MAC

Mac knives, also known as the "World's Sharpest Knives," are totally made in Japan, with over 64 processes from beginning to end. Mac knives are noted for integrating the greatest parts of Western knife designs with superb Japanese workmanship in novel ways. Professional Japanese craftsmen mold, assemble, polish, and sharpen MAC knives, which are precision instruments. Unlike some of other competitors, MAC completes every step of the knifemaking process in Japan with Japanese products. Each knife features a razor-sharp edge, plush handles, and excellent balance. Since 1964, approximately 25 million knives have been sold to professional cooks and cooking fans all around the world.

A knife brand that excels at edge retention. With MAC knives, you can anticipate good edge retention, little or no corrosion, and the ability to stay sharp for an extended period of time. When Tokyo hosted the 18th Summer Olympics in 1964, MAC was launched. Their knives are considered to be among the sharpest in MAC parlance, and they have sold millions of blades since then.

MAC knives are wholly handcrafted in Japan, and the majority of the procedure is done by hand. A single knife takes many weeks to make, which is not the case for every instrument. Their knives are unquestionably sharp and adaptable. Most cooks find it quite simple to sharpen their knives. The characteristic MAC edge is a hybrid between the traditional Japanese single beveled chisel edge (Kataba) and the Western V shaped edge (Ryoba), but slightly off-center, with an angle around 30 degrees (15 degrees per side). This edge is extremely versatile with the ultimate combination of sharpness and control, allowing both thin slicing and straight cuts.

Website: https://www.macknife.com