MAC

The MAC PKF-30 is a short-bladed paring knife designed for close-control prep work — peeling, trimming, segmenting, and any task where a larger chef's knife would be unwieldy. At 8cm, the blade sits comfortably in the hand for work done away from the board, and the lightweight construction reduces fatigue during extended prep sessions.

MAC knives are manufactured in Japan, with significant hand-finishing still carried out by skilled craftsmen. The steel used in the Professional series holds an edge well under regular professional use, meaning less frequent sharpening than many comparable knives at this price point. The blade geometry is suited to controlled, precise cuts rather than heavy-duty or high-volume slicing tasks.

In a working kitchen, a good paring knife tends to be the most-handled tool on the section — used constantly for garnish work, deseeding, fine vegetable prep, and small filleting tasks. The PKF-30 is well suited to this role. It is light enough not to cause strain, and the blade profile gives the control needed for detailed knife work without requiring significant technique adjustment from the user.

A few practical points worth noting: MAC knives should be hand-washed rather than put through a dishwasher, as the heat and chemicals in commercial wash cycles will shorten blade life. Like all high-carbon Japanese knives, the edge benefits from honing regularly and sharpening on an appropriate whetstone rather than a pull-through sharpener.

This knife is a practical choice for most professional kitchens as a standard paring option. If you are equipping a full brigade or have questions about building out a knife set, our team is happy to talk through what works in practice.

The MAC PKF-50 is a short-bladed paring knife designed for close-control prep work — the kind of tasks where a larger chef's knife becomes awkward. Made in Japan, it sits within MAC's Professional series, a range that has earned a solid reputation in professional kitchens for consistent edge quality and reliable day-to-day performance.

In practice, this knife is most at home during prep service: peeling and trimming vegetables, working around the skin of small fruits, breaking down a chicken into portions, or cleaning and filleting small fish. The short blade and relatively light weight mean it can be used for extended prep sessions without the hand fatigue that sometimes comes with heavier knives. The balance suits work done in-hand rather than on a board, which is where a paring knife spends most of its time.

A few points worth noting for professional use:

• Lightweight construction supports extended fine prep without hand fatigue
• Short blade length gives precise control for intricate or in-hand work
• Japanese manufacture with hand-finished stages for consistent edge geometry
• Suited to peeling, trimming, filleting and fine portioning tasks
• Hand wash only — not suitable for commercial dishwasher cycles

As with all MAC knives, hand washing is required. Dishwasher use will damage the blade and handle over time, so a cleaning protocol that keeps it out of the wash cycle is important in a busy kitchen environment.

If you're equipping a pass or prep station and want to make sure this is the right choice for your team's workflow, we're happy to talk it through.

The MAC Professional Bread Knife MSB-105 is a 27cm serrated knife designed specifically for slicing bread and cooked roast meats cleanly and consistently. It is part of MAC's Professional series, manufactured in Japan using a combination of modern production methods and traditional hand-finishing by skilled craftsmen.

In a busy kitchen environment, the quality of a bread knife often goes unnoticed until it starts to let you down. A blade that crushes rather than cuts, or drags through a crust rather than gliding cleanly, slows service and affects presentation. The MSB-105 uses a strong serrated edge that maintains contact with the surface without compressing the crumb beneath, producing clean, even slices with minimal effort across a full service period.

From a practical standpoint, the knife offers a few advantages worth noting:

• Serrated edge cuts cleanly through hard crusts and soft interiors without tearing
• Comfortable handle reduces hand fatigue during extended prep work
• Japanese steel construction supports long-term edge retention
• Well balanced for controlled slicing of both bread and cooked meats
• Hand wash only — straightforward care that helps maintain the edge

It is worth being clear about one limitation: this knife is hand wash only and is not suited to dishwasher use. That is a standard consideration with knives of this quality and is not unusual, but it is worth factoring into your kitchen's workflow if you run a high-turnover operation.

The MSB-105 is well suited to professional kitchens, cafés, and restaurant operations where bread service or carving is a regular part of the day. It is a single-purpose tool and performs best in that role rather than as a general-purpose blade. If you need guidance on building out a knife set or matching this to your existing MAC range, the team is happy to help you think it through.

