The bird’s beak or French tourne knife was initially designed for creating a specific garnish called a Tourne. However, this knife can be used for peeling, garnishing, and for intricate melon carving.
This utility knife is almost small enough to be considered an over-size paring knife. It can be used for peeling and paring or slicing small fruits and vegetables on the cutting board. Features a pointed tip for fine work.
This chef’s knife with a 215 mm blade is the lightest weight chef’s knife we make. The gradual taper from heel to tip is in the style of the Gyuto (Japanese version of the chef’s knife).
This chef’s knife is heavier than the HB-85 due to a slightly thicker blade and larger handle. The fast taper towards the tip is in the style of the French chef’s knife. It can be used for slicing most fruits, vegetables, and proteins on the cutting board.
This chef’s knife with a 310 mm blade is a large size for professional chefs. The fast taper towards the tip is in the style of the French chef’s knife. It can be used for slicing most fruits, vegetables, and proteins on the cutting board.
This is a unique paring knife that was designed for many purposes. It functions as a normal paring knife but has an extra-thin (~1.0mm) blade which makes it flexible for spreading butter and jam. The blunted tip fits nicely in the corners of jars for scooping out the last bit of peanut butter.
This boning knife with a 150 mm blade has an oversize handle to maximize your grip when working in slippery butchering environments. The handle shape is designed for both a standard grip or a reverse butcher’s grip.
This boning knife has an oversize handle to maximize your grip when working in slippery butchering environments. The handle shape is designed for both a standard grip or a reverse butcher’s grip.
This was the first serrated bread and roast slicer created by MAC. The revolutionary “scalloped” serrations cut through breads and roasts without tearing them apart.
This is a non-stick coated version of the HB-85 chef’s knife. The gradual taper from heel to tip is in the style of the Gyuto (Japanese version of the chef’s knife).
