[BikeMike]

I've been pining after a really good all purpose chef's knife for a while. Recently the MAC MBK-85 has become the object of my fantasy.

Does anyone any experience with MAC knives? Are the Professional series knives worth it? Other knife suggestions?


Just for fun, a pair hand made knives I picked up in Italy, from the place they're made--for 15 Euro each! The GF got the matching chef's knife...

 

[bean]

I've never heard of MAC. But you might also take a look at Santoku knives. I found they were a bit easier to use.

http://www.cutleryandmore.com/details.asp?SKU=8059

 

[ridiculous]

I also recommend santoku knife, the feel and control is very nice.

 

[BikeMike]

With the santoku knife design is it the shape of the blade or the graton edge (scallops) that people like more? Is there enough of a point to work with?

Obviously the scalloping is intended to reduce sticking and friction while slicing, so is there downside to scalloped blades?

Nobody, I know you are something of a knife fancier, and I'd like to hear what you have to say about an awesome do-it-all knife (if you were to own only a boning knife, a paring knife and one other knife, what would it be?).

 

[bean]

It's the shape of the blade. It just feels really good. I held a few knives in the store, mostly Henkel and Wusthof variations of chef's and santoku knives, and the santokus felt better every time. I haven't run into a situation where I'd want or need anything more pointed. The scallops may or may not help with the sticking. I haven't really noticed.

I saw on the same site that you linked to that they have Wusthof santokus on sale. I think it was something like seventy dollars, which is a great deal.

I do recommend that you try holding the knives if possible. Different manufacturers and models will feel different, and you'll probably find one you prefer. I happen to like the Wusthof Classic handle.