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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 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 -
MAC Chef Series 10-inch Chef’s Knife
Cooks who break down large produce or slice roasts for service need length more than weight, and the BK-100 provides 10 inches of thin Chef Series blade without the mass of a forged knife. The smooth face and plain heel make it the simplest long knife in the MAC line to sharpen.On a large board it handles a head of cabbage, a pineapple or a stack of herbs in fewer strokes than an 8-inch knife, and the length gives room to slice a roast or a side of salmon in one pull. On a small board the extra length is harder to manage, and the 8-inch BK-80 is the better choice.The TH-100 adds dimples to this blade. The Professional MBK-110 and the Ultimate SBK-105 are the heavier long knives, with bolsters. Our knife shapes guide covers the shapes in more detail. Learn More$139.95 -
MAC Chef Series 11.25-inch Slicer
The SL-115 is the longest and narrowest slicer MAC makes, an 11.25-inch Chef Series blade for carving hams, turkeys, roasts and brisket, and for filleting fish and slicing sashimi. Professional seafood processors, including Sunh Fish, rely on the SL-115 to process fish.An extra-long blade allows a full slice in one continuous stroke, which keeps the texture of brisket and raw fish intact. Because the blade is narrow and light, it is easy to control along the bones of a large fish and around the curve of a ham.For a heavier slicer, compare the Ultimate SKS-105 or the Professional MSL-105. Our guide to kitchen knife shapes explains slicers and sujihiki. Learn More$139.95 -
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 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 8.5-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-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 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 5.5-inch Non-Stick Utility Knife
Starchy potatoes, sushi rolls and soft cheese cling to bare steel, and the BF-HB-55 puts a black fluorine resin non-stick coating on the 5.5-inch Chef Series utility blade. It is a small knife for clean release on sticky food.The flat profile allows short vertical chops, so it handles shallots and scallions on the board as well as slicing small rolls and cucumbers. The coating covers the blade faces; the edge is bare steel and is sharpened in the normal way.The uncoated HB-55 is otherwise the same knife. For a larger coated blade, see the 7-inch BF-HB-70 gyuto. Our Kitchen Knife Shapes guide explains the utility knife shape. Learn More$59.95 -
MAC Chef Series 6-inch Straight Boning Knife
The MAC Chef Series 6-inch Boning Knife has a large contoured handle that can be held in a standard or reverse grip. The blade is straight along the spine, with a cutting edge that curves to meet the tip. This blade shape moves easily around bones, through joints and along a fat cap.It is suited to work with meat, fish or poultry, and is a good choice for cooks, cutters, hunters or fishermen: boning chicken thighs or trimming silver skin from a tenderloin. The MAC steel holds an edge longer than most boning knives, yet it can still be maintained with a honing rod. This is a very practical knife choice for professionals looking for high performance at a mid to low price point.For more curve and a textured handle, see the curved PB-60. For longer cuts, the 8-inch BNS-80. Our Kitchen Knife Shapes guide explains boning knives. Learn More$59.95
