MAC Knives – Excellent Thin Geometry, But Handle With Care

MAC knives have developed a strong reputation amongst both professional chefs and serious home cooks, and there is good reason for that.

They are generally very capable knives.

One of their greatest strengths is their thin blade geometry. MAC blades tend to be very finely tapered behind the cutting edge, which allows them to pass through food extremely efficiently.

This is something we place considerable importance on at Blade & Butler. A sharp edge on a thick blade can still wedge its way through food. A properly sharpened edge combined with thin blade geometry produces an entirely different cutting experience.

There is, however, a downside.

Very thin geometry means there is less metal supporting the cutting edge. MAC knives therefore need to be treated appropriately and can be more susceptible to edge damage or chipping if they're twisted, knocked against hard surfaces or used on ingredients for which a thin kitchen knife wasn't designed. We receive many with chipped and damaged blades but due to their forgiving steel, are easily restored back to new.

We also think MAC knives can be somewhat expensive for what you're actually getting, particularly when compared with some alternative Japanese knives.

Our Verdict

Blade & Butler rating: 8/10