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A razor-sharp knife for cutting fish!
27cm blade in AUS-8 Japanese stainless steel : 0.8% carbon
One-sided cutting edge: suitable for right-handers
Sharpened by a craftsman: razor-sharp edge guaranteed
Sub Zero hardening: stiffens the blade / more homogeneous, finer structure
HRC -+59 hardness: good edge retention / easy to sharpen
Oval handle in Pakkawood 3 rivets: antibacterial and durable
Made in Seki, Japan
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The MAC Japanese yanagiba knife will be your best ally when it comes to cutting fish. Its long, razor-sharp blade will cut the flesh of any fish cleanly and precisely, without any effort!
Blade construction :
The blade is 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. These 2 elements have an impact on rigidity, and vanadium will also affect elasticity (and therefore mechanical strength), while molybdenum will affect resistance to oxidation (and therefore to humidity).
With a hardness of 59 on the Rockwell scale, the blade is easily sharpened with a whetstone (1000/3000, for example). For everyday use, use a sharpening steel to maintain a razor-sharp edge!
MAC's Sub Zero hardening process involves passing the hot knife through very low temperatures, which further stiffens the alloy and gives it a finer, more homogeneous structure. The aim is to make the blade less brittle in use.
What's more, the cutting edge is asymmetrical, penetrating the fish effortlessly and without damaging the flesh, for ever tastier dishes!
Final sharpening is done by hand, on a water stone. The craftsman's know-how ensures a razor-sharp edge from the very first use.
Handle manufacture :
The handle is made of Pakkawood: two plates are visible on either side of the tang, attached by 3 rivets. Pakkawood is a composite material combining hot-pressed laminated wood and resin. It has many advantages, as it is resistant to moisture, shock and temperature variations. Its oval shape makes it comfortable to hold.
Who is MAC?
For the record, the founder was a part-time chef in the USA when he came up with 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.
MAC manufactures all its knives in SEKI, the capital of Japanese cutlery, and has several patents to its credit. The name MAC comes from the word "Macrocosm", which in simplified terms 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.
To care for your knife, wash it by hand in lukewarm water with a soft sponge. Dry immediately with a soft cloth, leaving no trace of moisture on the surface. In this way, you'll retain its original performance and appearance for a long time to come.
Complete your equipment with other MAC knives available on Knifeleader!
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