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A small MAC deba knife for small fish!
11cm blade in AUS-8 0.8% carbon: Japanese stainless steel
Final sharpening by a craftsman: razor-sharp edge guaranteed
Asymmetrical cutting edge: maximum efficiency (suitable for right-handed users)
Sub Zero hardening process: makes the blade stronger
HRC -+59 hardness: easy to sharpen / good holding power
Black Pakkawood handle with 3 rivets: durable and hygienic
Made in Seki, Japan
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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.
Who is MAC?
MAC is first and foremost the desire to offer professional chefs knives with sharp, long-lasting edges that are safer and lighter. The brand's name is inspired by 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). All knives are designed in SEKI, the capital of Japanese cutlery. The brand has several patents to its credit.
The founder was a part-time chef during his studies in the USA, and at the time he was using knives that didn't satisfy him, including a heavy, sharp and dull German knife. The idea of creating his own brand came to him when he dropped this knife, almost injuring himself. He repaired the broken tip with a whetstone, making it rounder, and found that this improved its effectiveness. Back in Japan, he created MAC.
The blade:
The blade is made of AUS-8 Japanese stainless steel . The alloy contains a high proportion of carbon and tungsten, giving the blade greater rigidity and a sharper edge. Rockwell hardness reaches 59 HRC, making the cutting edge last longer. AUS-8 steel also contains molybdenum and vanadium. Vanadium has an impact on elasticity, making the blade less brittle, while molybdenum plays a role in corrosion resistance, making the blade less sensitive to humidity.
The blade is easily sharpened with a whetstone (1000/3000 for example). Between sharpenings, you can sharpen the blade with a whetstone to maintain a razor-sharp edge! The blade is beveled, meaning that the 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 dishes full of flavor!
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.
A craftsman is in charge of the final sharpening on a water stone. His know-how makes the performance of the cutting edge simply exceptional!
The handle :
Made from Pakkawood, this material offers all the advantages of wood without its disadvantages. Pakkawood is non-porous, moisture-resistant, antibacterial and resistant to thermal shock. In fact, its grain is similar to that of wood. It's a composite material made from laminated wood and hot-compressed resin. The bristle passes through the handle, which is joined by 3 rivets.
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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