MAC HP Series Japanese chef's knife, honeycombed and hammered 20cm

This 20cm MAC HP Series chef knife lets you vary the cuts you make and adapts to all your recipes. It's the most widely used knife in the kitchen: don't hesitate long if you have to choose just one! With it, you can :

- slice fruits and vegetables

- chop your meat (without bones or hard parts)

- Chop herbs such as chives and coriander...

Come and discover it exclusively on Knifeleader.eu!

A new mirror-polished blade

To design the blade of this fine knife, MAC has chosen Japanese AUS-8 steel, enriched with carbon, tungsten, molybdenum and vanadium. The blade's hardness is governed by the first two elements mentioned. They make it stiffer, which helps it retain its sharpness for longer, and also pushes the razor finish when you sharpen it.

Molybdenum and vanadium also have a slight impact on hardness, but while vanadium increases elasticity and shock resistance, molybdenum increases resistance to oxidation, in addition to chromium, the anti-corrosion element par excellence.

For the cutting edge, a unique three-dimensional sharpening process has been used, and the MAC knife is so sharp that it is extremely cutting even before it is completely finished. In fact, the angle produced by the robot is slightly obtuse, but this increases the solidity of the alloy, enhancing its resistance to impact and the durability of its cutting edge.

For an impeccable finish, final sharpening is performed on a water stone.

The upper part of the blade is hammered to give it real character and a more traditional, handcrafted feel. The cutting surface, meanwhile, is honeycombed to enable the steel to stick less to the food being cut, for smoother cuts.

Finally, the mirror finish not only gives it elegance, but also makes it more resistant to corrosion (the steel being highly polished and therefore much less porous).

Opt for MAC ergonomics

The handle is made of pakka wood (also known as Pakkawood), a composite material created from laminated wood and hot-compressed resin. It is highly resistant to humidity , shock and temperature variations. 3 rivets hold the Pakkawood to the full tang blade. With its straight shape, it is comfortable to hold and suitable for both right- and left-handed users.

For maintenance, wash the knife by hand in lukewarm water with a soft sponge. Then dry it with a soft cloth, to avoid leaving any traces of moisture on it.

Find out more about the Japanese brand MAC

The name MAC comes from the word "Macrocosm", which in simplified terms means "immense universe" (in line with its founder's ambition to equip every country in the world with his knives).

MAC is a Japanese knife manufacturer based in Seki, a Japanese town renowned for centuries for its quality cutlery production. The brand was created in the 60s, after its founder studied in North America. He worked as a part-time cook alongside his studies. It was there that he had the opportunity to test some knives, and they didn't convince him!

As an anecdote, he was using a heavy, very sharp, blunt German knife when he dropped it on the floor, narrowly missing planting it in his foot. Instead, the knife got stuck in the ground, and when he tried to pull it out, about 3cm of the point broke off. To fix this, he re-sharpened the blade with a whetstone, making the tip "rounder". With use, he realized that this modification had significantly increased the knife's efficiency, and thus his own output.

On his return to Japan, this experience gave him the idea of creating MAC, with the aim of manufacturing knives with a formidable cutting edge, but at the same time safer, more durable, lighter and therefore easier to use. The brand now holds several patents, and is known the world over. It is particularly aimed at professional chefs.

Need a whetstone? Equip yourself here!