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  • Thomas Keller, The French Laundry (Yountville, CA)
    "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
  • Hubert Keller, Fleur (Las Vegas, NV)
  • Eric Ripert, Le Bernardin (New York, NY)
  • the late Charlie Trotter, The Trotter Project  "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

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