The MAC MTH-80 is a 20cm gyuto-style chef's knife made in Japan, designed for the kind of precise, repetitive prep work that commercial kitchens demand on a daily basis. Gyuto knives are the Japanese equivalent of a Western chef's knife — slightly thinner behind the edge and with a geometry that favours clean, controlled cuts through a wide range of ingredients including meat, fish, and vegetables.

In a busy kitchen environment, knife performance is measured over hundreds of covers, not a handful of meals. The MTH-80 is built for that kind of sustained use. The dimples ground into the blade reduce surface contact and help prevent food sticking as you work through continuous prep, which is a practical advantage when speed and consistency matter. The blade holds its edge well under regular use, and the handle is shaped to remain comfortable during extended prep sessions.

From an operational standpoint, the MTH-80 offers a useful combination of qualities for professional kitchens:

• Dimpled blade reduces drag and food adhesion during slicing
• Japanese manufacture with hand-finished elements for consistent edge quality
• Gyuto profile handles meat, fish, and vegetable prep without switching knives
• Balanced weight suited to extended use without fatigue
• Hand wash only — straightforward to maintain correctly

One practical consideration worth noting: this knife is hand wash only. Running it through a commercial dishwasher will damage the edge and the handle over time. That is a standard requirement for knives at this quality level, and worth factoring in to your kitchen's cleaning routine.

The MTH-80 is well suited to chef's knives collections in professional kitchens, catering operations, and culinary training environments where reliable, precise prep tools are a daily requirement. It sits in the mid-range of the MAC Professional series — operators with heavier continuous prep demands may want to consider a longer or heavier blade, while those needing a more compact option will find shorter alternatives in the range.

If you are equipping a new kitchen or standardising your knife selection across a brigade, our team is happy to talk through which options make most sense for your prep volume and menu style.

The MAC MK-40 is a short-bladed knife designed specifically for tasks where precision and control matter more than leverage. At 10cm, the blade is compact enough to handle detailed work — portioning soft cheeses, slicing bread rolls, spreading and scooping — without the bulk of a full-length chef's knife getting in the way.

The blunted tip is a deliberate design choice rather than a compromise. It makes the knife safer to handle during repetitive close-up tasks and allows it to double as a spreading implement, which is useful during pastry and dessert prep or front-of-house cheese service. The flexible blade follows the contour of what you're cutting, reducing drag and giving a cleaner result through soft or uneven textures.

Practically, this knife works well in situations where a larger blade would be unwieldy. Commonly used in:

• Cheese boards and charcuterie preparation
• Bread service and portioning bread rolls
• Pastry and cake work requiring a controlled, fine cut
• Spreading icing, pâté, or soft toppings

MAC knives are manufactured in Japan, with a significant portion of the production process carried out by hand. The result is a consistent blade finish and reliable edge retention that holds up well with regular use in a professional environment. At this price point and blade length, it is worth noting this knife is a specialist tool rather than a general-purpose workhorse — it performs best when used for the tasks it was designed for. Hand washing is required to preserve the blade and handle condition.

Well suited to professional kitchens where cheese, bread, or pastry work features regularly on the menu. If your prep requirements are broader, the MAC range includes longer and heavier blades that may be more appropriate as a primary knife.

If you are putting together a knife kit or want to check whether this is the right tool for a specific prep task, the team is happy to help you work through the options.

The MAC Chef Series Sujihiki (SL-115) is a Japanese-made slicing knife with a 29cm blade, designed specifically for producing long, clean cuts through boneless proteins. The sujihiki profile — long, narrow, and with minimal drag — makes it the standard choice for slicing cooked meats, fish fillets, and similar preparations where a clean, single-pass cut matters.

In a professional kitchen, this knife earns its place at the pass or on the prep bench when portioning roasted joints, sliced beef, salmon sides, or charcuterie. The blade geometry reduces tearing and compression, which preserves both the texture and presentation of the protein. MAC's steel — produced and finished in Japan, with elements of the manufacturing process still handled by skilled craftsmen — holds an edge well under regular professional use, though like any quality knife it rewards consistent maintenance and proper honing between services.

