Mac Hollow Ground Chefs Knife

The hollow ground edge features small indentations on the blade that create air pockets between the steel and the food. This design significantly reduces friction, allowing the knife to glide through ingredients like potatoes or cucumbers without sticking.

While the 60 Rockwell hardness provides excellent edge retention, this knife is designed for precision slicing and chopping. It is not intended for cutting through frozen foods or heavy bones, which could chip the high-performance steel.

Although the handle is made from water-repellent wood, it should always be hand-washed and dried immediately after use. Avoid soaking the knife in water or putting it in the dishwasher, as these actions can cause the wood to swell or crack over time.

Because of its 60 HRC hardness, this knife holds a razor-sharp edge much longer than standard kitchen knives. Depending on your frequency of use, you will likely only need to hone it regularly and perform a professional sharpening once or twice a year.

The forged bolster adds structural integrity and a balanced weight distribution, which many chefs prefer for stability. While it provides a solid feel in the hand, the knife remains agile enough for delicate tasks like mincing herbs.