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History MAC Corporation

The trademark “MAC” is derived from the word MACROCOSMOS and the first three letters of the word are used to build the name. The founder of the company, Mr Tatsuo Kobayashi, chose this phrase because he wanted MAC kitchen knives to be used all over the world.

It all began in 1954. While studying at the Collage of Arts in Chicago, Tasuo Kobayashi worked as a cook in one of the many restaurants that employed students. The set of kitchen knives he was using at the time was not the easiest to work with. The heavy, bulky, perpetually dull kitchen knives were not only extremely hard to maintain, but their construction also made it difficult for the entire team to work.

After graduating in 1958, Tasuo Kobayashi returned to his native Japan. He dabbled in all sorts of activities, but safe knives with a rounded tip still attracted his thoughts. Thus, in 1965, MAC Corporation was founded with a mission to create safer, sharper, lighter, and more comfortable knives. Since the company’s inception, MAC

Company’s headquarters is located in Tatsuo Kobayashi’s hometown of Sakai. The main production hall of MAC, on the other hand, is located in Seki, Gifu area, where 20 top-class craftsmen produce the best kitchen knives.

The blades of MAC knives are made of stainless steel with ideal proportions of carbon (0.75%), chromium (13.5%), vanadium and molybdenum for long-lasting use, and the handles are made of black Pakkawood to give the knives a unique look and feel.

The kitchen knives in the Professional Series have stainless steel reinforcements between the handle and blade for excellent balance.

History of the city of SEKI

The cradle of knife smithing

About 700 years ago, during the Kamakura Era, hundreds of armorsmiths fled the warring cities and moved to the city of Seki in search of good quality soil, water, and charcoal, which is so necessary for making swords. Since then, knives from Seki have been continuously improved, and a distinctive sword forging technique was developed there as well.

After the end of the warring period, the demand for swords declined, and many of the armorsmiths turned to making items, including knives used in agriculture and households. Regardless of the application, the products produced in Seki, were at all times of the highest quality, made with full knowledge and experience. The swords became known as “sharp knives that had no right to break or even bend.

After the Meiji Revolution, new technologies began to be introduced to the production of knives and other sharp tools used in households.

Seki is now recognized as one of the largest cutlery manufacturing centers in the world, comparable to Solingen in Germany.

Despite the passage of time and the introduction of new techniques that have modernized the production of Japanese knives, they are still made according to the traditional method of the Japanese masters of Seki.

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