The Mac Professional Chef’s Knife is modelled after the standard French chef’s knife which has a slightly curved edge and a fast taper towards the tip. This is compared to a Japanese chef’s knife which has a more gradual taper from the heel to the tip. This blade is more common for professional chefs who prefer a larger chef’s knife. A multipurpose knife for just about anything you would cut on a cutting board. The weight of the bolster in combination with the blade makes this extremely well balanced in the centre of your hand. Cut through most foods using minimal effort. Made in Japan
- Made with high carbon chrome Molybdenum steel with vanadium
- Rust resistant steel;
- Hardness:- ±60
- Riveted handle constructed of resin Pakkawood with bolster for added weight and balance
- Double bevel 15° blade angle on each side
- Made in Japan
Peeling & Paring:This shape is primarily for peeling, paring, or cutting in the hand rather than on aboard. Used for tasks where a larger knife would be tricky or unsafe.Function – Primarily for peeling and paring vegetables in the hand.Normal lengths – 90mm to 135mm.Tip: This knife is a MUST for every kitchen and the ideal partner to a larger chef’s knife.