The Superior Series consists of 2.0-2.5mm thin blades for less wedging into cuts but with a slightly stiffer feel than the Original Series. These knives are made using the Superior steel which has an additional processing step called sub-zero tempering for better edge retention than the Original steel. The elevated handle, rounded tip, and hole in the blade were carried over from the Original series and are designed for better knuckle clearance, safety, and for hanging the knife, respectively
Features:-
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Features a thin, razor-sharp blade made of extra-hard high-carbon Molybdenum Vanadium alloy
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Sub-zero tempered for excellent edge retention; rust and stain resistant
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Sand-blasted strip along edge puts small pockets of air between the knife and food, reducing drag
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Large, comfortable Pakkawood handles are elevated for extra clearance
- Hardness:-±61
- 15° blade angle
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Made in Japan
Sets Includes:-
- 1 x MAC Superior Gyuto 205mm
- 1 x MAC Superior Paring 125mm
- 1 x White Ceramic Rod 215mm
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.
GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.
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