MAC Black 2-piece set: utility knife + 18cm chef knife

The manufacturer:

MAC has been developing its techniques since the early 60s, and its know-how is backed by several registered patents. The brand is now internationally renowned and equips some of the world's finest chefs.

Its founder used the term "Macrocosm" to find the name of the brand, retaining only the first three letters. In simplified terms, this term means "immense universe", in the image of the founder who, by using such words, wanted to make a link with his ambition to equip kitchens the world over.

The founder studied in the United States. He worked as a part-time cook, in addition to his studies. It was there that he had the opportunity to test kitchen knives that weren't necessarily to his taste. He was using a blunt, heavy and very sharp German knife when he dropped it, narrowly missing injuring his foot. Instead, the knife stuck in the ground, and when he tried to pull it out, about 3cm of the point had broken off. To fix this, he took a sharpening stone to the blade, making the point "rounder" than it had been at first. Gradually, he realized that this modification had significantly increased the knife's efficiency, and with it his own output.

When he returned to Japan, this experience gave him the idea of establishing the MAC company, with the aim of creating knives with a formidable cutting edge, but at the same time safer, more durable, lighter and therefore easier to use.

This set contains :

- 1 universal knife 13.5cm: a medium-sized model, making it versatile. It can be used to cut fruit and vegetables with precision, but also to mince small pieces of boneless meat. It will quickly find its place in your kitchen

- 1 18cm chef's knife: enables you to cut, chop, chisel or mince various types of food. This is the multitasking knife you need!

MAC Black knives are made in Seki, Japan, a town that has specialized in the production of quality knives and cutting utensils since the Middle Ages. They allow you to equip yourself smartly and efficiently: you benefit from Japanese expertise in cutlery, without having to invest crazy amounts of money.

Each knife in the range is particularly appreciated in professional circles, for chefs who are looking for performance and ergonomics, knowing that they use them daily and almost intensively. They are also ideal for the passionate amateur who cooks at home, thanks to their intuitive use.

The blade of these knives is made of AUS-8 stainless steel, the alloy of which has been enriched with 0.8% carbon (whereas the average for a good Western kitchen knife is around 0.5%). This addition of carbon makes the blade slightly stiffer, bringing it up to a hardness of -+59 HRC on the Rockwell scale. This index shows the excellent ratio between edge retention and ease of sharpening.

Your Mac Black knives will therefore hold their sharpness better as you use them, and they'll be easy to maintain when you start to feel them losing their edge. Just grab a sharpening stone and away you go!

For even greater efficiency, the knives are hand-sharpened by a craftsman, using a whetstone. You'll feel the effectiveness of such a finish from the very first use.

The cutting edge is worked in a hybrid way, combining a Japanese cutting angle (asymmetrical) and a Western cutting angle (V-shaped symmetrical). This special shape ensures a perfect combination of formidable cutting edge and longevity. What's more, the finesse of the cutting edge ensures clean penetration that reduces fatigue over the long term, as you don't need to force it.

Finally, the blades feature a black non-stick coating, visible on both sides of the cutting surface. Slightly rougher to the touch than steel, it enables you to cut wet foods more easily: they will stick less to the blades. This coating also protects the alloy from oxidation and bacteria.

The handles of these knives are made of Pakkawood, a composite material combining laminated wood and hot-compressed resin. The whole is resistant to moisture, shock and temperature variations. Rivets hold the Pakkawood to the full tang blade (which extends to the end of the handle).

The whole remains lightweight (a feature accentuated by the absence of a bolster), making it more pleasant to use over time. The shape has also been designed to ensure a perfect grip on the knives, perfectly suited to Western use.

Care and maintenance :

MAC Black knives should be washed by hand with lukewarm water and a soft (non-abrasive) sponge, then dried immediately before storage. This gentle care guarantees long-lasting use of the knives.

Discover our complete selection of Japanese knives here!