Question 1

I have a 600D 10 Inch Morimoto Edition Gyutoh Western Rivet chefs knife - would I see a big difference between that and this knife?

Accepted Answer

I call a Santoku a "sawed off shotgun" version of a chefs knife because the blade shape is about the same as the 7 inches of your chefs knife closest to the handle.  I use my Santoku for almost everything that doesn't need those full 10 inches of blade.  Today I was chopping up a big bunch of Swiss Chard and decided I could do that easiest and safest by switching over to my Gyutoh (Japanese version of a French chef's knife.)  This Santoku weighs 5.4 ounces.  I'd guess your Gyutoh weights about twice that.  I am push-chopping most things with this Santuko, but it slices well too, if for example I curry-cube or butterfly boneless skinless chicken breast.  Please note this knife is not completely 100% stain-resistant, so it should be cleaned and dried after use, rather than leaving it lying around -- but this statement is also true of most higher hardness knives.

Question 2

Will this knife cut through bone, such as poultry and rabbit?

Accepted Answer

I do not use this knife or any of my other quality knives for cutting through bone.  To do that I use a dedicated heavy duty meat cleaver.  To do otherwise is to chip or dent the blade of your knife -- either of which is very destructive to the long-term performance of your knife, even after resharpening. To cut around bones, or through the cartilage joints of chicken try using a "boning knife" which is designed for that task.  This knife also works well for cutting up smaller boneless cuts of meat and fish, such as boneless skinless chicken breast.

Question 3

Can someone tell me what type (example:1055, aus8, ats-34) of steel this blade is made of?

Accepted Answer

I'm not sure what steel they use, but it holds an edge better than any knife I've ever owned.  I use a ceramic honer every time I use it.  If you really need to know the precise composition of the steel, I'm sure an inquiry to the vendor would produce results.

Question 4

What is a ceramic sharpener for a knife?

Accepted Answer

Ceramic sharpener are just like steel knife sharpeners, but people say it gives a more fine edge than steel.  The smooth metal steel may be OK for German knives but most Asian knives have more delicate blades or thinner edges so a finer honing rod is needed. I use ceramic rods in my kitchen on both my German and Asian knives with fantastic results. Ceramic rods are fragile so be sure not to drop them as the rods will shatter. In time your ceramic rod will turn grey because it has caked on a layer of steel residue. The best way to remove the steel is to purchase a large pink eraser and rub it along the rod. The steel will be removed quickly and the rod will be ready for use. Be sure to wipe the rod off to remove any rubber particles before using it.

Brand	Mac Knife
Model Number	SK-65
Color	Silver
Product Dimensions	16.51 x 2.54 x 2.54 cm; 238.14 g
Material	Steel
Item Weight	238 g

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Mac KnifeSuperior Santoku Knife, 6-1/2-Inch, Silver

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