History of MAC Corporation
The “MAC” trademark comes from the word MACROCOSMOS, the first three letters of this word were used to build the name. The company’s founder, Mr. Tatsuo Kobayashi, chose this expression because he wanted MAC kitchen knives to be used all over the world.
It all started in 1954. While studying at the College of Arts in Chicago, Tasuo Kobayashi worked as a chef in one of the numerous restaurants employing students. The set of kitchen knives he used at that time was not one that made work easier. Heavy, bulky, and constantly dull kitchen knives were not only extremely difficult to maintain, but also made the work of the entire team difficult due to their construction.
After completing his studies in 1958, Tasuo Kobayashi returned to his native Japan. He enjoyed various activities, but safe knives with a rounded tip constantly attracted his thoughts. Yes, in 1965, MAC Corporation was founded, whose mission is to create knives that are safer, sharper, lighter and more comfortable to use. Since the company’s inception, MAC
The company’s headquarters is located in Tatsuo Kobayashi’s hometown – Sakai. The main MAC production hall is located in Seki in the Gifu area, where the 20th top-class craftsmen produce the best kitchen knives.
MAC knife blades are made of the highest quality stainless steel, with ideal proportions of carbon approx. 0.75%, chromium approx. 13.5%, vanadium and molybdenum, thanks to which they can be used for many years, while the handles are made of black Pakka wood ( Pakkawood) giving the knives a unique look and character.
Kitchen knives from the Profesional series have stainless steel reinforcements between the handle and the blade, ensuring their perfect balance.
History of the city of Seki
The cradle of the art of knife forging
About 700 years ago, during the Kamakura Era, hundreds of swordmakers fled the war-torn cities and moved to the city of Seki, seeking the good quality soil, water and charcoal that is so necessary for swordmaking. Since then, Seka knives have been constantly improved, and a characteristic sword-forging technique was created there.
After the end of the fighting period, the demand for swords decreased, and many armorers turned to producing items, including knives used in agriculture and households. Regardless of the application, the products manufactured at Seki were always of the highest quality, manufactured fully using knowledge and experience. 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 into the production of knives and other sharp tools used in households.
Seki is now recognized as one of the largest cutlery production centers worldwide, 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 manufactured according to the traditional method of Japanese masters from Seki.