By buying this product you can collect up to
12990
points.
Your cart will total 12990
points that can be converted into a voucher of
€6.50.
For buying this product you should have
259800
points.
Your current number of points is
0 points
.
An original honeycomb chef knife for your kitchen
Carbon-enriched but corrosion-resistant AUS-8 Japanese stainless steel
Sub Zero hardening: stiffens the blade / finer, more homogeneous structure
Hardness -+59 HRC: good edge retention / easy to resharpen
Unique blade profile combines rigidity and cutting performance
Special MAC sharpening: one of the best cutting edges on the market
Pakkawood handle: high thermal, mechanical and moisture resistance
Made in Seki, Japan - Ideal for professionals
You might also like
The model :
This 25.5cm MAC Chef alveolate chef knife is a real asset to your kitchen, especially if you're a professional. It lets you slice, chop, mince or chisel meats, vegetables, herbs...A multi-purpose knife par excellence, its size lets you use it on large pieces. Note that its honeycomb structure means that food sticks less to the cutting surface, as micro air bubbles are placed between the steel and the cut food. A feature rarely found on chef's knives!
Technical specifications :
The blade is made of AUS-8 Japanese stainless steel, enriched with carbon, tungsten, molybdenum and vanadium. The first 2 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 on which you can work a more razor-sharp edge.
Molybdenum and vanadium also have a small impact on rigidity, but while vanadium increases the alloy's elasticity and resistance to blows, molybdenum increases the steel's corrosion resistance. The result is a high-performance, long-lasting alloy that's a pleasure to use.
This alloy remains easy to work, so you can easily maintain it with a whetstone when the need arises.
MAC uses the Sub Zero tempering method, in which the knife is tempered at very low temperatures, further stiffening the alloy and giving it a finer, more homogeneous structure. As a result, the blade is less brittle.
The cutting edge of MAC knives has a hybrid shape, between a Japanese angle (unilateral) and a Western angle (V-shaped symmetrical). This gives the knife the perfect combination of formidable edge and hold. What's more, the precision of the cutting edge ensures clean penetration that reduces fatigue over the long term, as you don't need to force it.
Final sharpening is done by hand, on a water stone. The craftsman's skill ensures a razor-sharp edge from the very first use.
The handle is made of Pakkawood, a composite material formed from laminated wood and hot-compressed resin. The end result is resistant to humidity, shock and temperature variations. It is completed by 3 rivets that hold the Pakkawood to the full tang blade. Despite its imposing size, the Pakkawood remains fairly light (notably due to the absence of a bolster), making it more pleasant to use over time. Its shape has also been carefully crafted to ensure a perfect grip.
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.
Find out more about the manufacturer:
MAC is a Japanese knife manufacturer whose factory is located in Seki, a city renowned for its centuries-old expertise in quality cutlery. 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 weren't necessarily to his taste. 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 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. The brand now boasts several patents to its credit, and is known the world over. It is particularly aimed at professional chefs who need to work fast and well!
The name MAC comes from the word "Macrocosm", which in simplified terms means "immense universe" (in line with 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.
Discover our selection of MAC knives to renew your cutting equipment!
You might also like
