By buying this product you can collect up to
18990
points.
Your cart will total 18990
points that can be converted into a voucher of
€9.50.
For buying this product you should have
379800
points.
Your current number of points is
0 points
.
A sashimi knife to cut your fish!
30cm blade in AUS-8 steel : 0.8% carbon - 59HRC
Asymmetrical cutting edge for right-handed users
Sharpened by a craftsman: razor-sharp edge guaranteed
Sub Zero hardening: stiffens the blade / more homogeneous, finer structure
Durable, antibacterial Pakkawood handle with 3 rivets - Oval shape
Made in Seki, Japan
You might also like
The MAC Japanese yanagiba knife is perfect for cutting fish. Its long, razor-sharp blade slices salmon, tuna or any other fish cleanly and precisely, effortlessly!
Blade :
Made of AUS-8 stainless steel . The alloy contains a high level of carbon and tungsten, important elements for the blade's hardness. As a result, the blade is more rigid, which means the cutting edge lasts longer. The cutting edge is also more pronounced. AUS-8 steel also contains molybdenum and vanadium. As well as having an impact on rigidity, vanadium will have an effect on mechanical strength (elasticity), while molybdenum will have an effect on resistance to oxidation (and therefore to humidity).
On a day-to-day basis, you can use a sharpening steel to maintain a razor-sharp edge. From time to time, you'll need to sharpen the blade with a whetstone (1000/3000, for example). AUS-8 steel is very easy to sharpen.
The manufacturer uses Sub Zero tempering, which involves passing the hot knife through very low temperatures to further stiffen the alloy and give it a finer, more homogeneous structure. This process makes the blade less brittle in use.
The cutting edge of this yanagiba knife is beveled, so it penetrates the flesh of the fish without damaging it, so you won't lose any flavor in your culinary preparations!
Thefinal sharpening is carried out on a water stone by a craftsman whose expertise ensures a razor-sharp edge right from the first use.
Handle:
The handle is made of Pakkawood, a composite material of laminated wood and hot-compressed resin. Among its many advantages, it is resistant to humidity, shock and temperature variations, unlike wood. The tang is secured in the handle by 3 rivets. Its oval shape makes it comfortable to hold.
The MAC story:
MAC manufactures all its knives in Japan, in the cutlery town of SEKI. The brand has several patents to its credit. 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).
For the record, the founder was a part-time chef in the USA when he had the idea of creating his brand in the 1960s. At the time, he was using knives that didn't give him complete satisfaction, including a German knife. He dropped this heavy, blunt and very sharp knife on the floor one day, almost injuring himself. The point had broken off, so he repaired it with a whetstone, making it rounder, and found that this improved its effectiveness. Back in Japan, he decided to make his own knives: sharp, durable, safer and lighter.
Clean the knife by hand with lukewarm water and a soft sponge.To avoid leaving any traces of moisture on its surface, dryit immediately with a soft cloth. This will preserve its original performance and appearance for a long time to come.
Complete your equipment with other MAC knives available on Knifeleader!
You might also like
