Mac Knife Santoku Knife

A Santoku blade is typically shorter and flatter than a traditional Western chef's knife. This design is optimized for a straight up-and-down chopping motion, making it exceptionally efficient for dicing vegetables and precision slicing.

The bolster adds weight to the center of the knife, which improves overall balance and provides a physical guard for your fingers. This feature helps prevent your hand from slipping toward the blade while you are working.

Yes, Pakkawood is a composite material engineered for high durability and moisture resistance. It offers the aesthetic of natural wood while being much more stable and less prone to warping or cracking in a busy kitchen environment.

Because this knife features a double-bevel edge, it can be sharpened using standard whetstones or pull-through sharpeners designed for high-carbon steel. Due to the thinness of the blade, we recommend using a gentle touch to maintain its precision.

No, hand washing is strictly recommended. Dishwasher detergents and high heat can dull the blade's edge prematurely and damage the integrity of the Pakkawood handle.

MAC's proprietary steel blend is formulated to be harder than standard stainless steel, allowing for a thinner, sharper edge that holds its sharpness significantly longer. It strikes a balance between being easy to maintain and providing professional-grade cutting performance.