MAC Chef utility japanese knife 13cm honeycomb blade

The brand was born in the 60s, after its founder had studied in the USA, where he worked as a part-time chef to supplement his studies. It was there that he had the opportunity to test kitchen knives that weren't necessarily to his taste. Namely, he was using a dull, heavy and very sharp German knife when he dropped it on the floor, narrowly missing injuring his foot. Instead, the knife stuck in the ground, and when he tried to remove it, about 3cm of the point had broken off. To fix this, he caught the blade with a whetstone, making the point "rounder". Gradually, he realized that this modification had significantly increased the knife's efficiency, and with it his own output.

On his return to Japan, this experience gave him the idea of establishing the MAC company, with the aim of creating knives with a formidable cutting edge, but at the same time safer, more durable, lighter and therefore easier to use. MAC manufactures kitchen knives in Seki, Japan, a town renowned for its quality cutlery production since the Middle Ages. It now boasts several patents to its credit, and is known internationally. It is particularly recommended for professional chefs who need to work fast and well!

The name MAC comes from the term "Macrocosm", which simply means "immense universe" (in line with the founder's ambition to equip every country in the world with his knives). He chose to retain the first 3 letters of the word.

Model details :

This MAC Chef 13cm all-purpose knife is a practical model, as its medium size makes it easy to handle. It can be used to cut fruit and vegetables, but also to mince small pieces of meat (without bones). What's more, its honeycombed blade enhances its non-stick properties: the cells create micro air bubbles between the steel and the food being cut.

Blade details :

The blade of this knife is made of AUS-8 stainless steel, which has been enriched with carbon, tungsten, molybdenum and vanadium. The first 2 elements have an impact on the blade's strength, making it more rigid. A rigid blade is one that will hold its edge over time, and on which you can work a more razor-sharp edge. Molybdenum and vanadium also have a small impact on hardness, but while vanadium increases the steel's elasticity and shock resistance, molybdenum increases its resistance to corrosion. The result is a high-performance, long-lasting alloy that's easy and intuitive to use. What's more, this alloy is easy to work with, so you can easily maintain it with a whetstone.

Final sharpening is done by hand, on a water stone. The craftsman's skill ensures a razor-sharp edge from the very first use.

The cutting edge has a hybrid shape, between a Japanese and a Western angle, i.e. between a unilateral cutting angle and a symmetrical V-shaped angle.

This blend provides the perfect combination of formidable cutting edge and durability. You can make fine, straight cuts. What's more, the finesse of the cutting edge ensures clean penetration that reduces fatigue over the long term, as you don't need to force it.

Handle details:

The handle is made of Pakkawood, a composite material combining laminated wood and hot-compressed resin. It is resistant to moisture, impact and temperature variations. It is completed by 3 rivets that hold the Pakkawood to the full tang blade (which extends to the end of the handle).

The whole remains lightweight (thanks in particular to the absence of a bolster), making it more pleasant to use over time. The shape has also been designed to ensure a perfect grip.

Care: wash the knife by hand in lukewarm water with a soft sponge. Then dry it with a soft cloth, to avoid leaving any traces of moisture on it. This will preserve its performance and appearance over the long term.

Discover the Chef MAC series and all its models!