Practical operational benefits include:

• Long, narrow blade allows smooth, single-stroke slicing with minimal tearing
• Suitable for boneless meats, fish, and cooked proteins requiring clean presentation cuts
• Japanese manufacture with strong edge retention under regular professional use
• Balanced handle design reduces hand fatigue during extended prep
• Hand wash only — straightforward to maintain with correct knife care practice

This is a hand-wash-only knife, which is standard for blades of this quality. Dishwasher use will damage both the edge and the handle over time. A suitable honing steel and periodic professional sharpening will keep the blade performing as intended.

The SL-115 is well suited to professional kitchens where sliced protein features regularly on the menu — restaurants, hotel kitchens, deli counters, and catering operations. It is a specialist tool rather than an all-purpose cook's knife, so kitchens looking for a single general-purpose blade should consider a different profile. For operations with very high-volume slicing demands, a dedicated electric slicer may sit alongside this knife rather than replace it.

If you're unsure whether this knife suits the prep work in your kitchen, we're happy to talk it through.

The MAC AC-55 is a 15cm utility knife from MAC's Original series, made in Japan using traditional blade-making techniques with significant hand-finishing by skilled craftsmen. It sits in a practical size range — long enough to handle most prep tasks with confidence, but short enough to offer good control when working with smaller or more detailed cuts.

In a professional kitchen environment, a utility knife of this type earns its place during prep service rather than as a primary butchery or bread tool. It handles slicing boneless meat portions, breaking down fish fillets, and working through vegetables where a chef's knife would feel unwieldy. The blade holds a reliable edge under regular use, which reduces the frequency of sharpening during a busy shift.

Practically speaking, the AC-55 offers a few clear operational advantages:

• Lightweight build reduces hand fatigue during extended prep sessions
• Blade geometry suited to both push cuts and draw cuts across a range of ingredients
• Japanese steel construction supports a fine, consistent edge
• Comfortable handle allows confident grip in wet or greasy conditions
• Compact size works well in tighter prep spaces or alongside larger knives on a station

It is hand wash only — dishwasher use will shorten blade life and is not recommended. As with any quality Japanese knife, the edge is harder and finer than most European equivalents, which means it performs well but requires appropriate sharpening tools and technique to maintain correctly.

This knife suits professional kitchens, catering operations, and working chefs who need a reliable, well-balanced utility blade for daily prep. It is not a heavy-duty butchery tool — for heavier or more demanding work, a larger or more robust blade would be the better choice.

If you are building out a knife kit or replacing specific blades for your team, the team is happy to talk through which sizes and styles suit your prep demands best.

The MAC Chef Series Gyuto is a Japanese-made chef's knife designed for professional kitchen use. The 20cm blade follows the gyuto profile — a versatile, slightly curved blade suited to the full range of general prep work, from breaking down meat and portioning fish to fine vegetable work. The dimpled blade face reduces surface contact as you cut, helping to prevent food from sticking and improving release through the stroke.

MAC knives are produced in Japan, with a significant portion of the manufacturing process carried out by skilled craftspeople. The result is a blade that holds an edge well under daily professional use and has a balance and feel that experienced cooks tend to notice quickly. At 166g, the knife sits in a practical middle ground — light enough for extended prep sessions, with enough presence to handle denser cuts with control.

In a working kitchen, this knife earns its place as a reliable general-purpose tool:

• Gyuto profile handles slicing, chopping and rocking cuts without switching knives
• Dimpled blade reduces drag and food adhesion through the cut
• Japanese manufacture delivers consistent edge geometry and good edge retention
• Handle design supports extended use without undue hand fatigue
• Suited to both right- and left-handed users as a standard chef's knife profile

Maintenance is straightforward but important: hand washing is required. Dishwashers will damage the blade edge and handle over time, so this is not a knife suited to operations where equipment goes through a commercial dishwasher as standard. Edge maintenance with a honing steel between services will extend the interval between sharpenings.

This knife is a practical choice for professional cooks who want a well-made Japanese gyuto for daily prep use. It suits both brigade kitchens and smaller operations where a dependable all-round chef's knife is a key part of the toolkit. If you are equipping a larger team or have specific requirements around blade steel or handle material, it is worth having a conversation with us before ordering.

