MAC Knife has been making knives in Seki City, Japan, since 1964, and the Superior Series sits above the Chef Series as a step up in fit and finish while staying built around the same reliable molybdenum steel MAC is known for. This two-piece set pairs a full-size santoku with a mini santoku paring knife, giving a kitchen the two most-used blade shapes in one purchase rather than buying them separately.
The SK-65 santoku handles the bulk of everyday prep: vegetables, proteins, and general chopping with the flat profile and wide blade the santoku shape is known for. The SK-40 mini santoku paring knife scales that same shape down for detail work, peeling, and smaller ingredients where the full-size blade is more knife than the task calls for. Having both in a matched set means the smaller knife shares the same handle feel and edge geometry as the larger one, so there is no relearning curve moving between them.
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: SK-65 Santoku, SK-40 Mini Santoku Paring Knife
Construction: Mono Steel, Roll Forged
Steel: Molybdenum Alloy Proprietary
SK-65 Blade Length: 165 mm (6.5 in)
SK-40 Blade Length: 102 mm (4 in)
UPC: 854911000686
The SK-65 santoku handles the bulk of everyday prep: vegetables, proteins, and general chopping with the flat profile and wide blade the santoku shape is known for. The SK-40 mini santoku paring knife scales that same shape down for detail work, peeling, and smaller ingredients where the full-size blade is more knife than the task calls for. Having both in a matched set means the smaller knife shares the same handle feel and edge geometry as the larger one, so there is no relearning curve moving between them.
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.
