Our reputation as the World's finest knife is based on the experiences of MAC knife owners who use our knives every day. They tell us that once they began using their MAC knives, they could never go back to their "old" knives.

1. World's Sharpest
MAC knives' legendary razor-like edges are sharper than those of any major cultery manufacturer. One slice with our knives and
you will experience for yourself the true definition of sharpness.

2. Effortless Slicing
MAC knives feature thin, flexible blades which glide effortlessly through fruits, vegetables, meats, & fish. Other knives, especially those of forged construction, have thick, stiff blades which actually"wedge" in the cut and must be forceably pushed through to complete each slice.

3. Stays Sharper Longer
MAC knives have been hardened to 57-61 degrees Rockwell C. Otherknives are "softer" and consequently the edges change shape and dull more quickly in use.

4. Less Fatigue
MAC knives are light in weight, perfectly balanced, and ergonomically designed to reduce fatiugre during your cutting chores. The design of the MAC knive is so unique that it has received numerous awards and is patented around the world.

5. Value
No matter how expensive the knife, there are none better than the MAC knives. Yet our knives are reasonably priced and with proper care and maintenance, they will provide many, many years of exceptional service.

·  We heartily recommend the MAC Superior Santoku knife... "Do You Really Need a Santoku Knife?" - Cook's Illustrated, July & August 2004

·  "It's the difference between a minivan and race car" -"Good Living" Gourmet Magazine, October 2005

Why? MAC knives will outperform all other knives.
One slice and you will immediately understand how our knives meet the uncompromising standards of these great Chefs:

·  Thomas Keller, The French Laundry
"There have been many cutlery suitors who tried to attract Keller's attention, but he was never persuaded. 'About a year ago, Harold gave me a MAC knife to test in the kitchen and I have been using it ever since.' ... The thin blade also allows for a straighter cut because there is less 'wedging' within the food when the blade passes through it.'" - Thomas Keller, "Art Culinaire" #57 Summer 2000

·  Charlie Trotter, Charlie Trotters
"Trotter likes MAC knife's blades so much he endorsed them. They're stamped, not forged like most other high-end knives, so they're thin, lightweight and precise" - Charlie Trotter "Food & Wine Magazine" July 2001

·  the late Jean-Louis Palladin, Jean-Louis Palladin Foundation
"They're always sharp"
- The late Jean-Louis Palladin "Washingtonian" June 1992