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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 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 Chef Series 4-inch Paring Knife
A 4-inch parer with a pointed tip covers most small cutting jobs, and the HB-40 is MAC’s Chef Series version: thin, light and straight-edged. It works on the board for mincing a clove of garlic or slicing a shallot, and in the hand for peeling an apple or trimming green beans.The pointed tip suits jobs the Original Series round-tipped PK-40 cannot do as well, such as coring tomatoes, cutting slits in a roast for garlic and scoring pastry. The thin blade slices strawberries and radishes cleanly without crushing them.For a shorter blade with a bolster, see the Professional PKF-30; for curved peeling work, the bird’s beak PK-25. Our knife shapes guide compares paring knife shapes. Learn More$47.95 -
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 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 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 -
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 8.5-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 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
