Mac Knife Professional Paring/Utility Knife, 5-Inch

As a brand I have found MAC to be one of the best brands of chefs knife on the market. I’ve used and owned high end Henkels, Wusthoff and Shun and MAC knives are scalpels buy comparison. This isn’t built like a regular paring knife, its basically a scaled down chefs knife. It makes tasks like fine dicing of herbs a breeze and it slices meats and fish effortlessly. Well worth the cost, but make sure your foodie friends don’t take it home after using it.

Time for an update (02/15/2023)I have been using this knife for the past 13 years.Since my last review I broke the tip by trying to pull out an Avocado bulb.... It was stupid from my part but now it is too late to complain.The blade shape has changed much after being sharpened so many times but this knife is still deadly sharp and I still highly recommend it.I bought this knife about 6 years ago (in 20210). I am using it almost on a daily basis and it is holding amazingly well. I like it so much that I usually use it as my table knife, especially when I have a steak for dinner.The only thing that changed is that the printing on the blade faded away to the point of being barely visible. I actually even prefer it this way.I have indeed sharpened it many many times since. It is easy to sharpen and it keeps its edge a long while.A must buy!

Very sharp thin blade with comfortable handle. Nice size overall

This knife is balanced and feels great in the hand when using it. It easily sliced through a tomato in one stroke. Fantastic! Warning: it’s VERY sharp. This is a great feature but it’s also a warning to handle with care when using, washing, and storing. Keep it in the original box with the blade cover on the blade. It will stay sharp that way and you’ll avoid unwanted slicing of fingers as you reach into the knife drawer. Great product!

Nicely made. Love the edge it has. Value

I love this knife because it fits perfectly in my hand and it cuts really smooth once it’s been sharpened ☺️

Comfortable to hold easy to use and the sharpest knife I’ve ever bought, so I’m careful not to push hard against cutting board because I don’t want to dull it too quickly

This knife was highly recommended by a national cooking magazine--but I can't remember which one. It is a bit larger than most paring knives, which makes it a very handy supplement to a standard chef's knife. It was very sharp out of the box. I touch it up periodically with a diamond hone. It is perfect for vegetables when thin slices or other relatively fine cuts are needed--both in hard and soft veggies. The steel seems a bit harder than some of the European knives we own, which means it stays sharper longer (but is more time consuming to re-sharpen when needed).

the best