The MAC Chef Series CHEF-33 is a three-piece knife set produced in Japan, comprising a gyuto (chef's knife), a paring knife, and a bread knife. MAC is a well-regarded Japanese knife manufacturer with a long-standing reputation among professional cooks, and the Chef Series sits in the middle of their range — practical enough for daily professional use without being an entry-level tool.

In a working kitchen environment, these three knives cover a significant portion of everyday prep. The gyuto handles general-purpose chopping, slicing, and portioning; the paring knife is suited to smaller, more precise work such as trimming, peeling, and detail cuts; and the bread knife tackles crusty loaves and soft pastries cleanly without compressing the crumb. Together they form a functional set for cooks who want consistency across different tasks rather than reaching for a different blade each time.

A few points worth keeping in mind when considering this set:

• Japanese knives of this style typically carry a harder steel with a finer edge — they hold sharpness well but benefit from careful honing and proper maintenance
• Hand washing is recommended; dishwashers will deteriorate the edge and handle over time
• The thinner blade geometry makes them less suited to heavy butchery or bones — a heavier Western-style knife or cleaver is more appropriate for those tasks
• Storage on a magnetic strip or in a knife roll is preferable to loose drawer storage

This set is well suited to chefs who want a capable Japanese knife for general prep use, or kitchens looking to equip a section cook with a reliable core set. For operations with more demanding volume or specialist cutting requirements, individual knife selection from MAC's wider range may be worth exploring.

If you're unsure whether this set is the right fit for your kitchen or your team's cutting style, we're happy to help you think it through before you order.

The MAC Original paring knife is a short, lightweight blade designed for the close-control work that larger knives cannot handle comfortably — peeling, trimming, segmenting, and any task where your fingers need to stay close to the cutting edge. At 10.5cm, it sits in the standard paring range and is well suited to the kind of repetitive prep work that runs throughout a professional kitchen shift.

MAC knives are manufactured in Japan, where much of the production process is still carried out by skilled craftsmen. The result is a blade that holds an edge reliably under daily use and feels balanced in the hand without unnecessary weight. The dimpled blade surface helps prevent soft ingredients from sticking as you work, which makes a practical difference when moving quickly through prep.

In a professional kitchen context, a paring knife like this tends to earn its keep in garde manger and pastry sections, as well as general prep. It handles small fruit and vegetable work, minor butchery tasks such as trimming chicken supremes, and detailed garnish work where control matters more than speed. The light construction reduces fatigue during extended prep sessions.

• Lightweight build reduces hand fatigue during long prep periods
• Dimpled blade face helps prevent soft foods sticking to the edge
• Close blade length gives precise control for peeling and trimming
• Japanese manufacture supports consistent edge retention with regular honing
• Hand wash only — as with all quality knives, avoid the dishwasher

If you are equipping a section from scratch or reviewing your knife roll, it is worth thinking about the full range of tasks your team handles day to day. The team at Advantage is happy to talk through what makes sense for your kitchen before you order.

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.

The MAC Professional SO-70 is a dedicated sole fillet knife with a 17.5cm blade, designed specifically for the controlled, flat cuts required when breaking down flatfish such as sole and flounder. It is not a general-purpose fillet knife — the geometry of the blade is optimised for working close to the bone along flat-bodied fish, where a stiffer or wider blade would compromise yield and accuracy.

In a busy fish preparation environment, the quality of your filleting knife has a direct effect on yield, speed, and consistency. The SO-70 carries the characteristics MAC Professional knives are known for: a keen edge that holds well under regular use, a blade that responds predictably during fine work, and a handle that remains comfortable through extended prep sessions. Japanese manufacture and traditional hand-finishing contribute to the consistency you would expect from a professional-grade knife at this price point.

Practically, this knife suits kitchens where flatfish is a regular feature on the menu rather than an occasional special. It performs well in the hands of a trained fish cook or chef de partie who understands how to maintain an edge. A few points worth noting before buying:

• Hand wash only — not suitable for dishwasher use
• Edge maintenance requires a whetstone or appropriate sharpening steel; a honing steel alone will not suffice long-term
• The 17.5cm blade length suits medium flatfish; very large specimens may benefit from a longer blade
• Not designed as a general-purpose fillet knife for round fish — a more flexible blade is typically better suited to that task

If you are equipping a fish prep section and are unsure whether this is the right blade profile for your menu, we are happy to talk through what you are preparing and help you choose accordingly.

