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Gyuto 210 mm (MBK-85) & Petty 125 mm (PKF-50) & Sharpening rod (SR-85) • molybdenum vanadium en tungsten • western pakka handle • for right and left hand use
This Chef's knife is modeled after the standard French chef's knife which has a slightly curved edge and a fast taper towards the tip (compared to a Japanese chef's knife which has a more gradual taper from the heel to the tip). This is an 210 mm version which is fairly standard for most home cooks and professional chefs. A multipurpose knife for just about anything you would cut on a cutting board.
When I first started with sharpening of the knives, together with my grandfather in 1994, we used to go to many restaurant in The Hague to sharpen. Later, when I took over, I was able to do it all myself. In 1998 I came to the restaurant Seinpost, back then with Paul van Waarden as a head chef, to sharpen their knives. Gert Jan Cieremans, the last chef of now closed restauant Seinpost, has been working there already for 2 years as a chef de partie. Mr. kuntz also has been working there in the kitchen and he owned a MAC. He was truly lyrical about it. I was allowed to sharpen it for him and ever since fell in love with Japanese knives. It's a joy to sharpen, they keep their extreem sharpness for a longer time than the knives I've known.
My first order with MAC were 6 knives from the Original serie. I gave them all to few chefs I know to hear their opinion about them. Of course, they were never returned to me- it was truly the best knfe they've ever used. Since then MAC has become very popular in the kitchens of Dutch restaurants.