MAC Superior Santoku

The Santoku features a shorter, flatter blade profile compared to a traditional chef's knife, which makes it ideal for precise chopping and slicing. Its 6.7-inch length offers excellent maneuverability for smaller tasks while still being versatile enough for most daily kitchen prep.

The sand-blasted strip creates a textured surface that helps reduce friction as you cut. This design feature prevents food from sticking to the side of the blade, allowing for smoother, more efficient slicing.

Yes, Pakkawood is a highly durable, water-resistant composite material that holds up well in a kitchen environment. It provides a secure, comfortable grip and is secured with stainless rivets to ensure long-term stability.

Thanks to the high-carbon molybdenum vanadium alloy and Sub-Zero tempering, this knife maintains a 61 Rockwell hardness, which provides exceptional edge retention. While it stays sharp significantly longer than standard knives, you should still hone it regularly and sharpen it periodically to maintain its razor-like edge.

No, you should avoid using this knife on frozen items, bones, or very hard ingredients. The blade is ground thin for precision and sharpness, and attempting to cut through dense materials can cause the edge to chip.

Yes, the SK-65 features a double-bevel edge, meaning it is ground evenly on both sides. This makes it equally effective and comfortable for both left-handed and right-handed cooks.