Our testers all agreed that this was a solid knife. “Utility-driven” was the phrase Szewczyk used (with what I understood to be a tone of admiration, given that he gave the knife his vote). At 6.5 ounces, it’s the lightest one on this list, but it doesn’t feel insubstantial. The Mac is a Japanese-style knife, which accounts for its weight. It has the thin blade and hard steel characteristic of the Japanese style, but its blade has more of a curve than many Japanese-style blades, which tend to have a straighter blade. This makes it easier to cut with a rocking motion, in which you hold the top of your blade to the cutting board and rock the knife back and forth as you chop. Regardless of their hand size, our testers all reported that no matter what they were chopping, the Mac was comfortable to hold and simply felt good in their hands. Ideally, your chef’s knife should feel like an extension of your body, and the Mac fit the bill for all our testers.
The Mac was incredibly sharp out of the box, and cut through those tricky onions, in particular, more smoothly than any of the other knives we tested. The little dimples on the sides of the blade are commonly found on Santoku knives, Japanese-style knives that are similar to chef’s knives but which have straight blades as opposed to curved (the curved edge of a chef’s knife makes it possible to chop in the “rocking motion” many chefs prefer). The dimples are intended to reduce friction and help the blade slice through foods like potatoes, which tend to suck at the sides of the knife and slow your roll. To be honest, all of our testers were too dazzled by the sharpness of the knife to pay much attention to whether the dimples were doing anything, but they certainly weren’t detrimental to our efforts.