MAC Chef Japanese chef's knife 18cm

MAC manufactures kitchen knives in Seki, Japan, a town renowned for its quality cutlery production over the centuries.

The brand was born in the 60s, after its founder had studied in the USA, where 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. Namely, he was using a blunt, heavy and very sharp German knife when he dropped it on the floor, narrowly missing injuring 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 thus his own output. On his return to his homeland, 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 internationally renowned. It is particularly recommended for professional chefs who need to work fast and well!

The name MAC comes from the term "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.

This MAC Chef 18cm chef's knife lets you cover a wide range of cuts. You can chop herbs, mince meat, cut vegetables... It will quickly become an indispensable part of your cutting equipment!

Its blade is made of AUS-8 stainless steel, which has been 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 hardness, but while vanadium increases the steel's elasticity and shock resistance, molybdenum increases its resistance to corrosion.

The result is a high-performance, long-lasting alloy that's easy and intuitive to use. What's more, this alloy is easy to work with, so you can easily maintain it with a whetstone.

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 cutting edge has a hybrid shape, between a Japanese and a Western angle, i.e. between a one-sided cutting angle and a symmetrical V-angle. This blend provides the perfect combination of formidable cutting edge and longevity. The finesse of the cutting edge ensures clean penetration that reduces fatigue over the long term, as you don't need to force it.

The handle is made of Pakkawood, a composite material based on laminated wood and hot-compressed resin. The whole is resistant to moisture, shock and temperature variations. It is completed by 3 rivets that hold the Pakkawood to the full tang blade (which extends to the end of the handle).

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. The shape has also been designed to ensure a perfect grip, with the base of the knife slightly folded back to allow your little finger to rest comfortably.

Care: 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 the long term.

Discover MAC Chef Series knives on our website!