MAC Handmade Shirogami Santoku Knife 18 cm HO Series HO-SA-180

Sakai Hocho Masahisasaku (HO Series)

A premium collection of traditional Japanese knives designed for professional use. Made from Yasugi Shirogami white steel with a polished finish, these knives are razor-sharp and easy to sharpen. Each piece in the HO Series is handcrafted by skilled artisans in Seki, Japan, using traditional techniques and carefully selected materials. Every knife is certified by the Sakai Knife Makers’ Association as a genuine traditional Japanese handmade knife.

It features a traditional magnolia wood handle and a buffalo horn ferrule (please note that the horn color may vary due to the natural material and may not exactly match the product photo).

Care Note: Shirogami steel is high in carbon and considered one of the sharpest steels used in kitchen knives, but it is not stainless. It must be carefully cleaned and dried after every use to avoid rust.

Key Features:

• Blade made from Shirogami (White Steel #2)

• Hand-forged and handcrafted

• Double bevel edge

• Extremely sharp and hard

• Excellent edge retention and high durability

• Hand-sharpened for optimal performance right out of the box

• Comfortable magnolia wood handle

• Authentic Japanese quality craftsmanship

The Santoku HO-SA-180 knife from MAC’s HO Series (Sakai Hocho Masahisasaku) is the Japanese equivalent of a chef's knife, featuring a ryoba edge, meaning it is sharpened on both sides. It is a multi-purpose knife, suitable for most kitchen tasks.

The Santoku knife was first developed in Japan as a more user-friendly alternative to the traditional Nakiri vegetable knife. The word Santoku means “three virtues.” Some say it refers to its use with meat, fish, and vegetables, while others interpret it as the knife's suitability for slicing, chopping, and mincing. It quickly became Japan’s most popular kitchen knife and soon made its way into the hands of chefs around the world.

The Santoku is increasingly popular among European chefs as well. Its wider blade and shorter length make it very easy to handle and comfortable to use. Compared to a Western chef’s knife of similar size, the Santoku has a taller blade and performs exceptionally well when the edge is kept parallel to the cutting board for efficient slicing.

Shirogami – A Legendary Steel

Also known as Tamahagane or Yasuki-Hagane, this high-carbon steel is ideal for traditional knife making and holds a significant place in Japanese blade history. MAC uses Shirogami as the core of this knife, known for its extreme hardness and sharpness, and it is forged with iron layers by expert craftsmen.

If you seek clean, symmetrical cuts, ultra-thin slicing, and smooth, residue-free results, you will appreciate the performance of this knife. Although this specific knife features a double-bevel edge, many traditional Japanese knives use a single bevel to support these high-precision techniques.

Comfortable Magnolia Wood Handle

The first point of contact with any knife is the handle. The magnolia wood handle on this MAC knife honors the tradition of Japanese cuisine. It is strong, durable under constant kitchen use, and safe for contact with food. The rounded shape of the handle makes it comfortable from any angle, offering both ergonomics and full control. The handle is fitted with a genuine buffalo horn ferrule, blending naturally with the steel blade for a seamless and secure design.

Made in Japan

Founded in 1965, MAC has sold over 30 million knives worldwide. Renowned for their reliability, innovative design, and traditional Japanese craftsmanship, MAC knives are trusted by chefs around the globe.

Specifications:

• Blade length: 18 cm

• Gift box packaging included

Care Instructions:

Avoid using the dishwasher for any of your quality knives. Hand washing with warm water and promptly drying is sufficient for all stainless steel knives. No matter which knife you use, it will eventually need sharpening to maintain optimal performance. Knives made from softer steel require more frequent sharpening with a whetstone, but they can be temporarily restored using a honing rod.