But, if you want a great balance between performance and price, the MAC is tough to beat.

The Superior series features extremely hard, extremely sharp high-end Japanese stainless steel. The steel is a blend of carbon, molybdenum and vanadium which allows it to hold that very sharp edge over time. That hole near the tip is for hanging.

The blade is available in a traditional paring knife shape, or in a Japanese Santoku style

The handles are triple-riveted resin-infused hardwood that will hold up well over the long haul. They're comfortable in the hand, though they're not contoured much. If you're looking for a more ergonomic model, you might want to consider the Shun.

Overall, the knives are very lightweight, which will help ease fatigue during those long peeling and paring sessions.

The paring knife, of course, is a kitchen essential, so do be sure to get a good one. The MAC makes an excellent choice.

Find this Mac Superior Paring Knife:

Click here to find this knife on Amazon.com

We recently reviewed the Mac Superior Santoku knife and gave it an enthusiastic thumbs-up.

This Santoku is part of the Professional series, which makes it a small step up from the Superior.

What's the difference? Two things.

First, the Professional has those dimples in the blade. Called "grantons", they help keep food from sticking to the blade.

Second, the Professional has a metal bolster between the handle and the blade. This gives the knife a bit better balance.

Overall, the difference is subtle. You certainly don't need the professional's extra features, but it's only about $20 more so you may decide to go for it.

Either way, you can't go wrong with these wonderfully sharp knives from MAC.

Find this Mac Professional Santoku:

• Click here to find this Knife at Amazon.com

But today, we're going to focus on a single knife -- the Superior Santoku.

It's an amazing value -- you will not be able to find another knife made of these high-end materials in this price range.

America's Test Kitchen, for example, gave it their top overall score in a recent rating.

So what's so great about it? The steel blade is made of an alloy of high-end materials that allow it be made extremely sharp and to retain that edge over time.

Their Santoku knife is an all-purpose Chef's knife with a Japanese shape to it that many people prefer. It's a bit on the small side at just 6.5 inches but that should serve you well if you like a smaller knife.

The high-end steel is not without one downside that must be mentioned. This knife is not intended to be left soaking in water or run through the dishwasher. If you're okay with that, you simply cannot go wrong with this knife.

Find this Mac Superior Santoku Knife:

• Click here to find this knife on Amazon.com

The Superior series deserves the press it gets for being a great value, but the Professional knives are the ones that go toe-to-toe with the big boys and do quite well.

This MTH-80 is their flagship knife, the 8" Chef's knife that should be the bread-and-butter of any serious cook's kitchen.

The blade is one of the sharpest edges you'll ever encounter out of the box. It's made of a unique high-carbon alloy that includes molybdenum, vanadium and tungsten carbide.

Those ingredients allow it to be very hard and, as a result, very sharp. They also help it retain its edge and provide stain-resistance.

This knife is not meant to be left soaking in water, nor should it go through the dishwasher. If you're willing to put up with that minor inconvenience, then prepare to be extremely happy with this knife.

Find this Mac Professional Chef's Knife:

• Click here to find this knife on Amazon.com

Stand back and be awed by its blade made of high-carbon stain-resistant steel, hardened to 60 on the Rockwell Hardness Scale. That exceptional hardness means the blade can hold a very sharp edge. And it will come with a very sharp edge out of the box.

That blade is 10.5 inches, meaning you can slice through the widest crusty loaf in fewer swipes, reducing crumbs and keeping your crust intact.

Its sawtooth pattern can be resharpened on a standard stone, which is unique for a serrated blade. Most serrated blades are difficult to resharpen, so many chefs own cheap, disposable bread knives.

We emphasize the "bread" part of this bread knife, but it is actually a carving knife intended for slicing meats as well as breads.

That dual-purpose nature means that it can serve as an essential part of a small set of high-quality knives. If you've read our Kitchen Knife Guide, you'll know we recommend MAC knives as part of any great set.

Find this Mac Bread Knife:

• Click here to find this Knife at Amazon.com

For the rest of your knives, the Superior series is great. The 7" utility knife (#SA-70) and 5" paring knife (#SP-50) are available at a slight discount as part of a two-piece set. Next up add the Superior Carving Knife (#SB-105), which can also double as a bread knife.

All MAC knives are made of high-carbon steel with Molybdenum and Vanadium for sharpness, edge-retention and stain-resistance. They also include Tungsten Carbide which increases hardness and, as a result, sharpness. These knives are usually hardened to a rating of 60 on the Rockwell hardness scale. This allows them to be among the sharpest knives we feature on this site.

You'll notice that the combined price of our recommended knives is actually closer to $250 than to $350. This is so that you've got some room in case prices have changed and to purchase any other accessories (sharpening steel, and/or magnetic storage strip) you need.

Find these MAC Knives:

• Click here to find the Professional Chef's Knife on Amazon.com
• Click here to find the Superior utility and paring knife set Amazon.com
• Click here to find the Superior carving knife on Amazon.com

This is a 6.5 inch Japanese slicing blade is made by MAC. MAC is known for producing razor-sharp Japanese knives that are reasonably priced.

Despite the name, it can be used on meats quite effectively as well as vegetables, from slicing and dicing to julienne.

This knife features a lightweight and nicely balanced blade, which makes for a clean, easy cut due to a lack of resistance from the blade. The rectangular blade is similar to that of a cleaver. The metal is also stainless, making it washable in a mild soap and water solution.

Not only is this knife a MAC, which is the choice of many of the world's greatest chefs, but all of its great features combine to give you a great experience in a kitchen utensil.

Find this MAC Nakiri Vegetable Knife:

• Click here to find this knife on Amazon.com