MAC knife sharpeners & steels

MAC Japanese quality knives of the highest class! The knives are popular with both professional and home chefs worldwide, with over 25 million knives sold since 1964. MAC knives are precision tools, created and assembled by Japanese craftsmen. Each knife has a razor-sharp edge, comfortable handles and perfect balance.

WHEN CHEFS GET TO CHOOSE

MAC stands for Molybdenum Alloy Carbon, the main components of the steel on all blades. Molybdenum increases hardness and toughness, while carbon dust improves cutting properties. Extra chromium is added to prevent rust and add shine. This steel can be sharpened and polished, giving the material toughness and endurance. The knives are resistant to impact, shock and rust. The handles are made of birch, sliced and laminated with epoxy glue under high pressure, making them highly resistant to grease, water and detergents. The handles are designed for professional use.

ULTIMATE SERIES - Blade made of extra-hard High Carbon MAC steel with added tungsten for optimal sharpness. Steel bolster forged in one with the blade. Superb craftsmanship with fine weight and engraving.
SUPERIOR SERIES - Superior MAC stainless steel that has undergone extra hardening. The blades are slightly harder and keep their sharpness longer. Sandblasted edge on most models.
PROFESSIONAL SERIES - Razor-sharp blades made of molybdenum, chrome and vanadium steel. Slightly softer than the Superior series, with steel bolsters at the transition to the blade.
CHEF SERIES - Knives made of the same steel as the Professional series, but without forged bolster between handle and blade.
ORIGINAL SERIES - Produced from MAC steel with a slightly thinner blade. Round tip and high handle for better comfort. The blade has holes for hanging.
DAMASCUS SERIES - Damascus steel with High Carbon, chrome and vanadium core steel. Forged with 32 layers of stainless steel on each side. The blades can be sharpened very sharp and have oval handles.
JAPANESE SERIES - Improved version of traditional sashimi/fillet knives. Made of stainless steel with carbon, tungsten and 13% chrome. Hardness of 59 HCR. The handle is made of birch and Japanese beech.