Cooking is fun! It's not just the praise: "hmmm, that was delicious" after a meal that makes the heart of a hobby or professional chef beat faster. The joy begins with the preparation of the food. But you can only enjoy it if you are equipped with good kitchen tools. The most important tool is sharp knives that stay sharp for a long time and fit well in the hand.
The Japanese MAC knives are very popular with many hobby and professional chefs worldwide, such as the best chef in the USA, Thomas Keller, or Geir Skeie from Norway, winner of the Bocuse d’Or 2009, or even Jamie Oliver, who used the knives in his first TV shows.
MAC kitchen knives are an impressive combination of the best design and Japanese knife-making art. MAC has a large variety of different quality knives, starting from €19 up to hand-forged knives from Sakai with a buffalo horn ferrule for €3,800.
The description of the Japanese TO-Gyutou chef's knife from MAC in use
The Gyutou chef's knife from the MAC Tokushukou series (in English: selected special metal) is great for both hobby chefs and professional chefs. Versatile, whether for meat, vegetables, fish, or fruit. It fits well in the hand (octagonal magnolia wood handle) – fascinating, you immediately notice that you are holding a good piece of steel in your hand. First, a wooden cutting board is put into position (please do not use glass or marble, that makes the knife dull), wash the food, and start cutting. Due to the thin blade with the Japanese grind (V-grind), it is super sharp and you can cut thin slices perfectly and get a clean cut.
It is important to use the entire blade when cutting, with a back-and-forth motion from the tip to the handle. Please do not press hard, because we don't want to torture the food and lose all its juice. A loose, light movement with momentum makes cutting twice as fast and the hand does not tire. It is important to sharpen the knife regularly with the appropriate whetstone, e.g., the ST1000 from Chroma. This is very easy and hardly time-consuming. In addition, you save yourself the trip to the sharpener. So, maintenance is also important for a high-quality knife, just like for your car. After use, the knife should be washed and dried by hand.
Comments from professional and hobby chefs who are enthusiastic about MAC knives
– I'm throwing away all my old dull knives, I don't need them anymore
– I use them every day and have fun doing it, they are so sharp and stay sharp for a long time
– you can cut super thin slices with them, the hand does not tire while working
– decent knife, nice and sharp, who is going to supply me with bandages?
– nice design, handle fits well in the hand, price is okay
Cutting like the pros, more info and online ordering options at www.kuechenmesser.de
(Exclusive importer for Japanese MAC and KASUMI Damascus knives)
