Product Description
This knife is pre-owned, has been buffed and sharpened. Such a deal on it!
This Chef's knife is modeled after the standard French chef's knife which has a slightly curved edge and a fast taper towards the tip (compared to a Japanese chef's knife which has a more gradual taper from the heel to the tip). This is an 8½ version which is fairly standard for most home cooks and professional chefs. A multipurpose knife for just about anything you would cut on a cutting board.
Knife Specs:
Knife Length: 13.31
Weight: 7.2 oz
Blade Length: 8.50
Blade Height: 1.72
Blade Thickness: 2.5 mm
Professional Series Features:
- 2.0-2.5mm thin blades for less wedging into cuts and for producing a sharper knife.
- Original Molybdenum steel has better edge-retention and is easier to sharpen than most other brands (Except MSK-65 and MTH-80 which use our Superior Steel).
- Western-style shapes with a pointed tip and a handle that is in-line with the spine of the blade (On most knives in this series).
- The added bolster on these knives concentrates the weight of the knife in the center of your hand when using a chef’s grip. The added weight helps to drive the knife through hard/dense foods such as carrots apples and onions without having to use a thicker blade. The bolster also provides a smoother grip area for your thumb when using a chef’s grip to pinch the blade.
- Razor-sharp edge that made MAC knives famous over 40 years ago.
- Completely tapered from spine to edge creating a V-shaped blade that glides through cuts with ease.
- Perfectly balanced weight distribution creates a sense of comfort when holding the knife and keeps you in control of the blade.
- Slightly curved edge allows you to use almost any style of cutting whether it is a European rocking motion or a Japanese slicing motion.
- Pakka wood handle has the look and feel of natural wood but lasts much longer.
- Comfortable balance light-weight sharp edge and thin blade all combine to create a precision tool that is easy to handle and control; reducing the risk of hurting yourself while working on the cutting board.