Mac Knife Chef Series French Chef's Knife

This is one big knife....though you wouldn't know it by heft...it's really quite light and maneuverable. It cuts through all manner of foods like a razor. I use it for chopping large amounts of vegetables, meats, long cuts with fish, and much more. I do not treat it like a cleaver....blade is way too thin.....for that sort of role you should turn to a German blade such as a Wustoff. I have a number of chef's knives.........a Wustoff 8", a Shun Classic 8", two Sabatier Carbon Steel(8"+10"), and a forged Global that is classified as a vegetable cleaver (but I use as a chef's knife). The only blade that comes close to the MAC is my Shun....which has what appears to be essentially the same design....no real bolster, tapered like a french chef's knife. Pmce you get comfortable with the length, the MAC is relatively easy to maneuver. You just shouldn't be intimidated by it...just respectful.

I am a professional cook and I use this knife every shift at work and I love it. It was scary sharp when I first got it and has held an edge very well with proper care and maintainance. It is also easy to restore the edge back to a very sharp status when using the proper technique and equipment. It is very light and maneuverable and I would highly recommend it. All my fellow cooks admire it and always ask to borrow it; I would highly recommend this as great starter knife or a workhorse for everyday work. It is lighter than German knives, so in this instance it is not so much geared for hacking through bones or other things like that, but it is great for fine knife work and can go pretty heavy when needed.

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The knife arrived as described and is being thoroughly enjoyed by my son in training to become a chef. While I am no knife expert, all seems great.

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