MSK-65 Professional Hollow Edge Santoku Knife, 6-1

Comfortable knife for both men and women who like to cook.

The edge is excellent, it feels great in my hands, and working with it is a joy. Totally recommend.

If you're looking for that one centrepiece knife in your collection, the one you default to for nearly every task, then this one isn't it. The blade is too light for heavy chopping and not delicate enough to substitute in for your skinning or paring knives. Furthermore, the edge is harder to maintain and the blade is more prone to rust than any other knife in my main set. I waited the longest and was most excited to get this knife - it is neither the most nor least expensive knife in my main set - but it was disappointing from the beginning. Whatever my next knife is, it will placed in the value real estate currently taken up by this MAC Santoku, sadly.

I bought this for a gift for my husband. He was excited to use it as our knives are getting old and we needed a new one. He's only been using it 3 weeks now for just fruits and veggies and it's already dull. Yes we can sharpen it, but don't think we should have to this soon. Wish I could return it.

This is my second Mac (also own nakiri) and third Japanese knife (the other is a Tojiro I use mostly for fish). I was considering a Shun, but they cost more and some people said they are heavy, which is not what I want in a thin Japanese blade -- I have a German chef knife and cleaver for gourds and things that want more heft already. This knife is comfortable to hold, light and sharp --- I blasted through onions, tomatoes and mushrooms like nothing. Sharp and thin, so the tomatoes don't smoosh but just slice. But the mushrooms were the real test --- the grooves do help keep them from sticking which they happily do on my German chef knife (and even the grooveless Mac nakiri a bit). Since I started using Japanese blades I also invested in a maple endgrain cutting board which I find really helps with these blades to keep them happy and sharp longer, and makes a satisfying sound when you get up to speed mincing up a scallion super fine.The only "drawback" is that I find the Mac logo is a bit "commercial" looking to me, plus the name always gets that song "Mac the Knife" in my head. But if you can get past the iffy looks of this knife and focus on the utility --- it's nearly perfect.