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Japanese MAC SO-70 Professional Series 7" Blade Pro Fillet Knife
MAC

Japanese MAC SO-70 Professional Series 7" Blade Pro Fillet Knife

Regular price $149.95 $0.00
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This extremely flexible fillet knife is the thinnest knife we make.  With an average thickness of less than 1.0mm, this blade can be flexed to nearly a 90-degree angle.  Perfect for filleting delicate flatfish such as sole and flounder.  Because of the narrow profile and extremely thin blade, this knife is also great for slicing bite-size pieces of sashimi from a ready-to-cut section of sashimi-grade fish.

Knife Specs:

Knife Length: 12.00"
Weight: 3.6 oz
Blade Length: 6.94"
Blade Height: 1.05"
Blade Thickness: 1.5 mm

Professional Series Features:

  • 2.0-2.5mm thin blades for less wedging into cuts and for producing a sharper knife.
  • Original Molybdenum steel has better edge-retention and is easier to sharpen than most other brands (Except MSK-65 and MTH-80 which use our Superior Steel).
  • Western-style shapes with a pointed tip and a handle that is in-line with the spine of the blade (On most knives in this series).
  • The added bolster on these knives concentrates the weight of the knife in the center of your hand when using a chef’s grip. The added weight helps to drive the knife through hard/dense foods such as carrots, apples, and onions without having to use a thicker blade. The bolster also provides a smoother grip area for your thumb when using a chef’s grip to pinch the blade.
  • Razor-sharp edge that made MAC knives famous over 40 years ago.
  • Completely tapered from spine to edge, creating a V-shaped blade that glides through cuts with ease.
  • Perfectly balanced weight distribution creates a sense of comfort when holding the knife and keeps you in control of the blade.
  • Slightly curved edge allows you to use almost any style of cutting whether it is a European rocking motion or a Japanese slicing motion.
  • Pakka wood handle has the look and feel of natural wood but lasts much longer.
  • Comfortable balance, light-weight, sharp edge, and thin blade all combine to create a precision tool that is easy to handle and control; reducing the risk of hurting yourself while working on the cutting board.

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