This chef’s knife has a 10¼” blade and has the feel of a forged, German-style chef’s knife but with a thinner, stamped blade.

Knife Specs:

Knife Length: 15.44″
Weight: 9.8 oz
Blade Length: 10.38″
Blade Height: 2.00″
Blade Thickness: 3.0 mm


Ultimate Series Features:

  • 2.5-3.0mm thin blades for less wedging into cuts and for producing a sharper knife (except SDK-85).
  • Sub-zero tempered Superior Steel – the same steel as our Original Molybdenum steel but with an extra processing step to create better edge retention while maintaining the same ease of sharpening.
  • Western-style shapes with a handle that is in-line with the spine of the blade and a pointed tip.
  • The added bolster on these knives concentrates the weight of the knife in the center of your hand when using a chef’s grip. The added weight helps to drive the knife through hard/dense foods such as carrots, apples, and onions without having to use a thicker blade. The bolster also provides a smoother grip area for your thumb when using a chef’s grip to pinch the blade. Unlike European knives, the bolster does not extend to the edge of the knife, allowing you to sharpen the entire length of the blade.
  • Designed for those who are accustomed to the heft of a traditional, forged European knife but with a shorter bolster and thinner blade for better overall performance.
  • Razor-sharp edge that made MAC knives famous over 40 years ago.
  • Completely tapered from spine to edge, creating a V-shaped blade that glides through cuts with ease.
  • Perfectly balanced weight distribution creates a sense of comfort when holding the knife and keeps you in control of the blade.
  • Slightly curved edge allows you to use almost any style of cutting whether it is a European rocking motion or a Japanese slicing motion.
  • Pakka wood handle has the look and feel of natural wood but lasts much longer.
  • Comfortable balance, light-weight, sharp edge, and thin blade all combine to create a precision tool that is easy to handle and control; reducing the risk of hurting yourself while working on the cutting board.
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