To every cook, if you want to make the best out of cooking, a quality knife is pretty much a must. The Mac Knife SK-65 Superior Santoku knife is an excellent knife that will bring all the essential values of a knife right into your hand.
Whether you’re a professional or simply someone who loves to cook, this Mac Knife, with its balance, solid blade steel, and comfortable handle, won’t disappoint.
Santoku Knife Review: Main Features of the SK-65
The SK-65 from Mac Knife is a simple and excellent kitchen knife:
It measures 6.5 inches long, and it follows the Santoku style. Santoku knives are typically shorter than standard knives, and their blade is straight from the base to the tip (not curved towards to spine as with a chef’s knife). They also have a thin spine, which means they’re more suitable for finer cuts and have a lower total-mass than knives with a thick spine.
That’s why many cooks prefer Santoku knives to chef’s knives for precision slicing, especially with fish and seafood, but not so much for heavy tasks. This SK-65 Santoku knife is double-sided, so both left- and right-handed cooks should have no problem using it.
High Carbon Steel
The knife is made of steel with high carbon content. Thanks to that, the blade is resistant to bending, easy to sharpen, and it holds a sharp edge. However, compared to stainless steel, the lack of chrome in high-carbon steel makes it more susceptible to rust.
A firm or a loose grip on the handle affects the performance of a knife. The structure and quality of the handle revolve around the scale and the tang of a blade.
The knives in Mac Knife Superior series— those include the SK-65, of course— all have an ergonomically-shaped handle. The design helps keep the hand and wrist comfortable while efficiently transfers all the force to the cutting edge.
The handle houses a full tang, and the scales that are riveted to the tang are made from the standard-yet-effective pakkawood. The composite material is waterproof and sporous to give your grip a comfortable amount of traction and release while. The material fashions the antique and rugged look of wood while not require heavy pricing.
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The SK-65 Superior Santoku Knife can rust easily, so always remember to wipe it clean and dry after every use. Mac Knife recommends the knife with your hand instead of using the dishwasher, but it’s the usual thing to do with quite an expensive knife such as this.
Regarding the up-keep of the cutting blade, since it bears much carbon, it should be honed after every use to keep the blade in its prime form for as long as possible. With sufficient honing, you won’t have to worry about the sharpness of the edge until after a year or so.