The latest Nashiji Series of Japanese MAC kitchen knives is characterized by, among others: the edge of the knives, which is a combination of traditional Japanese blades with a single bevel and a V-shaped edge, very well known in Western kitchens. The irregularities on the knife’s surface create a unique pattern, the common name for such a finish is the so-called “pear skin”. HP-BK-200 is equipped with additional recesses that create space between ingredients when cutting, reducing friction and increasing the sharpness of the knife.

The blade of a kitchen knife is narrower at its tip, which allows you to work in small and narrow spaces of the product, e.g. cutting meat close to the bone. The size of the handle is different at the front and back, which makes it easier to grip while working. The knife has a structure that raises the angle of the handle. You can cut ingredients in a natural position, which prevents fatigue.

To ensure durability and thus extend the life of the knife, its handle is made of very durable PAKKA wood. To create a knife for long-term use, MAC Steel (AUS8) was used, a solid steel with a hardness of 59 on the Rockwell scale. This extremely light professional kitchen knife will provide you with unprecedented comfort of work. Regardless of who uses it, the contoured handle makes the chef feel as if the knife was made especially for his hand. Every masterchef will appreciate this blade in his restaurant kitchen, because the time he saves with it will allow him to prepare subsequent dishes for guests. The HP-BK-200 is a multifunctional kitchen knife, so both cutting meat and chopping vegetables should not be a problem for a chef in a restaurant.

The steel used to produce the knife has stain-resistant properties, so if properly cared for, there will be no discoloration on the blade caused by chemical reactions resulting from contact of steel with acid.