Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver
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Rollsharp is what Mac recommends for sharpening knives. The sharpener I use has worked well for me for years. The proper use of the rollsharp can be seen in YouTube videos.
Stamped it, so I assume it is authentic. We depend on this knife for cutting and slicing. It's easy Our favorite knives are those made by Mac.
Despite its light weight and nice balance, it is quite firm
Selected User Reviews For Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver
Mac is my second Japanese knife (also have nakiri) and third in the series (the other is a Tojiro I use for fish mostly). Originally, I thought to buy a Shun, but they cost more and I heard that they were heavy, and without a thin Japanese blade I would not be comfortable There is already a large German chef knife and cleaver set in my kitchen for gourds and things that need more heft. Despite its light weight, this knife is extremely sharp and comfortable to hold As if onions, tomatoes and mushrooms weren't even there, I blew past them in no time. Having sharp and thin edges enables tomatoes to slice without smushing. But it was the mushrooms that proved to be what we really tested. Having grooves on them prevents them from sticking which they do happily on my German chef knife (and even on my grooveless Mac nakiri to some extent). I have invested in a maple cutting board since I started using Japanese blades. Using a maple cutting board keeps the blades happy and sharp for a longer period of time, and its satisfying sound is great when mincing up a scallion. I believe that, if you can get past the ugly looks of this knife and think about its utility, you will really enjoy it There's not much left to do.
From quality, build, cutting edge, blade longevity, weight, heft, and price, this is without a doubt the best knife offering. Despite their size, Macs are extremely sharp and remain that way for a long time. They are lightweight and comfortable to hold - making them a perfect companion. They are also lighter and easier to maneuver than European knives, but with enough substance to handle most jobs. This is especially true of Macs with higher specifications. How about comparisons? Despite having tried all the major knife brands, only Macs have seen me turn into a devoted fan. In regards to European knife makers, Wustof and Messermeister are my favorites, but I find those knives to be less sharp, need more frequent sharpenings, and are a bit The Henkels brand does not appeal to me. In terms of comparable lines to the MAC professional series, the Shun and Global are excellent, but quirky and normally more expensive. As far as the Tojira is concerned, it is not quite as sharp as the Mac, and it is a little bit harder There are no better budget brands than Dexter Russell and Victorinox. It is a gift I give to friends. In the hands of a regular home cook, Macs should last a lifetime with proper care. As a result, they won't have to be sharpened as much.
A number of superior kitchen knives are used every day by me since I cook a lot Three languages are spoken by the Japanese, Germans, and Americans. This Mac santoku knife is, if you look at the cost and quality, perhaps the best knife I have ever used, and easily one of the best buys in terms of value. Here are the six. A 5 inch blade length is ideal for cutting most vegetables, although the largest (turkey carving) or hardest (butternut squash cutting) tasks won't be feasible. Aside from being very light and maneuverable, this knife also holds its edge for a long time despite constant Even though the price may seem steep to some, remember that with proper care (hand clean, no dishwasher), this knife can last a lifetime.
Despite my many other knives that I have acquired in the past, I bought this knife in February as part of an upgrade which included a Miyabi, Shun, Wusthof, etc. It quickly became a knife of choice when I chop The balance is excellent, and the sharpness is outstanding. The software is simple to use and very convenient. As a result, I was surprised when the boos board chipped after babying it on a boos board with only vegetables chopped. It's a very disappointing experience. There is a sharp edge to the blade, but it appears You should beware of a buyer. There should have been no need for this to happen.
It's impossible for me to think of Mac knives without thinking of This is one of the best gifts you can buy, with a lot of value. It is a nice size, not too small and not too big. With generic water stones, I can easily achieve a sharp enough shave of the hair off my forearm. The blade of a kitchen knife should not It is unlikely that the divots in the blade will prevent cucumbers, carrots, and other veggies from sticking together while you cut. In this respect, it works equally well for me as any other smooth knife. One advantage this knife has over the Japanese vegetable knife (shaped like a long rectangle) is that the curved cutting edge makes it easier to cut vegetables without damaging them By rocking the blade back and forth, you can open and close the knife blade Stringy foods like kale need to be minced very finely, with no tiny string pieces still left to connect the pieces. Cutting they way you did would yield a very fine mince. I love this.
It can be found in three of my kitchens, all of which I run professionally. This knife is so good you can't possibly go wrong. Take good care of it and it will take good.
This is a great knife. We have used it for years and it continues to be our go-to knife. We refrained from sharpening the knife for decades, and it held its edge until then. The knife is kept in a bamboo knife holder in a drawer and I recently noticed that there are a couple of small spots on it, but overall it's still in excellent condition. Although the price has gone up quite a bit since I bought it initially, it is an excellent quality knife and has been for many years.
I enjoy it a lot. You should see how sharp this is! My chef's knife is still my go-to for many tasks, but for some I find this knife unbeatable. I've been using it for about a month now and I'm still using it as often as my chef's knife. As for sharpening, I haven't done it yet, but I do run it over a honing rod every time I use it, and I've noticed that it's becoming less sharp, which I expect. However, it remains one of the sharpest knives I own!.
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