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An efficient and versatile MAC case for your cutting needs
Composition details below
0.8% carbon-enriched AUS-8 Japanese stainless steel: corrosion-resistant
Special MAC hand-sharpening: one of today's best cutting edges
HRC +/- 59 hardness: cutting edge that holds on to hardness + ease of sharpening
Black pakka wood handle: durable and resistant - With 3 rivets
Ideal grip for Western use
Made in Seki, Japan - Ideal for professionals
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The MAC Chef range is manufactured in Seki, Japan, a town renowned for its quality cutlery production since the Middle Ages.
The brand was created in the 60s, when its founder was working as a part-time cook to supplement his studies, and was not entirely satisfied with his kitchen equipment. He had an old, very heavy, sharp and blunt German knife, which he almost injured himself with. It was this incident that inspired him to create his own brand. Nevertheless, he repaired his broken knife with a whetstone, making the tip more rounded: a modification that improved the knife's efficiency.
On his return to his native Japan, he set up MAC with the aim of offering professional chefs tools with formidable cutting edges that were safer and lighter.
The name comes from the term "Macroscom", meaning "immense universe", as his ambition was to equip every country in the world with his knives.
Set contents:
- 1 10cm paring knife: the ideal model for precision work. Ideal for peeling and cutting small fruits and vegetables.
- 1 18cm chef's knife: an extremely versatile knife for cutting all kinds of food (boneless meat, fish, vegetables, etc.).
Blade :
Made of AUS-8 steel, a Japanese stainless steel enriched with carbon (0.8%), tungsten, molybdenum and vanadium.
The carbon and tungsten play a role in the blade's hardness, making it more rigid. Note that a rigid blade is one with a longer-lasting cutting edge that is easier to sharpen with a razor-sharp finish.
Molybdenum and vanadium also impact hardness, but to a lesser extent. Vanadium increases steel's elasticity and shock resistance, while molybdenum increases its resistance to corrosion.
It's a durable, high-performance alloy that's easy and intuitive to use. It's easy to work with and easy to maintain with a whetstone!
Although steel is stainless and corrosion-resistant, no steel is truly 100% stainless.
The final sharpening is carried out on a water stone, by hand, by a qualified craftsman. The result is a razor-sharp blade from the very first use.
What's more, the cutting edge has a hybrid shape: it lies between a Japanese and a Western angle, i.e. between a unilateral cutting angle and a symmetrical V-shaped cutting angle. This feature provides the perfect combination of a fearsome cutting edge and good holding power.
The razor-sharp cutting edge of these knives ensures effortless, clean cuts, as you don't need to exert any force during use.
The handle :
The handle is made of pakkawood, a composite material that blends resin and hot-compressed laminated wood. The result is a material that resists moisture, impact and temperature variations. The handle is attached to the full tang blade with 3 rivets.
The whole remains very light (due in particular to the absence of a bolster) to guarantee pleasant use, even over time. The shape has been specially designed to ensure optimum grip.
Knife care: Wash knives by hand in lukewarm water with a soft sponge. Then dry with a soft cloth, leaving no trace of moisture. This will preserve their original performance and appearance over the long term.
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