The only "Favorite Knife" in the Cook's Illustrated article "Do You Really Need a Santoku Knife?" when compared to many other top brands. Most manufacturers have jumped onto the Santoku bandwagon and created their own versions within the last 10 years, but MAC perfected this design over 40 years ago and it's still beating out the competition. It has a great multi-purpose size which is comfortable for most people, especially those who are intimidated by using larger chef's knives. The thin blade and razor-sharp edge are meant to be used on fruits/vegetables, meats, and seafood.
