Description & specifications
This kiritsuke from MAC's anniversary series is one of our absolute favourites! The 165 mm blade suits most tasks and gives the knife a good balance.
One of the places where Japanese MAC differs from its European competitors is the thickness of the blade. The spine of this knife is narrow, as Japanese gyutos typically are. That gives you a lighter knife than you would otherwise have, but most importantly it means the knife slices rather than splits. This becomes very clear when you cut particularly hard vegetables and root vegetables — it is far easier with a thin blade.
Like all other knives in our range, the usual basic rules apply to this knife. If you want to get the most out of your knife, iron it on a ceramic iron - and do it quietly. If it needs to be sharpened, do it on a wet stone or have it done by us. Never use a dishwasher to clean the knife, and do not cut bones or frozen items - the MAC is certainly a tough knife, but you should always be careful. If you comply with this, you will have a good knife for years.
| Type | Kiritsuke |
| Length | 165 mm |
| Forging and steel | 65 layers - stainless |
| Grind | Double bevel/standard |
| Handle type | Classic Western |
| Stainless | Yes |
| Hardness | Approx. 61 HRC |
| Handle material | Brown pakkawood |
| Saya | No |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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