MAC Professional Gyuto Chef Knife 27.5cm MBK-110
Product Description
The MAC Professional Gyuto MBK-110 is a Japanese-made chef's knife with a 27.5cm blade, designed for the kind of general-purpose prep work that forms the backbone of professional kitchen output....
Specifications
- Warranty
- 1 Year
Downloads
Product Description
The MAC Professional Gyuto MBK-110 is a Japanese-made chef's knife with a 27.5cm blade, designed for the kind of general-purpose prep work that forms the backbone of professional kitchen output. Gyuto knives follow a Western-influenced profile — longer and with a slight curve to the belly — which makes them well suited to the rocking cuts used in most commercial prep environments, as well as the push-cutting and draw-cutting that precision work demands.
MAC knives are produced in Japan using a manufacturing process that retains a significant degree of skilled hand finishing. The result is a blade that takes and holds an edge reliably under the repetitive daily use typical of a busy kitchen environment. At 27.5cm, the MBK-110 sits comfortably in the range used by most professional cooks for general vegetable, protein, and herb prep — long enough to handle bulk work, balanced enough for detail tasks.
From a practical standpoint, this knife suits kitchens where a single versatile blade needs to carry most of the prep load:
- Handles a wide range of prep tasks — vegetable, meat, fish, and herbs
- Japanese steel construction supports a keen, durable edge
- Hand-finished blade for consistent sharpness along the full length
- Comfortable handle suited to extended prep sessions
- Hand wash only — protects edge retention and handle integrity
One important maintenance consideration: like all quality Japanese knives, the MBK-110 should be hand washed and dried immediately after use. Dishwashers will damage both the blade edge and the handle over time. If your kitchen runs knives through a machine wash, this is worth factoring into your purchasing decision.
This knife is well suited to chefs looking for a reliable general-purpose blade with Japanese build quality. If your team requires multiple knives for a high-volume operation, or you need guidance on building out a knife set for a particular kitchen setup, our team is happy to talk through what would work best for your situation.
Key Features
- 27.5cm Japanese steel blade suited to general commercial prep work
- Gyuto profile supports both rocking and push-cut techniques
- Hand-finished blade edge for consistent precision along full length
- Ergonomic handle designed for extended professional kitchen use
- Manufactured in Japan with skilled hand finishing at key stages
Operational Benefits
- Versatile blade profile handles the majority of daily prep tasks efficiently
- Reliable edge retention reduces frequency of sharpening during service
- Comfortable handle reduces fatigue during long prep sessions
- Japanese build quality supports consistent performance under daily commercial use
- Single knife covers multiple prep functions, simplifying tool requirements
Specifications
- Warranty
- 1 Year
Downloads
Frequently Asked Questions
- The MBK-110 is a strong general-purpose knife well suited to professional kitchens where versatility and edge quality matter. For very high-volume operations where multiple chefs are working simultaneously, you may want to consider building out a full knife set rather than relying on a single blade — our team can advise on what makes sense for your volume and style of service.
- The MBK-110 should always be hand washed and dried immediately after use — dishwashers will degrade the edge and can damage the handle over time. Regular honing with an appropriate steel or ceramic rod will maintain the edge between sharpening sessions, which is standard practice for Japanese-profile blades in professional use.
- A Gyuto follows a broadly similar profile to a Western chef's knife but typically features a thinner blade grind and harder Japanese steel, which allows for a more acute edge angle and finer cutting precision. This makes it adaptable to both the rocking cuts common in Western prep styles and the more controlled push-cut techniques used in Japanese cookery — a practical choice where one knife needs to cover varied prep demands.