The MAC Original Series was first created over 40 years ago with a new concept in kitchen knife design. First, they chose a steel that allowed to create a thin, flexible blade that is light weight, easy to sharpen, and maintains its edge extremely well. While most people remember MAC knives for their extreme out-of-the-box sharpness and the duration which it lasts, these other features were key to our success. The thin (1.5-2.0mm), flexible blade slides easily through foods without wedging into cuts like a traditional European forged blade and the light weight allows you to use the knife without making your hand and arm tired. Next, they rounded the tip for safety and elevated the handle to create better knuckle clearance when working on a cutting board. Lastly, a hole was punched into the blade to hang the knife.
Features:-
- Features a thin, razor-sharp blade made of extra-hard high-carbon Molybdenum Vanadium alloy
- Rounded tip for safety and to prevent the tip from bending/breaking
- Features a convenient hanging eyelet in blade; 15° blade angle
- Large, comfortable Pakkawood handles are elevated for extra clearance; rust and stain resistant
- Hardness:- ±60
- Made in Japan
The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food. Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades. Normal length – 150mm Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.
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