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Thread: MAC TO GYU-300

  1. #11
    Quote Originally Posted by Nmko View Post
    Yeah... clearly describing it as the 'Tokushukou' series - meaning select steel... NOT Honyaki....
    where as the 'Honyaki" Line 'HONYAKI SENSHUIZUMINOKAMI MASAHISASAKU' from the SE series contains ONLY Usuba, Deba and Yanagi's... NOT wa-gyuto...

    To clarify, It's still not a Honyaki.
    I actually think that the description of "TO-SERIES HONYAKI TOKUSHUKOU BETTCHO MASAHISASAKU" is quite confusing. Complete opposite of clear ... :-/
    Any who, I was trying to find a value to the knife, since most of non damascus Japanese blades I've seen at this price point ($1000) are Honyaki.

  2. #12
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    Quote Originally Posted by Nmko View Post
    How do you get honyaki from this...

    "WA-GYUTOU CHEF'S KNIFE
    Thin-bladed Japanese chef's knife for most general cutting chores. Surprisingly light in weight and very sharp. Sharpened from both sides with the ultimate MAC edge. Glides effortless through meat, fish, and vegetables, and holds the edge extremely well."

    One would think if the knife is differentially hardened and forged with a traditional honyaki method it would clearly be advertised.

    Stain resistant Hitachi?... Its Hitachi Blue. Dont know where you guys are getting your information from...
    How about you provide some evidence for that?

    From MAC's own desccription:

    TO-SERIES

    HONYAKI TOKUSHUKOU BETTCHO MASAHISASAKU

    TOKUSHUKOU means "special selection metal" in Japanese. The blades have the sharpness of the traditional Japanese chef's knives, but don't rust the way the traditional Japanese HAGANE steel does.

    Made from a single layer of the finest quality stain resistant Japanese Hitachi steel. Thin blades, light, extremely sharp, slightly flexible and very rust resistant. Comfortable octagonal wooden handles with buffalo horn bolster for optimal comfort. The TOKUSHUKOU series is manufactured in the old swordmaking city Seki, Japan, by skilled Japanese blade smiths. Final sharpening done by hand in Sakai.


    As has already been pointed out, it is being marketed as Honyaki, hence the use of the word "Honyaki". Sheesh.

    Personally, I would guess that it's a zen-ko knife.

  3. #13
    Senior Member Nmko's Avatar
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    http://www.macknife.com/kitchen/prod....html?vmcchk=1

    Tell me where it says 'Honyaki'...

  4. #14
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    http://www.mac-international.com/to-series.htm

    Basically, it's as clear as mud.

  5. #15
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    When I googled "MAC TO GYU-300" both of the links above came up. One said it's Hitachi Aogami but doesn't say if it's honyaki. But the other says it's honyaki but doesn't say it's Aogami... So I thought it's blue honyaki until I found this in Rakuten: http://global.rakuten.com/en/store/a...item/ccl3798o/
    It says it's "Hitachi Silver 3 steel main firing" which means it's silver3 honyaki???

  6. #16
    Quote Originally Posted by Nmko View Post
    Welcome Greg!

    Personally, I would explore other options before investing in a $500 - 3 month lead time - 300mm MAC wa-gyuto. Even at that price.

    If you are after a 270mm, get a 270mm imo...
    Maybe fill in the generic questionnaire sticky, I'm sure you could get some alternate suggestions for 270mm gyutos..
    I think you're right, I will fill in the questionnaire this week end. I will have access to a laptop so I can detail as much as I can.

    One thing for sure this knife description on the web site is not clear. There's a store which carries the knife and it's heavily discounted since they are getting rid of the MAC brand. From what I understand, MAC doesn't seem to have any Canadian distributor (quote from the store manager).

    Thanks for all the feedback!!!

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