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MAC
In Stock
Gyuto Chef Knife | Professional Japanese Kitchen Knife | 20cm Blade with Dimple | Mac HW812
£198.82
/ exc vat
£238.58/ inc vat
- High-Carbon AUS8 Steel
- Rockwell Hardness ±60
- Dimpled Blade Design
- Ultra-Thin 2.5mm Blade
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Product Overview
Discover the tool that professional chefs reach for time and time again. The Mac HW812 gyuto chef knife is a masterpiece of Japanese engineering, designed to be the ultimate all-rounder in any busy commercial kitchen. It blends razor-sharp precision with rugged durability, making it perfect for the relentless pace of food service, from fine-dining establishments to bustling gastro pubs.
This is the quintessential workhorse for chefs who demand performance and reliability. Whether you're finely dicing onions, slicing through vegetables, or portioning meat, the 20cm blade offers the perfect balance of control and capability. The unique dimpled design prevents food from sticking, allowing for quicker, cleaner cuts that save precious time during service. It’s an investment in efficiency, precision, and pure kitchen craft.
Crafted from high-carbon AUS8 stainless steel with a comfortable Pakka wood handle, this professional Japanese chef knife 20cm is built to last. It holds an incredibly sharp edge and feels perfectly balanced in the hand, reducing fatigue during long prep sessions. Make every cut deliberate, effortless, and professional. This isn't just a knife; it's an extension of a chef's skill.
Key Features and Benefits
- High-Carbon AUS8 Steel: Stays incredibly sharp for longer, reducing your sharpening time.
- Rockwell Hardness ±60: Offers a fantastic balance of edge retention and durability.
- Dimpled Blade Design: Food glides right off, making slicing faster and less frustrating.
- Ultra-Thin 2.5mm Blade: Slices with minimal effort, reducing food waste and fatigue.
- Versatile 20cm (7.8") Length: The perfect all-rounder size for almost any kitchen task.
- Ergonomic Pakka Wood Handle: Provides a comfortable, secure grip even during long shifts.
- Lightweight & Balanced (180g): Feels nimble and controlled, giving you ultimate precision.
- Single-Layer Steel Construction: Makes the knife easier to sharpen and maintain for daily use.
Technical Specifications
- Brand: MAC
- SKU: HW812
- Blade Length: 200mm / 7.8"
- Blade Material: High-Carbon AUS8 Stainless Steel
- Rockwell Hardness: ±60
- Handle Material: Black Pakka Wood
- Blade Thickness: 2.5mm
- Weight: 180g
- Colour: Silver & Black
- Usage Note: Not suitable for cutting bones or frozen food
Expert Review and Insights
The Mac HW812 is one of those knives you pick up and it just feels right. It's incredibly light for its size, but the balance is spot-on, making it feel like a natural extension of your arm. The sharpness out of the box is exceptional, and the AUS8 steel holds that edge well through a busy service. It's a genuine pleasure to use.
Sophie Brooks – Chef Tools Expert View Profile →
- Pro: The dimpled blade genuinely stops starchy vegetables and fish from sticking.
- Consideration: It's a precision tool, so avoid using it for heavy-duty tasks like bones.
Case Study: Real Business, Real Results
A boutique hotel in Bath, 'The Royal Crescent Pantry', decided to overhaul its kitchen tools. Their team of chefs were struggling with a mix of old, heavy knives that required constant sharpening and caused fatigue during long shifts preparing for their popular afternoon tea and evening services.
"Switching the team over to the Mac gyuto knives was a revelation. The weight, the balance, the sharpness... it's all there. The team are faster, their knife work is more precise, and frankly, they're happier. It's a small change that made a huge operational difference."
Leo Morrison – Executive Chef
The upgrade resulted in a noticeable 20% reduction in prep time for intricate vegetable work and a significant improvement in the consistency of meat and fish portions.
Installation and Maintenance Guide
Getting Started
- Wash the knife gently with warm, soapy water before its first use.
- Take a moment to feel its balance – it's designed for a pinch grip for maximum control.
- Designate a safe storage spot, away from other utensils that could chip the blade.
- Understand its purpose: this is for slicing, dicing, and chopping, not for cleaving bones.
