The Japanese series from MAC includes knives made from sub-zero AUS 8 steel. This steel is cooled to below freezing temperatures to achieve greater hardness, reaching 60 HRC. The series mainly features single-bevel knives, such as Yanagiba and Deba.

Key features:

• Single-bevel blade made of sub-zero AUS 8 stainless steel
• Exceptional sharpness and hardness
• Highly durable, with long-lasting edge retention
• Hand-honed for excellent performance from the first use
• Handle made of Pakka wood
• Authentic Japanese craftsmanship

The Yanagi or Yanagiba knife is a long Japanese knife used for slicing raw fish into thin slices, ideal for preparing sushi and sashimi. Its short, elongated blade is suitable for slicing fish and other foods with a continuous motion, preserving their freshness and integrity.

Distinctive blade: The blade is made from sub-zero AUS 8 steel, with a high carbon content that increases the steel's hardness, including Molybdenum for enhanced resistance to oxidation. The steel used in these knives is crafted using MAC's sub-zero method for additional hardness. Each MAC knife is hand-sharpened by experienced Japanese artisans in Seki.

Ergonomic handle made of Pakka wood: The handle is crafted from Pakka wood, which is highly resistant to kitchen conditions. Its shape ensures a secure grip during use.

The knife also features the following specifications:

• Weight: 228 grams
• Rockwell hardness: HRC 60
• Back thickness at the heel: 3 mm
• Total length: 42 cm
• Special gift packaging

It is recommended to wash the knife by hand with warm water and dry it promptly for maintenance. Regular sharpening and honing are essential to preserve its high performance. Knives made from softer steel require more frequent sharpening with a stone but can also be restored using a honing steel.