Description & specifications
MAC Chef 18 cm chef's knife
This chef's knife is among our absolute best sellers, and certainly not without reason. Here you get a good chef's knife at a very competitive price.
When talking about a knife's cutting properties, there are typically two things that play a decisive role in how good a knife feels to cut with. One is, of course, the sharpness, and the other is the thickness of the blade. Japanese knives are generally thinner than the German ones, and this means that, other things being equal, they cut through harder items such as root vegetables and the heavier vegetables more easily.
The MAC Chef chef's knife here is quite thin, which means that it easily cuts through most items. It also has a completely respectable hardness of 59 HRC, which is certainly at or above the level of most competitors in this class. If you simultaneously maintain the knife with a ceramic ironing steel, you will have a good knife for many years.
| Type | herb knife |
| Length | 100 mm |
| Forging and steel | One coat of MAC stainless |
| Grinding | Double-egged/standard |
| Handle type | Classic Western |
| Stainless steel | Yes |
| Hardness | 59 HRC |
| Stock material | Birch pakka wood |
| Item code | HB-70 |
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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