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| Country of Origin | Japan |
|---|---|
| PID | 281087 |
| Blade length (cm) | 12,5 |
| 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 |
Unlike a typical mass-produced kitchen knife, the Japanese professional knife with a specialized sharp edge stays sharper longer and is easier to sharpen. The SP-50 is a sturdy and ergonomically designed all-purpose knife that’s perfect for both home and professional use. It features a thin razor-sharp blade made from high-carbon MAC Superior steel. The Superior series knives are known for their excellent balance and handling. This knife is great for slicing boneless meats, vegetables, and fruits.
The blade hardness is optimal at 57-61 HRC, making it easy to resharpen. The blade is beveled on both sides and sharpened to a slightly asymmetric MAC angle, which optimizes control while slicing. The handle has a gentle upward curve, providing ample space for your fingers to work comfortably. The rounded tip enhances safety and prevents chipping or bending of the tip.
Please remember to wash the knife by hand immediately after use. This knife is not suitable for cutting through bones, frozen items, crusty breads, or other hard materials, as these can chip, break, bend, or damage the blade or handle.
Features:
Japanese kitchen knives are made from very hard and thin metal. Therefore, they should not be struck or twisted against hard substances like frozen or bony meat, coconuts, can lids, etc. There is a risk of pieces breaking off the steel. High-quality kitchen knives should never be washed in a dishwasher; instead, a quick wash with water and drying immediately after use is recommended. For storage, any solution that keeps the knife blades from touching other metal objects is suitable.
8 in stock
Unlike a typical mass-produced kitchen knife, the Japanese professional knife with a specialized sharp edge stays sharper longer and is easier to sharpen. The SP-50 is a sturdy and ergonomically designed all-purpose knife that’s perfect for both home and professional use. It features a thin razor-sharp blade made from high-carbon MAC Superior steel. The Superior series knives are known for their excellent balance and handling. This knife is great for slicing boneless meats, vegetables, and fruits.
The blade hardness is optimal at 57-61 HRC, making it easy to resharpen. The blade is beveled on both sides and sharpened to a slightly asymmetric MAC angle, which optimizes control while slicing. The handle has a gentle upward curve, providing ample space for your fingers to work comfortably. The rounded tip enhances safety and prevents chipping or bending of the tip.
Please remember to wash the knife by hand immediately after use. This knife is not suitable for cutting through bones, frozen items, crusty breads, or other hard materials, as these can chip, break, bend, or damage the blade or handle.
Features:
Japanese kitchen knives are made from very hard and thin metal. Therefore, they should not be struck or twisted against hard substances like frozen or bony meat, coconuts, can lids, etc. There is a risk of pieces breaking off the steel. High-quality kitchen knives should never be washed in a dishwasher; instead, a quick wash with water and drying immediately after use is recommended. For storage, any solution that keeps the knife blades from touching other metal objects is suitable.