MAC Chef Filleting

The MAC Chef Series Chef’s Knife is a standard size for professional chefs. The fast taper towards the tip is in the style of the French chef’s knife. It can be used for slicing most fruits, vegetables, and proteins on the cutting board. The MAC Chef Series features original molybdenum steel construction. The knives are shaped with many traditional European shapes with a straight handle that’s in line with the spine of the blade, with a pointed tip. Comfortable balance, light-weight, sharp edge, and thin blade all combine to create a precision tool that is easy to handle and control, reducing the risk of hurting yourself while working on the cutting board. Due to their light-weight nature, MAC Chef Series knives can make quick work out of almost any food. Made in Japan .

Features:-

• High carbon Chrome Molybdenum Vanadium steel blade for better edge-retention; easy to sharpen
• Light-weight due to the lack of a bolster and the thin blade eases stress on your hand and arm
• Completely tapered from spine to edge, creating a V-shaped blade that glides through cuts with ease
• Perfectly balanced weight distribution creates a sense of comfort when holding the knife
• Pakkawood handle has the look and feel of natural wood and lasts much longer
• Made in Japan

Sujihiki & Slicers:The classic slicer. Long and thin, this is the best shape for the preparation of any flesh (meat or fish – cooked or raw) without bones.  The slim profile presents a smaller are of contact with the flesh and thus reduces the strength of the vacuum between the blade and the food resulting in a smoother and easier cut.Function – Slicing and carving of meat and fish without bones.Normal length – 240mm to 300mm (a few smaller 180mm and longer 330mm are available)Tip: Whilst the 240mm or the 270mm lengths are the most popular select the longest length you are comfortable with. The longer the blade, the lesser the pressure required to cut the food and thus increase the ability to cut thinner slices.  As this is one knife that is often taken to the table for carving in front of the diners, apart from the functionality, aesthetics should be an important consideration.