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MAC
In Stock
Commercial Carving Knife | 23cm Original Slicer | Stainless Steel Blade | Mac HW836
£98.78
/ exc vat
£118.54/ inc vat
- AUS8 Stainless Steel Blade
- 23cm Slicing Blade
- Rockwell Hardness of C60±
- Ergonomic Pakka Wood Handle
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Product Overview
Stepping up your carving game is simple with the right tool, and this magnificent blade from Mac is exactly that. It’s not just another knife; it's a precision instrument designed for chefs who know that presentation matters just as much as taste. This is the 23cm commercial carving knife that turns a Sunday roast or a hot brisket into a masterpiece, delivering wafer-thin, even slices with absolute ease.
Built for the demanding environment of a professional kitchen, this knife is perfect for everyone from head chefs in bustling restaurants and hotel carveries to the local butcher who prides themselves on the perfect cut. The super-sharp, single-layer AUS8 stainless steel blade, combined with a comfortable Pakka wood handle, offers incredible control and balance, making long carving sessions feel less like a chore and more like an art form.
If you're tired of knives that drag, tear, or lose their edge after one busy service, it's time for an upgrade. The Mac HW836 gives you the confidence to slice perfectly every single time, reducing waste and ensuring every plate that leaves your pass looks impeccable. It’s a true workhorse, ready for any challenge you throw at it.
Key Features and Benefits
- AUS8 Stainless Steel Blade: Stays incredibly sharp for longer, saving you time.
- 23cm Slicing Blade: Perfect for gliding through large roasts in one stroke.
- Rockwell Hardness of C60±: Offers a fantastic balance of edge retention and durability.
- Ergonomic Pakka Wood Handle: Provides a comfortable, secure grip during long periods of use.
- Lightweight at 171g: Feels balanced and agile, reducing fatigue in your hand.
- Versatile Hybrid Design: Slices meat beautifully and tackles large vegetables with ease.
- Single-Layer Steel Construction: Makes sharpening straightforward and consistent across the whole blade.
- Precision Point: Allows for detailed work around joints and bones effortlessly.
Technical Specifications
- Brand: MAC
- SKU: HW836
- Model Number: CK-90
- Blade Length: 230mm / 9"
- Blade Material: High-Carbon AUS8 Stainless Steel
- Handle Material: Black Pakka Wood
- Rockwell Hardness: C60±
- Weight: 171g
- Colour: Black & Silver
Expert Review and Insights
The moment you pick up the Mac HW836, you can feel the quality. It's got a lovely forward balance that lets the blade do all the work, gliding through meat without any real effort. It’s a no-fuss, high-performance tool that feels like a classic for a reason – it just works, service after service. A brilliant piece of kit for any serious kitchen.
Sophie Brooks – Chef Tools View Profile →
- The Edge: Razor-sharp out of the box and holds that edge exceptionally well.
- The Care: This is a hand-wash only tool; a dishwasher would ruin the handle.
Case Study: Real Business, Real Results
The Black Swan, a popular gastropub in Helmsley, North Yorkshire, was struggling with their Sunday service. Their existing carving knives were crushing and tearing their signature slow-roasted beef, leading to wastage and inconsistent portions.
"We were losing yield and the presentation just wasn't up to scratch. The Mac carving knife was recommended to us, and the difference was immediate. The cuts are clean, the blade just glides through, and we have so much more control."
David Chen – Head Chef
After switching to the Mac HW836, The Black Swan reported that their meat yield from each joint increased by over 10% and they cut down their carving time per table by half.
Installation and Maintenance Guide
First Use & Handling
- Wash the knife gently with warm, soapy water and dry it thoroughly before its first use.
- Always use it on a proper cutting surface, like a wooden or plastic chopping board, to protect the blade.
- Get a feel for the balance – let the weight and sharpness of the blade do the slicing for you.
- This is a precision tool; avoid twisting or prying motions.
Keeping It Sharp
- Hand wash only. Never put this knife in a dishwasher, as the harsh detergents and heat will damage the wooden handle and can degrade the blade.
