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MAC
In Stock
Commercial Gyuto Knife | Chef Series Japanese Kitchen Knife | 21.5cm Blade | Mac HW817
£90.14
/ exc vat
£108.17/ inc vat
- Japanese Gyuto Style
- High-Carbon AUS8 Steel
- Rockwell Hardness of ±60
- Ultra-Lightweight Design (141g)
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Product Overview
For the professional chef who believes a knife should be an extension of their hand, the Mac HW817 Commercial Gyuto Knife is a true masterpiece of Japanese engineering. This isn't just another blade; it's a precision instrument designed for speed, agility, and flawless performance in the fast-paced environment of a commercial kitchen. It's exceptionally light, incredibly sharp, and perfectly balanced for all-day comfort.
Specifically crafted for chefs in busy restaurants, high-end bistros, and culinary schools, this Japanese chef knife excels at a huge range of tasks. From finely dicing shallots to expertly slicing fish or carving cooked meats, the Gyuto's gradual taper and razor-sharp AUS8 steel blade make every cut clean and effortless. The elegant Black Pakka wood handle provides a secure, comfortable grip, ensuring you stay in complete control during the most demanding service.
This is the tool that transforms prep work from a chore into a craft. If you're ready to upgrade your most essential piece of kit and experience the difference that world-class craftsmanship makes, this Mac HW817 kitchen knife is waiting for you. It’s the lightest, most agile workhorse in the MAC collection, ready to elevate your culinary creations.
Key Features and Benefits
- Japanese Gyuto Style: Allows for effortless, rocking-motion slicing and dicing.
- High-Carbon AUS8 Steel: Stays incredibly sharp and resists rust brilliantly.
- Rockwell Hardness of ±60: Means the blade holds its razor-sharp edge for longer.
- Ultra-Lightweight Design (141g): Dramatically reduces hand and wrist fatigue during long shifts.
- Versatile 21.5cm Blade: The perfect all-rounder for most kitchen prep tasks.
- Black Pakka Wood Handle: Offers a comfortable and secure grip, even when wet.
- Single-Layer Steel Blade: Makes the knife easy to sharpen and maintain.
- Gradual Heel-to-Tip Taper: Delivers precise, paper-thin cuts with incredible control.
Technical Specifications
- Brand: MAC
- SKU: HW817
- Blade Length: 21.5cm / 8.4 inches
- Blade Material: Single-layer AUS8 Stainless Steel
- Hardness: Rockwell ±60
- Handle Material: Black Pakka Wood
- Weight: 141g
- Colour: Black
- Style: Gyuto (Japanese Chef's Knife)
- Usage Note: Not suitable for cutting bones or frozen food
- Care Instructions: Hand wash only
Expert Review and Insights
The Mac HW817 isn't just another knife; it's a testament to Japanese craftsmanship. It feels almost weightless in the hand, yet the blade has a confident authority that glides through ingredients with zero effort. It’s the kind of tool that makes prep work feel less like a chore and more like an art form, a real joy to use day in, day out.
Sophie Brooks – Chef Tools Expert View Profile →
- Pros: Exceptionally lightweight, making all-day use comfortable and fatigue-free.
- Cons: The fine, hard edge is not suitable for heavy-duty bone chopping.
Case Study: Real Business, Real Results
The Head Chef at 'The Water's Edge Brasserie' in Cardiff Bay was looking to equip his team with knives that could withstand long, intense services without causing fatigue. Their existing, heavier German knives were proving cumbersome for delicate tasks.
"The moment I picked up the Mac HW817, I felt the difference. It's so light but incredibly sharp. Our veg prep is faster, more precise, and the team's morale is genuinely higher. It's just a pleasure to work with."
Ben Carter – Head Chef
The team reported a noticeable reduction in prep time for fine dicing and vegetable work, estimated at around 20%, leading to a smoother, less stressful service.
Installation and Maintenance Guide
First Use & Handling
- Wash the knife thoroughly with warm, soapy water and dry it completely before its first use.
- Always use a wooden or soft plastic cutting board to protect the fine blade edge from damage.
- For maximum control and safety, use a 'pinch grip' where your thumb and index finger grip the blade just in front of the handle.
- Remember its purpose: this is a precision tool for slicing and dicing, not for prying, cleaving or cutting bone.
