MAC - 170mm Santoku Knife - SK-65
The only "Favorite Knife" in the Cook's Illustrated article "Do You Really Need a Santoku Knife?" when compared to many other top brands. Most manufacturers have jumped onto the Santoku bandwagon and created their own versions within the last 10 years, but MAC perfected this design over 40 years ago and it's still beating out the competition. It has a great multi-purpose size which is comfortable for most people, especially those who are intimidated by using larger chef's knives. The thin blade and razor-sharp edge are meant to be used on fruits/vegetables, meats, and seafood.
one of best knives available - i have used this knife for 15 years without incident. this is NOT a heavy european kitchen knife that can be used on chicken or meat bones. it is meant for cutting SOFT foods and it does this job superbly. very thin slices can be made which are not possible with a european knife. great balance, easy to use, super sharp, easy to resharpen on a sharpening steel. i am an experienced cook and would recommend this knife to anyone.