MAC Chef Japanese frozen food knife 22cm

This MAC Chef 22cm frozen food knife is an original knife. Its double serrated blade enables the knife to slice frozen foods. In fact, the large teeth visible on the cutting surface make it possible to cut through very hard products.

Knife specifications :

Blade :

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

- The tungsten and carbon impact the blade's hardness, making it stiffer. In simple terms, a rigid blade is one that will hold its edge over time, and on which you can work a more razor-sharp edge to make cutting easier.

- Molybdenum and vanadium also have a small impact on hardness, but while vanadium increases 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, and can be maintained with a whetstone.

Blade finish :

The final sharpening is done manually, on a water stone, by a craftsman who gives it a razor-sharp edge right from the first use.

Handle:

The handle is made of Pakkawood, a composite material combining laminated wood and hot-compressed resin. It is resistant to moisture, impact and temperature variations. It is completed by 2 rivets that hold the Pakkawood to the half-silk blade.

The whole remains light (this is notably due to the absence of a bolster), making it more pleasant to use over time. The shape has also been designed to ensure an optimum grip for Western use.

Care and maintenance :

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.

A few words about the manufacturer:

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 dull, 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 caught 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 in Seki, 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 worldwide. 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.

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