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MAC Professional — Hollow Edge Santoku Japanese Knife 17cm Molybdenum Steel
AUD A$255.99
MAC flagship hollow-edge Santoku with a razor-sharp molybdenum blade for non-stick cutting.
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Specs
- Blade Material
- Molybdenum-Vanadium Steel
- Handle
- Pakka (Ergonomic)
- Blade Length
- 17cm
- Total Length
- 30cm
- Weight
- 160g
- HRC
- 59-61
- Edge Angle
- 15 degrees
- Dimples
- Hollow-Ground
Description
The MAC Professional Santoku features a proprietary molybdenum-vanadium steel blade sharpened to a 15-degree edge per side, delivering surgical precision on every cut. Hollow-ground dimples along the blade face cut friction and stop food from sticking. The ergonomic Pakka handle is ambidextrous and NSF-certified for commercial use.
Non-Stick Precision
Slice through a ripe tomato and watch the round fall away cleanly—no drag, no crush, no clinging to the blade. The hollow-ground dimples create an air pocket that releases food effortlessly.
From morning prep to plating, every cut feels frictionless.
MAC's Edge Philosophy
MAC grinds each blade to a symmetric 15 degrees per side, thinner than most Western knives, hitting a sharpness that rivals single-bevel Japanese blades while staying user-friendly for both hands.
The molybdenum-vanadium alloy resists staining and holds its keen edge through professional-volume prep without constant honing.
Looking After Your Blade
Keep your blade in top nick. Give it a rinse and dry after each use to stop corrosion. Every now and then, rub a thin coat of mineral oil along the blade. Sharpen with a whetstone or honing rod at a steady angle. Store it in a sheath, knife roll, or on a magnetic strip — never chucked loose in a drawer. For carbon and Damascus steel, give it a wipe after cutting acidic foods. For folding knives, clean out the pivot and pop a drop of lubricant in to keep it opening smoothly.
