The MBK-95 has built a loyal following among professional and home cooks alike, and the MBK-110 brings that same profile up to serious length. At 275mm on the edge, it moves past standard chef knife territory and into the range typically reserved for a sujihiki, while keeping the double bevel and general utility of a gyuto. The blade profile draws the same deliberate comparisons to the classic Sabatier french chef knife: a generous flat section along the lower edge for push-cutting, a gently curved tip for rocking, and a taper to under 1mm within an inch of the tip that gives the knife a precision that belies its size.
The blade is roll forged from MAC proprietary chrome-moly vanadium semi-stainless steel, 2.5mm at the heel and hardened to 60 HRC, engineered to stay thin, tough, and capable of holding a keen edge through hard daily use. The 55mm blade height gives ample knuckle clearance and enough surface area to handle full sized proteins and large volume produce prep without the blade feeling cramped, even at this length. The absence of a bolster allows a full pinch grip all the way to the heel, a detail that keeps a blade this long feeling controllable rather than unwieldy. At 8.6 oz the knife has real presence and reach without tipping into the fatigue inducing heft of a heavier western design at this length. MAC backs the MBK-110 with a 25 year warranty against defects in materials and workmanship.
Care Instructions: Hand wash and dry after each use, this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Regular maintenance on a MAC ceramic honing rod or quality strop between sharpenings will extend edge life considerably. Sharpen on water stones when needed and avoid hard bones, frozen foods, and glass or ceramic cutting surfaces that could damage the thin edge geometry.
The blade is roll forged from MAC proprietary chrome-moly vanadium semi-stainless steel, 2.5mm at the heel and hardened to 60 HRC, engineered to stay thin, tough, and capable of holding a keen edge through hard daily use. The 55mm blade height gives ample knuckle clearance and enough surface area to handle full sized proteins and large volume produce prep without the blade feeling cramped, even at this length. The absence of a bolster allows a full pinch grip all the way to the heel, a detail that keeps a blade this long feeling controllable rather than unwieldy. At 8.6 oz the knife has real presence and reach without tipping into the fatigue inducing heft of a heavier western design at this length. MAC backs the MBK-110 with a 25 year warranty against defects in materials and workmanship.
Care Instructions: Hand wash and dry after each use, this knife is not dishwasher safe. The semi-stainless steel is low maintenance but benefits from prompt drying after contact with acidic ingredients. Regular maintenance on a MAC ceramic honing rod or quality strop between sharpenings will extend edge life considerably. Sharpen on water stones when needed and avoid hard bones, frozen foods, and glass or ceramic cutting surfaces that could damage the thin edge geometry.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- HRC: 60
- Edge Grind: Double Bevel
- Blade Length: 275mm
- Total Length: 395mm
- Spine Thickness at Heel: 2.5mm
- Blade Height: 55mm
- Weight: 8.6 oz (244g)
- Warranty: 25 years against defects
