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| Country of Origin | Japan |
|---|---|
| PID | 268277 |
| Blade length (cm) | 18,5 |
| 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 |
A conveniently sized, slightly shorter chef’s knife. Unlike the typical mass-produced household knife pressed from sheet metal, the Japanese specialty sharp professional knife stays sharp longer and is easier to sharpen. Made of thin, razor-sharp, high-carbon MAC Superior steel. Knives in the Superior series have excellent balance and handling. The knife is well suited for cutting boneless meat, vegetables, and fruits.
The blade hardness is optimal, 57-61 HRC, which makes resharpening easy. The blade is beveled on both sides and sharpened from both sides at a slightly asymmetrical MAC angle, which optimizes knife control when slicing. The knife handle curves gently upward, leaving plenty of working space for the fingers. The rounded tip adds 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 items, hard-crusted breads, or other hard materials. All of these can chip, break, bend, or snap the knife blade or handle.
Features:
Japanese kitchen knives are made of very hard and thin metal. Therefore, they must not be hammered or twisted against hard materials such as frozen or bony meat, coconuts, can lids, etc. There is a risk of actual pieces breaking off the blade. High-quality kitchen knives should never be washed in the dishwasher, but preferably rinsed quickly with water and dried immediately after use. Suitable storage solutions are those where the knife blades do not come into contact with other metal objects.
4 in stock
A conveniently sized, slightly shorter chef's knife. Unlike the typical mass-produced household knife pressed from sheet metal, the Japanese specialty sharp professional knife stays sharp longer and is easier to sharpen. Made of thin, razor-sharp, high-carbon MAC Superior steel. Knives in the Superior series have excellent balance and handling. The knife is well suited for cutting boneless meat, vegetables, and fruits.
The blade hardness is optimal, 57-61 HRC, which makes resharpening easy. The blade is beveled on both sides and sharpened from both sides at a slightly asymmetrical MAC angle, which optimizes knife control when slicing. The knife handle curves gently upward, leaving plenty of working space for the fingers. The rounded tip adds 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 items, hard-crusted breads, or other hard materials. All of these can chip, break, bend, or snap the knife blade or handle.
Features:
Japanese kitchen knives are made of very hard and thin metal. Therefore, they must not be hammered or twisted against hard materials such as frozen or bony meat, coconuts, can lids, etc. There is a risk of actual pieces breaking off the blade. High-quality kitchen knives should never be washed in the dishwasher, but preferably rinsed quickly with water and dried immediately after use. Suitable storage solutions are those where the knife blades do not come into contact with other metal objects.