Why this chefs knive earns its place
The dimple is the story here. As the blade moves through food, the dimples create tiny air pockets that prevent the slice sticking to the edge — so you're not shaking rice off a sushi knife or dragging raw fish behind your cuts. For high-speed kitchens, especially those handling fish, it's the difference between 100 cuts and 150 cuts before you have to wipe the blade. That's real productivity.
The 20cm length is the professional sweet spot: longer than the compact 18cm, which gives you reach on larger cuts, but still nimble enough for detail work. The gyuto profile — that gentle curve from heel to tip — lets you rock-chop through herbs or use the base for slicing through thick fish or meat. Stamped stainless steel at 457g: the weight is distributed along the blade, not bunched in the handle, so the knife feels balanced and responsive.
This is the MAC Professional line, meaning it's built to the same Japanese standard as the Chef line but optimised for speed in kitchens that do thousands of cuts a day. Hand-finished by craftsmen, stainless steel construction, and that dimple feature engineered into the blade itself. Hand-wash and dry after every use, and it'll perform without complaint for years.
