Mac KnifeProfessional series 6.5" Santoku with dimples MSK-65, made in Japan

This is an excellent tool made from quality hard steel. It is light in the hand and glides through vegies with ease. It slices meats, cheeses, peels, turns and makes prep a breeze.It is a very hard steel that can easily chip if used for the wrong task.This is my goto knife for prep but if I find myself boning, chopping thick/hard things or sawing frozen, I will not use this knife. Its for technical detailed prep and is dreamy!I have used Mac for 35 years and it is by far the best Japanese knife for the $$ hands down.No bull! No Decorative, florescent instagram picture worthy crap! A Working Chefs brand. Built solid and consistant for 50+ yearsDont listen to the critics that do not understand what different knives are for and why you own more than one. If your a line cook or chef with a lot of detailed knife work; You Will Love This Knife!

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.

Larger than I expected, but once you get used to it, it is amazing. My wife and my favorite go-to knife! VERY SHARP - cuts PAPER THIN slices of tomato (my first test with a new knife). Stays sharp, but also easily sharpened. Easy to maneuver. We both disliked the very sharp (90º) back corner, which tended to "catch" on the cutting board (likely due to poor knife technique). Easily fixed by rounding it slightly on grinder. Not cheap, but really an excellent knife. Would buy again for us or as a very nice gift.

Believe the hype. Because this knife is beyond it. This is the real deal people. Perfect balance. Although I would not advise a beginner to use this knife without serious protection, as it will easily take off a finger without proper control, I recommend this knife, however. This knife is worth twice what you will pay for it, easily. Take it out of the beautiful box and drop a grape on it. You. Will. Believe. It does whatever you are capable of doing. Buy. This. Knife. Now. The MSK-65 is an all out stunner. You will not believe how sharp this thing is with a factory edge. No competition. Period. After you unsheathe this monster you will shed tears of joy. Nothing compares. The first time I used this knife was like the first time I heard the Beatles. Buy this knife. Right now. You cannot find a better santoku for the money. I still can't believe what an absolutely majestic beast of a knife this thing is. I had heard things....almost unanimously glowing... could it be true? You bet your sweet @$$!

I've been using Mac knives for years and recently added this model and the 8-inch pro series chef's knife. I think MAC offers the best mix of quality, build, cutting edge, blade longevity, weight, heft AND price of any knife manufacturer.Macs are extremely sharp and stay that way for a long time. They are comfortable to hold and have the right weight - lighter and more manuever than European knives but with just enough substance to handle any job. That's especially true of the higher line Macs.Comparisons? I have tried most major knife brands but only Macs have turned me into a devoted follower.I like Wustof and Messermeister best among European makers, but those knives are less sharp, need more frequent sharpenings and they are a touch too heavy. I don't care for Henkels.Shun and Global are excellent, but quirky and usually more expensive in comparable lines to the MAC professional series. Tojira is not quite as sharp as Mac and bit more difficult to hold.Dexter Russell and Victorinox are fine budget brands. I give them away as gifts.Properly cared for, the Macs should last a lifetime for a regular home cook. They won't need to be sharpened as much, either.

This knife is sharper than all my other knives. Food doesn't stick to it when sliced.

This is exactly the knife I was looking for.It is very well balanced and fits my average size female hand perfectly.The 6.5 inch blade is the perfect length for chopping just about anything.This knife is extremely sharp so be very careful or you will cut yourself quickly (as did I).I would not recommend this knife for anyone but a very experienced cook with experience handling high quality knives. Special care to keep this knife out of the reach of children is recommended. It is truly a wonderful knife for the right cook. I will be looking at more knives from this company.

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