Meet my new buddy Mac.
We've been together for 3 weeks now and I can't tell you how much I love him. He's changed my life. He's an 8" chef knife but with dimples. He can do just about anything but heavy work, he's not great at boning, but since he came into the picture, I've barely touched another knife. Slicing and dicing veg, carving meat, sushi - he kicks ass with super smooth style. He's Japanese in origin, western in style, swift and light but very comfortable, with a hard, thin razor sharp blade. I wasn't into Japanese until now. No one touches him but me and I put him to bed in his box every night, which is something else for a brute like me. Let's hope it lasts (the edge, us).. And that he doesn't chop my finger off.
MAC Western style series, high carbon stain-resistant steel with chromium, molybdenum, vanadium and tungsten (ie. hard and sharp). Ergonomic, light, designed to keep a longlasting edge. Has 45.5 degree cutting edges, making it very sharp for a Western style knife.