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.

This 10½” serrated bread and roast slicer is a favorite among professional chefs and home cooks.

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.

This small paring knife is the most common size for peeling and paring.  Great for precision or intricate work off of the cutting board.  The pointed tip can be used for intricate melon carving or simply for removing the stems from strawberries and tomatoes.

This medium paring knife is small enough to be used for peeling and paring but large enough to slice small fruits and vegetables.  Because of the narrow blade, it can also be used as a small boning or utility knife.

This small utility knife can be used for a variety of tasks.  It can be used for peeling and slicing small fruits and vegetables, filleting a small fish or deboning a chicken.  The narrow blade has a nicely pointed tip for getting into small places.

This extremely flexible fillet knife is the thinnest knife we make.  With an average thickness of less than 1.0mm, this blade can be flexed to nearly a 90-degree angle.  Perfect for filleting delicate flatfish such as sole and flounder.  Because of the narrow profile and extremely thin blade, this knife is also great for slicing bite-size pieces of sashimi from a ready-to-cut section of sashimi-grade fish.