Gyuto • 225 mm • Original • Chroom molybdenum vanadium • Western pakka • for right and left hand use
Features of the Original series
The MAC Original Series was first created over 40 years ago with a new concept in kitchen knife design. First, they chose a steel that allowed them to create a thin, flexible blade that is light weight, easy to sharpen, and maintains its edge extremely well. While most people remember MAC knives for their extreme out-of-the-box sharpness and the duration which it lasts, these other features were key to our success. The thin (1.5-2.0mm), flexible blade slides easily through foods without wedging into cuts like a traditional European forged blade and the light weight allows you to use the knife without making your hand and arm tired. Next, they rounded the tip for safety and elevated the handle to create better knuckle clearance when working on a cutting board. Lastly, a hole was punched into the blade to hang the knife.
Elwin de Veld about MAC knives
When I first started with sharpening of the knives, together with my grandfather in 1994, we used to go to many restaurant in The Hague to sharpen. Later, when I took over, I was able to do it all myself. In 1998 I came to the restaurant Seinpost, back then with Paul van Waarden as a head chef, to sharpen their knives. Gert Jan Cieremans, the last chef of now closed restauant Seinpost, has been working there already for 2 years as a chef de partie. Mr. kuntz also has been working there in the kitchen and he owned a MAC. He was truly lyrical about it. I was allowed to sharpen it for him and ever since fell in love with Japanese knives. It's a joy to sharpen, they keep their extreem sharpness for a longer time than the knives I've known.
My first order with MAC were 6 knives from the Original serie. I gave them all to few chefs I know to hear their opinion about them. Of course, they were never returned to me- it was truly the best knfe they've ever used. Since then MAC has become very popular in the kitchens of Dutch restaurants.