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Mac Japanese Knives
Traditional Form, Modern Performance
Experience the artistry of traditional Japanese cutlery with the trusted quality and sharpness of MAC. This specialized series features iconic knife shapes designed for precise culinary tasks, allowing both professional chefs and home cooks to master classic techniques.
Master the delicate art of sushi and sashimi with our single-bevel Yanagiba and Deba knives. The traditional chisel edge (kataba) is engineered for unparalleled precision, creating the cleanest possible cuts. To ensure proper performance for everyone, our Yanagi slicers are available in a range of sizes and in dedicated right-handed and left-handed profiles.
The collection also includes versatile, double-bevel Japanese staples like the Nakiri for razor-thin vegetable preparation and the nimble Honesuki for deboning poultry. Crafted with MAC's signature steel and edge geometry, the Japanese Series is your gateway to achieving authentic results in the kitchen.
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MAC 4-inch (40 mm) Aji Deba
The Specialist's Edge: Mac 4 in. (40mm) Aji Deba for Small Fish Elevate your seafood preparation with the Mac 4-inch (40mm) Aji Deba, a traditional Japanese-style cleaver specifically engineered for butchering small fish. This compact yet powerful knife is the ideal tool for processing mackerel, sardines, and similar species with expert precision and ease. Crafted with a stout, single-bevel blade, it allows for incredibly clean and efficient cuts, separating bone from flesh with minimal effort and preserving the delicate texture of the fish. The substantial 3.0mm blade thickness provides the necessary strength and leverage for breaking down small fish quickly and safely. Experience the difference a specialized tool makes. The Mac Aji Deba offers exceptional control and sharpness, making it an indispensable addition for anyone passionate about preparing fresh fish, from home cooks venturing into Japanese cuisine to professional sushi chefs. Learn More$84.95
