This 9½” chef’s knife is the most common size for professional kitchen tasks.  The large size is also good for cutting large foods such as melons, roasts, and large onions.

This 9½” chef’s knife is the most common size for professional kitchen tasks.  The large size is also good for cutting large foods such as melons, roasts, and large onions.

This 9″ bread and roast slicer has our signature rounded serrations for smooth, tear-free slices whether cutting a crusty loaf of bread, soft cakes, delicate pastries, or tender roasts. To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.

This 9″ bread and roast slicer has our signature rounded serrations for smooth, tear-free slices whether cutting a crusty loaf of bread, soft cakes, delicate pastries, or tender roasts. To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.

This 7″ Santoku is ideal for those who prefer a smaller “chef’s” knife.  Great for most fruits, vegetables, and proteins.

This 7″ Santoku is ideal for those who prefer a smaller “chef’s” knife.  Great for most fruits, vegetables, and proteins.

This 12″ chef’s knife is a large size for professional chefs.  The fast taper towards the tip is in the style of the French chef’s knife. It can be used for slicing most fruits, vegetables, and proteins on the cutting board.  Particularly useful when cutting large foods such as watermelons and beef quarters.

This 8″ chef’s knife is heavier than the HB-85 due to a slightly thicker blade and larger handle.  The fast taper towards the tip is in the style of the French chef’s knife. It can be used for slicing most fruits, vegetables, and proteins on the cutting board.

This 6″ boning knife has an oversize handle to maximize your grip when working in slippery butchering environments.  The handle shape is designed for both a standard grip or a reverse butcher’s grip.  The narrow, pointed shape works easily around bones and the stiffness keeps you in control of the blade’s edge.  This version has a straight blade with a slightly curved edge.  Comes with a plastic butcher’s sheath for holstering the knife on your belt.  Also a great fillet knife for fishermen and hunters.

This Honesuki is a traditional Japanese-style poultry boning knife/cleaver.  It has a stout blade with a single-bevel edge and a stiff, pointed tip.  The thick, stiff blade has enough backbone to drive the knife through chicken joints or small fish bones and the pointed tip allows you to remove meat around bones.  3.0mm thick blade.

This 9″ was the first serrated bread and roast slicer created by MAC.  The revolutionary “scalloped” serrations cut through breads and roasts without tearing them apart.  To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.

This is a non-stick coated version of the HB-85 8½” chef’s knife.  The gradual taper from heel to tip is in the style of the Gyuto (Japanese version of the chef’s knife).  The non-stick coating helps this knife to easily slice through sushi rolls where the rice would normally gum up the blade.  The razor-sharp edge easily cuts through tough nori (seaweed) and the non-stick surface glides through the remainder of the cut without having to wipe the blade after making every slice.

Test knife for Chris

This large carving knife was originally designed as a large meat slicer but can double as a chef’s knife.  The 9″ length is ideal for slicing roasts and cutting large fruits and vegetables such as melons and heads of lettuce or cabbage.

This large carving knife was originally designed as a large meat slicer but can double as a chef’s knife.  The 9″ length is ideal for slicing roasts and cutting large fruits and vegetables such as melons and heads of lettuce or cabbage.