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| Country of Origin | Japan |
|---|---|
| PID | 281078 |
| Blade length (cm) | 20 |
| Sharpening angle | 10-15° |
| Manufacturer address | Donomoto Building, 2-25 Ebisujima-cho, Sakai-Ku, Sakai, Osaka 590-0985, JAPAN |
| Manufacturer's email address | |
| Manufacturer name | MAC Corporation ltd |
Finland’s best-selling MAC knife. Thin razor-sharp blade made of high-carbon MAC Superior steel. Knives in the Superior series feature excellent balance and handling. Ergonomically upward-curved handle, thin blade, rounded tip, and hanging hole in the blade. Suitable for both home and professional use. The perfect tool for cutting boneless meat, vegetables, and fruits.
The blade hardness is optimal, 57-61 HRC, making resharpening easy. The blade is beveled on both sides and sharpened from both sides to a slightly asymmetrical MAC angle, which optimizes knife control when slicing. The knife handle curves slightly upward, providing ample working space for the fingers. The rounded tip increases safety and prevents tip bending/chipping.
The knife should be washed by hand immediately after use. The knife is not suitable for cutting bones, frozen foods, hard-crusted breads, or other hard materials. All of these can chip, break, bend, or snap the blade or handle.
Features:
Japanese kitchen knives are made of very hard and thin metal. Therefore, they should not be hammered or twisted against any hard materials, such as frozen or bony meat, coconuts, can lids, etc. There is a risk of pieces breaking off the blade. High-quality kitchen knives should never be washed in a dishwasher; instead, a quick hand wash and drying immediately after use is recommended. Suitable storage solutions are those where the knife blades do not come into contact with other metal objects.
Finland's best-selling MAC knife. Thin razor-sharp blade made of high-carbon MAC Superior steel. Knives in the Superior series feature excellent balance and handling. Ergonomically upward-curved handle, thin blade, rounded tip, and hanging hole in the blade. Suitable for both home and professional use. The perfect tool for cutting boneless meat, vegetables, and fruits.
The blade hardness is optimal, 57-61 HRC, making resharpening easy. The blade is beveled on both sides and sharpened from both sides to a slightly asymmetrical MAC angle, which optimizes knife control when slicing. The knife handle curves slightly upward, providing ample working space for the fingers. The rounded tip increases safety and prevents tip bending/chipping.
The knife should be washed by hand immediately after use. The knife is not suitable for cutting bones, frozen foods, hard-crusted breads, or other hard materials. All of these can chip, break, bend, or snap the blade or handle.
Features:
Japanese kitchen knives are made of very hard and thin metal. Therefore, they should not be hammered or twisted against any hard materials, such as frozen or bony meat, coconuts, can lids, etc. There is a risk of pieces breaking off the blade. High-quality kitchen knives should never be washed in a dishwasher; instead, a quick hand wash and drying immediately after use is recommended. Suitable storage solutions are those where the knife blades do not come into contact with other metal objects.