The hardness rating is 61 (±1) HRC (a knife with a hardness above 56 HRC is considered good) and the blade length is 16.5 cm.

Thanks to its symmetrical shape, it is ideal for both right-handed and left-handed users. The continuous connection of the handle and blade provides balance and stability during cutting.

It is made from brown pakkawood, a waterproof and particularly sturdy wooden veneer, which imparts a warm and valuable feel to the knife. The length of the handle is 11 cm.

The professional trademark of Tim Mälzer, the bull's head, is engraved on the back of the handle.

It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.

Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.

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

It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.

No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.

You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.

It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.