Culinary Cutting Edge

Any chef will tell you that the knife is the ultimate tool. In fact, chefs will carry their own knives. The one I carry around, and refuse to let anyone touch, is my MAC chef knife.  It has changed my life. This is a good sharp, solid and super lightweight knife. It makes slicing food so easy and the food much prettier.  I believe these knives make my food tastier.

What makes Japanese knives so special is the craftsmanship, and that happens half way around in the world in the City 

Sakai City

of Sakai – the capital of the Japanese samurai sword and knife industry since the 1300s. Sakai City craftsman pride in forging stain-resistant carbon steel blades using a combination of modern machinery and traditional hand tools.

The difference between my MACs and my German knives is in the size of the blade. My German knife has s a 50-50 ratio cutting edge width on either side, where my MACs have a range ranging form 70-30 for the chef knife to 90-10 for the professional sushi knife.  The range allows for fine cutting and food to slide easily off the blade.  These knives range from $199 to $169 Canadian, pricey but well worth it.  You will never lose a thumb with these because of the extra sharpness and control. 

MAC Knives--Chef and Sushi