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Amazing MAC knife blades

MAC kitchen knives have blades with a hardness of between 58 and 60 degrees on the Rockwell scale, which makes them harder than most kitchen knife blades available on the market.

All models of MAC western kitchen knives have blades made of high-carbon steel containing 0.75% carbon with an optimal balance of 13.5% chromium. Additionally, in order to further increase the hardness of the steel, vanadium and molybdenum are added to selected models. Thanks to this procedure, sharpening knives is not a frequent chore, because the knives stay sharp for longer.

Extremely important attention is paid to maintaining a constant, low metal temperature during the grinding and sharpening process, which sets the appropriate hardness of the finished blade. Each blade is carefully hand-sharpened by professional blacksmiths from the famous Seki region of Japan. High quality materials combined with the best quality of blades, thanks to which they can stay sharp several times longer than knives of other leading brands.

Steel alloys used to produce MAC knives

MAC Superior steel

Subzero AUS8, this steel is hardened at minus temperatures, the technical details of the process are the manufacturer’s secret, protected by a patent since 1965.

MAC steel

AUS 8, the Japanese equivalent of 440C steel, is a steel that falls between the European equivalents of 440C steel and ATS 34. . C content 0.7 – 0.8%, Mn 1.0%, Cr 13.0 – 14.5%, Ni 0.5%, V 0.1 – 0.25%, Mo 0.1 – 0.3% Japanese steels differ from their European 440 n counterparts by the use of small amounts of vanadium. Vanadium has a positive effect on the uniformity of the steel’s crystalline structure, and when added in appropriate proportions, it increases the blade’s abrasion resistance. Japanese production technology guarantees the highest quality.

Damask

core (MAC AUS8 steel), 32 alternating layers of 410 and 430 stainless steel on each side (Total 65 layers).

Ginsanko steel

GIN3 durable, stain-resistant carbon steel. – Carbon content: 0.95%, chromium: 13.00 – 14.50%, Manganese: 0.60 – 1.00%, Phosphorus: 0.030% Sulfur: 0.020%, silicon: 0.35% This steel is also known as Silver- 3 and has excellent properties of stainless steel. This steel can be compared to 19C27, AEB-L, VG-1 and MBS26.

White steel 2

carbon steel, clad wrought iron. The so-called white carbon steel core (C 0.95-1.0, Kr 0.2-0.5 Ni 0.7-1.3) consists of eleven alternating layers of soft and hard steel on both sides.

Stal Yasuki hagane

Yasuki Hagane was invented in Shimane Prefecture in Japan, where the high-quality iron sand used to make traditional Japanese swords was produced. There are three main grades of Yasuki steel that are used to make Japanese kitchen knives.

White steel

Shirogami is refined carbon steel that does not contain any ingredients and can be used to make high-quality Hocho knives (Japanese kitchen knives).

Blue steel

Aogami is made by adding chromium and tungsten to white Shirogami steel, making the material more durable, providing corrosion resistance, and is mainly used to make high-quality kitchen knives.

Super Blue Steel

Aogami Super is the highest quality steel in its product line and contains a high percentage of carbon, chromium to soften hardness, increase edge strength and corrosion resistance.

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