This 7″ Utility/Chef’s knife was designed as an upgraded version of our Original series UK-60.  It features our trademark rounded tip with a hole punched in the blade and an up-swept handle for better knuckle clearance when using the knife on a cutting board.

This 8″ Utility/Chef’s knife was designed as an upgraded version of our Original series UK-80.  It features our trademark rounded tip with a hole punched in the blade and an up-swept handle for better knuckle clearance when using the knife on a cutting board.

This 10½” bread and roast slicer is a favorite among professional chefs and home cooks.  The revolutionary scalloped edge cuts through breads and roasts without tearing them apart.  The extra long blade with a slight curve produces see-through-thin slices of bread and paper-thin roast beef.   To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.

This 6½” cleaver looks like a santoku but has a 3.0mm thick blade for chopping through hard foods like chicken and fish bones.  The slightly more rounded edge comes from the Japanese-style cleaver called a Deba which typically has a thick blade that is single-bevel.  This version has a double-bevel edge as a Western modification.  Works great on hard foods like crab shells, parmesan cheese, and chicken joints.  Designed for chopping downwards, do not bend/twist/pry the blade.

This 8½” fillet knife was designed after the traditional Japanese-style Yanagiba but with a thinner blade and a double-bevel edge as a Western modification.  The long, narrow blade is slightly flexible yet stiff enough so that you are in control of the blade when working with larger cuts of meat or fish.  Because of its size and shape, this knife functions well as a fillet knife or carving knife.

This 4″ paring knife was designed as a miniature version of the Santoku to function both as a paring knife and as a small utility knife.  The up-swept handle and taller blade profile allows greater knuckle clearance so that it can be used on the cutting board to chop and slice small items.  The 4″ length is still short enough to comfortably peel/pare.

The only “Favorite Knife” in the Cook’s Illustrated article “Do You Really Need a Santoku Knife?” when compared to many other top brands. Most manufacturers have jumped onto the Santoku bandwagon and created their own versions within the last 10 years, but MAC perfected this design over 40 years ago and it’s still beating out the competition. It has a great multi-purpose size which is comfortable for most people, especially those who are intimidated by using larger chef’s knives. The thin blade and razor-sharp edge are meant to be used on fruits/vegetables, meats, and seafood.

The only “Favorite Knife” in the Cook’s Illustrated article “Do You Really Need a Santoku Knife?” when compared to many other top brands.  Most manufacturers have jumped onto the Santoku bandwagon and created their own versions within the last 10 years, but MAC perfected this design over 40 years ago and it’s still beating out the competition.  It has a great multi-purpose size which is comfortable for most people, especially those who are intimidated by using larger chef’s knives.  The thin blade and razor-sharp edge are meant to be used on fruits/vegetables, meats, and seafood.

This 5″ paring knife was designed to function both as a paring knife and as a small utility knife.  The up-swept handle and longer blade allows greater knuckle clearance so that it can be used on the cutting board to chop and slice small items.  The narrow blade profile is still small enough to comfortably peel/pare.