MAC Knife MAC（マック）
Seki, GifuFactoriesEst. 1964 Documented from the maker's own site — visit planned
Quick answer
MakerMAC KnifeRegionSeki, Gifu
MarksMACSteelsMolybdenum-vanadium stainless
Knife types madeGyuto, Santoku, Petty, Nakiri, Sujihiki, Pan-kiriMain useWestern-style chef's knife: meat, large vegetables, rocking cuts.
Recommended whetstone1000 → 3000 JIS · how to sharpenMaintenanceWipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
Marks on the blade
| Mark | Reads | Kind | Confidence | Note |
|---|---|---|---|---|
| MAC | MAC | logo | Maker website |
About
Seki-made, US-marketed since the 1960s; 'Professional' and 'Superior' series. Latin-letter mark MAC only.
Steels
- Molybdenum-vanadium stainless — Workhorse stainless in Brieto professional knives and household lines from Tsubame factories.
Facts
Knife types made
- Gyuto (chef's knife) 牛刀 · Western-style chef's knife: meat, large vegetables, rocking cuts.
- Santoku 三徳 · All-round home knife: vegetables, fish, meat. The first knife to buy.
- Petty ペティ · Small jobs in hand: peeling, trimming, garnish, fruit.
- Nakiri 菜切 · Vegetables only: straight up-and-down cuts, thin slices, cabbage, daikon.
- Sujihiki 筋引 · Long slicer for roasts, brisket, portioning fish without bones.
- Pan-kiri (bread knife) パン切 · Bread and soft cakes.
Care for these steels
Stainless (VG10 / AUS10 / molybdenum / CROMOVA / SG2)
- Wipe dry after use. Dishwasher still not recommended — the heat and detergent dull the edge and loosen handles.
- Powder steels (SG2) chip rather than roll: avoid bones, frozen food and twisting cuts.
- Sharpen on #1000; finish on #3000–5000 if you like a polished edge.
Where to buy
Maker websiteeBay (new & used) affiliateAmazon US affiliateAmazon JP affiliate
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Photos
Photos will be added as we photograph our own knives or receive images from the maker.