MAC Chef Japanese chef's knife 25.5cm

This MAC Chef 25.5cm chef knife is a real asset to your kitchen, especially if you're a professional. It allows you to slice, chop, mince or chisel meats, vegetables, herbs...A multi-purpose knife par excellence, its size allows you to use it on large pieces.

The blade is made of 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 on which you can work a more razor-sharp edge.

Molybdenum and vanadium 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 remains easy to work with, so you can easily maintain it with a whetstone when the need arises.

The cutting edge of MAC knives has a hybrid shape, between a Japanese and a Western angle, i.e. between a unilateral cutting angle and a symmetrical V-angle. This particular angle gives the knife the 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.

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 moisture, impact and temperature variations. It is completed by 3 rivets that hold the Pakkawood to the full-silk blade. Despite its imposing size, the Pakkawood remains lightweight (thanks in particular to the absence of a bolster), making it more pleasant to use over time. The shape has also been designed to ensure a perfect grip.

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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.

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!

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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Hand-wash the knife in lukewarm water with a soft sponge. Then dry with a soft cloth, leaving no trace of moisture. In this way, you'll preserve its original performance and appearance over time.

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