MAC Chef japanese chef's knife 20cm honeycomb blade

A few words about MAC:

MAC is a Japanese knife manufacturer whose factory is located in Seki, a town that has been renowned for its quality cutlery production for centuries. The brand was born in the 60s, after its founder studied in the United States. There, 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.

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 remedy this, he re-sharpened the blade with a whetstone, 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.

The knife:

This 20cm MAC Chef chef's knife with honeycomb design lets you slice, chop, mince or chisel meats, vegetables, herbs...A multifunctional knife by definition, it will quickly find its place in your kitchen. Its honeycomb structure means that food sticks less to the cutting surface, as micro air bubbles form between the steel and the food being cut.

Blade:

The blade is made of AUS-8 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.

MAC uses the Sub Zero tempering method, in which the knife is tempered at very low temperatures, which further stiffens the alloy and gives 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 cutting edge and longevity.

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.

This alloy remains easy to work with, so you can easily maintain it with a whetstone when the need arises.

Thefinal sharpening is done by hand, on a water stone. The craftsman's skill ensures a razor-sharp edge from the very first use.

Handle:

The handle is made from 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 size, the Pakkawood remains fairly light (notably due to the absence of a bolster), making it more pleasant to use over time. Its shape is also designed for a perfect grip.

The knife should be washed 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.

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