MAC Super Black Japanese chef sushi knife 21cm

The MAC Super Black knife is made in Seki, Japan, a town that has specialized in the production of quality knives and cutting utensils since the Middle Ages. It's an efficient and sensible way to equip yourself with a knife based on Japanese know-how.

Recommended for professionals looking for performance and ergonomics, this knife stands up to intensive daily use. Thanks to its intuitive use, it is also suitable for passionate amateurs who cook at home.

Find out more about the manufacturer :

MAC has been working on its techniques since the early 60s, with know-how backed up by several registered patents. Now internationally renowned, MAC equips the world's top chefs!

Its founder chose the term "Macroscom" to name his brand, retaining only the first three letters. In simplified terms, the term means "immense universe", reflecting the founder's desire to link his knives with his ambition to equip kitchens the world over.

The founder studied in the United States, where he worked as a part-time chef in addition to his studies. He had the opportunity to test many kitchen knives, which were not necessarily to his taste. At the time, he was using a dull, heavy and very sharp German knife, which he dropped, almost injuring his foot, and which ended up stuck in the ground with a broken point of about 3cm. Nevertheless, he set about repairing the knife with a whetstone, making the point "rounder". As time went by, he realized that this modification had greatly increased the knife's effectiveness!

On his return to Japan, he decided to set up the MAC company, with the aim of offering professional chefs tools with formidable cutting edges that were safer and lighter.

The MAC Super Black 21cm sushi chef knife is shaped like a chef's knife, but is specially adapted for cutting raw fish. In fact, thanks to its long, razor-sharp blade and smooth, non-stick coating, you'll have no trouble making very thin slices of fish for your carpaccios, or cutting beautiful pieces of fish for your sashimi!

Blade :

The blade is made of AUS-8 stainless steel, an alloy enriched with 0.8% carbon (for your information, the average Western kitchen knife is around 0.5%). This addition of carbon makes the blade slightly stiffer, enabling it to achieve a hardness of +/- 59 HRC on the Rockwell scale. This index shows a very good ratio between edge retention and ease of sharpening: your knife will retain its cutting precision for a long time to come, and you can easily maintain it with a whetstone!

This knife has been offered MAC special sharpening, one of the best on the market! It has been hand-sharpened by an expert craftsman, using a whetstone. You can feel this finish from the very first use.

Its cutting edge has a hybrid shape, combining a Japanese cutting angle (asymmetrical) with a Western cutting angle (V-shaped symmetrical). The result is a perfect combination of formidable cutting edge and longevity! Cuts are perfectly fine and straight, while the finesse of the cutting edge ensures comfortable, effortless use, even over time.

The MAC Super Black knife features an improved black non-stick coating, visible on both sides. Unlike a MAC Black knife where the cutting surface is slightly rough, here the blade is much smoother, enabling it to cut raw fish more easily. That's why this knife is perfectly suited to cutting sashimi! The coating also protects the alloy from oxidation and bacteria.

Handle:

The handle is made of pakkawood, a composite material of laminated wood and hot-compressed resin. It is therefore resistant to humidity, shocks and temperature variations.

Complemented by 3 rivets, the pakkawood handle is perfectly attached to the full tang blade. The whole remains light (accentuated by the absence of a bolster), making it more pleasant to use over time. The shape is also designed for optimum grip, making it perfectly suited to Western use.

Knife care :

The MAC Super Black knife should be washed by hand with lukewarm water and a soft (non-abrasive) sponge. Immediately afterwards, wipe with a dry cloth before storing. Proper care is essential to ensure long-lasting use of your knife.

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