MAC Chef's Knife and Paring Knife

No, these knives are not dishwasher safe. To protect the high-carbon steel edge and the Pakkawood handles, you should always hand wash them with warm water and mild soap, then dry them immediately.

The hollow edge design creates small air pockets between the blade and the food you are cutting. This significantly reduces friction, preventing sticky produce like potatoes or cucumbers from clinging to the side of the blade as you slice.

Thanks to the high-carbon Molybdenum Vanadium alloy and sub-zero tempering, these knives hold an edge exceptionally well. With regular use and proper maintenance—such as using a honing rod between sharpening sessions—you will only need to professionally sharpen them occasionally.

A 15-degree angle is standard for high-performance Japanese knives and provides a noticeably sharper cut than traditional Western blades. While it requires a slightly more precise sharpening technique, it is well worth the effort for the superior slicing performance it delivers.

The triple-riveted Pakkawood handles are designed to counterbalance the weight of the steel blades. This creates a neutral balance point near the bolster, which reduces wrist fatigue and provides excellent control during repetitive chopping or delicate peeling tasks.