These knives come from the Traditional Japanese series and are our most popular style and sizes.  They are made with a kasumi (laminated) blade of Yasuki Shirogami (white steel) supported by softer steel.  Shirogami is prized for having the best edge-holding ability of knife steels.  These knives are capable of holding an extremely fine edge.  Each blade is hand-forged by some of Japan's most experienced craftsmen in Sakai.  Each knife is certified by the Sakai cutlery association as being a traditional Japanese handmade knife.

Traditional Japanese magnoliawood handles with buffalo horn caps.  Wooden scabbards are available for these knives and it is highly recommended that you purchase them together to ensure proper fit as each knife is slightly different.   Proper care is required to prevent chipping and rusting.

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.