{"id":4583104741439,"title":"Mac 6 1\/2\" PRO JAPANESE VEGETABLE CLEAVER (MJU-65)","handle":"mac-6-1-2-pro-japanese-vegetable-cleaver-mju-65","description":"\u003ch1\u003eMac Knives\u003c\/h1\u003e\n\u003ch2\u003eMac 6 1\/2\" PRO JAPANESE VEGETABLE CLEAVER (MJU-65)\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe thin, double-beveled edge of this Usuba is ideal for slicing and chopping most fruits and vegetables.  The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife.  Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets of a cylindrical vegetable such as diakon radish and cucumbers.  Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well.  This knife should not be used as a heavy cleaver to chop through hard foods such as bones, frozen foods, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Specs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eKnife Length: 11.38\"\u003c\/div\u003e\n\u003cdiv\u003eWeight: 5.6 oz\u003c\/div\u003e\n\u003cdiv\u003eBlade Length: 6.50\"\u003c\/div\u003e\n\u003cdiv\u003eBlade Height: 1.85\"\u003c\/div\u003e\n\u003cdiv\u003eBlade Thickness: 2.5 mm\u003c\/div\u003e","published_at":"2020-04-28T12:34:07-07:00","created_at":"2020-04-28T12:39:43-07:00","vendor":"MyKnifePro","type":"","tags":[],"price":16900,"price_min":16900,"price_max":16900,"available":true,"price_varies":false,"compare_at_price":18900,"compare_at_price_min":18900,"compare_at_price_max":18900,"compare_at_price_varies":false,"variants":[{"id":32211345309759,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Mac 6 1\/2\" PRO JAPANESE VEGETABLE CLEAVER (MJU-65)","public_title":null,"options":["Default Title"],"price":16900,"weight":500,"compare_at_price":18900,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/2460\/3939\/products\/ScreenShot2020-04-28at12.37.33PM.png?v=1588102785"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/2460\/3939\/products\/ScreenShot2020-04-28at12.37.33PM.png?v=1588102785","options":["Title"],"media":[{"alt":null,"id":6699712806975,"position":1,"preview_image":{"aspect_ratio":1.666,"height":470,"width":783,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2460\/3939\/products\/ScreenShot2020-04-28at12.37.33PM.png?v=1588102785"},"aspect_ratio":1.666,"height":470,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/2460\/3939\/products\/ScreenShot2020-04-28at12.37.33PM.png?v=1588102785","width":783}],"content":"\u003ch1\u003eMac Knives\u003c\/h1\u003e\n\u003ch2\u003eMac 6 1\/2\" PRO JAPANESE VEGETABLE CLEAVER (MJU-65)\u003c\/h2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eThe thin, double-beveled edge of this Usuba is ideal for slicing and chopping most fruits and vegetables.  The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife.  Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets of a cylindrical vegetable such as diakon radish and cucumbers.  Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well.  This knife should not be used as a heavy cleaver to chop through hard foods such as bones, frozen foods, etc.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKnife Specs:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003eKnife Length: 11.38\"\u003c\/div\u003e\n\u003cdiv\u003eWeight: 5.6 oz\u003c\/div\u003e\n\u003cdiv\u003eBlade Length: 6.50\"\u003c\/div\u003e\n\u003cdiv\u003eBlade Height: 1.85\"\u003c\/div\u003e\n\u003cdiv\u003eBlade Thickness: 2.5 mm\u003c\/div\u003e"}

Mac 6 1/2" PRO JAPANESE VEGETABLE CLEAVER (MJU-65)

Product Description

Mac Knives

Mac 6 1/2" PRO JAPANESE VEGETABLE CLEAVER (MJU-65)

The thin, double-beveled edge of this Usuba is ideal for slicing and chopping most fruits and vegetables.  The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife.  Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets of a cylindrical vegetable such as diakon radish and cucumbers.  Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well.  This knife should not be used as a heavy cleaver to chop through hard foods such as bones, frozen foods, etc.

Knife Specs:

Knife Length: 11.38"
Weight: 5.6 oz
Blade Length: 6.50"
Blade Height: 1.85"
Blade Thickness: 2.5 mm
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$169.00 $189.00
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