MAC the Knife

How the MAC Knife was developed

In 1954, Our Chairman studied in a College of Arts in Chicago, U.S.A. While he was studying abroad, he had a Part-time job in a Restaurant as a Chef. He was given a heavy, dull (blunt), dangerous pointed tipped German knife and was having a hard time using it. Once, he accidently dropped the knife on to the floor. The knife stuck on the floor and nearly stabbed his feet. When he tried to twist the knife and pull it out from the floor, about 3 cm from the tip was broken. The broken blade looked very ugly, so he fixed it by using the whetstone and made the tip round (curved) and put the edge on it. He recalls that after that the knife’s usability had improved very much and his job progressed very well. He thought, why does the kitchen knife’s blade tip needs to be like spear? What’s more, there was no inconvenience with the round shaped tip when cooking.

He returned to Japan in 1958 and had worked in several fields. But his recall of the round shaped tip knife pushed him to establish MAC Corporation
In 1965, to design more safer/sharper/lighter and easy to use knife, MAC Corporation
was established.
Registering more than 2 Patents and the Design, he had released the MAC Knife into the world.
Since then, over 30 Million knives has been sold worldwide.

MAC Knife’s Feature


For most of our Western Style Knives, we are using a High-Grade Special Steel that had met our desired Blade condition.
Adding Carbon to iron to increase hardness, adding Chrome to make it difficult to rust,adding Molybdenum and some other rare metals to make it more abrasion resistance.
It is one of a common High-Grade Special Steel that is used for High-end Kitchen Knives.
High hardness, difficult to get rusty and has flexibility (glutinous) makes us able to make a thin blade with a laser sharp edge.
As it contains more Carbon, it cannot avoid completely from getting rusty.
The Stainless Steel like used in knife and fork which doesn’t get rusty, has reduced Carbon and increased Chrome. The hardness is low, can bent or break easily, cannot keep the sharpness which is not suitable for a Kitchen Knife.



  • Never use the Knife besides cutting FOODS.
  • Never cut Frozen Foods.
    Unless using our FC-90 (Special Knife for cutting Frozen Foods).
  • Do not use a Dishwasher or a Dish Dryer to wash and dry the Knife.
  • Use a soft sponge and Neutral Detergent to wash the Knife.
    Rinse it well and wipe off the water by using a dry soft cloth or towel.
    Mind your fingers.
  • Do not leave the Knife for a long time, after cutting Foods.
    It will cause stains or rusts come out easier.
  • After cutting a food that has a strong acidity, wash the Knife immediately.
  • Never leave the Knife in the Metal made Drainer Basket. It may rust the Blade and may cause the tip to chip off.
  • Never twist the Blade or try to cut forcibly. It may damage the Blade.
  • Do not leave/put the Knife near the Fire or on a very hot place.
  • Keep out of reach of Children.



  • Press

    Press out the basic Shape of the knife from the Steel Plate and holes for attaching the Handles.

  • Burn-In

    Go through the Oven under Pre-heating and then through the Main Oven in an Anoxia Condition, over 1,000℃ temperature.

  • Re-Burn

    Put into an another Oven to re-burn the Material in about 200℃. This makes the Material pliability.

  • Auto Grinding

    Using the Automatic Grinding Machines, both side of the Blade, from the back side to the Edge side and from the Heel side to to Tip, grind the Blade.

  • Water Polishing

    By Skilled Craftsman, grinds and polishes the Blade from the middle part of the Blade to the the Edge side and thins the Blade.

  • Auto Polishing

    Using the Automatic Polishing Machines, polishes away the steps on the Blade.

  • Putting on the Marks

    Putting on the LOGOS and other Marks.

  • Attaching the Handle

    Attaching the Handle on to the Knife.

  • Polishing the Handle

    Polishing the Handle to make it smooth and comfortable to fit in your Hands.

  • Putting on the Edge 1

    Putting on the basic Edge on the Edge of the Blade.

  • Putting on the Edge 2

    Getting the rough Burr on the Edge.

  • Putting on the Edge 3

    Smoothing down the rough Burr.

  • Putting on the Edge 4

    Finalizing the Sharp Edge on the Blade.

  • Care and Inspection

    Wiping off the dust and dirt, left on the Knife and inspecting any scratches or any cracks or any other defects on the knife.

  • Final Inspection

    Checking the sharpness/weight/shape and doing the final eye sight inspections before packing and delivery.

Number of the Production Process

Kind of Knife Item Number of Processes
With Dimples and a Bolster MCK-105-D/MTH-80/MSK-65 About 104
With a Bolster MBK-110/MBK-95/MBK-85/MKS-105/SO-70/
About 96
With Dimples TH-80/TH-50/SSL-130 About 89
Other MAC Knives BK-120/BK-100/BK-80/HB-85/HB-70/HB-55/
About 83