MAC (Japanese pronounced ma-ku) is one in Germany only insiders of known Japanese knife-manufacturers.
In Japan and in the Anglo-Saxon countries (USA & Great Britain), the knives are very popular for professional cooks. For example Thomas Keller, the - at present - best chef of the USA, swear on MAC knives. Also Jamie Oliver used MAC knives in the first TV-shows when no one knew him. In innumerable Japanese kitchens, the "ma-kus" are used daily. MAC knives are knives for the daily use and for their quality incredibly moderately priced. MAC knive prices starts at 15 Euro. Most expensive are the in SAKAI manufactured, hand-forged hochos at 2600 Euro.
Superior design and craftsmanship
Entirely manufactured in Japan, MAC knives are a combination of the best in design and Japanese knife-making craftsmanship. Every knife is shaped, assembled, polished, and sharpened by professional Japanese craftsmen in a series of up to 64 steps to guarantee that every knife is a flawless precision tool.
MAC produces a large variety of quality knives, and is said to have a knife for any cooking purpose. Every knife is razor sharp with comfortable handle and great balance.
The MAC edge
The razor sharp blades of stain resistant MAC knives are harder than most stainless steel knives on the market, but not to the point where they are impossible to sharpen. By making the knives with a hardness between 58 and 60 degrees Rockwell C, the knives can be sharpened with the characteristic "MAC edge" . The MAC edge allows straighter and thinner slicing than the traditional European edge, and is far more versatile than the single beveled Japanese KATABA edge. All MAC knives should be ground wet only with high-grade grindstones!
Stay sharp longer
All western models of MAC knives have blades made of rust resistant high-carbon Chrome Molybdenum Vanadium. Extreme care is taken to keep down the temperature of the metal during the grinding and sharpening process, thereby optimizing the hardness of the finished blade. Every stain resistant blade is carefully hand-sharpened by professional knife smiths from the renowned Seki region in Japan. Quality materials combined with the best of craftsmanship produce a blade that can retain its sharpness several times longer than other leading knife brands.
Thinner blades
The high quality blades are thinner than other brands, which allows them to slice effortless through almost anything without getting lodged or breaking the slice.
Superior ergonomic design
Ergonomic design of both blade and handle developed since 1964 in close cooperation with the professional people that use the knives. We have a knife for every cooking task, all razor sharp and perfectly balanced.
Traditional hand-forged Japanese "WABOUCHOU" knives:
MAC also has a large selection of traditional Japanese knives, spanning from the more affordable knives manufactured in Seki, to the luxurious hand-forged Honyaki knives manufactured entirely by hand in Sakai, using the old sword-forging techniques passed down through generations.The skillfully forged high-carbon steel allows for an edge that is truly "scary sharp". Sakai hand-forged knives are not rust resistant and require a little extra care, but they offer the ultimate cutting experience.

Superior Series (8)

Robust, ergonomic knives for pro and hobby-cooks. Thin razor-sharp tinkles with extra hard High-Carbon MAC superior steel, that remains long sharp permanently. Big comfortable and ergonomic molded grips from Pakkawood to sparing the finger-joints. Perfect balance and control. Rostresistent, but not dishwasher-solid. Practical: the knife can be hung up at the blade. Tinkle-hardness to 59 and 60 skirt-corrugate C°.

Damast Series (9)

Luxurious well-balanced knives with micarta handles and full tang. Beautiful blades made up of 64 alternating layers of stainless steel and nickel-steel, and a core of our standard stain-resistant MAC steel: The same high-carbon Chrome Molybdenum quality alloy with Vanadium that over the years has made our other knives so popular. Many well known gourmet chefs in Norway and Australia love the MAC DAMASCUS KNIVES!

Original Series (8)

The original MAC series, with razor-sharp knives out of rust-resistant Japanese High-Carbon steel. Thin and easily flexible tinkles to the effortless cut. Ergonomic molded grips from Pakkawood for a better handling and a natural guts-corner. Rounded tops protect from injuries and with the practical hole in the blade, the knife can be hung on the wall. Tinkle-hardness 58-59 skirt-corrugate C

Professional Series (12)

They liked, well balanced MAC knives for pros and cook-freaks. With haft and rustproof steel. The hard blade (between 59-60 skirt-corrugate C°) has an extremely sharp edge, that remains long sharp. Rostresistent, but not dishwasher-solid. The blade is steel and the grip from high-qualitative MAC superior from Pakkawood.

