Review on 🔪 Silver Mac Superior 6.5-Inch Santoku Knife for Precision Cutting by Dwayne Quarles

If you can afford the price difference, the MAC MSK-65 is a nicer looking knife and more capable than the SK-65. I wanted a santuko knife whose main purpose is to cut cucumbers. When I use my chef's knife, the slices stick to the blade and then fall all over the place. So I did a little research and found this MAC SK-65. Excellent reviews. I did a little research and came across the MAC MSK-65. I was wondering which one would be best for my main purpose and bought both! They are very similar and the same in terms of: Manufacturer Steel grade Blade shape Size, length, width Sharpness (very) Pakka wooden handle (feels good) Overall quality (high) Here's how they differ: Price: MSK-65 is much more expensive than SK-65. Blade Type: MSK-65 is made from hot forged steel while SK-65 is forged. I don't think it matters. Weight: The MSK 65 weighs about 0.4 ounces more on my postal scale. Because the MSK-65 has a forged blade, it has a bolster. Apparently that's where the extra weight comes from. In the hand, this extra weight and positioning makes the MSK-65 more solid. In comparison, the SK-65 seems more agile. With a forged blade, the MSK-65 offers a recessed or Granton blade, while the SK-65 has a type of ground blade. The indented edge and ground edge should help prevent food from sticking to the blade. The SK-65's ground edge failed my cucumber slicing test. Several discs stuck to the blade, piled up and fell down, falling under the blade. This is exactly the problem I wanted to get away from. Also, I felt the polished edge offered resistance when cutting food. I do not want it. For comparison, the MSK-65's dimples worked as expected. One or two slices managed to cling to the blade, but fell off more easily and more in the direction of the pile of feed that had been cut. Also, a little click when cutting, and the pieces fall off. Finally there is a pen. The handle of the MSK-65 is beveled on the sides in the area of the bolster. So you can comfortably use the plucked handle like a chef's knife. The SK-65's handle is longer and not narrowed at the end of the blade. If you don't use a pincer grip or have large hands, the SK-65 grip might be a good choice for you. My hands liked the MSK-65 grip better. I will post some photos of the handles. If you use all knives side by side, MSK-65 is better than SK-65. It looks better, feels better in the hand and cuts cucumbers better when slicing. :)