MAC Chef Series Gyuto Knife 21.5cm (HB-85)
Product Description
The MAC Chef Series Gyuto (model HB-85) is a Japanese-made professional chef's knife with a 21.5cm blade. The gyuto profile — a western-influenced Japanese design — gives it a gentle...
Specifications
- Warranty
- 1 Year
Downloads
Product Description
The MAC Chef Series Gyuto (model HB-85) is a Japanese-made professional chef's knife with a 21.5cm blade. The gyuto profile — a western-influenced Japanese design — gives it a gentle curve through the belly suitable for rocking cuts, while retaining enough flat edge length for pull-cuts on fish and clean slicing of vegetables. At 141g it sits in a practical mid-weight range: substantial enough to feel controlled under extended use, without causing fatigue during long prep sessions.
In a professional kitchen environment, the HB-85 performs well as an everyday workhorse knife. It handles the broad range of prep tasks a chef encounters during a normal service day — breaking down proteins, slicing herbs, and working through root vegetables — without requiring the cook to reach for multiple specialist blades. MAC manufacture their knives in Japan, with a significant proportion of the process carried out by skilled craftspeople, which is reflected in the consistency of edge geometry and the balance of the finished knife.
Practical considerations worth noting before purchasing:
- Hand wash only — dishwasher use will damage the edge and handle over time
- Requires regular honing to maintain edge performance in daily professional use
- Best paired with a wooden or composite chopping board; glass and ceramic surfaces will shorten edge life considerably
- Store on a magnetic strip or in a knife roll rather than loose in a drawer
The HB-85 is well suited to professional cooks, sous chefs, and kitchen brigades looking for a reliable general-purpose knife that holds an edge through a full service. It is not a specialist blade — those needing a dedicated boning knife, carving knife, or bread knife will need those separately. For kitchens with very high prep volumes or chefs who prefer a heavier feel, MAC's wider catalogue includes heavier-duty options worth considering.
If you're equipping a new brigade or want guidance on building a practical knife kit for your kitchen, the team is happy to talk it through with you.
Key Features
- 21.5cm gyuto blade suited to slicing, dicing, and rocking cuts
- Mid-weight 141g profile reduces hand fatigue during extended prep
- Japanese manufacture with skilled hand-finishing at key production stages
- Gyuto profile handles meat, fish, and vegetables from a single blade
- Balanced blade geometry supports consistent edge retention with regular honing
Operational Benefits
- Reduces the number of blades needed for everyday professional prep work
- Consistent edge geometry supports reliable, repeatable cuts during service
- Mid-weight balance allows extended use without significant hand fatigue
- Japanese hand-finishing contributes to long-term durability under daily use
- Versatile profile suits a wide range of kitchen environments and cuisine types
Specifications
- Warranty
- 1 Year
Downloads
Frequently Asked Questions
- Yes — the HB-85 is designed for everyday professional use and performs reliably as a general-purpose chef's knife across a typical service day. It works well as a standard-issue knife for line cooks and sous chefs, though kitchens with very specialised prep demands may want to supplement it with dedicated boning or filleting blades.
- The HB-85 should be honed regularly — ideally before each service — to maintain its edge through heavy daily use. Hand washing and prompt drying are essential; dishwasher use will degrade both the blade edge and the handle over time. Proper storage on a magnetic strip or in a knife roll will also protect the edge between uses.
- The gyuto is broadly comparable to a western chef's knife in terms of versatility, but typically features a thinner blade, a less pronounced heel, and a finer edge grind. This makes it well suited to cooks who favour pull-cutting or slicing techniques alongside conventional rocking cuts, and it tends to excel with fish and boneless proteins where edge precision matters.