The MAC Japanese Series showcases traditional Japanese knife forms, including the Yanagiba (sashimi slicer), Deba (cleaver), and Usuba (vegetable knife). Handcrafted in Japan, these blades are made for precise, specialized cutting and are available in two steel options to suit different needs.

Japanese Series – Molybdenum Steel

• Crafted from original molybdenum steel for excellent edge retention and easy sharpening

• Traditional single-bevel edges (with the JU-65 featuring a double bevel)

• Lightweight, maintenance-free compared to carbon steel

• Fitted with pakka wood handles for durability and comfort

Japanese Series – Sub-Zero Steel

• Sub-zero tempered molybdenum steel for superior edge retention

• Stain-resistant, with easier care than carbon steel blades

• Made in authentic Japanese shapes with single-bevel edges

• Durable pakka wood handles combine classic look with longevity

Whether you’re slicing sashimi, breaking down whole fish, or mastering vegetable techniques, the MAC Japanese Series offers unmatched sharpness, tradition, and control.