of knife shape. The traditional Kamagata Usuba has a straight blade that curves at the tip; the Tim Mälzer Kamagata series is based on these knives but still has its own characteristics.
The blade material is 1.4116 steel, which does not rust and is easy to keep sharp. The handle material is POM technical plastic, which is hard, durable, hygienic, and easy to clean.
Features
- Handle length: 10.9 cm
- Blade length: 23 cm
- Blade material: 1.4116 steel
- Handle material: POM technical plastic
Japanese kitchen knives are made of very hard and thin metal. Therefore, they should not be used to chop or twist into hard substances, such as frozen or bony meat, coconuts, tin can lids, etc. The risk is the concrete detachment of pieces from the blade. Quality kitchen knives should also never be washed in the dishwasher, but preferably washed quickly with water and dried immediately after use. Any storage solutions where the knife blades are not in contact with other metal objects are suitable for storage.
