Good day knife hunters,
Ya boi KEB is always on the cutting-edge looking for deals for you fine folks, I found you all a steel.
I found this particularly 'rare' piece, since japanese knife manufacturers don't usually make a low-cost sabatier profile knife unless you head into the $300-$1000 territory with the Masamoto KS, Konosuke GS+ Togatta, Kohetsu HAP40 Togatta, Shibatsu R2, etc.
Mac is a japanese knife maker who makes the hugely successful Mac Superior Bread knife (touted as the "best" serrated knife due to profile, quality, and ease of use). Mac is particularly good at heat treatment, as their "superior" bread knife doesnt have problems with snapping in half like the similarly made Tojiro.
Steel: AUS8 Stainless
Hardness: 58-59 HRC
Profile: Sabatier or "French profile"
Construction: Full Tang, triple riveted
Made: Seki City, Japan
Why would you buy this? Glad you asked. If you are keen for a knife with a more slender tip and a much straighter profile which is ideal for cooks who spend most of the time using the top 40% of their knife to do precision chopping and "detail" work, this would be a good knife to use. Or if you are curious to know if this profile would suit you better but are not ready to spend $400+ on a konosuke or $700 for the famous Masamoto KS, this might be a good foray.
The next best knife with a similar profile would probably be the Kasumi 20cm Chef's knife, but they retail for around $180.
Good for: Tap chopping (with the top 40% of the blade), Line-slicing (drawing-style), Push-cutting.
Not great for: Rocking motion chopping
If I had money to burn I would probably buy one of these myself, but am saving for a more expensive one.
Global or this? This.
Stay sharp folks.