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 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 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.

This 8″ chef’s knife is the most common size for everyday tasks such as apples, carrots, onions, chicken breast, etc.

This 7″ Japanese-style Usuba is ideal for slicing and chopping most fruits and vegetables.  The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife.  Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets of a cylindrical vegetable such as diakon radish and cucumbers.  Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well.  This knife should not be used as a heavy cleaver to chop through hard foods such as bones, frozen foods, etc.

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.

The thin, double-beveled edge of this Usuba is ideal for slicing and chopping most fruits and vegetables.  The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife.  Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets of a cylindrical vegetable such as diakon radish and cucumbers.  Contrary to its name, this knife can be used as a multi-purpose knife for meats and seafood as well.  This knife should not be used as a heavy cleaver to chop through hard foods such as bones, frozen foods, etc.

This Chef’s knife is modeled after the standard French chef’s knife which has a slightly curved edge and a fast taper towards the tip (compared to a Japanese chef’s knife which has a more gradual taper from the heel to the tip).  This is a 10¾” version which is more common for professional chefs who prefer a larger chef’s knife.  A multi-purpose knife for just about anything you would cut on a cutting board.

This Chef’s knife is modeled after the standard French chef’s knife which has a slightly curved edge and a fast taper towards the tip (compared to a Japanese chef’s knife which has a more gradual taper from the heel to the tip).  This is an 8½” version which is fairly standard for most home cooks and professional chefs.  A multipurpose knife for just about anything you would cut on a cutting board.

This Chef’s knife is modeled after the standard French chef’s knife which has a slightly curved edge and a fast taper towards the tip (compared to a Japanese chef’s knife which has a more gradual taper from the heel to the tip).  This is a 9.5″ version.   A multipurpose knife for just about anything you would cut on a cutting board.

This 10¼” Slicer is a French standard for slicing or carving cooked roasts.  The long, narrow blade produces thin, even slices with ease.  It can also be used to fillet large fish such as salmon, tuna, and halibut.

The iconic kitchen knife over the last decade.  The dimpled Santoku has become commonplace amongst the current household knife set.  The MAC Mighty santoku features the standard bolster of our Professional Series and dimples to help the knife glide through almost any food with ease.  The “knife of three virtues” is perfect for fruits/vegetables, meats, and fish.  This knife also features our sub-zero tempered steel which retains its edge better than our original steel.

This 10½” Slicer is our version of the straight, dimpled slicer that is frequently used at carving stations and for thinly slicing fish.  The long, narrow blade produces thin, even slices with ease and the curved blade shape allows the knife to fall through tender meats very quickly.  The added dimples reduce drag which further allows this knife to cut through most proteins with little effort.  It can also be used to fillet large fish such as salmon, tuna, and halibut.

The MTH-80 is our most popular knife for everyday use.  The 8″ length is the most commonly used size in both the home and professional kitchen.  With standard features of our Professional series, the thin 2.0mm blade and bolster allows this knife to easily cut, slice, and dice almost any food.  The added dimples help the knife to glide through sticky foods such as potatoes, apples, and summer squash.