I saw the very end of a presentation on the Today Show featuring an article on various types and brands of knives that had been critiqued by Cooking Light. Because I am researching the purchase of a Santoku 7", Christopher Kimball--I think the name is correct--explained his number one selection would be the Mac knife, which I had never heard of before.
while on Newbury Street yesterday I stopped at the Gourmet Kitchen shop and was about to ask when someone else had asked the same question before I had a chance to and that somebody was Lydia Shire...so, I completely became unglued and decided to do a little more research. (I guess I really missed an opportunity!)
Any thoughts, suggestions or opinions for me? Thanks so much.