MAC Deba Western 16.5 cm Superior Series SD-65

The Superior Series by MAC stands out for its unmatched craftsmanship and innovation in blade technology. Featuring the high-carbon AUS-8 stainless steel hardened through MAC’s exclusive sub-zero process, each knife achieves exceptional edge retention and a hardness rating of 60 HRC, a testament to its cutting superiority.

Key Features:

• Blade Material: Sub-zero treated AUS-8 high-carbon stainless steel

• Rockwell Hardness: HRC 60 – exceptional sharpness and edge durability

• Hand-sharpened in Japan by skilled craftsmen using MAC Edge hybrid cutting angle

• Hybrid Cutting Angle: Combines the precision of Japanese blades with the strength of Western V-shaped edges

• Handle: Ergonomic European-style Pakka wood for durability and comfort

• Corrosion-resistant & highly resilient under professional kitchen conditions

• Made in Japan, from the knife capital of Seki, known for centuries of blade-making tradition.

Hybrid cutting MAC Edge

First introduced in 1965 by founder Tatsuo Kobayashi, the patented MAC Edge combines the best of both worlds: the thin, precision-friendly angle of Japanese single-bevel knives and the durability of Western V-shaped blades. Sharpened to an approximate 15° angle per side, this hybrid bevel ensures surgical precision, effortless slicing, and reduced resistance through food—making MAC knives a favorite among top chefs globally.

Superior Blade Craftsmanship

Crafted from sub-zero AUS-8 steel, the Superior Series blades offer exceptional hardness and long-lasting performance. The sub-zero treatment process involves cooling the steel below freezing during heat treatment, aligning its microstructure to enhance edge retention, strength, and wear resistance. With molybdenum added for rust resistance, these knives are built to endure the rigors of professional use.

Comfortable & Durable Handle Design

The ergonomic Pakka wood handle is slightly larger than typical Japanese knives, offering a secure and balanced grip for both novice and experienced cooks. Its composite construction resists moisture and heat—perfect for demanding kitchen environments. The seamless integration with the blade ensures hygiene and control in every motion.

The Deba Knife

The deba knife is a heavy, thick Japanese knife used primarily to cut and staple whole fish. Its weight helps the blade to penetrate the head and thick bones more easily, while its slender tip makes it easier to fill the flesh with the bones.

Deba Western SD-65

This 16.5 cm cleaver looks like a santoku but has a 3.0mm thick blade for chopping through hard foods like chicken and fish bones. The slightly more rounded edge comes from the Japanese-style cleaver called a Deba which typically has a thick blade that is single-bevel. This version has a double-bevel edge as a Western modification. Works great on hard foods like crab shells, parmesan cheese, and chicken joints. Designed for chopping downwards, do not bend/twist/pry the blade.

Knife Specifications:

• Total Length: 29.5 cm

• Blade Length: 21.3 cm

• Blade Thickness: 3 mm

• Weight: 230 g

• Special Gift Packaging

Care Instructions

To preserve the sharpness and longevity of your MAC knife:

• Avoid dishwasher use. Hand wash with warm water and dry immediately.

• Regular honing maintains performance; for long-term care, whetstone sharpening is recommended.

Why choose MAC Superior Series?

With over 30 million knives sold worldwide, MAC continues to set the standard in high-performance cutlery. Precision engineering, award-winning designs, and authentic Japanese craftsmanship make the Superior Series an essential addition to any professional kitchen.