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MAC Original 6.5-inch Chef and Utility Knife
The Mac Original 6 in Chef / Utility Knife is an all purpose kitchen knife that can be used as a chef knife or a utility knife. Rounded tip for safety, and hole near the tip for easy storage.
Manufacturer: Mac Knife
Blade Length: 6 in.
Construction: High quality carbon stainless steel with ergonomic handle.
Care: Hand wash only.
Warranty: Lifetime warranty.
Made in: Japan. Learn More$64.95 -
MAC Professional 6-inch Utility Knife
The PKF-60 is the longest utility knife in the MAC Professional Series, a 6-inch narrow blade with the bolster used throughout the line. It suits the cook who wants one small knife for slicing and trimming jobs that would be awkward with a chef’s knife.Six inches is enough to slice a baguette sandwich, trim the fat from a pork chop or portion a block of cheese, and the narrow blade turns easily around the curve of a melon rind. It can also stand in as a steak knife at the table.If your cutting is mostly small produce, the shorter PKF-50 is easier to control. Compare the utility knives in the table in the Details, and see our Kitchen Knife Shapes guide for how the utility knife differs from a parer. Learn More$74.95 -
MAC Japanese Series 6.5-inch Nakiri
A nakiri has a straight edge from heel to tip, so the whole edge meets the board at once and cuts all the way through a carrot or a scallion without the accordion effect of a curved blade. The MAC JU-65 is a 6.5-inch nakiri for cooks who prep a lot of vegetables.The thin, light blade makes clean, straight cuts for julienne, chiffonade of greens and paper-thin cucumber. The square tip is safe to work with and gives a broad face for carrying prep to the pan.For a nakiri with a bolster, see the Professional MJU-65. For a tall blade with a slight curve, the vegetable cleaver. Our Kitchen Knife Shapes guide explains the nakiri and usuba. Learn More$97.95 -
F. Dick ErgoGrip 8.25-inch Sticking Knife
Known to hunters and hog farmers as a pig sticker, this double-edged ErgoGrip dagger is made for bleeding an animal after it has been stunned. A complete bleed gives whiter meat and less gamey flavor, which matters most on wild boar, deer and elk.The blade narrows to a pronounced point and has a diamond-shaped cross-section with an edge on both sides. That shape delivers the precise, quick vein incision that sticking calls for. The straight, symmetrical handle has a prominent finger guard, and its textured surface stays secure when it is wet and greasy.The 8.25-inch blade gives the reach needed on large hogs and wild boar.Butchers pair a sticking knife with a skinning knife and a gut and tripe knife as the basic slaughter kit. For smaller animals, the single-edged 6-inch and 7-inch ErgoGrip sticking knives are shorter. Store it in a Single Knife Scabbard or the F. Dick Knife Scabbard with Belt. Learn More$53.95 -
MAC Professional 6.5-inch Santoku with Dimples
The MSK-65 is the santoku of the MAC Professional Series, with a bolster for balance and a row of dimples along the blade. It is one of the two Professional knives MAC makes in its sub-zero tempered Superior steel, alongside the MTH-80 chef’s knife.The flat edge suits push cuts and chopping, and the dimples help release sticky food such as sliced potatoes, cucumbers and apples. The bolster gives a secure pinch grip. It is a good choice for a cook who wants a compact main knife with a little more weight than a plain santoku.For a lighter santoku without a bolster, see the Superior SK-65. The MSK-65 is also part of the MAC 2-piece santoku set. Our Kitchen Knife Shapes guide compares the santoku with the chef’s knife. Learn More$139.95 -
MAC Superior 6.5-inch Santoku
The santoku is the Japanese all-purpose knife: a flat edge for push cuts and chopping, a rounded nose, and a tall blade that keeps the knuckles off the board. The MAC SK-65 is a 6.5-inch santoku in the Superior Series, for cooks who prefer a shorter blade.The MAC Superior Santoku has a thick spine that tapers to a very thin edge, which glides through food with ease. Its large, ergonomically shaped handle feels extremely comfortable in the hand, and a sand-blasted strip runs along the edge of the blade to reduce surface tension and prevent sticking. This knife is a fantastic addition to any collection, and was voted “Favorite Knife” by Food & Wine.It suits cooks who chop more than they rock. Onions, cabbage, carrots and boneless chicken fall to straight down-and-forward cuts, and the height lets you scoop the prep off the board. At 6.5 inches it is shorter than an 8-inch chef’s knife and easier to control on a small board.The Professional MSK-65 adds a bolster and dimples. The SK-65 is paired with a small santoku in the Superior santoku set. Browse the Superior Series, or see our guide to kitchen knife shapes. Learn More$84.95 -
