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
15 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.
15 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
20 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!
20 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
19 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
19 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
