The GSP-41 knife set features a selection of uniquely designed knives from the ORIGINAL series, one of the cornerstones of MAC kitchen knives. The common characteristics of this series are the rounded tip, which adds extra safety by reducing the risk of accidental cuts, and the practical hole in the blade, allowing the knife to be conveniently hung in a visible and easily accessible place. These distinctive features have become the hallmark of the ORIGINAL series.

The unusual shape of these knives is the original design of MAC’s founder, Tatsuo Kobayashi, protected by an international patent. A creative visionary, Kobayashi drew on his early career experience as a chef, giving him a deep understanding of what professionals truly need. As a result, the knives in the GSP-41 set are exceptionally functional and thoughtfully selected to allow for meal preparation at any time of day.

The CK-90 is a Japanese kitchen knife with the longest blade in the ORIGINAL series. Despite its size, it is perfectly balanced. Combining the roles of a chef’s knife and a multi-purpose knife, it’s ideal for slicing roasts, cold cuts, large fruits, and even shredding cabbage. The chef’s knife is a cornerstone tool in every professional kitchen. Since different culinary tasks and personal preferences require different tools, the AB-60 — with a slightly shorter but wider blade — is the perfect complement to it.

The AB-60 versatile kitchen knife has a medium-length, moderately wide blade and is extremely lightweight — a quality appreciated by many cooks, especially women. It’s perfect for slicing small to medium-sized fruits, vegetables, meats, and cold cuts. As with all MAC knives, its high-grade steel ensures exceptional sharpness and long-lasting durability. It’s particularly recommended for those who value safety and precision. Users who have switched from standard knives to the ORIGINAL series often note how much smoother and more efficient their cutting has become, making cooking a far more satisfying experience.

The FK-70 filleting knife is designed for filleting fish, skin removal, and slicing fatty fillets into thin, even pieces. These delicate tasks require greater accuracy than chopping or dicing, which is why this knife was specifically engineered for such precision work. The triple-riveted PAKKA wood handle offers excellent water resistance and a secure grip. Its edges are shaped to be neither too round nor too sharp, ensuring the knife remains stable even in wet or greasy hands. The razor-sharp, thin, and narrow blade glides effortlessly along the fillet, producing smooth, elegant cuts. With this knife, you can prepare delicious and healthy fish dishes from all over the world.

The CP model is a small paring knife, equipped with a 10 cm ultra-thin and incredibly sharp yet safe blade that allows for quick and precise peeling of fruits and vegetables — even with very thin skins. Restaurant professionals who use this knife for large quantities of produce praise its ergonomic design and efficiency, noting that even after hours of repetitive peeling, the hand remains comfortable and strain-free. This paring knife is an essential tool in every kitchen.

Proper knife maintenance, especially sharpening, is crucial for keeping your blades in top condition. We invite you to visit our website’s “Knife Sharpening” section, where you’ll find detailed instructions on how to correctly sharpen Japanese kitchen knives.