MAC KNIVES
Made in Japan

Mac Corporation, Japan
Manufacturers & Wholesalers

Superior

Original Pro Line Chef Line Japanese Ultimate Sharpening

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SUPERIOR DESIGN AND CRAFTSMANSHIP
Entirely manufactured in Japan, MAC knives are a combination of the best in Western design and Japanese knife-making craftsmanship. Every knife is shaped, assembled, polished, and sharpened by professional Japanese craftsmen in a series of up to 64 steps to guarantee that every knife is a flawless precision tool. MAC produces a large variety of quality knives, and is said to have a knife for any cooking purpose. Every knife is razor sharp with comfortable handle and great balance. Follow links below for a closer look.

Superior
Series

Original
Series

Professional
Series

Chef
Series

Ultimate
Series


Japanese
Series
Traditional
Japanese
Damascus
Series
Knife
Sets
Sharpening
Rods & Stones
THE MAC EDGE
The razor sharp blades of stain resistant MAC knives are harder than most stainless steel knives on the market, but not to the point where they are impossible to sharpen. By making the knives with a hardness between 58 and 60 degrees Rockwell C, the knives can be sharpened with the characteristic "MAC edge" . The MAC edge allows straighter and thinner slicing than the traditional European V-shaped edge, and is far more versatile than the single beveled Japanese KATABA edge.
STAY SHARP LONGER
All western models of MAC knives have blades made of rust resistant high-carbon Chrome Molybdenum Vanadium alloy, with Tungsten added for selected models to increase hardness even further. Extreme care is taken to keep down the temperature of the metal during the grinding and sharpening process, thereby optimizing the hardness of the finished blade. Every stain resistant blade is carefully hand-sharpened by professional knife smiths from the renowned Seki region in Japan. Quality materials combined with the best of craftsmanship produce a blade that can retain its sharpness several times longer than other leading knife brands.
THINNER BLADES
The high quality blades are thinner than other brands, which allows them to slice effortless through almost anything without getting lodged or breaking the slice.
SUPERIOR ERGONOMIC DESIGN
Ergonomic design of both blade and handle developed since 1964 in close cooperation with the professional people that use the knives. We have a knife for every cooking task, all razor sharp and perfectly balanced.
TRADITIONAL HAND-FORGED JAPANESE "WABOUCHOU" KNIVES:
MAC also has a large selection of traditional Japanese knives, spanning from the more affordable knives manufactured in Seki, to the luxurious hand-forged Honyaki knives manufactured entirely by hand in Sakai, using the old sword-forging techniques passed down through generations.The skillfully forged high-carbon steel allows for an edge that is truly "scary sharp". Sakai hand-forged knives are not rust resistant and require a little extra care, but they offer the ultimate cutting experience. Click here for more details.

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