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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 -
MAC Professional 3.25-inch Paring Knife
The PKF-30 is the shortest knife in the MAC Professional Series, a 3.25-inch parer with a bolster. The short, pointed blade gives close control for in-hand work such as hulling strawberries, peeling shallots and trimming Brussels sprouts, and the bolster gives the fingers a solid stop.Because the blade is short, the hand sits near the tip, which makes it the right parer for fine, careful cuts: segmenting citrus, removing seeds from chiles and scoring the skin of tomatoes before blanching. For slicing small items on the board, a longer parer such as the Chef Series HB-40 or the 5-inch PKF-50 gives more edge to work with.Compare the parers in the table in the Details, or see our Kitchen Knife Shapes guide. Learn More$64.95 -
MAC Original 4-inch Paring Knife
The Mac Original 4-inch Paring Knife was designed with comfort in mind. Use this paring knife when peeling, paring or slicing small fruits and vegetables, and you will find that the up-swept handle fits comfortably into your hand. A hole near the rounded tip makes it easy to hang.The rounded tip is a safety feature of the Original Series, and it makes the knife a good choice for a kitchen with several cooks or for anyone who carries a parer loose in a drawer. It is less suited to jobs that need a point, such as coring tomatoes or scoring; the Chef Series HB-40 has a pointed tip for those.The PK-40 is also part of the 2-piece and 3-piece Original sets. Our Kitchen Knife Shapes guide covers the paring knife and its variations. Learn More$33.95 -
MAC Chef Series 2.5-inch Bird’s Beak Paring Knife
A bird’s beak parer, also called a tourné knife, has a blade that curves down toward the tip, and the PK-25 is MAC’s version in the thin Chef Series. Cooks trained in classic French technique use it to turn potatoes and carrots into seven-sided tourné cuts; at home it is the knife for peeling apples, coring strawberries and trimming the eyes from potatoes.The curve follows the shape of round fruit and vegetables, so the edge stays in contact as you rotate the food against your thumb. It is also handy for deveining shrimp and scoring citrus peel. For board work such as slicing shallots, a straight parer like the HB-40 is easier to use. Our guide to kitchen knife shapes describes the paring knife family. Learn More$37.95 -
MAC Original 2-Piece Knife Set
Two knives cover most of the cutting in a small kitchen: one for prep on the board and one for small work in the hand. This Original Series set pairs the 6.5-inch chef and utility knife with the 4-inch paring knife, both with the rounded tips and hanging holes of the Original line.The utility knife dices onions and slices tomatoes; the parer peels apples and hulls strawberries. The thin Original blades are light, and the rounded tips make the pair a sensible choice for a first apartment or for a cook who wants a safer set.To add a fillet knife, see the 3-piece set; to add a carving knife as well, the 4-piece set. Our guide to kitchen knife shapes explains each shape. Learn More$94.95 -
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