MAC Professional 8-inch Chef’s Knife with Dimples
The MTH-80 is the knife MAC itself describes as its most popular for everyday use. It is an 8-inch gyuto with a flat stretch of edge near the heel, so the blade stays in contact with the board for push cuts and fine dicing, and a tip fine enough for shallots and garlic.What the Dimples and Bolster DoA row of dimples above the edge breaks the seal that forms between a flat blade and wet or starchy food, so slices of potato, apple and summer squash fall away instead of riding up the knife. The bolster adds a little weight at the handle and gives the thumb and forefinger a firm place to pinch. Tempered using a special sub-zero treatment, this knife is both harder and tougher than others with the same steel composition. This knife has a traditional gyuto profile, unlike the other Mighty MACs in the Professional line, which have a French or Western profile.RecognitionThis knife has been named the Best Chef’s Knife Overall by Bon Appétit. It has also been named the Best Overall Chef’s Knife by Food & Wine and the Best Chef’s Knife for Most Cooks by Wirecutter.For a lighter knife with the same dimpled blade and no bolster, see the Chef Series TH-80. For a longer Professional knife with a French profile, compare the 9.5-inch MBK-95. Our guide to kitchen knife shapes explains how a gyuto differs from a Western chef’s knife. Learn More$159.95 -
MAC Ultimate 9-inch Chef’s Knife
Cooks who like the weight of a German forged knife but want a thinner Japanese edge are the audience MAC designed the Ultimate Series for. The SBK-95 has the look and feel of a forged German chef’s knife, with a thinner blade.The larger bolster puts more weight behind the edge, which helps when chopping winter squash, breaking down a chicken at the joints or pushing through a pile of root vegetables. The blade is still stamped and thin enough to slice tomatoes cleanly, so the weight serves control rather than brute force. The trade-off is a knife that is heavier in the hand over a long prep list than the Chef or Professional models.The 10.25-inch SBK-105 is the longer Ultimate chef’s knife. For a lighter bolstered knife, compare the Professional MBK-85 and MBK-95. Our kitchen knife shapes guide explains the French chef’s knife shape both lines follow. Learn More$319.95 -
MAC Chef Series 8.5-inch Chef’s Knife
The HB-85 is the entry point to MAC chef’s knives: a narrow, light 8.5-inch blade in the Chef Series, stamped and bolsterless. It suits a cook buying a first Japanese knife and a professional who wants a spare knife for the line.The narrow blade gives a little more length than the 8-inch models for slicing proteins and long vegetables, and its low height makes it quick through onions and peppers. With less steel behind the edge, it is lighter than the BK-80 and less suited to dense squash or chopping through hard rinds.Choosing Between the Chef Series KnivesFor a taller blade and more knuckle clearance, see the BK-80. For a shorter knife from the same family, the 7.25-inch HB-70 is a compact gyuto for small boards. Our guide to kitchen knife shapes explains how blade height and profile change the way a knife cuts. Learn More$79.95 -
Miyabi Kaizen 8-inch Chef’s Knife
Kaizen looks the part, with a flower Damascus blade and a black Micarta handle, and it costs considerably less than Miyabi’s powdered steel lines. The 8-inch Kaizen chef’s knife has a VG10 core at 60 HRC that holds its edge very well.This is the flagship knife of the Kaizen line. What sets it apart is its smooth spine and bolster, which do not dig into your hand, and the balance between the blade and the handle, which makes it feel like an extension of your hand.The blade is thin and the edge is delicate. Kaizen knives do not need to be honed, but they must be used with greater care to prevent chipping. Cut straight down or draw the blade rather than twisting it, and keep it off bones and frozen food.For a sturdier workhorse that responds well to honing, compare the Miyabi Koh 8-inch. For more length, see the Kaizen 9.5-inch; our guide to kitchen knife shapes explains the gyutoh. Learn MoreRegular Price: $179.95
Special Price $169.99
