MAC Chef Knives (14)
MAC R-knives (5)
MAC MA-Knives (7)
MAC HO-Knives (9)
MAC IZ-Knives (9)
MAC TO-Knives (16)
MAC SE-Knives (13)
MAC Knife Sets (24)
Kasumi Damast Knives (15)
KTB02 Kasumi Titanium Chef knife, 13 cm
79,00 EUR incl. 19 % Tax excl.
ST-G CHROMA sharpening guide
BSC-85, Sushi Chef Knife, 215mm blade
MSK-65, Santoku, 170mm blade
MTH-80, Chef´s Knife, 200mm blade
ST 1000 CHROMA grindstone
PKF-30, Paring Knife, 80mm blade
SK-65, Santoku Knife, 170mm blade
PKF-50, Paring Knife, 125mm blade
SA-80, Utility Knife, 200mm blade
UK-80, Utility Knife, 200mm blade
Welcome to kuechenmesser.de
Her favorable supplier of high-grade, Japanese gastronomy-knives
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MAC (Japanese pronounced ma-ku) is one in Germany only insiders of known Japanese knife-manufacturers.
In Japan and in the Anglo-Saxon countries (USA & Great Britain), the knives are very popular for professional cooks. For example Thomas Keller, the - at present - best chef of the USA, swear on MAC knives. Also Jamie Oliver used MAC knives in the first TV-shows when no one knew him. In innumerable Japanese kitchens, the "ma-kus" are used daily. MAC knives are knives for the daily use and for their quality incredibly moderately priced. MAC knive prices starts at 15 Euro. Most expensive are the in SAKAI manufactured, hand-forged hochos at 2600 Euro.
Superior design and craftsmanship
Entirely manufactured in Japan, MAC knives are a combination of the best in design and Japanese knife-making craftsmanship. Every knife is shaped, assembled, polished, and sharpened by professional Japanese craftsmen in a series of up to 64 steps to guarantee that every knife is a flawless precision tool. MAC produces a large variety of quality knives, and is said to have a knife for any cooking purpose. Every knife is razor sharp with comfortable handle and great balance. Follow links below for a closer look.
The MAC edge
The razor sharp blades of stain resistant MAC knives are harder than most stainless steel knives on the market, but not to the point where they are impossible to sharpen. By making the knives with a hardness between 58 and 60 degrees Rockwell C, the knives can be sharpened with the characteristic "MAC edge" . The MAC edge allows straighter and thinner slicing than the traditional European edge, and is far more versatile than the single beveled Japanese KATABA edge. All MAC knives should be ground wet only with high-grade grindstones!
Stay sharp longer
All western models of MAC knives have blades made of rust resistant high-carbon Chrome Molybdenum Vanadium alloy, with Tungsten added for selected models to increase hardness even further. Extreme care is taken to keep down the temperature of the metal during the grinding and sharpening process, thereby optimizing the hardness of the finished blade. Every stain resistant blade is carefully hand-sharpened by professional knife smiths from the renowned Seki region in Japan. Quality materials combined with the best of craftsmanship produce a blade that can retain its sharpness several times longer than other leading knife brands.
The high quality blades are thinner than other brands, which allows them to slice effortless through almost anything without getting lodged or breaking the slice.
Superior ergonomic design
Ergonomic design of both blade and handle developed since 1964 in close cooperation with the professional people that use the knives. We have a knife for every cooking task, all razor sharp and perfectly balanced.
Traditional hand-forged Japanese "WABOUCHOU" knives:
MAC also has a large selection of traditional Japanese knives, spanning from the more affordable knives manufactured in Seki, to the luxurious hand-forged Honyaki knives manufactured entirely by hand in Sakai, using the old sword-forging techniques passed down through generations.The skillfully forged high-carbon steel allows for an edge that is truly "scary sharp". Sakai hand-forged knives are not rust resistant and require a little extra care, but they offer the ultimate cutting experience. Not been suitable for beginners!
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