This three-piece set from MAC's Professional series brings together the knives that see the most daily use in a working kitchen: a 270mm bread and roast knife, a 200mm chef's knife with dimples, and a 125mm paring knife. MAC has manufactured knives in Japan for decades, and a significant portion of the production process remains in the hands of skilled craftsmen — something that shows in the balance and edge retention of the finished blades.

In a busy kitchen environment, the chef's knife with dimples is the workhorse of the set. The hollow-ground dimples reduce drag and surface adhesion when slicing through dense proteins or root vegetables, allowing for cleaner cuts at pace. The bread knife handles crusty loaves and roasting joints with equal reliability, while the paring knife is well suited to the fine prep work — turning vegetables, trimming, portioning smaller cuts — that tends to slow service down when a knife isn't up to the task.

Practical day-to-day advantages of this set include:

• Consistent edge retention across extended prep shifts
• The dimpled blade profile reduces sticking on dense or wet ingredients
• Lightweight Japanese construction reduces hand fatigue over long prep periods
• Three blade profiles cover the majority of everyday kitchen prep tasks
• Hand-finished blades hold a working edge well between sharpenings

These knives are hand wash only — not suitable for commercial dishwashers. That is a standard requirement for Japanese professional knives of this quality, and operators should ensure brigade members are briefed accordingly to protect the edge and finish.

This set is well suited to professional chefs, development kitchens, and small to medium operations where daily prep relies on precision and reliable performance. For larger brigades with high knife turnover or shared kit, individual knife purchases or a broader case set may be worth considering. If you'd like guidance on which MAC knives best match your kitchen's workflow, the team is happy to help you work through the options.

The MAC CK-90 is a 23cm carving knife from MAC's Original series, manufactured in Japan. It is designed primarily for slicing cooked and raw meats cleanly and with control, and is also well suited to breaking down large vegetables such as whole cabbages or lettuces where a longer blade helps complete the cut in a single draw.

MAC knives have a long-standing reputation in professional kitchens for holding a keen edge and offering a balance between a Western-style weight and the thinner geometry of a Japanese blade. The CK-90 sits comfortably in that position — light enough for extended prep work without feeling insubstantial, and precise enough for portion-accurate slicing during service.

In practical terms, the knife performs reliably across a range of daily carving tasks:

• Clean slicing through roasted joints with minimal tearing or drag
• Controlled cutting on large vegetable prep without the blade flexing mid-stroke
• Comfortable grip during longer prep sessions, reducing hand fatigue
• Consistent edge retention with regular honing between services

Like all MAC knives, the CK-90 is hand wash only — dishwasher use will degrade the edge and handle over time. This is worth factoring into kitchen workflows where knives go through pot wash routinely. The blade responds well to a whetstone or sharpening steel and can be maintained to a high standard with straightforward care.

This knife is a practical choice for chef-led kitchens, butchery prep sections, and catering operations where carving accuracy matters. It is not a heavy-duty boning or cleaving tool, and kitchens handling very high volumes of carcass work may find a more robust dedicated option better suited to the workload.

If you are building out a knife set or unsure which blade length or profile fits your prep setup, we are happy to talk it through.

The MAC Chef Series H30 is a two-piece knife set comprising the HB-85 Gyuto (215mm) and the HB-55 Paring knife (135mm). Both knives are manufactured in Japan, with significant elements of the production process carried out by hand by skilled craftsmen — a distinction that is reflected in the consistency of the edge geometry and the overall feel of the finished blade.

The Gyuto is MAC's interpretation of a Western chef's knife, though the blade profile and steel properties are distinctly Japanese in character. It handles the majority of prep work competently — breaking down proteins, slicing vegetables, and general mise en place — with a thinner blade grind than most European equivalents, which reduces drag and makes sustained prep work less fatiguing. The Paring knife complements it well for detailed work: turning vegetables, trimming, portioning smaller cuts, and any task where a full-length blade would be impractical.

