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Make sushi like you've never made it before!
22.5cm blade in AUS-8 Japanese stainless steel : 0.8% carbon
Beveled edge: suitable for right-handers
Final manual sharpening by a craftsman: razor-sharp edge guaranteed
Sub Zero hardening: gives a more homogeneous, less brittle structure
Hardness HRC -+59: easy sharpening / good edge retention
Oval handle in Pakkawood 3 rivets: antibacterial and durable
Made in Seki, Japan
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The MAC Japanese yanagiba knife is ideal for cutting clean slices of your favorite fish. Its sharp blade will cut the flesh of any fish without the slightest effort!
Blade details :
Made from AUS-8 stainless steel . The high carbon and tungsten content of the alloy makes the blade stiffer (resulting in a sharper cutting edge), which in turn makes it last longer. AUS-8 steel also contains molybdenum and vanadium. As well as affecting rigidity, vanadium also has an impact on elasticity (and therefore mechanical strength), and molybdenum has an impact on corrosion resistance (and therefore resistance to humidity).
Blade hardness reaches 59 on the Rockwell scale, so use a whetstone (1000/3000, for example) to sharpen your blade easily. For everyday use, use a sharpening gun to maintain a razor-sharp edge!
MAC's Sub Zero tempering 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.
Thanks to its one-sided cutting edge, the product being worked on is perfectly respected, namely the fish. The blade penetrates the flesh without damaging it, for ever tastier dishes!
The craftsman's skill in final sharpening on a water stone is fantastic. The resulting edge is simply exceptional!
Zoom in on the handle:
The handle is made of Pakkawood: you can see the tang running through the handle, all joined together by 3 rivets. Pakkawood is a composite material combining hot-pressed laminated wood and resin. You'll find in this material all the advantages of wood without its disadvantages. In fact, pakka wood is non-porous, moisture-resistant, antibacterial and resistant to thermal shock. Its oval shape makes it pleasant to hold.
Who is MAC?
MAC's founder was working part-time as a 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. One day, he dropped this heavy, blunt and very sharp knife on the floor, almost injuring himself. He repaired the broken tip with a whetstone, making it rounder, and found that this improved its effectiveness. Back in his homeland, he decided to found MAC from the word "Macrocosm", which in simplified terms means "immense universe" (linking it to the founder's ambition to equip every country in the world with his knives). He wanted knives with a fearsome, long-lasting cutting edge, safer and lighter.
MAC manufactures all its knives in SEKI, the capital of Japanese cutlery, and has several patents to its credit.
Care instructions :
Hand-wash in lukewarm water with a soft sponge. Dry immediately with a soft cloth, leaving no trace of moisture on the surface. This will preserve its performance and beauty for years to come.
Complete your outfit with other MAC knives available on Knifeleader!
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