Chef Series (14)

A popular series of value priced MAC knives without bolsters for a wide range of applications. Stain resistant MAC standard steel and extremely sharp longlasting edges. None of the knives are dishwasher safe. Tinkle-hardness 58-59 skirt-corrugate C°, the grip is from Pakkawood.

Ultimate Pro Series (5)

Well-balanced sturdy knives for professionals cooks and serious cooking enthusiasts that want the best. Thick, razor-sharp, extra-hard high-carbon MAC Superior steel with durable edge that stays sharper even longer than the other MAC knives. Stain resistant, but not dishwasher safe. Hardness between 59 and 60 degrees Rockwell C°. Large comfortable laminated wooden handles that fit in the hand, with three rivets and heavy stainless steel bolsters

Japanese Series (12)

Traditional Japanese models, mostly with single-bevel grind. Rust resistant extra hard MAC Superiour steel and handles of laminated Pakkawood. Tinkle-hardness 58-59 skirt-corrugate C°

R-Series (5)

Lightweight stain-resistant knives of Chrome Vanadium MAC steel. Almost identical to the MAC Original series, but with light brown handles. Knives also available in popular sets. Tinkle-hardness 58-59 skirt-corrugate C°, the grip is from Pakkawood.

TO-Series (16)

HONYAKI TOKUSHUKOU BETTCHO MASAHISASAKU TOKUSHUKOU means "special selection metal" in Japanese. The blades have the sharpness of the traditional Japanese chef's knives, but don't rust the way the traditional Japanese HAGANE steel does. Made from a single layer of the finest quality stain resistant Japanese Hitachi steel. Thin blades, light, extremely sharp, slightly flexible and very rust resistant. Comfortable octagonal Magnolia-wood-grips with buffalo horn bolster for optimal comfort. The TOKUSHUKOU series is manufactured in the old swordmaking city Seki, Japan, by skilled Japanese blade smiths. Final sharpening done by hand in Sakai. Great knives for the busy kitchen. Not dishwasher safe. Tinkle-hardness 60-61 skirt-corrugate C°.

SE-Series (13)

HONYAKI SENSHUIZUMINOKAMI MASAHISASAKU Highest quality craftsmanship, forged entirely by hand in Sakai, only by the best craftsmen available. Order-made, so there can be a few months waiting time. Highest quality white steel, polished to a miror finish on both sides. Handle of hard black ebony, with silver ring, MEKUGI peg through hilt to secure the blade, and buffalo horn cap. Packaged in wooden box with stylish ebony scabbard, and knife bag. Tinkle-hardness 60-61 skirt-corrugate C°.

MA-Series (7)

SAKAI MASAHISASAKU SERIES Japanes yasuki white high-carbon steel blades supported by softer low-carbon steel. Manufactured in Sakai, Osaka prefecture, the orriginal manufacturing center of Japanese high-carbon kitchen knives. Cut from laminated steel sheet, then finished by hand. Round magnolia wood handles, with buffalo horn bolster. Collor of handle and bolster varies from knife to knife. Tinkle-hardness 60-61 skirt-corrugate C°.

HO-Series (7)

SAKAI HOUCHO MASAHISASAKU SERIES Japanes yasuki white high-carbon steel blades supported by softer low-carbon steel. Hand-forged and hand finished in Sakai by experienced knife crafts-men. VERY sharp and holds the edge well. Round magnolia wood handles, with buffalo horn bolster. Collor of handle and bolster varies from knife to knife. Not dishwasher proof. Tinkle-hardness 60-61 skirt-corrugate C°, two-ply.

IZ-Series (9)

IZUMINOKAMI MASAHISASAKU Yasuki white steel high-carbon blades supported by softer low-carbon steel. Hand-forged and hand finished in Sakai by renowned Sakai craftsmen. Can be sharpened to EXTREME sharpness and holds the edge longer. Round magnolia wood handles, with buffalo horn bolster. Collor of handle and bolster varies from knife to knife. Not dishwashwer proof. Tinkle-hardness 60-61 skirt-corrugate C°, two-ply.

MAC Knife Sets (24)

MAC Knife Sets

Grindstones & accessory (10)

Grindstones & accessory Knives of topmost quality, just like our knives, require also the correct care. Belongs without fail the regular tie with the matching grindstone to it. Because only with really sharp knives, the cut is fun! It is each stone an instruction DVD enclosed.