A Mac knife coated with a 21.5 cm sushi chef's blade. The coating makes the blade less likely to stick to the cut products. The knife is suitable for cutting everything (not just sushi) and has an excellent quality-to-price ratio.
Mac knives have been the favorite kitchen tools of true professionals and enthusiasts for decades. The 700-year tradition and Japanese craftsmanship make sharp knives, with a hand-fitting grip and perfectly balanced blade.
They are made of Molibdeno-Vanadio stainless steel, which is obtained by increasing the hardness of the vanadium, molybdenum, and tungsten steel mass.
The Rockwell hardness scale of Mac knives is C-57-61. The Mac sharpening is small, about 10 degrees.
Japanese kitchen knives are made of very hard and thin metal. That is why they cannot be used to twist or cut hard materials, such as ice or bones, coconuts, can lids, etc. The danger lies in loose steel pieces.
High-quality kitchen knives should never be washed in the dishwasher, but rather immediately after a quick wash and dry with water. Do not store them in a drawer with other knives; keep them in their box to prevent them from hitting other metals. Mac knives come in elegant gift boxes.
Black Fluorine Coated Series, Mac Knife
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