Mac Knife MTH-80 Santoku

The Granton edge features small indentations along the blade that create air pockets between the steel and the food. This significantly reduces friction and prevents ingredients like potatoes or cucumbers from sticking to the side of the knife while you slice.

No, this knife is designed for precision tasks like chopping, slicing, and dicing vegetables or boneless proteins. The blade is thin and sharpened to a razor-like edge, which makes it prone to chipping if used on bones or frozen foods.

This knife is not dishwasher safe, as high heat and harsh detergents can damage the wood handle and dull the blade. Hand wash it with mild soap, dry it immediately with a soft cloth, and occasionally apply a food-safe mineral oil to the handle to keep the wood from drying out.

The weighted bolster provides a counter-balance to the blade, which helps the knife feel stable and secure in your hand. This balance reduces wrist fatigue during repetitive tasks and gives you more control over the blade's movement.

The Molybdenum alloy steel is hardened to maintain its edge longer than standard stainless steel. With regular use, you should maintain the edge with a honing rod before each use, but professional sharpening will only be necessary every 6 to 12 months depending on your frequency of use.