Mac Santoku 6.5" Chefs Knife reviewThe Mac Santoku 6.5″ Chefs Knife is perfect for those who want ultimate performance. From the moment you pick up this blade, the quality becomes apparent. It is the highest priced Japanese chefs knife in our review, but it offers the complete package and will effortlessly slice and dice nearly everything you throw at it.

This knife is part of Mac’s Professional series and has received some acclaim. In fact, it comes with a recommendation from Cook’s Illustrated Magazine. This knife is more than capable of taking on whatever a commercial chef requires. The razor sharp blade is dimpled so that food won’t stick, and the balance is nearly perfect thanks to the bolster and riveted handle.

The blade is smaller than average, at 6 ½ inches. It’s size makes it ideal for precision cuts, and very thin slicing. The granton edge on the blade helps this blade easily cut the skin and outer layer of vegetables, so each cut is smooth and even.

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For a knife of this size, the blade has significant depth. For the rocking motion style of chopping, this comes in hand.

Take a look at our Best Japanese Chefs Knives Top 6 guide for a comparison against 5 of the other knives you should consider.  Or read on for more information about the Mac Santoku 6.5″ Chefs Knife.


  • Sharp Japanese stainless steel
  • Bolster for increased balance and grip
  • Lightweight
  • Dimpled blade for easy release of food
  • Granton edge

The blade is very sharp. Forged with the highest quality Japanese steel, Mac’s knives are known for their sharpness. The granton edge, which runs along the entire blade, helps the knife ‘grab’ into whatever you’re cutting, making for smooth, effortless slicing.

The Mac Santoku 6.5″ Chefs Knife is comfortable and easy to use. The blade is very well balanced, with a sizable bolster and tapered handle. It’s lightweight, so it fits well in the hand and will not tire your wrist out.

The Mac Santoku 6.5″ Chefs Knife is proven and known for it’s high quality throughout the culinary industry. In fact, Cooks Illustrated rated it as the Best Santoku knife. It’s chosen by chefs who require exact precision and finesse from their knives.

How well does the Mac perform against other chefs knives.  Take a look at this review video which puts it through its paces and if you are impatient, skip to nearly the end to see the top two recommendations.



  • Very thin blade that’s susceptible to chipping
  • Not designed for heavy duty work

Although the blade is very sharp, it’s also very hard, leaving it susceptible to chipping or fragmenting in some cases. It’s best to not use this knife on very hard cutting boards or very hard vegetables.

The thin edge requires more sharpening than some blades. For best results, a ceramic knife sharpener should be used after every few uses.

Features and Design – Mac Santoku 6.5″ Chefs Knife

The Mac Santoku 6.5″ Chefs Knife is known for it’s incredibly sharp edge that excels at the finest and thinnest cuts. It is well balanced and lightweight, using a bolster and three stainless steel rivets to create a healthy weight distribution. The granton edge provides a smoother cut and helps prevent food from sticking, which comes in handy for those extra thin slices.


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Mac Santoku 6.5″ Chefs Knife – This is a world-class japanese chef knife and the price reflects that, as this is the most expensive in our guide. With that being said, these is a chefs knife that will maintain it’s sharpness very well with minimal sharpening required.


Q. Is it safe to put my MAC Knives in the dishwasher?

A. No, MAC Chef Knives should be hand washed only with warm water and a soft sponge. Never place Mac Chef Knives in the dishwasher or use dishwasher detergent or any cleaning agent that might contain bleach. Do not use anything corrosive or abrasive to clean your professional chef knives.

Q. What is the best way to store my MAC Knives?

A. It should first be pointed out that MAC Chef Knives should never be stored dirty or wet or exposed to moisture for long periods of time as this promotes rust spots. Neither should Mac Knives be allowed to drip dry but should be hand dried with a clean dry cloth. These professional chef knives should only be stored in a sheath if they are absolutely dry or they may be put in a suitable knife block.

Q. Are there any foods that I should not be cutting with my MAC Chef Knives?

A. Yes, never attempt to cut foods that are frozen or the harder varieties of squash. Anytime you use your mac knives to cut acidic foods like tomatoes or citrus fruits such as oranges, lemons, etc., they should be rinsed immediately and dried. Never allow residues or juices from these types of foods to remain on your professional chef knives for extended periods of time as they can and will stain the blade and promote rust.

Q. How often should I sharpen my MAC Knives?

A. MAC Chef Knives should only require occasional sharpening and should be done so at a 10-15 degree angle. This can be done on a MAC whetstone or on a MAC sharpening rod. Knife sharpening should be done on both sides of the knife if it is a double bevel and just one side if it single bevel knife. Cutting on a natural wood or polyethylene cutting board will help protect the edge of your chef knives, cutting on plastic, glass or ceramic should be avoided.

Q. Does MAC Knives offer any kind of a warranty or guarantee?

A. Yes, MAC Chef Knives are guaranteed from the factory for 25 years against defects and craftsmanship. Knives that have been damaged by use for which they were not intended, such as prying, use as a screwdriver, etc., will not be covered.