MAC Superior Petty 100mm

MAC Knife Inc. has been making knives in Seki City, Japan since 1964, and the Superior series is where the brand built its reputation in the US market. MAC knives are roll-forged from a proprietary molybdenum vanadium stainless steel that takes a sharp edge and holds it well through regular kitchen use - a combination that helped make them one of the first Japanese knife brands to earn a serious following among professional cooks in the West. Simple, consistent, and well-made.

The Superior 100mm petty has a sheep's-foot blade profile with a nearly straight edge that makes it well-suited for both in-hand peeling and cutting board work. The upswept handle provides knuckle clearance on the board, and the pakka wood scales resist moisture and hold up well in a professional kitchen environment. At 100mm, this is a compact knife that handles delicate tasks - tourneeing, trimming, segmenting citrus - with more control than a larger petty and more versatility than a traditional tip-heavy parer.

What Customers Are Saying: Buyers consistently praise this knife for its sheep's-foot blade shape and the way it handles both in-hand and on-board tasks equally well. The upswept handle and knuckle clearance come up repeatedly, and several reviewers with larger hands note that the generous handle makes it more comfortable than most knives in this size range. Line cooks appreciate the durability of the tip and how well the knife holds up in a busy professional kitchen. Multiple reviewers have purchased it as a gift and reported that recipients keep coming back for more.

• Maker: MAC Knife Inc.
• Location: Seki City, Japan
• Founded: 1964
• Construction: Mono Steel, Roll Forged
• Steel: Molybdenum Vanadium Stainless
• Handle: Pakka Wood
• Weight: 2.2 oz (60 g)
• Blade Length: 99 mm
• Total Length: 199 mm
• Spine Thickness at Heel: 2 mm
• Blade Height: 27 mm

Care Instructions: The MAC Superior uses a molybdenum vanadium stainless steel that is low maintenance and corrosion resistant. Hand wash and dry after each use - avoid the dishwasher, which will damage the pakka wood handle over time. Sharpen on quality water stones and hone regularly to keep the edge performing between sharpenings. Avoid cutting on glass, ceramic, or stone surfaces.