My five traditional thin MAC blades are really sharp and hold their edges, but I did not want to risk damaging or snapping one while doing close trimming around bones or through chicken joints. I use a Cutco butcher's knife for the big cuts, but wanted a small version to complement it.
My first purchase was a 4" Shun Deba, which is an excellent knife, but I did not realize until very recently that it had a single-bevel blade, which explained why it would not get very sharp using the device recommended for MAC knives. After reading that the Shun it is best sharpened with two or three stones used in series, I decided "This has got to go". A year ago, you see, I sold the sharpening stones and moved on.
So I did some serious research looking for a Japanese replacement knife, and in reply to an inquiry at the MAC web site, I learned that this boning knife, while also a single-bevel type, is made differently from the Shun and can be sharpened with the device in my kitchen drawer. Following that "Aha!" moment, I popped for the the 6" MAC.
It arrived in the handsome MAC box and I found an excuse to use it that same night to trim a bunch of beef rib bones...easy-breezy It feels very steady, sure, and sturdy in my hand, more so than the Shun, which has a small, round handle. While not as maneuverable as the smaller Shun, the MAC's pointer tip about makes up for it.
The thing is also rugged enough to take on most squash varieties, but I'll check with MAC before trying to cut…
