MAC Chef Japanese bread knife 22cm serrated blade

The MAC brand was created in the early 60s. Its founder had left to study in the United States, where he worked as a part-time chef to supplement his studies. During this period, he had the opportunity to test knives that were not 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 pull it out, about 3cm of the point had broken off. To catch the knife, he ran the blade over a whetstone, making the point rounder than it had been originally. Gradually, he realized that this modification had significantly increased the blade's efficiency, and thus his own.

On his return to Japan, this experience gave him the idea of setting up the MAC company, with the aim of designing knives with a formidable cutting edge that were safer, longer-lasting, lighter and therefore easier to use. MAC manufactures knives in Seki, Japan, a town renowned for its quality cutlery production since the Middle Ages. The company now has several patents to its credit, and is well known internationally. It is particularly recommended for professional chefs who need to work fast and well!

The name MAC comes from the term "Macrocosm", which simply 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.

This MAC Chef 22cm serrated bread knife is a practical model, as it can be used to cut many types of food. Of course, you can cut your favorite breads, and slice the crust and crumb without damaging them. It's also ideal for brioches, entremets...and its serrated blade is ideal for roasts. You can cut clean, even slices.

Blade details :

The blade of this knife is made of AUS-8 stainless steel, itself enriched with carbon, tungsten, molybdenum and vanadium.

The first 2 elements have an impact on the blade's strength, making it stiffer. A rigid blade is one that will hold its edge over time, and on which you can work a razor-sharp cutting edge.

Molybdenum and vanadium also have a small impact on hardness, but while vanadium increases steel's elasticity and shock resistance (to prevent it from breaking too easily), 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.

Handle details :

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 3 rivets that hold the Pakkawood to the full tang blade (which extends to the end of the handle, visible on its edge).

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

Care: wash the knife by hand using lukewarm water and a soft sponge. Then dry it with a soft cloth, to avoid leaving any traces of moisture on it. This will preserve its performance and appearance over the long term.

Complete your cutting equipment by discovering all the MAC Chef knife models available on our site!