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MAC 5-inch Yellow Kid’s Knife
The MAC Kid’s Knife gives a child a working kitchen knife with safety built into its shape, so they can learn to chop and slice alongside an adult.The blade is MAC’s molybdenum stainless steel and is quite sharp along the cutting edge. However, the tip and heel of the knife have been rounded and dulled to prevent accidental nicks. The handle is oval and thin for small hands, and there is a hollow area for the index finger to make it easy for a child to apply the proper downward cutting pressure.Of course, these should be used with adult supervision, but this is an excellent way to introduce children to the fine art of cooking in the safest possible manner. We highly recommend this product. The yellow handle is also available in blue, green, orange, pink. Learn More$31.95 -
MAC Chef Series 7.25-inch Chef’s Knife
A small board, a galley kitchen or a smaller hand all favor a shorter chef’s knife, and the HB-70 brings the thin Chef Series blade down to 7.25 inches. It is long enough for onions and chicken thighs, and short enough to control closely on a crowded counter.The blade is narrow and light, with a fine tip for garlic and shallots and enough curve to rock through herbs. It also makes a capable second knife beside a longer chef’s knife, taking the small jobs that do not need a full-length blade.If you want more length from the same series, step up to the 8.5-inch HB-85 or the 8-inch BK-80. For a 7-inch knife with a non-stick coating, see the BF-HB-70. Our knife shapes guide compares chef’s knives with santokus and utility knives at this size. Learn More$72.95 -
MAC Chef Series 8.25-inch Non-Stick Sushi Chef’s Knife
Cutting maki cleanly takes a sharp, light blade that rice will not grab, and the BSX-85 is the longer of MAC’s coated knives for that work. Its 8.25-inch blade lets a sushi maker slice a full roll with one draw, and the non-stick surface lets rice and nori fall away rather than tearing.Outside of sushi, the coating helps with starchy and sticky ingredients such as potatoes and soft cheese. The thin Chef Series blade underneath keeps cuts precise, and the edge is bare steel sharpened like any other MAC.For a shorter coated knife, see the 7-inch BF-HB-70. For raw fish and sashimi, the traditional knife is a single-bevel yanagiba. Our Kitchen Knife Shapes guide compares the yanagi with the chef’s knife. Learn More$99.95 -
MAC Professional 5-inch Utility Knife
The Mac Professional 5-inch Utility Knife is made for cutting or slicing medium-sized foods. When a paring knife is just too short and a chef’s knife seems too long, this utility knife will be just right. The narrow blade can even be used for small boning tasks.In practice that means slicing a sandwich, halving limes for service, trimming chicken thighs and cutting cheese for a board. The bolster gives the same grip and balance as the larger Professional knives, so it feels familiar beside a MTH-80.For a little more reach, the PKF-60 is the 6-inch model. For a smaller blade, the PKF-30. Our guide to kitchen knife shapes explains where utility knives fit. Learn More$69.95 -
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 Chef Series 5.5-inch Utility Knife
The Mac Chef Series 5.5-inch Utility Knife is an all-purpose knife, and is commonly used when a paring knife is just too small and a chef’s knife is too large. The thin, light blade makes quick work of slicing tomatoes, cutting a sandwich or trimming chicken.It is the plain-steel version of the non-stick BF-HB-55, and either one works as a small second knife for a cook who does most of the work with a chef’s knife. The pointed tip and narrow blade are useful for jobs such as cutting around the pit of an avocado or peeling ginger.For a bolstered utility knife, see the Professional PKF-50. Our guide to knife shapes compares utility knives with parers and petty knives. Learn More$49.95 -
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 -
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
