The Mac (Makyuu) is a Japanese kitchen knife brand admitted in the world to make the kitchen knife which I made use of the technique of the sum kitchen knife of Osaka, Sakai in.
In Japan, I made use of swordsmiths technology such as Japanese swords and made the knives such as kitchen knives. Article 3 of Niigata and Seki of Gifu, 越前打刃物 and Tosa knife and a sum kitchen knife of Osaka, Sakai are well known. The sum kitchen knife of Sakai that repeated evolution with the history every day is famous so as to line up worldwide with Solingen of Germany.
If there is even this, there is scarcely that I am in need of it with a home-cooked meal.
And the side effect nice above all is ...
"(^o^) where the number of times that the master stood in the kitchen increased" (by shop staff of the dream)
Is there nice miscalculation that the master impressed by the sharpness of the kitchen knife of the Mac falls into cooking?
The sharpness of the kitchen knife, usability seem to be connected directly with the pleasure of the dish♪
Then I introduce a kitchen knife set of the Mac that a dish becomes fun!
Ranking magazine of the cooking equipment most authoritative in Europe and America
A kitchen knife of the Mac was chosen as the clear first place by the ranking of the kitchen knife made in Japan of "Cook Sui RAS tray Ted"!
The kitchen knife of the Mac adopted the technique of the craftsman of the Sakai sum kitchen knife in 洋包丁.
The kitchen knife of the Mac does it as "MAC" or "Makyuu" brand and employs not only Japan but also the European and American well-known cook. A cook and the chef use the cooking tool which I liked, but I choose a thing to be able to use for a long time and, about the kitchen knife in particular, continue using it. If kitchen knives cutting food are different, this is because it influences dish in itself.
Will this not be a thing necessary for a kitchen knife to use routinely at home?
What is found on a kitchen knife,
The person of the dream thought that it was の three points.
At first it "is the sharpness" to be found on a kitchen knife.
I think all commercially available kitchen knives to declare, "the sharpness is good".
However, when unfortunately buy it for trial; the thing is ... what only first, too.
Oil sticks from the middle that is under the fence of a tuna for sashimi, and become dull, and it is to グチャッ and the sashimi which did it halfway; and ...
The angle of the blade charge account influences the sharpness.
There is a blade charge account to the blade charge account of the Mac at an angle of an acute angle of 45.5 degrees as a result of study.
The double-edged blade charge account of 洋包丁 has many obtuse angles and is not sharp immediately.
However, the blade of the kitchen knife becomes round, and the sharpness blunts when I use any kitchen knife for a long time.
This is fate of the kitchen knife. . .
I should return to the original sharpness in such a case if I polish a kitchen knife!
So I do it, but the blade which is a double-edged obtuse angle is dated it, and the original sharpness is hard to come back to even the single edge-like kitchen knife such as the sum kitchen knife again like 洋包丁.
The reason is thickness of the kitchen knife.
I approach the back of the kitchen knife by polishing it. Then the kitchen knife adds to thickness as it generally approaches towards a back.
A blade touching the food becomes thick, and a kitchen knife is hard to enter and in this way feels it when the sharpness became dull.
However, the kitchen knife of the Mac is different in here.
Please watch the left image.
I make the blade of the kitchen knife on a cutting board and am the image which looked at the back of the kitchen knife from the top.
Two kitchen knives form a line,
The left is a kitchen knife of the Mac
The right is a kitchen knife of all trendy stainless steel recently.
The thinness of the kitchen knife is totally different! (~□~;)!
Even if I use it for a long time and repeat a grind because I finish the kitchen knife of the Mac to a thin blade, a kitchen knife enters the food straight because it is always a thin blade.
It has a long sharpness, and "an angle of 45.5 degrees" that a technique cultivated in the history of the sum kitchen knife of Sakai produced and the technique of the craftsman continue by live "thin blade finish".
When the sharpness of the kitchen knife of the Mac makes a sound,
"スッ" I put a kitchen knife in と food and "am スパーッ".
Even if every tray cuts a tomato, ~□~)
Juice does not appear even if I cut a tomato on a hand (~□~;)!
The kitchen knife of the Mac (MAC) has moderate tenacity while having the hardness such as the carbon steel which is not inferior to a sum kitchen knife, and molybdenum steel to be strong uses valuable special steel such as super hard chrome vanadium for rust (rust) like stainless steel, besides.
In fact, it becomes fragile for a shock even if the hardness is too firm as for the metal used for the knife such as the kitchen knife. It is easy to run by the hard foods such as bones of a fish and the meat and is easy to do a nicked part of an edge. Therefore the sharpness worsens immediately, too.
Swordsmith, Kaji of the Japanese sword nails hard steel over the center of the sword blade with soft iron to cover it. There is flexibility, and there is in this way the Japanese sword which it is hard to make a nicked part of an edge, besides. I call this flexibility "tenacity".
It is said that the reason why a sum kitchen knife of Japan is superior is that I apply this "tenacity" technique.
Because there is the moderate "tenacity" that I made use of the technique of the sum kitchen knife in a kitchen knife of the Mac, lower photograph のようにしなりが is born.
You should strongly push it to kitchen knife にしなりがあるかまな board of the home at this opportunity.
※There is possibility to compromise when I lay emphasis with the common kitchen knife too much. Please be careful.
As for the kitchen knife of the Mac, the point of a sword becomes round like a right photograph.
It is very safer and in this way prevents that the point of a sword is missing when I dropped it.
※The small kitchen knife (sailing) has the sharpening that it is easy to put a kitchen knife in to make it easy to handle fish.
In addition, the part of the handle (pattern) becomes the hips up structure to happen when I made a blade on a cutting board. When I cut food, I am familiar with a hand and become hard to be in this way tired even if I use it for a long time.
With the shreds of the cabbage in particular, I understand a difference clearly.
The cloverleaf hole of the four leaves near the point of a sword accentuates as a design, but, like a right photograph, can use a kitchen knife to the hook. It is easy to dry and is hygienic because the dirt of the part of the pattern does not flow towards a blade.
A kitchen knife of the Mac (MAC) is a kitchen knife to be able to use really for a long time which blended good 洋包丁 with the good Sakai sum kitchen knife in this way.
A now time-limited trial price!
Three MAC kitchen knife set 15,000 yen equivalency is 10,000 yen♪
Besides, "the kitchen whetstone" usable easily comes!
Manager Nishikawa is surprised, too! ！A snail (~□~;)! Kava
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Write a product arrival report view now! And you declare,
Cute ガーゼミニ handkerchief!
In fact, for people who are thinking about buying from this
A thank you (^ ^) /
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