MAC Knife Chef series Gyutou 8.5", 2.0mm thin blade

Got this MAC because well it was one of the cheapest chef knives they had, and went with mac because the best knife I had before was a mac from 1967. And it held up against a lot of use from when my father used it, to kinda my mother, and to me. Not to mention some lazy methods of cleaning like countless dishwashing cycles. 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.

I love knifes. This MAC is the first MAC I bought and it's awesome. It's very very light and one of the "go to" knives my finace grabs. The blade is very thin, allowing it to make quick work of dicing onions, cutting vegetables and mincing herbs. Personally, I never use any of my japonese knives for boning chicken, smashing garlic or any other "rough" use, but this knife is great for everything else. I have maybe 12+ knives at home from my japanese collectoin (global, miyabi, shun) to my western knives (henckel, wusthof, etc...). From my 5" santoku to my 10" chef, I mix and match based on my mood and what I'm cutting. I grab this one often for vegetables and slicing cooked steaks (no bones). Strengths: 1) Super sharp 2) Super light 3) Great price point 4) Hard metal (holds edge well for such a thin blade) Weaknesses: 1) Angle of blade is not western, probably closer to 16-degrees so you need to sharpen accordingly. Additionally, most honing rods might not be hard enough to hone this strong metal. (Note: I don't know how hard this metal is); 2) Not advised (personally) for frozen items or anything hard as the blade is thin.

Mac is always a great knife. Quality, trusted. Perfect weight, easy to sharpen, retains an edge. Great balancing. Great beginner to intermediate knife. Best value for a quality knife. Reviewed, supported and backed by a Professional Chef of 20 years.

Looking for a Japanese knife? Try this knife. Sharp, tough, thin. It gets the job done and most important, it's fun to use. Good entry level japanese chef knife.

Its definitely sharp. It has a much thinner backbone them I'm used to. I've used wusthof for 20 years. I got this knife because it was supposed to be razor sharp and a good slicer. Its a nice knife. I'm gonna put it thru the paces. From what i can tell thusfar, it looks like a stamped knife. It is full tang but the steel is uniform thickness throughout except the thinned tip. The handle is comfortable even for my big hand. If it's not ready for the big show, it will make a great backup/travel knife. I'll add more later.

The first reviewer accidentaly mistaked this knife with the small paring knife. This is the SA-70, which has a 7" blade and a 5" handle. The very thin blade is razor sharp!(You can cut thin paper into fine strips, or shave the hair from your fore arms!!!) It is basicly a Santoku knife, which is a perfect allrounder, although I wouldn't use it for anything harder than apples and carrots. The slightly upward bend handle and the perfect balance, makes it suitable for both, the european rocking motion and the japanese slicing motion. Like all Mac knives it needs some sharpening from time to time, for which it is best to use a ceramic rod. I use the Kyocera one, which has a sharpening and a honing surface. It rarely ever needs a wetstone. I have some 30 years old Mac Knives, which are, despite having been used many thousands of times, still as sharp as on their first day.

Before this MAC, I had the exact one thirty years ago. It's lightweight, sturdy, and holds it's edge. The tang goes through the handle and is balanced. I use it for veg work, slice fish, cut small meat. It's the perfect size to use at home and in a professional kitchen.

I run the kitchen of an 80 seat bar/resturant. I bought because i was tired of having my expensive Japanese steel knives out during service and watching them get beat up in the hustle and bustle. I wanted something cheap enough that i wouldn't mind beating up or letting my guys use but still wanting the sharpness and thinness of a japanese chef knife. For $70 this seemed to good to be true. The knife showed up promtly. It was razor sharp and very light at first feel. I have been using it exclusivly for the past two weeks and have been letting my guys use it when im not working. It performs just as well as knives that cost 3 to 4 times as much. A couple passes over a good honing rod and it will still shave hairs off my arm after two weeks of constant abuse. This is the best knife i have used in this price range.

This knife was purchased to add to another we had rec'd as a gift. They are amazing - sharp, excellent feel and they hold sharpness for a very long time. Once you've used a proper knife there is no going back to cheap, low quality knives. These quality tools will last a lifetime if properly cared for.

Not what I was expecting, with the good reviews. Knife is very small not your usual 8.5" chef knife, very small handle my hand barely fits and overall quality far less than expected feels cheap not like german qaulity. I guess my daughter can use it, easily sharpened as its thin steel and very light.

Fantastic and beautiful knife! Excellent edge retention, comfortable to use.

Delivery: 5 stars for packaging, very thoughtfully and well done. The knife: 5 stars. Perfect for what it is. Not as sharp out of the box, but a few passes over 6000 grit whetstone do the trick. Had to file off the spine's sharp edges. Purposely left on a few occasions without having it wiped with no superficial discoloration whatsoever. Very light, much to my liking. Not as comfortable to use as some higher end Japanese knives, but it is great for what it is. Should be tougher than others (roll and not chip) and the sharpening skills will come in handy to keep it in shape. Would buy again.

The Knife arrived the date it was promised and is as high quality as described. Very Pleased to have made this choice.