In a professional kitchen context, these knives are well suited to chefs who value a responsive, precise blade over a heavy-duty workhorse. The Japanese steel takes and holds a keen edge, though it does require a degree of care — these are not knives to be put through a commercial dishwasher or left to soak. Hand washing and prompt drying is essential to protect the edge and the handle.

This set is a practical starting point for a chef building a quality knife kit, or a reliable option for operations equipping kitchen staff where consistent, capable tools matter. MAC produce knives across a range of profiles and series, so if your prep requirements lean more heavily in one direction — or if you need a fuller set — it is worth discussing what combination would serve your kitchen best before committing.

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.

The MAC Chef Series BNS-60 is a professional filleting knife with a 16cm blade, made in Japan to the standards MAC's knives are well known for among working chefs. It is designed specifically for the precise, controlled cuts required when breaking down whole fish — removing pin bones, skinning fillets, and working around the frame of delicate species without tearing the flesh.

In a busy fish section or seafood-focused kitchen, the quality of a filleting knife has a direct effect on yield and presentation. The BNS-60 offers the combination of a blade that holds a reliable edge under regular use and a handle that remains comfortable during extended prep sessions. The flexibility of the blade allows it to follow the contours of the fish closely, which matters when you are filleting high volumes of sole, plaice, or flounder where waste adds up quickly.

From a practical standpoint, the knife suits chefs who need a dependable, purpose-made filleting tool rather than a general-purpose blade pressed into service. A few points worth noting:

• Japanese construction with skilled hand-finishing at key stages of production
• Blade geometry suited to close, controlled work on flat and round fish
• Balanced handle design that supports extended prep without fatigue
• Requires hand washing only — not suitable for dishwashers
• Edge retention appropriate for daily professional use with correct maintenance

This knife is well suited to fish-focused restaurants, hotel kitchens, fishmongers, and any operation where fish butchery is a regular part of the workflow. For chefs handling very high volumes across multiple species, it is worth considering whether a broader selection of specialist blades would complement it.

If you are building out a knife kit or unsure which MAC blades best suit your section's needs, we are happy to talk it through.

The MAC Chef Series Gyuto (HB-70) is an 18cm all-purpose chef's knife produced in Japan, where much of the manufacturing process still involves skilled hand-finishing. The Gyuto profile is the Japanese interpretation of the Western chef's knife — slightly thinner behind the edge than a European equivalent, which translates into cleaner, more precise cuts with less resistance through the ingredient.

In a working kitchen environment, this is a reliable general-purpose knife suited to the full range of everyday prep work: portioning meat, breaking down fish, slicing vegetables, and fine knife work where control matters. The 18cm blade sits at a practical mid-length — long enough for most tasks, short enough to feel responsive in the hand. At 130g it is notably light, which reduces hand fatigue during extended prep sessions.

Practical day-to-day advantages include:

• Thin Japanese blade geometry for cleaner cuts through meat and fish
• Lightweight construction that reduces fatigue during long prep shifts
• Balanced for general-purpose use across a wide range of ingredients
• Hand-finished production consistent with MAC's established quality standards
• Suitable for daily professional use without specialist maintenance

One practical consideration worth noting: this knife requires hand washing only. Putting it through a commercial dishwasher will damage both the edge and the handle over time — a discipline that matters in a busy kitchen where knives can easily end up in the wrong place at the end of a service.

The HB-70 is well suited to chefs and commis staff who need a dependable everyday knife for general prep. It is not a specialist boning or filleting knife, and those with very high-volume continuous use may want to consider a heavier-gauge alternative. If you are equipping a brigade and want to discuss the right specification across a range of tasks, the team is happy to help.

The MAC Professional Gyuto MBK-95 is a Japanese-made chef's knife with a 25cm blade, designed for the kind of general-purpose prep work that occupies the bulk of a professional kitchen's day. Gyuto translates broadly as 'beef sword', but in practice this style of knife is used across proteins, vegetables, and herbs — making it one of the most versatile blade formats in a working kitchen.