- Dry immediately after washing to prevent any water spots or potential corrosion.
- Store it safely in a knife block, on a magnetic strip, or in a sheath to protect the edge.
- Regularly use a honing steel to keep the edge aligned, and have it professionally sharpened when needed.
Frequently Asked Questions
Q: Is this knife dishwasher safe?
A: Absolutely not. To protect the high-quality steel blade and the Pakka wood handle, this knife must be washed by hand with mild soap and dried immediately.
Q: What is AUS8 stainless steel?
A: It's a very popular Japanese steel known for being tough, corrosion-resistant, and relatively easy to sharpen while still holding a great edge. It's a reliable choice for professional kitchen knives.
Q: Can I use this knife to cut through bones or frozen food?
A: No, this is strongly advised against. This is a fine-edged slicing knife designed for meat and vegetables. Using it on bones or frozen items will likely cause the blade to chip or break.
Q: What is a Pakka wood handle?
A: Pakka wood is a wood/resin composite. It combines the beauty and feel of natural wood with the durability and water resistance of a synthetic material, making it ideal for kitchen use.
Q: How often will I need to sharpen this knife?
A: This depends heavily on usage. We recommend 'honing' the blade with a steel before each use to keep the edge aligned. You'll only need to properly 'sharpen' it (to remove metal) occasionally when honing is no longer effective.
Q: Is the 23cm blade too long for general use?
A: While its length makes it a specialist carving and slicing knife, it's also surprisingly useful for breaking down large vegetables like cabbages, melons, or butternut squash.
Q: How does this differ from a standard Chef's Knife?
A: A carving knife is typically longer and narrower than a general-purpose Chef's Knife. This profile reduces friction and allows it to create long, clean slices through meat without tearing.
Q: Is the blade flexible?
A: It has very minimal flex. The blade is sturdy and rigid to ensure straight, precise cuts when slicing through large roasts or pieces of meat.
The MAC Advantage: A Legacy of Japanese Craftsmanship
When you invest in a MAC knife, you're buying more than just a sharp piece of steel; you're investing in a legacy. For decades, MAC has been renowned for blending traditional Japanese blade-making artistry with modern Western knife design, creating hybrid knives that are celebrated in professional kitchens worldwide. The value of the Mac HW836 carving knife isn't just in its specs, but in its long-term reliability. This is a tool designed to endure the rigours of daily service without letting you down. The superior edge retention means less time spent sharpening and more time cooking. The ergonomic design reduces hand fatigue during long shifts. And the incredible precision means less food waste and more consistent, beautiful plates going out to your customers. It's a smart, durable investment in the quality and efficiency of your kitchen's output.
Explore more from MACUnderstanding Rockwell Hardness: The Secret to a Lasting Edge
You'll often see 'Rockwell Hardness' or 'HRC' mentioned with professional knives, but what does it actually mean for your kitchen? Simply put, it's a measure of how resistant the steel is to being dented or bent – which translates directly to how well it holds a sharp edge. The Mac HW836 has a rating of around 60 HRC, which is the sweet spot for professional use. Think of it like this: a cheap, soft steel knife is like a standard pencil lead – it goes blunt after just a few sentences. A high-HRC knife like this one is like a quality artist's pencil; it holds its fine point for page after page of detailed work. This rating means the blade is hard enough to stay razor-sharp through heavy use, but not so hard that it becomes brittle and prone to chipping. It’s the science behind a reliable, long-lasting edge.
Who Should Buy This?
- Pubs & Carveries: For flawlessly slicing Sunday roasts, turkey crowns, and gammon, ensuring every plate is perfect.
- Hotel Restaurants: An essential tool for banqueting and buffet lines where speed, consistency, and presentation are paramount.
- Independent Butchers & Delis: Ideal for creating clean, appealing slices of cooked meats and other large deli items for display.
- Professional Chefs: A reliable, razor-sharp professional meat slicer knife for the main kitchen, handling everything from brisket to cabbage.
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