Japanese kitchen knives
with Mac edge
Masterful, extremely sharp and precise MAC knives made will ensure perfect preparation of dishes. Kitchen knives sharpened with a MAC edge allow for more precise and thinner cutting than traditional European V-shaped edges. The MAC edge is also much more versatile than the single-sided Japanese KATABA edges.
High quality materials combined with the best quality of workmanship of the blades, thanks to which they remain sharp and allow for very quick re-sharpening, which is so important in the everyday work of not only the chef.
MAC has a large selection of traditional Japanese kitchen knives, from cheaper ones made in Seki, to luxurious hand-forged Honyaki knives made entirely by hand in Sakai, using old sword-forging techniques passed down from generation to generation. Skillful forging from high carbon steel allows for an edge that is incredibly sharp.
The ergonomic design of both the blade and the handle has been developed since 1964 in cooperation with people who professionally use MAC kitchen knives. We have knives for every kitchen task, all very sharp and perfectly balanced.
One of them is the method of sharpening knives to a MAC edge, the other is the method of hardening steel at minus temperatures, which increases the hardness of the steel by 2 Rockwell degrees. Depending on the series, the process of delivering ready-made knives to the customer takes up to 104 specialized production and logistics processes, during which the manufacturer ensures the highest quality of the MAC knives offered.
High-quality blades are thinner than other brands, which allows them to cut without much effort, without damaging the food being cut. Recognized by world masters of culinary art.
Cross-section of a knife blade

Mac Knife edge
MAC kitchen knives are sharpened with the characteristic “MAC Edge”, invented and patented by the company’s founder, Mr. Tatsuo Kobayashi in 1965. It is a hybrid of Japanese and European style sharpening.
The MAC edge allows for more precise and thinner cutting than traditional European V-shaped edges, and is also much more versatile than the single-sided edges of KATABA Japanese kitchen knives.
It is thanks to this solution that MAC knives have gained such success and recognition among master chefs around the world.
The distinctive MAC edge is a hybrid between the traditional Japanese single edge sharpening (KATABA) and the Western style of V-shaped sharpening (RYOBA). The slight difference is that the edges are cut off-center, at an angle of approximately 45.5 degrees. Knives sharpened in this way allow you to make straight cuts and cut thin slices more precisely, without damaging them.