Professional Series

Discover the MAC Professional Knife Series – Excellence in Your Kitchen!

Experience the perfect blend of Japanese precision and European durability, crafted for professional chefs and cooking enthusiasts. The MAC Professional knives are masterpieces – balanced, durable, and razor-sharp, ensuring exceptional performance in every kitchen task.

Outstanding Features of MAC Professional Knives:

Thin Blades: With a thickness of 2.0 to 2.5 mm, the blades reduce cutting resistance, ensuring precise and smooth cuts.

Reinforced Bolster: The bolster adds weight and balance, making handling easier and enhancing comfort during use.

High-Quality Steel: Knives in this series are made of original MAC steel.

PAKKA Wood Handles: Ergonomic and water-resistant, they provide a firm grip even during intense cooking sessions.

Top Models in the MAC Professional Series:

Chef’s Knife with Dimples MTH-80: A top choice for chefs, perfect for everyday tasks. The dimpled blade easily slices through sticky ingredients like potatoes and apples.

Santoku Knife with Dimples MSK-65: A versatile knife, ideal for cutting vegetables, meat, and fish. The dimples prevent food from sticking to the blade.

Fillet Knife SO-70: Highly flexible, perfect for precise filleting of fish and meat.

Why Choose MAC Professional Knives?

Precision and Sharpness: MAC knives are renowned for their exceptional sharpness, proven by numerous tests and reviews.

Durability: Made with premium materials, they ensure long-lasting performance without compromising quality.

User Comfort: Ergonomic handles and perfect balance make working with these knives a true pleasure.

Invest in quality trusted by chefs worldwide. Choose MAC Professional knives and elevate your culinary skills to the next level!

MAC steel – AUS8, the Japanese equivalent of 440C, is the steel that ranks between the European equivalent of 440C and ATS 34. . Content C 0.7 – 0.8%, Mn 1.0%, Cr 13.0 – 14.5%, Ni 0.5%, V 0.1 – 0.25%, Mo 0.1 – 0.3% Japanese steels differ from the European counterparts of 440 n using small amounts of vanadium. Vanadium has a positive effect on the homogeneity of the steel’s crystalline structure, added in appropriate proportions increases the abrasion resistance of the blade. Japanese production technology guarantees the highest quality. Kitchen knives can’t be washed in dishwashers due to high temperature and strong acting detergents.