![]() ![]() Our reputation as the World's finest knife is based on the experiences of MAC knife owners who use our knives every day. The steel has optimal hardness between 57º and 61º Rockwell C and is still easy to re-sharpen. The thin razor-sharp blades are sharper and stay sharp longer than other leading knife brands. Blades are hand-ground, and hand-sharpened on water-cooled stones to optimize the quality of the finished blade. MAC blades are made from rust-resistant Molybdenum High-Carbon cutlery steel. MAC stain-resistant knives are entirely produced by professional craftsmen in Seki City, renowned for superior sword manufacturing since the Middle Ages. This edge is extremely versatile with the ultimate combination of sharpness and control, allowing both thin slicing and straight cuts. The characteristic MAC edge is a hybrid between the traditional Japanese single beveled chisel edge (Kataba) and the Western V shaped edge (Ryoba), but slightly off-center, with an angle around 30 degrees (15 degrees per side). Popular with professional cooks and cooking enthusiasts throughout the world, and over 25 million knives sold since 1964. Each knife is equipped with a razor-sharp edge, comfortable handles, and great balance. Unlike some of our competitors, every step in our knifemaking process is performed in Japan using Japanese products. MAC knives are precision tools that are shaped, assembled, polished, and sharpened by professional Japanese craftsmen. Japanese Craftsmanship for Tomorrow's Kitchen
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