MAC Hollow Edge Utility Knife 12 cm Tsuchime Series HP-PK-120

The Tsuchime, or "Hammered" knives, are a special category of Japanese kitchen knives known for their distinctive hand-hammered texture on the blade surface. The word "Tsuchime" literally means "hammer marks," accurately describing the blade's striking appearance. These knives are not only highly functional but also visually impressive, seamlessly combining traditional Japanese craftsmanship with outstanding kitchen performance.

Exceptional Performance & Design

Crafted by skilled artisans using traditional forging techniques, Tsuchime knives feature small indentations on the blade surface. These marks reduce friction between the blade and food, allowing smoother and more precise cuts. The dimples also create air pockets that help prevent food from sticking to the blade—making your chopping faster, easier, and more accurate. The hammered finish lends the knife a one-of-a-kind, handcrafted aesthetic.

Utility Knife HP-PK-120

The HP-PK-120 is a versatile utility knife, perfectly suited for quick and precise peeling of fruits, vegetables, and mushrooms. Its compact size makes it an essential tool for everyday kitchen tasks, whether you're preparing lunch or dinner. The handle is uniquely designed with a different contour at the front and back, providing a more secure and comfortable grip during use. The knife also features an elevated handle angle, allowing for natural wrist positioning while cutting. This ergonomic design helps prevent fatigue, even during extended food preparation sessions.

The utility knife is a miniature of the chef's knife. It can be used for meat, fish, vegetables, and even fruits, while its smaller size and shorter blade make it easier to maneuver. Ideal for small portions, but also for carving and garnishing.

Key Features:

• Blade Material: High-carbon stainless steel (AUS-8)

• Exceptional Sharpness & Hardness: Perfectly balanced and extremely durable

• Hand-Sharpened: For superior performance straight out of the box

• European-style Handle: Made from Pakka wood – moisture-resistant, impact-resistant, and heat-resistant

• Authentic Japanese Craftsmanship: Premium materials and meticulous attention to detail

Hybrid MAC Edge for Precision Cutting

MAC knives are ground with the patented "MAC Edge," developed by founder Mr. Tatsuo Kobayashi in 1965. This unique hybrid edge combines both Japanese and European sharpening styles. The MAC Edge allows for more precise and thinner slicing than traditional European V-shaped blades and offers greater versatility compared to single-bevel Japanese knives. This innovation is one reason MAC knives have become globally acclaimed.

Outstanding Blade Quality

The AUS-8 steel blade contains high carbon content for increased hardness and includes molybdenum for enhanced corrosion resistance. Every MAC knife is hand-sharpened in Seki, Japan by experienced craftsmen to approximately 15° per side, using a hybrid bevel that blends the benefits of both single and double bevel knives for unmatched cutting performance.

Ergonomic Pakka Wood Handle

The handle is the first point of contact between the user and the knife. MAC’s ergonomic handle, combined with the weight of the bolster, ensures perfect balance and comfort. Crafted from Pakka wood, the handle is designed to withstand the demanding environment of a busy kitchen. Its shape offers a secure and comfortable grip, reducing fatigue during prolonged use.

Made in Japan – Trusted Worldwide

Founded in 1965, MAC has sold over 30 million knives globally. Renowned for their reliability, contemporary design, and unmatched Japanese craftsmanship, MAC knives are recognized and awarded by culinary professionals around the world.

Specifications:

• Blade Hardness: HRC 59

• Blade Length: 12 cm

• Total Length: 22 cm

• Gift Box Included

Care Instructions:

Hand-wash the knife with warm water and dry it immediately to maintain its sharpness and appearance. Avoid using a dishwasher, as it can damage the blade and handle over time. All knives will eventually require sharpening; those made from softer steel may need more frequent honing with a whetstone, though a honing rod can provide temporary edge maintenance between sharpenings.