Mac Professional Paring Knife 8cm product image

MAC

MAC Professional Paring Knife 8cm PKF-30

SKU: HW809

£59.84(£71.81 inc VAT)

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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.

Frequently asked questions

Can this knife go through a commercial dishwasher?

No — MAC recommend hand-washing only. Commercial dishwashers run at temperatures and with detergents that will degrade the blade steel and handle over time. In a professional kitchen, keeping high-quality knives out of the wash cycle is standard practice and will significantly extend the working life of the blade.

What sharpening method is recommended for this knife?

A whetstone is the preferred method for maintaining the edge on MAC Professional series knives. Pull-through sharpeners remove too much material and can damage the blade geometry. Regular honing with a fine ceramic or smooth steel will keep the edge in working condition between full sharpening sessions.

Is this knife suitable as the only paring knife for a busy kitchen brigade?

The PKF-30 works well as a standard paring option for most sections, but busy kitchens typically benefit from having several paring knives in rotation to allow for sharpening without disrupting service. If you are equipping multiple sections or a larger team, it is worth considering how many knives the brigade will need across a full shift.
MAC Professional Paring Knife 8cm PKF-30

£59.84(£71.81 inc VAT)

£59.84(£71.81 inc VAT)

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.