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
SANTOKU (San – 3 & Toku – benefit):This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)Tip: The 170mm/180mm is the most popular multipurpose knife.