Yanagiba left • 300 mm • sub zero • western pakka handle • for left handed use.
This traditionally-shaped Yanagiba is the most common style of knife for slicing sashimi (uncooked fish).
Features of FKW series
These knives are made with our sub-zero tempered molybdenum steel for even better edge-retention with the same ease of sharpening as our original molybdenum steel. Their stain-resistance makes them much easier to maintain than a traditional carbon steel blade.
Japanese Series Steel Features
Sub-zero tempered Superior Steel – the same steel as our Original Molybdenum steel but with an extra processing step to create better edge retention while maintaining the same ease of sharpening.
Virtually maintenance-free compared to carbon steel blades.
Made in traditional Japanese shapes with single-bevel edges.
Pakka wood handle has the look and feel of natural wood but lasts much longer.
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