Amazing MAC knife blades
MAC kitchen knives have blades with a hardness between 58 and 60 degrees on the Rockwell scale, making them harder than most kitchen knife blades on the market.
All models of MAC western kitchen knives have blades are made from high carbon steel containing 0.75% carbon with an optimal balance of 13.5% chromium. Additionally, vanadium and molybdenum are added to select models to further increase the hardness of the steel. Thanks to this procedure, sharpening knives is not a frequent chore as the knives retain their sharpness for longer.
Great care is taken to keep the metal temperature at a constant low level during the grinding and sharpening process, which sets the proper hardness of the finished blade. Each blade is carefully hand sharpened by professional blacksmiths from the famous Seki region of Japan. High quality materials combined with the finest blade workmanship to keep them sharp several times longer than knives from other leading brands.
Steel alloys used for MAC knives
Steel MAC Superior
This steel is subjected to the process of hardening at minus temperatures, the technical details of the process are a secret of the manufacturer, protected by a patent since 1965.
Japanese equivalent to 440C steel, is the steel that ranks between the European equivalent of 440C steel and ATS 34. . Contents 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 their European counterparts 440 n by using small amounts of vanadium. Vanadium positively influences the homogeneity of the steel’s crystalline structure, added in appropriate proportions, increases the blade’s resistance to abrasion. Japanese production technology guarantees the highest quality.
Core (Steel MAC), 32 alternating layers of 410 and 430 stainless steel on each side (All 65 layers).
Durable stain-resistant carbon steel. – Carbon content: 0.95%, Chromium: 13.00 – 14.50%, Manganese: 0.60 – 1.00%, Phosphorus: 0.030% Sulfur: 0.020%, Silicon: 0.35% This steel is also known as Silver-3 and has excellent stainless steel properties. This steel can be compared to 19C27, AEB-L, VG-1 and MBS26.
Steel white 2
carbon steel, plated with wrought iron. The steel core so-called white carbon (C 0.95-1.0, Kr 0.2-0.5 Ni 0.7-1.3) consists of eleven alternating layers, soft and hard steel on both sides.
Steel Yasuki hagane
Yasuki Hagane was invented in Shimane Prefecture, Japan, which produced high quality iron sand used to make traditional Japanese swords. There are three main grades of Yasuki steel that are used to make Japanese kitchen knives.
Shirogami is a refined carbon steel that contains no ingredients and can be used to make high quality Hocho knives (Japanese kitchen knives).
Aogami is made by adding chromium and tungsten to white Shirogami steel, which makes the material more durable, provides corrosion resistance and is mainly used to make high-quality kitchen knives.
Super Blue Steel
Aogami Super is the highest quality steel in its product line that contains a high percentage of carbon, chromium to soften hardness, increase edge strength and corrosion resistance.