This Bread Knife in the PRO series from MAC is one of our absolute favourites! The length of the blade of 26.5 cm appeals broadly to most tasks, and gives the knife a good balance.
The knife here is a classic western-style bread knife, but one of the places where Japanese MAC differs from its European competitors is, for example, in the steel of the knife. This means that you have a knife that keeps its sharpness better than, for example, its European cousins.
The hallmark of the MAC Pro series are high-quality knives that were originally intended for chefs and others who needed to use the knives professionally. They are designed to be tough and to be used for hours every day.
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 |
Bread knife |
| Length |
265 mm |
| Forging and steel |
One layer - stainless |
| Grinding |
Single egg - standard for bread knives |
| Handle type |
Classic western |
| Stainless steel |
Yes |
| Hardness |
Approx. 61 HRC |
| Stock material |
Black Pakka wood
|
| 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!
