MAC Chef semi flexible japanese fillet knife 20cm

This MAC Chef 20cm filet de sole knife features a semi-flexible blade for clean filleting. The fine, slightly flexible blade glides under the flesh without damaging it. This knife lets you work quickly and efficiently.

Blade :

Made of AUS-8 Japanese stainless steel, it is enriched with carbon, tungsten, molybdenum and vanadium:

- The first 2 elements on this list 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 on which you can work a sharper, razor-sharp edge.

- The last 2 elements also have a small impact on hardness, but while vanadium increases the alloy's elasticity and shock resistance, molybdenum increases the steel's corrosion resistance. The result is a high-performance, long-lasting alloy that's easy and intuitive to use.

This alloy is easy to work with, so you can easily maintain it with a whetstone when you feel the knife is losing its edge. Thefinal sharpening is done by hand, on a water stone. The craftsman's skill ensures a razor-sharp edge from the very first use.

Its cutting edge has a hybrid shape, between a Japanese and a Western angle, i.e. between a unilateral cutting angle and a symmetrical V-shaped angle. This gives the knife the perfect combination of performance and edge 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.

Handle:

The handle is made of Pakkawood, a composite material formed from laminated wood and hot-compressed resin. This particular material is resistant to humidity, shock and temperature variations.

3 rivets secure the Pakkawood to the full tang blade. Despite its imposing size, the Pakkawood remains lightweight (thanks in particular to the absence of a bolster), making it a pleasure to use over time. Its wide structure with polished edges is also designed for a comfortable grip.

Care and maintenance :

Hand-wash the knife 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:

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.

MAC is a Japanese knife manufacturer based in Seki, a Japanese town renowned for its quality cutlery production since the Middle Ages. The brand was created in the 60s, after its founder studied in the United States. He worked as a part-time cook to supplement his studies. It was there that he had the opportunity to test kitchen knives that were not necessarily to his taste.

Namely, 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 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 inspired him to found the MAC company, with the aim of creating knives with a formidable cutting edge that would be durable, safer, lighter and therefore easier to use. The brand now boasts several patents to its credit, and is known the world over. It is particularly aimed at professional chefs who need high performance and efficiency.

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