Japanese Craftsmanship for Tomorrow’s Kitchen
MAC knives are precision tools that are shaped, assembled, polished, and sharpened by professional Japanese craftsmen. Every step in the knifemaking process is performed in Japan using Japanese products. Each knife is equipped with a razor-sharp edge, comfortable handles, and great balance. Popular with professional cooks and cooking enthusiasts throughout the world, and over 25 million knives sold since 1964.
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The Straight-Cutting MAC Edge
The distinctive MAC edge blends the traditional Japanese single-bevel chisel (Kataba) with the Western V-shaped (Ryoba) edge, slightly off-centre at around 30 degrees (15 degrees per side). This versatile edge delivers exceptional sharpness and control for both thin slicing and straight cuts.
Superior Craftsmanship and Design
Handcrafted in Seki City, famed for sword-making since the Middle Ages, MAC knives feature rust-resistant Molybdenum High-Carbon steel. Each blade is hand-ground and sharpened on water-cooled stones for optimal performance. With a razor-thin edge, MAC knives are sharper and stay sharp longer than leading brands, boasting a Rockwell hardness of 57–61º while remaining easy to re-sharpen.
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