MAC Japanese Series 10.25-inch Yanagiba

Specifications

• Blade length: 10.2 inches (260 mm)
• Series: MAC Japanese Series: traditional Japanese blade shapes; steel and blade thickness vary by knife
• Steel: stainless steel
• Edge: single bevel, sharpened on one face only, with a hollow-ground back, ground for the right hand
• Handle: black Pakkawood, riveted
• Model number: FKW-9

MAC Japanese Fish Knives

Keeping the Edge

Single-bevel knives are maintained on whetstones. Sharpen the beveled face at the angle the factory set, then remove the burr with light, flat passes on the back. A honing rod or a pull-through sharpener will round the back and spoil the single-bevel geometry.

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.
• Store the knife in its wooden sheath or a guard; the long, thin tip is the most fragile part of a yanagi.
• 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.