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Mac Chef Knives
Professional Performance, Exceptional Value
The MAC Chef Series delivers the brand's legendary performance in a practical and highly affordable package. Featuring many of the same proven blade shapes as the premium Professional Series, this line makes world-renowned sharpness and ergonomics accessible to every cook.
Crafted from the same high-carbon Molybdenum Vanadium steel as other iconic MAC lines, every knife in the Chef Series is honed to the signature razor-sharp edge. Combined with a durable, comfortable handle, these knives are built to be reliable workhorses. Perfect for culinary students, home cooks upgrading their kitchen, or professionals seeking a cost-effective and dependable tool, the Chef Series is the ideal introduction to the quality of MAC.
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MAC Chef Series 6-inch Curved Boning Knife
The PB-60 has a pointed tip and a curve designed for deboning poultry, fish and meat. Its polycarbonate handle is textured for slip resistance and shaped for either a standard or reverse grip, which counts when hands are wet or greasy on a cutting line.The curved edge follows the shape of a chicken thigh bone or a pork shoulder blade, so the knife rolls around the bone and leaves less meat behind. This is a great choice for anyone looking for a meat cutting knife that does not need to be honed or sharpened as frequently as typical German or American steel knives. It is a unique mix of Japanese steel in a Western shape, a great choice for home or professional users.For a straighter blade with a wooden handle, see the BNS-60. For poultry joints, the honesuki is the Japanese alternative. Our guide to knife shapes covers boning knives. Learn More$49.95 -
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-inch Boning and Fillet Knife
MAC lists the BNS-80 as an 8-inch straight boning knife, and its long, narrow blade also serves as a fillet knife for fish. The MAC steel holds an edge longer than the steel used in most boning knives, which helps when filleting a run of fish or trimming a whole brisket.The extra length over the 6-inch BNS-60 lets you lift a whole side of salmon from the frame in one pass and trim long muscles such as a pork loin. The blade is firm enough to follow the bones without wandering. Despite its edge retention, it can still be maintained with a honing rod.For a more flexible fillet blade, compare the Original FK-70 or the Superior SF-85. Our Kitchen Knife Shapes guide explains the difference between boning and fillet knives. Learn More$79.95 -
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 -
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 Chef Series 8-inch Chef’s Knife
The BK-80 is MAC’s plain-faced 8-inch chef’s knife: a thin, light Chef Series blade with no dimples and no bolster. It is a straightforward first Japanese knife for a home cook moving up from a heavier German blade, and a light everyday knife for a cook who works a station.Mincing herbs, dicing onions and slicing chicken breast are the jobs it is made for. The tip is fine enough for detail work, and the edge has a gentle curve that allows a rocking cut. A smooth blade face is easier to wipe and to sharpen than a dimpled one, though starchy vegetables will cling to it more readily.For that release, choose the TH-80 with dimples or the Professional MTH-80. For a narrower, lower-cost 8.5-inch knife from the same series, see the HB-85. Read our kitchen knife shapes guide for the difference between a gyuto and a Western chef’s knife. Learn More$114.95 -
MAC Essential Chef Set
The MAC Chef Series is a line of Japanese kitchen knives renowned for their lightweight design, precision and exceptional sharpness. Crafted from MAC's original molybdenum steel, these knives feature thin blades measuring 2.0–2.5mm, which allows for effortless slicing and reduces food wedging. The blades are shaped in traditional European styles, complemented by a straight handle that is aligned with the spine to create a comfortable grip and balanced control. Ideal for a variety of food preparation tasks, the MAC Chef Series combines the sharpness of Japanese knives with the versatility of Western designs, making them a favorite among both professional chefs and home cooks. This set includes the 4 most essential knives from the MAC Chef Series: Mac Chef Series 4 in. (100mm) Paring Knife (Item# HB-40) Mac Chef Series 5.3 in. (135mm) Utility Knife (Item# HB-55) Mac Chef Series 7.25 in. Chef's Knife (Item# HB-70) Mac Chef Series 8.5 in. (215mm) Chef Knife (Item# HB-85) Learn More
