Designed by Brian Arimoto, the BT-70 takes a different approach to serration than most bread knives on the market. Instead of the saw-toothed edge that rips and tears through crust, MAC uses a scalloped edge that cuts cleanly, which matters most on foods with a harder or tougher exterior and a softer interior: crusty bread, tomatoes, fried cutlets, and fried sushi rolls. The offset handle is strongly upswept, keeping knuckles clear of the cutting board and putting the hand at a natural angle for a full stroke through a loaf or a large tomato.
The blade itself is narrow and thin to cut through resistance rather than fight it, with a sharply pointed tip for precise starts and detail work. Made in Seki City, Japan, since 1964, MAC built the BT-70 around the same proprietary molybdenum alloy steel used across the Chef Series line, so it holds an edge well despite the demanding job a bread and tomato knife is asked to do. Backed by the full 25-year MAC warranty.
Care Instructions: Hand wash and dry after each use; never use the dishwasher. Sharpen on quality water stones, taking care with the scalloped edge, since a standard flat sharpening stroke will not restore the shape of the scallops.Maker: MAC Knife Inc.
Location: Seki City, Japan
Founded: 1964
Designer: Brian Arimoto
Construction: Mono Steel, Offset Handle
Steel: Molybdenum Alloy Proprietary
Edge: Scalloped Serration
Warranty: 25 Years
Weight: 4.4 oz (125 g)
Blade Length: 170 mm (6.75 in)
Total Length: 305 mm (12 in)
Spine Thickness: 2 mm
Blade Height at Middle: 21 mm
UPC: 850047031242
The blade itself is narrow and thin to cut through resistance rather than fight it, with a sharply pointed tip for precise starts and detail work. Made in Seki City, Japan, since 1964, MAC built the BT-70 around the same proprietary molybdenum alloy steel used across the Chef Series line, so it holds an edge well despite the demanding job a bread and tomato knife is asked to do. Backed by the full 25-year MAC warranty.
Care Instructions: Hand wash and dry after each use; never use the dishwasher. Sharpen on quality water stones, taking care with the scalloped edge, since a standard flat sharpening stroke will not restore the shape of the scallops.
