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Details
Specifications
- Series: MAC Japanese Series: traditional Japanese blade shapes; steel and blade thickness vary by knife
- Steel: molybdenum stainless steel
- Handle: black Pakkawood, riveted
- Blade length: 4 inches (10.2 cm)
- Blade thickness: 3.0 mm
- Overall length: 8.31 inches (21.1 cm)
- Weight: 4.5 ounces (128 g)
- Model number: CL-40
MAC Japanese Fish Knives
| Knife | Best use |
|---|---|
| 4-inch aji deba | Small fish, shellfish |
| 6.5-inch deba | Breaking down whole fish |
| Fish cleaver | Large fish heads and collars |
| 8.25-inch yanagi | Sashimi and fish fillets, short board |
| 10.25-inch yanagiba, right-handed | Sashimi and fillets |
| 10.25-inch yanagiba, left-handed | Sashimi and fillets, left hand |
| 11.5-inch yanagi | Long sashimi slices, large fillets |
Keeping the Edge
Sharpen this knife by hand on whetstones, following the angle of the factory bevel. A pull-through sharpener or a honing rod is not suited to a heavy fish knife.
Care
- Wash by hand with warm, soapy water and dry the knife at once. Do not put it in a dishwasher.
- MAC steel is stainless but not immune to spotting; do not leave the blade wet, soaking or in contact with acidic food.
- Use it on small fish bones only; do not use it on beef or pork bone or frozen food.
- Cut on wood or plastic boards. Keep the edge away from bone, frozen food and hard shells.
- Warranty claims are handled by MAC directly.
Knife Merchant is an authorized MAC knife seller.
Additional Info
| Blade Length (Inches) | 4.3 in. |
|---|---|
| Blade Length (mm) | No |
| Blade Width (inches) | 1.53 in |
| Grind | Single Bevel |
| Steel Type | AUS8 |
| Rockwell Hardness | 60 |
| Stainless | Yes |
| Handle Material | Black Pakkawood |
| Spine Thickness (mm) | No |
| Brand | MAC |
| Country of Manufacture | |
| SKU | CL-40 |
| Manufacturer's Part Number | CL-40 |
| Manufacturer's Suggested Retail Price | $100.00 |
