Mac Knife Superior Santoku Knife

For many years I did my chopping with a high-quality Henckels Twin chef's knife. I had received an Anolon Advanced 5-Inch Santoku as a gift, which was so bad that I dismissed the value of Santoku knives for a long time. Boy, I didn't know what I was missing! Santokus are incredible, as long as you buy the right one.

The MAC Santoku has an incredibly sharp and narrow blade. It requires so much less effort to cut up vegetables than a chef's knife. It also makes it much easier to hold an onion together while chopping, as you don't have a thick blade pushing the pieces apart. The MAC also holds its edge very well, and only requires occasional sharpening.

This isn't appropriate as an only knife. The thin blade means that it's really not useful for anything where the blade might get bent or hit something hard. It's not for jointing or boning poultry, cutting super-hard cheeses, getting chunks off of thick blocks of chocolate, etc. However, for chopping and slicing vegetables, this works so much better than a chef's knife to be well worth the money.

America's Test Kitchen rated this #1. I bought it even though I have the Shun knife which cost more than double what this knife does. Well, the Mac knife is amazing--it is hands down my favorite knife and I have many. Buy the Mac ceramic sharpening steel as well. This knife should not be sharpened with an electric knife sharpener.

Also, the blade is very thin so don't use it to try to cut off a wedge of Reggiano cheese---you can break the blade.

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I bought this knife after doing lots of research because I wanted one good knife that would do the job and would be built to last. After a recent trip home to my parents house, I realized I made the right choice. They have terrible knives. I will be buying them one of these for Christmas this year.

This knife is fabulous. It cuts well without needing any of my strenth to force it to do so, which I believe to be the true test of a good knife. You shouldn't have to force it to cut. It works well on everything! I can't imagine owning anything else.

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About 45 years ago, I purchased this knife in a neighborhood cooking shop. I asked the salesman about sharpening and he showed me that I could pass its blade gently on the rough ceramic base of a coffee mug. I have used and abused this knife for years and it has never failed. A few weeks ago, it was misplaced by houseguests who were cooking in my kitchen. After frantic searches, I ordered another Mac knife, the mac MTH 80 8" version. By the time it arrived, I had found the smaller one. Now I have two great knives that will certainly outlast me. I think I'll put them in my will for future generations.

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I first tried a Mac side by side with a Global and a Forschner. A professional chef laid a piece of red bell pepper down and filleted the meat off the skin. I tried the same with all three knives. I came home from that knife skills class and ordered my own Mac santoku. Cutting is effortless and a pleasure. Even thick carrots and potatoes offer no challenge.

Buy this knife, and you will not be sorry.

My other knives just sit in the block and get jealous.

Be very careful, this knife is SHARP out of the box.

I suggest the Mac ceramic sharpening rod to go with this, to keep that edge.

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