MAC Professional Japanese utility knife 15.5cm

As the name suggests, MAC Professional knives are designed for professional chefs. They need to work fast and well. By choosing these knives, you can be sure of a sharp edge and a comfortable grip. These knives save you time in the kitchen, reducing the fatigue associated with prolonged use.

The MAC Professional 15.5cm utility knife is a versatile model, with a narrow, medium-sized blade that's easy and pleasant to handle. This knife is ideal for slicing medium-sized vegetables, but also for mincing boneless cuts of meat, for example.

Blade :

Made of AUS-8 stainless steel, its alloy is enriched with carbon, tungsten, molybdenum and vanadium:

- Carbon and tungsten are necessary elements as they affect the blade's hardness. The more carbon, the stiffer the blade, and a stiff blade will keep its edge over time. What's more, you can work its edge to a razor-sharp finish, since steel is capable of holding such a finish.

- Molybdenum and vanadium also have a small impact on rigidity. Vanadium increases the alloy's elasticity and thus its resistance to impact, while molybdenum increases its resistance to corrosion.

The result is a high-performance, long-lasting alloy that you can easily maintain with a whetstone when the need arises.

In addition, the cutting edge has a hybrid shape, combining a Japanese angle (unilateral) and a Western angle (symmetrical). This particular angle gives the knife the perfect combination of formidable cutting edge and longevity.

Thefinal sharpening is done by hand, on a water stone. The craftsman's skill ensures a razor-sharp edge from the very first use. You'll be delighted with the famous MAC edge!

Handle:

It's made of two plates of Pakkawood, a composite material combining laminated wood and hot-compressed resin. As a result, it is resistant to moisture, shock and temperature variations. 2 rivets hold the Pakkawood to the full tang blade. A steel bolster links the blade to the handle.

Its shape is designed to ensure a perfect grip.

To care for your knife, wash 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.

A few words about the manufacturer:

MAC is a Japanese knife manufacturer whose factory is located in Seki, a Japanese town renowned for its quality cutlery production since the Middle Ages. The brand was created in the 60s, after its founder had studied in the USA, where he worked as a part-time cook to supplement his studies.

It was there that he had the opportunity to test kitchen knives that weren't necessarily to his taste. As an anecdote, he was using a heavy, very sharp, blunt German knife when he dropped it on the floor, narrowly missing planting it in his foot. Instead, the knife stuck in the ground, and when he tried to remove it, about 3cm of the point had broken off. To fix this, he took a sharpening stone to the blade, making the point "rounder". Gradually, he realized that this modification had significantly increased the knife's efficiency, and with it his own output.

On his return to Japan, this experience gave him the idea of founding the MAC company, with the aim of producing knives with a formidable cutting edge that would be safer, longer-lasting and easier to use.

The brand now boasts several patents to its credit, and is known worldwide. For the record, 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). He chose to retain the first 3 letters of the word.

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