Why this chefs knive earns its place
The 25cm blade is the reach knife. Not every kitchen needs it, but the ones that do reach for it constantly. This is the blade that lets you work a whole board in three strokes instead of six. At 577g, it's heavier than a 22cm, with weight that drives the cut rather than wasting your energy.
Mac's craftsmanship doesn't change at this length — it's the same Japanese heritage, the same hand-finished work by skilled craftsmen. The stamped stainless-steel blade is tuned for edge retention and precision. The ultra-comfortable handle carries you through a full service. The weight and reach are deliberate: built for kitchens where one knife handles the majority of the work.
Use it properly and you'll work faster and with less fatigue. The 25cm length means fewer strokes per joint, fewer passes per pile of vegetables. In a busy kitchen, that efficiency compounds. Hand wash only, hone it regularly, sharpen it a few times a year — that's all it needs to stay true.
