The characteristic MAC edge is a hybrid between the traditional Japanese single beveled chisel edge (Kataba) and the Western V shaped edge (Ryoba), but slightly off-center, with an angle around 30 degrees (15 degrees per side).  This edge is extremely versatile with the ultimate combination of sharpness and control, allowing both thin slicing and straight cuts.

MAC stain-resistant knives are entirely produced by professional craftsmen in Seki City, renowned for superior sword manufacturing since the Middle Ages.  MAC blades are made from rust-resistant Molybdenum High-Carbon cutlery steel.  Blades are hand-ground, and hand-sharpened on water-cooled stones to optimise the quality of the finished blade. The thin razor-sharp blades are sharper and stay sharp longer than other leading knife brands. The steel has optimal hardness between 57º and 61º Rockwell C and is still easy to re-sharpen.