Keeping It Going Strong
- Hand wash only, immediately after you've finished using it. Never, ever put it in a dishwasher.
- Dry the blade and handle completely before storing to prevent water spots or any potential corrosion.
- Store it safely in a knife block, on a magnetic strip, or in a blade guard (a 'saya') to protect the edge.
- Hone the blade regularly with a ceramic rod to maintain its edge, and have it professionally sharpened when needed.
Frequently Asked Questions
Q: What is a Gyuto knife?
A: It's the Japanese equivalent of the classic Western chef's knife. It has a slightly curved blade profile that's perfect for a versatile range of slicing, dicing, and mincing tasks.
Q: Is AUS8 a good steel for a kitchen knife?
A: Yes, it's a fantastic high-carbon Japanese stainless steel. It’s highly regarded for its excellent edge retention, toughness, and strong resistance to rust and corrosion.
Q: Can I put this Mac HW817 kitchen knife in the dishwasher?
A: No. We strongly advise against it. The harsh detergents, high heat, and bumping against other items can damage the beautiful Pakka wood handle and dull the fine blade edge.
Q: How should I sharpen this knife?
A: For best results, use a high-grit whetstone or have it sharpened by a professional. A ceramic honing rod can be used regularly to maintain the edge between full sharpenings.
Q: What does a Rockwell hardness of ±60 actually mean?
A: It's a technical measure of the blade's hardness. A score around 60 indicates a very hard steel that will hold its sharp edge for a significantly longer time than softer steels.
Q: What is a Pakka wood handle?
A: It's a highly durable and water-resistant composite material. It's made by infusing wood veneers with resin, giving you the beauty and feel of wood with enhanced longevity.
Q: Is this a good knife for a trainee chef?
A: Absolutely. Its lightweight and perfectly balanced design makes it very easy to handle, helping new chefs to develop excellent knife skills without the fatigue of a heavier blade.
Q: Can I use this knife to cut through chicken bones?
A: No, this professional Gyuto knife is designed for slicing meat off the bone and preparing vegetables. Using its fine, hard edge on bones or frozen food risks chipping the blade.
The MAC Advantage: A Legacy of Sharpness
Choosing a MAC knife isn't just about buying a new tool; it's about investing in a legacy of performance trusted in professional kitchens across the globe. For decades, MAC has perfected the art of blending traditional Japanese blade-making techniques with modern innovation to create knives that are famously sharp, durable, and a pleasure to use. The Mac HW817 commercial Gyuto knife is a perfect example of this philosophy. Its long-term value lies in its unwavering consistency. The razor-sharp edge delivers cleaner cuts, which means less bruising to delicate herbs and produce, reducing food waste and improving presentation. This isn't just a knife; it's a partner in the kitchen that boosts efficiency, reduces physical strain on your chefs, and helps maintain the highest standards of quality, service after service.
Explore more from MACWhy a Rockwell Hardness of ±60 Makes a Real Difference
Ever wonder what 'Rockwell Hardness' actually means for your daily grind? Think of it like the lead in a pencil. A soft, low-Rockwell pencil needs sharpening constantly. A super-hard, high-Rockwell pencil stays pointed forever but can snap easily. A Rockwell rating of ±60, like the one on this Mac HW817, is the perfect sweet spot for a professional kitchen knife.
It means the steel is hard enough to be honed to a razor-fine edge and, crucially, to *hold* that edge through hours of chopping. You'll spend less time sharpening and more time cooking. This hardness also allows for cleaner, more precise cuts that don't bruise delicate herbs or vegetables. It just needs the right care—avoiding bones or frozen foods—to protect that fine, high-performance edge.
Who Should Buy This?
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Fine Dining Restaurants
Essential for chefs requiring ultimate precision for intricate garnish, fish filleting, and fine vegetable work.
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Busy Gastropubs
A reliable daily workhorse for all-day vegetable, boneless meat, and general food preparation.
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Culinary Schools
An outstanding primary knife for aspiring professional chefs to master their skills with a balanced, high-quality tool.
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Sushi Bars & Japanese Kitchens
The authentic Gyuto design is perfect for precise slicing of fish and vegetables for traditional dishes.
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Ready to Order?
Ready to feel the difference a world-class blade makes? Order your Mac HW817 Commercial Gyuto Knife today for fast, simple delivery across the UK.