MAC KNIVES
All made in Japan

Mac Corporation, Japan
Manufacturers & Wholesalers

TO-SERIES
HONYAKI TOKUSHUKOU BETTCHO MASAHISASAKU

TOKUSHUKOU means "special selection metal" in Japanese. The blades have the sharpness of the traditional Japanese chef's knives, but don't rust the way the traditional Japanese HAGANE steel does.

Made from a single layer of the finest quality stain resistant Japanese Hitachi steel. Thin blades, light, extremely sharp, slightly flexible and very rust resistant. Comfortable octagonal wooden handles with buffalo horn bolster for optimal comfort. The TOKUSHUKOU series is manufactured in the old swordmaking city Seki, Japan, by skilled Japanese blade smiths. Final sharpening done by hand in Sakai. Great knives for the busy kitchen. Not dishwasher safe




	SASHIMI KNIFE, also called YANAGIBA, SASHIMI BOUCHOU, or SHOUBU.
	Long narrow bladed knife for filleting fish and slicing sashimi and other soft items.

	TO-FK-330, Sashimi Knife, 330mm blade
	TO-FK-300, Sashimi Knife, 300mm blade (picture above)
	TO-FK-270, Sashimi Knife, 270mm blade



	FUGUBIKI KNIFE (PUFFER FISH SLICER)
	Thin narrow blade for slicing very thin slices of fish, meat, and vegetables.

	TO-FU-330, Fugubiki, 330mm blade
	TO-FU-300, Fugubiki, 300mm blade
	TO-FU-270, Fugubiki, 270mm blade (picture above)


	TAKOBIKI KNIFE (OCTOPUS SLICER) .
	Squarenosed slicer.

	TO-TA-330, Takobiki, 330mm blade (picture above)
	TO-TA-300, Takobiki, 300mm blade


	AIDEBA KNIFE
	Multipurpose fish knife for cleaning, filleting, and cutting out fish. Also great with vegetables.

	TO-AI-240, Aideba, 240mm blade
	TO-AI-210, Aideba, 210mm blade (picture above)


	DEBA KNIFE Sturdy knife for cleaning and filleting fish and chiken.

	TO-DE-150, Deba, 150mm blade (picture above)


	KAKUGATA USUBA KNIFE Squarenosed vegetable knife for chopping, slicing and mincing.

	TO-KK-240, Kakugata Usuba, 240mm
	TO-KK-225, Kakugata Usuba, 225mm (picture above)


	KAMAGATA USUBA KNIFE Vegetable knife, for chopping, dicing, and mincing. Pointy nose usuful for detailed work.

	TO-KM-210, Kamagata Usuba, 210mm (picture above)


	WA-GYUTOU CHEF'S KNIFE Thin-bladed Japanese chef's knife for most general cutting chores. Surprisingly light in weight and very sharp. Sharpened from both sides with the ultimate MAC edge. Glides effortless through meat, fish, and vegetables, and holds the edge extremely well.

	TO-GYU-300, Gyutou, 300mm (picture above)


	WA-SUJIBIKI KNIFE
	Light-weight Japanese slicer, sharpened from both sides with the characteristic MAC edge that is slightly off center for better slice-control.

	TO-SU-300, Sujibiki, 300mm (picture above)
	Sakai Knives
	Copyright © 2006 MAC Corporation, Japan. All rights reserved