Sujihiki • 210 mm • superior • Chroom molybdenum vanadium • Western pakka • for right and left hand use
This slicer is a little shorter in length then your usual sujihiki. The rounded blade makes it very versatile.
Features of the Superior series
This blade is carefully crafted using Mac's molybdenum vanadium stainless steel. Mac knives have become well known for superb edge retention. The handle is made from pakka wood and is built at a comfortable angle to provide enough knuckle clearance to help rock through herbs and spices.
Elwin de Veld about MAC knives
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.