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A MAC nakiri knife for cutting vegetables!
16.5cm blade in carbon-enriched AUS-8 stainless steel
Razor-sharp edge guaranteed - Final sharpening with water stone
Sub Zero tempering process: reduces blade brittleness
Hardness HRC -+59: good edge retention / easy sharpening
Black Pakkawood handle with 2 rivets: durable and hygienic
Made in Seki, Japan
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The MAC Japanese nakiri knife will quickly become your favorite vegetable knife! Its wide blade makes it easy to cut fruit and vegetables, and its rectangular shape means you can use it as a small tray for transferring cut vegetables to a dish, for example.
The birth of MAC
During his studies, the founder was a part-time chef in the United States. His kitchen equipment was not up to his expectations: he had a heavy, pointed and dull German knife. The idea of creating his own brand 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 created MAC. Today, all MAC knives are designed in SEKI, the capital of Japanese cutlery, and the brand has registered several patents.
Above all, MAC aims to offer professional chefs knives with sharp, durable edges that are safer and lighter. The brand name is inspired by 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).
The MAC Japanese nakiri blade:
AUS-8 Japanese steel combines efficiency, rigidity and corrosion resistance. The alloy contains 0.8% carbon and a high level of tunsgtene, 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, whichplays a role in corrosion resistance, making the blade less sensitive to humidity. and vanadium. Finally, it is also enriched with vanadium, which has an impact on elasticity, making the blade less brittle.
The blade undergoes Sub Zero tempering, which involves passing the hot knife through very low temperatures, further stiffening the alloy and giving it a finer, more homogeneous structure. The aim is to make the blade less brittle in use.
AUS-8 steel is very easy to sharpen with a whetstone. Between sharpenings, you can sharpen the blade with a whetstone to maintain a razor-sharp edge! A craftsman does the final sharpening on a water stone. His know-how makes the performance of the cutting edge simply exceptional!
The handle in detail :
Pakkawood is a composite material that has all the advantages of wood without its disadvantages: it is non-porous and therefore resistant to moisture, which makes it hygienic (antibacterial), and it is not afraid of thermal shock . Pakka wood is made from hot-compressed laminated wood and resin. The bristle passes through the handle, which is joined by 2 rivets.
Care and maintenance :
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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