As with their other knives, MAC likes to offer superior performance at reasonable prices, and they deliver again with this granton-edged santoku. The hollow-ground scallops, or grantons, create an air pocket between the blade and the food item, reducing stiction and food sticking. MAC crafts this very thin santoku from their proprietary chrome-moly vanadium knife steel, which is hard enough to take a keen edge, but not so hard as to be brittle. Weighing in at under 6 ounces, the MAC Professional Santoku is not an ultra lightweight, but it is a comfortable weight for a work knife. As with all MAC Professional knives this santoku is backed by a 25-year warranty against defects in materials and workmanship. MAC knives are hand-wash ONLY.
Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Construction: Mono Steel, Roll Forged
Weight: 6.2 oz (175 g)
Edge Length: 169 mm
Total Length: 292 mm
Spine Thickness at Heel: 2 mm
Blade Height: 47 mm
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval) mac professional Product Review Product ReviewPosted By: Jarett - verified customer
2 people found this review helpful
I am a professional chef and this knife holds up to everyday use. I have a forschner diamond steel I use every day and a wet stone once a week. This knife holds an incredibly sharp edge and is easy to sharpen. It does not have the fashionable appeal of a shun or other Damascus blade but is just as sharper or sharper (assuming you take good care of it. Great knife, great value.
2 people found this review helpful
I am a professional chef and this knife holds up to everyday use. I have a forschner diamond steel I use every day and a wet stone once a week. This knife holds an incredibly sharp edge and is easy to sharpen. It does not have the fashionable appeal of a shun or other Damascus blade but is just as sharper or sharper (assuming you take good care of it. Great knife, great value.
Product Review Product ReviewPosted By: chris - verified customer
2 people found this review helpful
I have been a Mac owner for a decade. That being said, I can produce an edge on this knife that I would put up against any Masamoto, Watanabe or Shig! This thing destroys tomatoes, as paper thin as possible!
2 people found this review helpful
I have been a Mac owner for a decade. That being said, I can produce an edge on this knife that I would put up against any Masamoto, Watanabe or Shig! This thing destroys tomatoes, as paper thin as possible!
Product Review
Product ReviewPosted By: ravichopra - verified customer
6 people found this review helpful
I'm increasingly skeptical of the value of a Santoku, particularly if you have a large kitchen. That said, this is my wife's favorite knife. Fit and finish are really nice. The blade is about 2 mm thick at the bolster. It stays sharp for-bloody-ever. When it does dull, it's super-easy to resharpen either on oil or waterstones. Be aware, though. The scalloped sides do not keep things from sticking. Look nice, though
6 people found this review helpful
I'm increasingly skeptical of the value of a Santoku, particularly if you have a large kitchen. That said, this is my wife's favorite knife. Fit and finish are really nice. The blade is about 2 mm thick at the bolster. It stays sharp for-bloody-ever. When it does dull, it's super-easy to resharpen either on oil or waterstones. Be aware, though. The scalloped sides do not keep things from sticking. Look nice, though
