You spend every free moment in the kitchen. Every few days the courier brings you a recipe book, from which you will try out every single recipe, even the most complicated. You make sure that the ingredients from which you prepare the dishes are of the highest quality. Every day you receive guests who, apart from the spectacle of preparing meals and delicious dishes, get something much more special from you. They get stories that you tell them every time you enter the kitchen.
When you’re getting ready to cook, your guests always hear amazing stories about how to prepare food. You patiently explain how important it is to sharpen knives. After a while, you are quoting an anecdote about how, while attending a cooking course in Spain, your dream was to have a hand-decorated, antique knife sharpener, which you bought and now proudly hangs over the oven as a kitchen decoration. While cutting, you explain to everyone how important it is to take care of professional kitchen knives and show all your guests the knife accessories you bring from the farthest corners of the world. When you find moments of break, you admire with your friends how steel shines in the rays of the setting sun and teach them how to distinguish the best kitchen knives from those not worth a penny. Your stories, like the food, are something people have in common. Something that makes you the soul of the company and a person who always brings together all the people close to you.
MAC Superior steel – subzero AUS8 – this steel is given to the process of hardening at minus temperatures, technical details of the process are a manufacturer’s secret, protected by patent since 1965. Japanese equivalent of steel 440C, is a steel that ranks between the European counterparts of steel 440C and ATS 34. The content of 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 the European counterparts of 440 n using small amounts of vanadium. Vanadium has a positive effect on the homogeneity of the steel’s crystalline structure, added in appropriate proportions increases the abrasion resistance of the blade. Japanese production technology guarantees the highest quality of manufacturing.
Kitchen knives can’t be washed in dishwashers due to high temperature and strong acting detergents.