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 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.

12″ Carving Fork with 3½” curved tines.
This carving fork matches beautifully with any of our carving or slicing knives. Mirror-polished stainless steel with a Pakka wood handle.

A 4″ Paring knife for peeling and paring; with a standard pointed tip for fine work.

This 5½” utility knife is almost small enough to be considered an over-size paring knife.  It can be used for peeling and paring or slicing small fruits and vegetables on the cutting board.  Features a pointed tip for fine work.

This 7¼” utility knife is like a mini chef’s knife.  It can be used for slicing most fruits, vegetables, and proteins on the cutting board.

This 8½” chef’s knife is the lightest weight chef’s knife we make.  The gradual taper from heel to tip is in the style of the Gyuto (Japanese version of the chef’s knife). It can be used for slicing most fruits, vegetables, and proteins on the cutting board.

This is a unique paring knife that was designed for many purposes.  It functions as a normal paring knife but has an extra-thin (~1.0mm) blade which makes it flexible for spreading butter and jam.  The blunted tip fits nicely in the corners of jars for scooping out the last bit of peanut butter.  Also works great as a steak knife.

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 curved blade with a slightly curved edge.  Also a great fillet knife for fishermen and hunters.

The bird’s beak or French tourne knife was initially designed for creating a specific garnish called a Tourne.  However, this knife can be used for peeling, garnishing, and for intricate melon carving.  The pointed tip is useful for removing strawberry stems and tomato stems.

This 10″ chef’s knife is a standard 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.  This is a dimpled version of the BK-100.

This 8″ chef’s knife is similar to our best-selling MTH-80 from the Professional series but without the bolster and without the sub-zero tempered steel.  The gradual taper from heel to tip is in the style of the Gyuto (Japanese chef’s knife).  It can be used for slicing most fruits, vegetables, and proteins on the cutting board.