MAC Knife has been making knives in Seki City, Japan, since 1964, and the Professional Series is the line most associated with the brand in Western kitchens. This two-piece set pairs the Professional Series santoku with a mini santoku paring knife, giving a kitchen both ends of the santoku shape - a full-size blade for everyday prep and a smaller one for detail work - in a single purchase.
The MSK-65 santoku carries a dimpled Granton edge along the flat of the blade, which helps sliced vegetables and proteins release cleanly instead of sticking to the side of the knife, a small detail that matters most on wetter or starchier cuts. The SK-40 mini santoku paring knife scales the same profile down for peeling, trimming, and smaller ingredients where the full-size blade is more than the task calls for. Both knives share the same handle feel and edge geometry, so moving between them takes no adjustment.
Care Instructions: Hand wash and dry after each use. The dishwasher is not suitable for either knife and will degrade the edge and handle over time. Sharpen on quality water stones and use a ceramic honing rod between sharpenings to maintain the edge.Maker: MAC Knife, Inc.
Location: Seki City, Japan
Founded: 1964
Set Includes: MSK-65 Dimpled Santoku, SK-40 Mini Santoku Paring Knife
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Alloy Proprietary
MSK-65 Blade Length: 165 mm (6.5 in)
MSK-65 Edge Grind: Dimpled Granton
SK-40 Blade Length: 102 mm (4 in)
UPC: 854911000693
The MSK-65 santoku carries a dimpled Granton edge along the flat of the blade, which helps sliced vegetables and proteins release cleanly instead of sticking to the side of the knife, a small detail that matters most on wetter or starchier cuts. The SK-40 mini santoku paring knife scales the same profile down for peeling, trimming, and smaller ingredients where the full-size blade is more than the task calls for. Both knives share the same handle feel and edge geometry, so moving between them takes no adjustment.
Care Instructions: Hand wash and dry after each use. The dishwasher is not suitable for either knife and will degrade the edge and handle over time. Sharpen on quality water stones and use a ceramic honing rod between sharpenings to maintain the edge.