MAC knives are produced in Japan, with significant portions of the manufacturing process still carried out by skilled craftsmen. That heritage shows in the edge geometry and the consistency of the grind, both of which contribute to a knife that holds a working edge well under regular daily use. The blade is well balanced for extended prep sessions, and at 222g it sits in a comfortable middle ground — substantial enough to feel purposeful, light enough to reduce fatigue over a long service.

In practical terms, the MBK-95 suits cooks who need a reliable all-round blade without reaching for a heavier specialist knife. It handles fine knife work such as julienne and brunoise with reasonable precision, and the blade length gives enough clearance for breaking down larger cuts of meat or portioning whole fish.

• Versatile blade profile suited to a wide range of prep tasks
• Consistent edge retention from quality Japanese manufacture
• Comfortable weight for extended use without fatigue
• Hand-finished production process supports blade quality and longevity

The knife is hand wash only — not suitable for commercial dishwashers, which will degrade both the edge and the handle over time. That is worth factoring into kitchen protocols if your team handles knife care collectively rather than individually.

If you are building out a new section of your batterie de cuisine or replacing ageing knives and want to talk through which blade styles and sizes make most sense for your prep setup, we are happy to help.

The MAC Professional Gyuto MBK-85 is a Japanese-made chef's knife with a 22cm blade, intended for the full range of general prep work found in a busy professional kitchen. The gyuto profile — essentially the Japanese interpretation of a Western chef's knife — gives a slightly flatter belly curve and a fine tip, making it well suited to both push-cutting and the rocking motion that many trained cooks prefer.

MAC knives are produced in Japan, with a significant portion of the manufacturing process still carried out by hand by skilled craftsmen. That approach to production is reflected in the consistency of the grind and the edge geometry, which holds up well under daily professional use. The knife sits at a practical weight for extended prep sessions — substantial enough to feel controlled, light enough to avoid fatigue during longer services.

In a working kitchen environment, knives of this type tend to suit roles that demand versatility: breaking down vegetables, portioning proteins, fine knife work on garnishes. The blade length is a useful middle ground — long enough for most prep tasks without becoming unwieldy on a smaller board or in a tighter workstation.

• Reliable edge retention suited to daily professional use
• Gyuto profile handles both rocking and push-cut technique
• Handcrafted Japanese manufacture supports consistent blade geometry
• Comfortable handle suited to extended prep sessions
• Versatile enough to cover the majority of general kitchen prep tasks

Like all MAC knives, the MBK-85 is hand wash only — dishwasher use will damage the edge and is not recommended. If you are equipping a full brigade or unsure whether this weight and length suits your team's prep style, we are happy to talk it through.

The MAC Professional Sujihiki is a Japanese-made slicing knife designed specifically for clean, controlled cuts through meat, fish, and large vegetables. The 27cm blade follows the traditional Sujihiki profile — long, narrow, and ground to a fine edge — which allows the knife to travel through protein in a single drawing motion rather than a series of short strokes. This reduces tearing and produces neater, more consistent slices with less effort from the person using it.

The blade features a dimple pattern along its face. These shallow hollows reduce the contact area between the blade and the food being cut, which helps prevent thin slices from adhering to the side of the knife during service. In practice, this makes repetitive slicing tasks — breaking down a side of salmon, carving roasted joints, or prepping large batches of cured meats — noticeably more efficient. MAC manufactures these knives in Japan, with significant portions of the production process still carried out by skilled craftspeople, which shows in the consistency of the edge and the balance of the finished knife.

Key practical points for kitchen use:

• Long blade length suited to carving and portioning larger cuts without rocking
• Dimple face reduces food adhesion during repetitive slicing tasks
• Fine Japanese edge holds well under regular professional use
• Balanced handle reduces fatigue during extended prep sessions
• Hand wash only — not suitable for dishwasher or automated warewashing

This knife is best suited to kitchens where clean slicing and presentation matter — restaurants, hotel kitchens, and any operation doing regular charcuterie, fish, or carving work. It is a specialist tool rather than an all-purpose knife, so it works best alongside a broader set of MAC Professional blades. If your team is building out a knife kit and you are unsure which blades to prioritise, we are happy to talk through your prep requirements.