MAC Superior Series SK-40 peeling knife 10 cm (SK-40)

Sturdy ergonomically designed peeling knife. Suitable Unlike a standard dozen-pressed household knife, the Japanese special sharp professional knife stays sharp longer and is easier to sharpen. Thin razor sharp high carbon MAC Superior steel. Superior series knives have excellent balance and maneuverability. The knife is well suited for cutting boneless meat, vegetables and fruits.

The blade hardness is optimal, RC 57-61º, which makes re-sharpening easy. The blade is chamfered on both sides and sharpened on both sides to a slightly asymmetrical MAC angle, which optimizes knife control when slicing. The handle of the knife curves slightly upwards, leaving good working space for the fingers. The rounded tip increases safety and prevents the tip from bending / splitting.

The knife should be washed by hand immediately after use. The knife is not suitable for cutting bones, frozen food, hard-shelled breads or other hard materials. All of these can split, break, curve, or cut the knife blade or handle.

Features:

• Blade length: 10 cm
• Blade material: MAC Superior steel
• Blade hardness: Rockwell C 57-61
• Sharpening angle: 10-15 ° - considerably sharper than European knives

Japanese kitchen knives are very hard and thin metal. Therefore, they must not be chopped or twisted into any hard material, such as icy or bone-in meat, coconut, can lids, etc. There is a risk of concrete pieces coming off the steel. High-quality kitchen knives should also never be washed in the dishwasher, but preferably with a quick water wash and drying immediately after use. All solutions are suitable for storage, where the blades of the knives do not come into contact with other metal objects.