Keeping It Sharp
- Always hand wash your knife. Dishwashers are too abrasive and will damage the blade and handle.
- Dry the knife immediately after washing to prevent any water spots or corrosion.
- Hone the blade regularly with a sharpening steel to maintain its edge between sharpenings.
- Store it in a knife block, on a magnetic strip, or in a sheath to protect the razor-sharp edge.
Frequently Asked Questions
Q: What does 'Gyuto' actually mean?
A: 'Gyuto' translates to 'cow sword' in Japanese. It was originally designed for cutting meat, but its versatile shape has made it the go-to all-purpose chef's knife in Western and Japanese kitchens.
Q: Is the Mac HW812 gyuto chef knife suitable for left-handed chefs?
A: Yes, absolutely. The blade has a symmetrical V-shaped edge (a 50/50 grind), meaning it performs identically for both left-handed and right-handed users.
Q: What's special about AUS8 steel?
A: AUS8 is a well-regarded Japanese stainless steel known for being a great all-rounder. It's tough, corrosion-resistant, relatively easy to sharpen, and holds a very sharp edge, making it ideal for professional kitchen environments.
Q: Can I put this Japanese dimple chef knife 20cm in the dishwasher?
A: We strongly advise against it. The harsh detergents, high heat, and potential for banging against other items can dull the blade, damage the Pakka wood handle, and shorten the knife's lifespan. Hand washing is best.
Q: What is Pakka wood?
A: Pakka wood is a wood/resin composite. It combines the beauty and feel of natural wood with the durability, water resistance, and stability of a synthetic material, making it perfect for a hard-working kitchen knife handle.
Q: How should I sharpen this knife?
A: For best results, use a Japanese whetstone to restore the factory-sharp edge. Regular maintenance with a honing rod will keep the edge aligned between sharpenings. Professional sharpening services are also a great option.
Q: Can I use this knife to cut through chicken bones or frozen food?
A: No. This is a fine-edged precision instrument. Using it on hard items like bones or frozen foods can cause the thin blade to chip or break. Use a heavier cleaver for those tasks.
Q: Is this knife flexible or stiff?
A: As a Gyuto, it has a stiff blade with very little flex. This provides stability and precision for clean, straight cuts when chopping, slicing, and dicing.
The MAC Advantage: A Legacy of Japanese Craftsmanship
Choosing a MAC knife isn't just about buying a sharp piece of steel; it's an investment in a legacy of innovation that has shaped professional kitchens for decades. MAC was one of the first brands to blend the lightweight, razor-sharp precision of Japanese blades with the durable, robust shapes of Western cutlery. The result, seen perfectly in the Mac gyuto knife for chefs, is a tool that feels both powerful and agile. This commitment to hybrid design means less wrist fatigue over a long shift, greater accuracy in your cuts, and a knife that simply feels intuitive. For a business, this translates to tangible value: faster prep, better consistency, and a durable tool that withstands the rigours of daily service, holding its edge longer and requiring less maintenance over its lifetime. It's the trusted choice for professionals who understand that the right tool makes all the difference.
Explore more from MACWhy Those Dimples Make Slicing Smoother
Ever notice how sliced potatoes or cucumbers seem to glue themselves to your knife blade? That suction is caused by moisture and starch. The dimpled design of the Mac HW812 kitchen knife is a brilliantly simple solution to this common kitchen frustration. Each oval-shaped indent creates a tiny air pocket between the steel and the food you're cutting.
Think of it like the bumps on an air hockey table. Without the air, the puck would just drag along the surface. With the air, it glides effortlessly. These dimples do the same thing for your food, breaking the surface tension and allowing slices to fall away cleanly. This means less friction, faster work, and perfectly uniform slices without needing to stop and clear the blade.
Who Should Buy This?
Restaurant & Bistro Kitchens
An essential, all-purpose knife for professional chefs needing reliability and precision for daily prep.
Gastro Pubs
Perfect for handling a varied menu, from finely dicing vegetables for sauces to slicing premium meats.
Culinary Schools & Colleges
An outstanding, durable choice for students to master professional cutting techniques with a quality tool.
Hotel & Catering Operations
A true workhorse that stands up to high-volume use across different stations and diverse menus.
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