CL-40 $79.95In Stock
| Mac 4 in (40 mm) Aji Deba
This small cleaver is a traditional Japanese-style deba cleaver. It has a stout blade with a single-bevel edge. This particular size is used for butchering mackerel or other small fish. 3.0mm thick blade.
Knife Specs:
Knife Length: 8.31"
Weight: 4.5 oz
Blade Length: 4.38"
Blade Height: 1.53"
Blade Thickness: 3.0 mm
CL-40
CL-65 $164.95In Stock
| Mac 6.5 in (165 mm) Deba
This deba is a traditional Japanese-style, but with a molybdenum (stainless) steel blade. It has a stout blade with a single-bevel edge. This particular size is used for butchering salmon or other large fish. 5.0mm thick blade.
Knife Specs:
Knife Length: 11.25"
Weight: 11.6 oz
Blade Length: 6.44"
Blade Height: 2.01"
Blade Thickness: 5.0 mm
CL-65
FK-10WSC $44.95Product Temporarily Unavailable
| Mac 11 1/2 in. Wooden Sheath for FKW-10
The perfect addition for your 11 1/2 in. MAC Yanagiba knife. Not only is this good to keep your knife in great condition, but is also a nice safety device for yourself and your family to prevent accidental cuts.
FK-10WSC
FKW-10 $195.95In Stock
| Mac Japanese Series 11.5 in. (290mm) Yanagi
Improved version of the traditional Japanese sashimi filleting knife, known as a Yanagiba, Shoubu, or Sashimi Bouchou.
Sharpened on only one side and razor-sharp.
Ideal for thinly slicing and filleting fish, prosciutto, carpaccio, ham, roast beef, chicken, tomatoes, garnishes, breads and baguettes.
Optional wooden scabbard for protecting knife.
Not dishwasher
FKW-10
FKW-7 $134.95In Stock
| Mac Japanese Series 8.3 in. (210mm) Yanagi
Mac Japanese Series 8.6 in. (225mm) Yanagi or slicer is used to make this cuts of meat or fish. The blade has a flat edge for better slicing and easier stone sharpening.
FKW-7
FKW-7WSC $47.50In Stock
| Mac 7 in. Wooden Sheath for FKW-7
The perfect addition for your 7 in. MAC Yanagiba knife (FKW-7) Not only is this good to keep your knife in great condition, but is also safe. Made in Japan of Japanese Magnolia wood.
FKW-7WSC
BON-60 $126.95In Stock
| Mac Japanese Series 6.1 in. (155mm) Honesuki
Great for cutting, deboning a chicken.
Japanese style pointy boning knife.
Pakka-wood handle and weighted bolster for comfortable balance.
Not dishwasher safe.
BON-60
JU-65 $84.95In Stock
| Mac Japanese Series 6.5 in. Nakiri On Sale
Cook's Illustrated Recommended!
- Traditional Japanese vegetable knife with improved round MAC handle.
- Thin rust resistant high carbon blade.
- Ideal for peeling, slicing, dicing, and mincing.
- Not dishwasher safe.
JU-65
FKW-9 $174.95In Stock
| Mac Japanese Series 10 1/4 in. Yanagiba
Improved version of the traditional Japanese sashimi filleting knife, known as a Yanagiba, Shoubu, or Sashimi Bouchou.
Sharpened on only one side and razor-sharp.
Ideal for thinly slicing and filleting fish, prosciutto, carpaccio, ham, roast beef, chicken, tomatoes, garnishes, breads and baguettes.
Optional wooden scabbard for protecting knife.
Not dishwasher safe.
FKW-9
FKW-9WSC $42.95In Stock
| Mac 10 1/2 in. Wooden Sheath for macFKW-9
The perfect addition for your 10 1/4 in. MAC Yanagiba knife. Not only is this good to keep your knife in great condition, but is also a nice safety device for yourself and your family to prevent accidental cuts.
FKW-9WSC
FKW-9L $199.95In Stock
| Mac Japanese Series Left Handed 10 1/4 in. Yanagiba
Improved version of the traditional Japanese sashimi filleting knife, known as a Yanagiba, Shoubu, or Sashimi Bouchou.
Sharpened on only one side and razor-sharp.
Ideal for thinly slicing and filleting fish, prosciutto, carpaccio, ham, roast beef, chicken, tomatoes, garnishes, breads and baguettes.
Optional wooden scabbard for protecting knife.
Not dishwasher safe.
FKW-9L
FKW-L9WSC $42.95In Stock
| Mac 10 1/4 in. Wooden Sheath for macFKW-9L
The perfect addition for your Left Handed 10 1/4 in. MAC Yanagiba knife. Not only is this good to keep your knife in great condition, but is also a nice safety device for yourself and your family to prevent accidental cuts.
FKW-L9WSC
