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A MAC deba knife for easy fish carving!
16.5cm blade in AUS-8 Japanese stainless steel : 0.8% carbon
One-sided cutting edge: suitable for right-handers
Final sharpening by hand: razor-sharp edge guaranteed
Sub Zero tempering process: reduces blade brittleness
Hardness HRC -+59: easy to sharpen / good holding power
Black Pakkawood handle with 3 rivets: antibacterial and durable
100% Japanese manufacturing
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The MAC Japanese deba knife is perfect for cutting up your fish. Its heavy, thick blade allows you to use force to effortlessly carve salmon, tuna, trout or any other fish.
The blade in detail:
Made of AUS-8 Japanese stainless steel . The alloy's high carbon and tungsten content gives the blade greater rigidity (resulting in a sharper cutting edge), making it last longer. AUS-8 steel also contains molybdenum and vanadium. Vanadium has an effect on elasticity and therefore mechanical strength, while molybdenum has an impact on resistance to corrosion and therefore to humidity.
Blade hardness reaches 59 on the Rockwell scale, and is easily sharpened with a whetstone (1000/3000, for example). You can use a whetstone every day 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.
The blade is asymmetrical, meaning that the cutting edge is sharpened on one side only. The product being worked on is perfectly respected, namely the fish. The blade penetrates the flesh without damaging it, for ever tastier dishes!
The skill of the craftsman in charge of the final sharpening on a water stone makes the performance of the cutting edge simply exceptional!
The handle :
Made from Pakkawood, it features wood-like veins. Pakkawood isa composite material made from laminated wood and hot-compressed resin. You'll find all the advantages of wood without the drawbacks. In fact, pakka wood is non-porous, moisture-resistant, antibacterial and resistant to thermal shock. Thebristle passes through the handle, which is assembled by 3 rivets.
Find out more about MAC:
MAC manufactures all its knives in SEKI, the capital of Japanese cutlery, and has several patents to its credit.
Its founder was a part-time chef during his studies 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 heavy, pointed and dull German knife. The idea came to him when he dropped the knife, 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 sharp, durable edges that were safer and lighter. And so MAC knives were born.
Care instructions :
Use a soft sponge and a little washing-up liquid. Dry with a soft cloth, leaving no trace of moisture on the surface to prevent staining. In this way, you'll maintain its efficiency and beauty for a long time to come.
Complete your equipment with other MAC knives on sale on Knifeleader!
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