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znaki mac222

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Nashiji Series

We have been producing kitchen knives for many years, every day we draw conclusions to streamline and improve production. We want our knives to be as sharp as possible. Thanks to experience and many tests, we present a series that has been carefully made by our craftsmen. By creating unevenness on the surface of the knife, space is created between the ingredients when slicing. This space creates less friction when slicing.
Additional recesses. As a result, a space is created when the food is cut, which increases sharpness.
The size of the handle is different in the front and back. This makes it easier to grip when holding the knife.
Reinforcement of the handle – better balance and hygiene
The knife has a design that raises the angle of the knife handle. You can cut ingredients in a natural position, which prevents fatigue.
Mirror finish. By finely polishing the blade, friction against the ingredients during cutting is reduced.
The MAC edge is asymmetric. Each knife is sharpened by hand using a wet grinding process with a ratio of approximately 8:2, with an angle on the right side and a very small angle on the other side. Although it is a Western double-edged knife, it sharpens almost like a Japanese single-edged knife. The resulting edge causes thinly sliced ingredients to move to the right, reducing resistance. The left side that touches the food is almost flat and has less friction with the food, so you can cut straight and thin without paying too much attention to it. With a symmetrical blade, the tip of the blade can move in either direction depending on the applied force. If you cut unconsciously, the blade will tend to flow to the right where there is less resistance. All series of MAC western knives have the same asymmetric cutting edge. As a result, MAC knives have gained recognition around the world.
MAC Superior steel – subzero AUS8 – this steel is subjected to a hardening process at minus temperatures, the technical details of the process are a secret of the manufacturer, protected by a patent since 1965. The Japanese equivalent of 440C steel is a steel that is between the European equivalents of 440C steel and ATS 34. Content C 0.7 – 0.8%, Mn 1.0%, Cr 13.0 – 14.5%, Ni 0.5%, V 0.1 – 0.25%, Mo 0.1 – 0.3% Japanese steels differ from European 440n counterparts by the use of small amounts of vanadium. Vanadium has a positive effect on the homogeneity of the crystalline structure of steel, added in appropriate proportions, increases the abrasion resistance of the blade. Japanese production technology guarantees the highest quality of workmanship.
No kitchen knives should be washed in dishwashers due to the high temperature and strong detergents.

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