Mac KnifeSuperior Chef's Knife, 8-Inch

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.

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 sharp2) Super light3) Great price point4) 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.

I have had this knife for about a month. Not enough time to properly evaluate a knife which is used in a home kitchen, and it has filled all my expectations (which are high).The reason I write is that the description of the knife does not mention it is one-beveled. It also does not mention at which angle that bevel was created. I wonder in which uses this matters, have not noticed any so far, but it clearly matters when it needs sharpening: you need to work one side only , which means that the usual kitchen sharpener where you run the blade in a V-shaped slot is inappropriate. I have the needed sharpener (Lee Valley sells it) and when the time comes I shall try to measure the bevel angle.Confusingly, the questions and answers about this knife claim it is two-beveled; either they are wrong, or the manufacturer makes both versions, but does not label them adequately.This is an edit. Still a pleasing knife, but that requires a care I did not expect. The blade metal is rust-resistant. Not stainless, not rust-proof. Do not leave it wet to dry. Towel it off as soon as you wash it.

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.

Less than $80 and free shipping....terrific. The SA-70 is one of the best utility knives going and this one ups the ante a bit. Same solid performance, but I like the larger blade. Ultra-sharp...be careful when handling. This is my "go to" knife every day. We've got some standard Henckel cutlery (purchased before I knew just how good knives could be) that we still use but they are slowly getting phased out. In the knife world you truly get what you pay for....spend a few extra bucks for the good steel. MAC knives are awesome, and this SA-80 is flat out a great buy. Treat it carefully....the blade is hard and can break if dropped. Wash by hand and treat it nicely and it will provide solid service for years to come.

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.