Mac the Knife21 November 2008
Japan makes it better? Knives, yes. Sorry, wow… Before you say anything, please, juss a sec. I’ve swung this blade and that one in my minute in the kitchen. After all of that swinging good knives and crap knives and knives no one should ever know about, I like my Macs.
The steel has personality. Odd as that may sound they cut some things more willingly than others, they are really proud of their neat little clean lines, wanna to be held and doted upon, and as do all companions, need the occasional talking to. Guess you’d have to handle one all day to get that, but I think anyone that uses a tool regularly gets what Im saying. Yours may be a stick or a rock. Mine is a knife.
So today I was rooting through my tool box for my #1 cutter. I decided to take a moment to consider the Mac… The steel is firm yet pliable enough to become the extension of whoever owns them. The cost is reasonable. They feature razor sharp edges that are set at 15 degree angles, as opposed to the 20 degree edges preferred by the Germans. This flatter edge offers less resistance making the knife quicker and sharper. And again, they’re Japanese. In case you haven’t noticed people that is SO W&M.
My boo, my absolute bottom blade is the one they call the TH-80(note the obvious mileage on her, above at the right… It and the rest @ at www.macknife.com