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2 MAC Japanese knives for slicing vegetables!
Contains 1 chef 21.5cm + 1 universal 13.5cm
Carbon-enriched AUS-8 stainless steel (0.8%) +-59HRC: corrosion-resistant
High-performance cutting edge thanks to final manual sharpening on stone
Pakkawood handle: sturdy and highly resistant to moisture
Sturdiness accentuated by 3 retaining rivets
Made in Seki, Japan - Recommended for professionals
See full composition below
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The set includes 2 knives:
- 1 21.5cm chef's knife: ideal for slicing vegetables, chopping herbs such as chives, or cutting boneless meat.
- 1 universal knife 13.5cm: for fruit and vegetable cuts requiring a little more precision and attention to detail.
MAC 's factory is located in Seki, a Japanese town renowned for its concentration of blacksmiths over the centuries. Its founder worked as a part-time cook in the USA, in addition to his studies. It was there that he had the opportunity to test kitchen knives that didn't suit him.
As an anecdote, one day he was handling a blunt, heavy and very sharp German knife. The knife suddenly fell, almost injuring him, and stuck in the ground. When he tried to remove it, about 3cm of the point had broken off. He then used a whetstone to repair it, making the point "rounder". Gradually, he realized that this modification had significantly increased the knife's effectiveness!
Back in his native Japan, this experience inspired him to create the MAC brand in the 60s. The name MAC comes from the word "Macrocosm", which in simplified terms means "immense universe" (reflecting the founder's ambition to equip every country in the world with his knives). His idea was to manufacture knives perfectly adapted to the needs of chefs: sharp, durable, safer, and light overall. The brand is now internationally renowned, with several patents to its credit.
The advantages of the CHEF range:
The blade is made of AUS-8 steel, a Japanese stainless steel enriched with 0.8% carbon, tungsten, molybdenum and vanadium. This alloy gives the blade a certain rigidity, making the cutting edge long-lasting. The alloy also gives the blade a certain elasticity, increasing its resistance to impact. What's more, this steel is corrosion-resistant, as it is stainless (note that no steel is 100% stainless).
The cutting edge has a particular shape, between an asymmetrical angle in the manner of Japanese knives, and a symmetrical angle in the manner of Western knives. This combination of angles gives the blade a formidable cutting edge over time. Long-term fatigue is reduced, as you don't have to strain to slice food.
Final sharpening is done by hand using a stone. The craftsman's skill ensures a razor-sharp edge.
The handle is made of Pakkawood, a mixture of resin and hot-compressed laminated wood. This composite material can be used in professional kitchens thanks to its antibacterial properties: it resists humidity and temperature variations. The silk is interlocked with the handle, and the whole is assembled with 3 rivets.
The ergonomic shape of the knives ensures a perfect grip, with the slightly folded base of the knife allowing you to place your little finger firmly on the handle. The knives are lightweight and pleasant to handle over time.
Care instructions:
Clean the knife by hand with a soft sponge to avoid scratching the blade. Do not use a dishwasher. Use a soft cloth to dry the blade and avoid any traces of moisture.
Discover the rest of the MAC Chef series on our Knifeleader.eu website!
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