Description & specifications
This chef's knife from MAC's PRO series is one of our absolute favourites! The 20 cm blade suits most tasks and gives the knife a good balance.
The knife here is a chef's knife in a classic Western style, but one of the places where Japanese MAC differs from its European competitors is, for example, in the thickness of the knife. The back of this knife is, as the Japanese gyutos typically are - narrow. This means that you get a lighter knife than you would otherwise have done, but most importantly it means that the knife cuts rather than cleaves. This is something that becomes very clear when you have to cut particularly hard vegetables and root vegetables - it is much easier with a narrow knife.
The air knife is particularly suitable for working with meat and fish. When a knife moves through objects as previously described, the air blade will pull air through and thereby reduce friction.
The hallmark of the MAC Pro series are high-quality knives that were originally intended for chefs and others who needed to use the knives professionally. They are designed to be tough and to be used for hours every day.
Like all other knives in our range, the usual basic rules apply to this knife. If you want to get the most out of your knife, iron it on a ceramic iron - and do it quietly. If it needs to be sharpened, do it on a wet stone or have it done by us. Never use a dishwasher to clean the knife, and do not cut bones or frozen items - the MAC is certainly a tough knife, but you should always be careful. If you comply with this, you will have a good knife for years.
| Type | Gyuto - Chef's knife |
| Length | 200 mm |
| Forging and steel | Single layer - stainless |
| Grind | Double bevel/standard |
| Handle type | Classic Western |
| Stainless | Yes |
| Hardness | Approx. 61 HRC |
| Handle material | Black pakkawood |
| Saya | No |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
This knife was the test winner in "The Best Chef's Knife" in the online magazine Food & Wine, where it beat Global, Misono and other major, well-known knife makers.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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