There is a gap in most knife kits between the paring knife and the chef knife, and the 120mm petty fills it well. Long enough to handle fruit, vegetables, and light protein work on a board, short and light enough to use in hand when precision matters more than reach. MAC has been making knives in Seki City since 1964, and the PKF-50 applies the same steel and construction standards from the Professional line to a format that deserves more attention than it typically gets.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered to produce blades that are thin, tough, and capable of holding a keen edge without brittleness. At 2mm at the heel and just 2.3 oz total, this is a knife that disappears in hand — responsive and easy to control whether working at the board or peeling in hand. The blade height of 26mm keeps the profile nimble, and the tip is fine enough for detail work. Several reviewers have noted it performs well beyond typical petty territory, handling protein trimming and breaking down smaller cuts with the same ease as produce work. The western-style handle is comfortable and proportioned well for the blade length. Note that the CKTG 120mm petty saya is not compatible with this knife.
What Customers Are Saying: Reviewers consistently describe this as a knife that punches well above its size and price. Edge retention draws repeated praise — multiple owners note it holds its factory edge through extended daily use without needing frequent attention. Several customers who started with this as their first MAC describe it as the beginning of a broader collection, returning to add larger knives in the Professional line after positive experiences here. The thin blade geometry and out-of-the-box sharpness are the most commonly cited reasons for satisfaction, with one reviewer specifically noting it outperforms dedicated boning knives on protein trimming tasks.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered to produce blades that are thin, tough, and capable of holding a keen edge without brittleness. At 2mm at the heel and just 2.3 oz total, this is a knife that disappears in hand — responsive and easy to control whether working at the board or peeling in hand. The blade height of 26mm keeps the profile nimble, and the tip is fine enough for detail work. Several reviewers have noted it performs well beyond typical petty territory, handling protein trimming and breaking down smaller cuts with the same ease as produce work. The western-style handle is comfortable and proportioned well for the blade length. Note that the CKTG 120mm petty saya is not compatible with this knife.
What Customers Are Saying: Reviewers consistently describe this as a knife that punches well above its size and price. Edge retention draws repeated praise — multiple owners note it holds its factory edge through extended daily use without needing frequent attention. Several customers who started with this as their first MAC describe it as the beginning of a broader collection, returning to add larger knives in the Professional line after positive experiences here. The thin blade geometry and out-of-the-box sharpness are the most commonly cited reasons for satisfaction, with one reviewer specifically noting it outperforms dedicated boning knives on protein trimming tasks.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. The steel responds well to water stones and ceramic honing rods; regular light maintenance between sharpenings will extend edge life considerably. Avoid hard bones and frozen foods. Store in a blade guard or on a magnetic strip to protect the edge between uses.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 123mm
- Total Length: 220mm
- Spine Thickness at Heel: 2mm
- Blade Height: 26mm
- Weight: 2.3 oz (65g)
Reviews
5 review(s) WRITE A REVIEW (Reviews are subject to approval) hard to beat for the price MAC Professional Paring Knife Product ReviewPosted By: breakchef - verified customer
14 people found this review helpful
My first MAC, and it hopefully won't be my last. The blade came incredibly sharp out of the box, and the blade retention is out of this world. I don't baby it, but it absolutely doesn't show. Don't write it off as a knife for fruit and veg work, it works better at cleaning strip loins and skirt steaks than any boning knife I've ever used.
14 people found this review helpful
My first MAC, and it hopefully won't be my last. The blade came incredibly sharp out of the box, and the blade retention is out of this world. I don't baby it, but it absolutely doesn't show. Don't write it off as a knife for fruit and veg work, it works better at cleaning strip loins and skirt steaks than any boning knife I've ever used.
Product Review Product ReviewPosted By: ravichopra - verified customer
13 people found this review helpful
Another great Mac. My wife uses this as her tomato knife. Even juicy, ripe fruit part cleanly beneath it's thin and wickedly sharp blade. Like all Macs it's easy to keep sharp and sharpens up easily. A great value if you need a knife in this size.
13 people found this review helpful
Another great Mac. My wife uses this as her tomato knife. Even juicy, ripe fruit part cleanly beneath it's thin and wickedly sharp blade. Like all Macs it's easy to keep sharp and sharpens up easily. A great value if you need a knife in this size.
