SD-65 – a Japanese cleaver for controlled, demanding work

The SD-65 is a robust cleaver-style kitchen knife from the MAC SUPERIOR series, designed for intensive and precise work in the kitchen. Its blade shape clearly draws inspiration from the traditional Japanese Deba cleaver, but in a modern, more versatile form.

Unlike the classic Deba, which is single-bevel (kataba), the SD-65 features a double-bevel edge, making it comfortable and safe to use for both right- and left-handed users. It is an ideal choice for those who want the traditional Japanese cleaver profile without the limitations of single-bevel knives.

The SD-65 was created for heavier kitchen tasks, such as fish preparation, portioning meat, and working with larger cuts of ingredients. At the same time, it is important to note that this is not a cleaver intended for chopping bones or heavy удар strikes—its strength lies in control, precision, and sharpness rather than brute force.

The wide, sandblasted blade not only increases resistance to micro-damage but also works perfectly as a “scoop” for transferring chopped ingredients directly into a pot or pan.

The knife is made from MAC Superior Steel (subzero AUS-8), hardened to approximately 60 HRC, which ensures exceptional sharpness, high resistance to cracking, and quick, easy sharpening. With proper care, the cutting edge retains its performance for a very long time—exactly what professionals expect.

Every experienced chef knows that a good knife saves time and energy, especially when working with large quantities of ingredients. MAC is a brand that has met these expectations for decades—many chefs around the world have been using the same MAC knives for over 60 years.

Cleavers are a cornerstone of Japanese cuisine and come in many forms and specializations. However, if you are looking for a cleaver designed primarily for vegetables, we recommend the MJU-65 from the popular MAC Professional series.

To maintain the original quality of the SD-65 for as long as possible, we recommend reviewing our guides on sharpening and caring for Japanese kitchen knives.