Description
The thin, double-beveled edge of the MAC Japanese Vegetable Knife is ideal for slicing and chopping most fruits and vegetables. The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife. Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets of a cylindrical vegetable such as diakon radish and cucumbers. Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well. This knife should not be used as a heavy cleaver to chop through hard foods such as bones, frozen foods, etc.
Original Molybdenum steel has better edge-retention and is easier to sharpen than most other brands.
Virtually maintenance-free compared to carbon steel blades.
Made in traditional Japanese shapes with single-bevel edges (except JU-65 which has a double-bevel).
Pakka wood handle has the look and feel of natural wood but lasts much longer.
