MAC HP Series Japanese paring knife, honeycombed and hammered 12cm

This MAC HP Series 12cm paring knife is a real must-have for your cutting equipment. It allows you to easily and carefully cut small foods, such as fruit or vegetables. You can also gently peel them with it. It's easy to fit into your kitchen, and very handy.

We're delighted to offer it exclusively on Knifeleader.eu!

The MAC Japanese knife and its unmistakable blade

The blade is made of the excellent AUS-8 Japanese stainless steel, enriched with carbon, tungsten, molybdenum and vanadium. The first two elements have a direct impact on the blade's hardness, making it more rigid. A rigid blade is one that will hold its edge for a long time and for which you can apply a thorough finish that it will endure.

Molybdenum and vanadium also have a slight impact on hardness, but while vanadium increases the alloy's elasticity and shock resistance, molybdenum, in addition to chromium, increases resistance to oxidation.

The series features an innovative sharpening system. The blade is so sharp that it is razor-sharp even before it is attached to the handle. In fact, the angle produced by the robot is slightly obtuse, but this increases the alloy's solidity, thus increasing its impact resistance and the durability of its cutting edge.

Final sharpening is carried out on a water stone, for an impeccable finish.

The top of the blade is hammered to give it real character and a more traditional, handcrafted feel. The cutting surface is honeycombed to enable the steel to stick less to the food being cut, thus improving cutting performance.

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

An ergonomic handle for all cooks

The handle is made of Pakkawood, a composite material created from laminated wood and hot-compressed resin. It is highly resistant to humidity, shock and temperature variations. It is completed by 3 rivets that hold the Pakkawood to the full tang blade. Its oblong, Japanese-style shape makes for a pleasant, intuitive grip for both right- and left-handed users.

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. In this way, you'll preserve its original performance and appearance over time.

To find out more: the history of MAC Japanese cutlery

MAC is a Japanese knife manufacturer whose factory is located in Seki, a Japanese town renowned for centuries of quality cutlery production. The brand was created in the 60s, after its founder studied in North America. He worked part-time as a cook to supplement his studies. It was there that he had the opportunity to test kitchen knives that 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 stabbing himself in the foot. Instead, the knife stuck in the ground, and when he tried to remove it, about 3cm of the point had broken off. To fix this, he took a sharpening stone to the blade, making the point "rounder". Gradually, he realized that this modification had significantly increased the knife's efficiency, and with it his own output.

On his return to his homeland, this experience gave him the idea of creating MAC, with the aim of manufacturing knives with a formidable cutting edge, but which were also 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 who need to work fast and well!

For the record, 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). He chose to retain the first 3 letters of the word.

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