MAC Nakiri 165mm (6.5")

The MAC Nakiri 165 mm is a traditional Japanese knife specially designed for cutting vegetables. The blade is made of MAC molybdenum steel and is easy to use due to its exceptional corrosion resistance. The knife has an ergonomically designed western handle made of laminated pakka wood.

These features make the MAC Nakiri 165mm knife suitable as a first Japanese knife for all vegetable lovers and also a great gift.

BLADE SHAPE:
Nakiri is a Japanese knife that was made specifically for preparing vegetables and herbs. It is one of the oldest and most commonly used kitchen knives in Japan. The name Nakiri or Nakiri bōchō means "leaf cutter" in Japanese. Due to its flat cutting edge and square tip, the shape of the Nakiri knife enables efficient chopping and slicing, making it the most suitable choice for chefs who prepare large amounts of vegetables daily. The straight edge of the blade ensures optimal and stable contact with the cutting surface and enables fluid movement for excellent blade control and precise work. The hole in the blade serves to hang the knife for easy storage and better hygiene.

STEEL:
The blade is thin, light, flexible, and easy to sharpen, and has excellent edge retention. It is made of molybdenum stainless steel with a hardness of 58-59 HRC, which boasts excellent rust resistance and is easy to maintain.
→ Read more about blade maintenance here.

LAMINATION:
Single-layer steel (monosteel) is not laminated, the entire blade is made of one type of steel. The advantage of such a blade is better resistance to scratches, since the outer surface is made of hard steel. The single-layer steel blade is pattern-free and minimalistic in design.

BLADE GEOMETRY:
The knife has a double bevel grind (symmetrical), which allows for smooth and even cutting. Nakiri is versatile, easy to use, and suitable for various cutting techniques. Double-edged knives are also much easier to maintain, as they are much easier to sharpen than single-edged knives.

FINAL APPEARANCE:
The blade has a high gloss migaki finish. It is a simple, minimalistic blade. The surface of the knife is thinned and polished during the manufacturing process to expose the smooth and shiny surface of the knife. Such a finished look minimizes damage to the food cells during cutting, so it is suitable for the most delicate tasks.

HANDLE:
The western-style handle is made of pakka wood and has excellent hardness and durability. Due to its ergonomic shape, it fits perfectly in both the left and right hand. The distribution of weight between the handle and the blade allows comfortable work and easy handling of the knife.

BLACKSMITH:
MAC knives are made in the city of Seki in the Gifu area, by twenty master craftsmen. They were founded in 1965 by Mr. Tasuo Kobayashi. Their mission is to make knives that are safer, sharper, lighter, and more comfortable to use. They also make knives safe for children. Their knives are made of high carbon (C) steel with additions of chromium (Cr), vanadium (V), molybdenum (Mo) and tungsten (W). The result is an incredibly sharp blade with a hardness of approx. 59 HRC, sharpened at an extremely sharp angle of 15 degrees, so it stays sharp for a very long time and is easy to sharpen again. MAC knives are known for their exceptional balance and are therefore very suitable for professional use.