Mac Knife Superior Santoku Knife, 6-1/2-Inch, Silver

This was a gift to my husband and he loves it. The knife is very sharp (as it should be) and slices nicely and handles well, It is a good size between a pairing knife and a chefs knife...a useful size.

Not only is this knife crazy sharp, it fits my hand so well. It has a nice balance, to someone who loves cutlery as much as I do you won't regret buying this wonderful knife.

I have owned this knife for almost a year, its sharp, well-balanced and does the job of slicing and dicing easily. I do suggest the use of a wooden instead of plastic cutting board for fruits and veggies. Another tip is to hand wash and immediately dry the knife. It was once left out wet overnight and developed a little rust along part of the edge, an easy wipe with WD-40 and rough edged sponge solved the problem. I have honed the knife a few times but have as yet no need to sharpen it. I just recently brought another for a Christmas gift. Really don't see how anyone could beat this well priced 6 1/2 Santoku !

This is a base knife a Japanese workhorse made by Mac Japan a reputable blade maker. This is not your fancy snobby Japanese knife that pretend shifts have in their million-dollar condos. This is a knife for people who do actual prep work and need to massacre 10 lb of onions 6 lb of carrots and 8 lb of celery in an hour. That type of grinding yet accurate and balanced long-term effective cutting. When used with a Japanese diamond grit oval honing stick? It goes right back and you can move on to your next project. If you are a single person and live in an apartment and you want one good knife? Here is my Knife recommendation. It will do almost everything you needed to do and more.

This knife was the highly rated, reasonably price alternative to a very pricey Japanese kitchen knife. It is a very impressive kitchen tool. My wife really enjoys the ease of slicing to the point where she is watching YouTube to improve her knife technique. It is a reasonable size and feels good in the hand. We are careful about cleaning and drying the knife after each use because we want it to last for a long time.

We've owned this knif for over 15 years , and have used it for everything from cutting up whole chickens, to trimming steaks and pork, to slicing and dicing vegetables, from tomatoes to cucumbers to zucchini, and this cuts them all with ease. We've sharpened it about once a year using a Chef's Choice sharpener using the Asian blade setting, and that's about all the maintenance it needs.Overall totally happy with this knife and believe it will easily last another 15 years.Thank you to MAC for providing superior knives for extremely reasonable prices, we are very happy customers and will buy other knives from you knowing that we'll get the best quality for a great price.

Much lighter and easier to use than chef's knife for those jobs where you don't need the bigger one. Very sharp and keeps an edge for a long time. Not recommended for dish washer, but ours has been there a few times and seems to have survived.This is not a replacement for a good chef's knife, but it is a good addition to a set.

Takeaways:--cheapest among good Japanese style knives--much less care than traditional Japanese knife, but still need dryingThis Japanese Style Knife is VERY good and cheap.Nice traditional and well known Japanese knives are at least $100 to $400 more expensive, so this price is amazing. However, do know that more expensive ones will look much better like art pieces rather than tools.Even though it is stainless steel, it DOES rust. So set aside a towel just for drying it after use if you absolutely want no stain on the knife. The stains will NOT effort its performance.Traditional Japanese knives are made of carbon steel, which rusts like CRAZY but is harder than stainless steel. The hardness enables the sharp 15-degree angle on the edge rather than the 17 to even 25 degrees angle on a European knife. That is why traditional Japanese knives use carbon steel. You can sharpen your regular knife at home to a 15-degree angle but the edge wears off super fast within a couple of uses. This knife is much more rust resistant. However, for the sharpness and hardness you get, I guess there is probably still a little bit carbon in the knife body. Still, it is much less of a pain in the *** to use than a traditional Japanese knife. It does require much less care.