Basically, our Western Style Knives are mainly using Special Stainless Steel as the Blade Material.
Consisting of such as Chrome, Molybdenum, Vanadium.
Mixing Carbon into the Iron, putting Chrome which makes it stronger against getting rusty, putting.
Molybdenum which makes it stronger against the friction. And also adding some other Rare Metals.
This make's the Blade's Hardness higher and makes the Blade difficult to get rusty, makes the Tenacious better, makes it easier to handle. This AUS8 is one of the typical special Steel which is used for the Luxury Kitchen Knives.
But remind you that as the Carbon is mixed into the material, it will get rusty if you don't take care the Knife properly.
The Stainless Steel that won't get rusty has decreased the amount of Carbon and increased the amount of Chrome.
This makes the Material's Hardness lower and the Tenacious get's bad which makes the Sharpness of the Knife bad, so it is not suitable for Kitchen Knives.
It may get rusty when you leave the knife in the water for a long time. Especially, in the Summer Season, when the water contains more Chlorine than the other Season. Also, like the juice of Lemon, Vinegar, Bleach may cause the Rust to come out.
Rarely, when the knife's blade is touching the Methalic Dish-drying Basket, this part may get rusty and may cause the blade to chip off.
After washing the Knife and wipe off the water by using a soft dry towel and keep it in a dry place, the knife should not get rusty like the Traditional Japanese Knife made by HAGANE (one of a type of Steel).
However, there are many process that our Knives pass through done by the Craftsman. So rarely, the Rust maybe caused by the Production side.
If the Rust slightly appears on the surface of the Blade, please try and polish it by using the Cleanser.
If the Rust comes out on the same spot again, please contact to us or to the Shop/the Distributor that you had bought the Knife.
1. As MAC Knife's Blade are very thin, do not use a Stainless Sponge or a Scrubbing Pad to wash the blade. It may ruin the Edge and the Blade. Please use a Soft Sponge. It will keep the Sharp Edge for longer time.
2. We recommend to re-sharpen your Knife, once a month to keep the best condition of the Edge.
* The Sharpness becomes down (dull), mainly because of the oil or the dust gets on the Edge and makes the Edge to slip, rather than the Edge itself becomes blunt.
You may have seen a Chef using a Sharpening Rod to sharpen his Knife. This is rather getting off the oil or the dust from the Edge and getting back the Sharpness, not sharpening the Blade.
To sharpen your Knife, just use a Common Roll Sharpener (like the one shown on the picture) or of course, you can use several Whetstones like
a Professional way.
If you don't have either of them, you can use the bottom of a Cup to sharpen the Blade.
Place the Knife about 10 to 15 Degrees and scrab it slowly pulling to your side about 30 times for the 'MAC' Logo printed side facing you and then turn it to the other side and scrab it slowly pulling towards you again about 5 times. This should bring back the Sharpness.
If not, try it again.
・ Do not use the Knife other than Cooking. (Cutting the Food only)
・ Do not use the Chlorine-based Bleach. The Knife will get rusty or starts corrode, easily.
・ Please wash the Knife by using warm water and a Neutral detergent with a Soft Sponge. Rinse it well and wipe off the water by using a soft dry Cloth.
Keep it in a dry place.
・ Do not cut any Frozen Food. It may chip off the Blade. Please use our recommended Knife (FC-90) if you need to cut a Frozen Food.
・ We recommed to sharpen your Knife, once a month to keep the Blade in sharp condition.
・ Keep out of reach of small children.
・ Do not leave the knife near a fire.
¡Bienvenido a Cuchillos Japoneses!
