Mac Professional Paring Knife 12.5cm product image

MAC

MAC Professional Paring Knife 12.5cm PKF-50

SKU: HW808

£66.49(£79.79 inc VAT)

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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1

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.

Frequently asked questions

Is this knife suitable for use in a professional kitchen environment?

Yes — the MAC PKF-50 is well suited to professional prep environments where fine, close-control work is part of the daily routine. It is a tool used by trained kitchen staff rather than a domestic product, and its edge quality and build reflect that. The key operational consideration is the hand-wash requirement, which needs to be factored into your cleaning workflow.

What prep tasks is a 12.5cm paring knife best suited to?

A blade of this length is most practical for in-hand work: peeling and trimming vegetables and fruit, removing sinew or skin from small cuts of meat, deboning chicken portions, and cleaning or filleting small fish. For board-based prep involving larger produce or proteins, a longer blade will generally be more efficient.

How should this knife be maintained to keep it in good working order?

Hand washing and drying immediately after use is essential — dishwasher cycles will degrade both the blade edge and the handle over time. Regular honing with an appropriate steel or honing rod will help maintain the edge between professional sharpenings. MAC knives respond well to water stones if in-house sharpening is part of your routine.
MAC Professional Paring Knife 12.5cm PKF-50

£66.49(£79.79 inc VAT)

£66.49(£79.79 inc VAT)

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.