Mac Knife Superior Chef's Knife, 8-Inch
- 2mm Blade, rust-resistant, exceptionally sharp, made out of high carbon and keeps the edge for a long time
- Pakka wood handle
- Hand wash is recommended Not dishwasher safe
- Made In Japan
•2.0-2.5mm thin blades. Slightly thicker than our Original series but with the same concept in mind: Thinner=sharper. By increasing the blade thickness to 2.0mm, these knives are slightly stiffer than the 1.5mm counterparts and therefore easier to use when cutting hard/dense foods such as carrots, apples, and onions. •Sub-zero tempered Superior Steel - the same steel as our Original Molybdenum steel but with an extra processing step to create better edge retention while maintaining the same ease of sharpening. •Light-weight due to the lack of a bolster and the thin blade eases stress on your hand and arm. •Rounded tip for safety and to prevent bending/breaking the tip (Only on some knives in this series). •Hole punched near the tip for hanging the knife (Only on some knives). •Sand-blasting strip along the edge to put small pockets of air between the knife and the food you are cutting. This reduces the "vacuum-effect" where a food tends to grab the sides of the blade and prevents you from easily cutting through. (Not available on the SK-40 or SB-105). •Elevated handle for a more ergonomic grip and to create extra clearance under the handle for your knuckles. •Razor-sharp edge that made MAC knives famous over 40 years ago. •Completely tapered from spine to edge, creating a V-shaped blade that glides through cuts with ease. •Perfectly balanced weight distribution creates a sense of comfort when holding the knife and keeps you in control of the blade. •Slightly curved edge allows you to use almost any style of cutting whether it is a European rocking motion or a Japanese slicing motion. •Pakka wood handle has the look and feel of natural wood but lasts much longer. •Comfortable balance, light-weight, sharp edge, and thin blade all combine to create a precision tool that is easy to handle and control; reducing the risk of hurting yourself while working on the cutting board.
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Anyways I have to say this newer knife is better, the edge retention is great. The handle is also better since it's coated and doesn't take on moisture. Also the weight is lighter, though it's also smaller. The blade hasn't stained or anything like that, but I don't feel like pushing it since i know this is a different steel compared to the older one which has much more chromium hence why it's never rusted. Now the handle does have a slight opening toward the blade end, but honestly that effects nothing since you just give it a swipe and any water there from cleaning just flies right out.
Overall it's a excellent knife, and only thing I could complain about would be price. But that I know is partly due to the steel used as well at it's hardness, but also because brand name. Other than that I have no complaints, it's a razor sharp knife out of the box that stays sharp. And it's easy to handle, as well as comfortable to handle. Also if you plan to buy this, look up the verified sellers list on their website. Since you never want a fake when spending this money.
-VERY sharp edge
-Nice weight, good balance
-Somewhat delicate edge. You MUST - I mean MUST - have PROPER TECHNIQUE when handling any professional kitchen knife if you want it to last long without chipping the blade.
-Requires professional sharpening.
-Minimalist design is a little bland. I wish the knife was a little more "flashy" at this price point. All in all, very satisfied nonetheless.