Superior Series

MAC Superior Knife Series – Unmatched Quality and Precision for Your Kitchen!

MAC Superior knives combine Japanese craftsmanship with advanced technology, delivering exceptional durability and sharpness. These tools are perfect for professional chefs and discerning cooking enthusiasts.

Key Features of MAC Superior Knives:

• Cryogenically Hardened Steel: Blades made from high-carbon molybdenum-vanadium steel are hardened at low temperatures to enhance their hardness, wear resistance, and long-lasting sharpness.
• Sandblasted Blades: The sandblasting process gives the blades a matte finish that enhances aesthetics, increases corrosion resistance, and minimizes food sticking during cutting.
• Ergonomic Handles: Made from durable Pakkawood, they provide a secure, comfortable grip while enhancing user safety.
• Innovative Design: Thin blades, 2.0–2.5 mm thick, reduce cutting resistance, while rounded tips improve safety during use.

Why Choose MAC Superior Knives?

• Versatility: This series offers knives tailored for a variety of tasks, from peeling fruit to slicing bread and meats.
• Durability and Easy Maintenance: Made from premium materials, these knives are corrosion-resistant and easy to sharpen, ensuring long-lasting performance.
• Trusted by Professionals: MAC Superior knives are highly recommended by chefs worldwide for their reliability and comfort.

Invest in MAC Superior knives and elevate your cooking experience! Their outstanding features and elegant design make them a perfect choice for even the most demanding users.

MAC Superior steel – subzero AUS8 – this steel is given to the process of hardening at minus temperatures, technical details of the process are a manufacturer’s secret, protected by patent since 1965. Japanese equivalent of steel 440C, is a steel that ranks between the European counterparts of steel 440C and ATS 34. The content of 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 of manufacturing.
Kitchen knives can’t be washed in dishwashers due to high temperature and strong acting detergents.