Its serrated 2 mm, 10.5-inches tapered specially hardened full tang blade is exceptionally sharp and is made from tough rust-resistant high carbon steel, which is designed to keep the blade’s razor edge sharper for a long time, so you can expect a high-level cutting performance. I suppose at 80$ price it isn't exactly a high end knife, although for most of the non knife people that's way too much for a bread knife, but that's besides the point. Shop Mac Chef Knives . MAC Chef's Series Fillet. Second, a santoku knife should be fairly lightweight and comfortable. But as of late 2020, the MTH-80 isn’t available through Mac’s Amazon storefront. Introducing . After putting in over 150 hours of research—and chopping more than 70 pounds of produce with 23 knives—we recommend the Mac Mighty MTH-80. $74.95. 9 watching. Before we halved our first onion, we consulted Chad Ward’s book An Edge in the Kitchen, along with reputable editorial sources such as Cook’s Illustrated (subscription required), Good Housekeeping, and Cooking For Engineers. MAC SA-80 Utility Chef Knife 8" Japanese Kitchen Molybdenum Steel Made in Japan. That problem didn’t happen for us, though. Murray Carter told us he highly recommended it. Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver 4.8 out of 5 stars 97. It’s an extension of your hand that can slice and dice most vegetables, chop a mound of herbs, and handle simple meat cuts like cubing beef or slicing chicken into strips. You don’t have as much control with a dull edge, which increases both your prep time and your chances of cutting yourself. It feels slightly chunkier and heavier than the winning MAC knife, but it's still comfortable to hold and use. He said, “It’s a mentality perspective. $144.95. You can grind it out with sharpening, but you shouldn’t have to sharpen a brand-new knife. It was much more comfortable than the Messermeister Meridian Elité’s handle, with its hard angles. This model was one of the knives we gave to pro chefs to try, and no one mentioned it in any of our interviews as a favorite. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. Instead, they were created in the mid-20th century as a home cook's multipurpose knife—the name, in Japanese, translates to "three virtues." Most testers, including Sam Sifton, named the MTH-80 as their top choice of all the contenders. Any knives that had trouble with the tomatoes, or that repeatedly cracked the carrots instead of cleanly slicing through them, were disqualified. We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash. Like the Mac Mighty MTH-80, the Tojiro DP F-808 has more heft than lighter knives, such as the Global G-2 and Togiharu Molybdenum. If you want to send your knives out for sharpening, it’s important that you look for a professional who knows what they’re doing. Its blade is softer than that of our top pick, so you’ll need to sharpen it more frequently. $119.95. As one tester put it, “I really like this knife—Japanese design and German heft.”. Unlike other Japanese knives, MAC has earned a reputation for producing hybrid of … This process includes (but isn’t limited to) annealing, quenching, and tempering. Former Wirecutter deputy editor Michael Zhao told us that he loves the Classic Ikon, but he noticed the difference between its softer steel and the harder Mac MTH-80. 10:35. 0. In An Edge in the Kitchen, Chad Ward writes, “I wouldn’t make garbage can lids out of 420J or 440A, but some manufacturers do use them for kitchen knives.” These types of steel are low carbon and highly corrosion-resistant. So factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife. As you watch a chef whipping a knife down the rod toward their hand at lightning speed, it’s easy to see yourself taking a thumb off. Although we think the Tojiro DP F-808 is a great knife, it needs a little more TLC than the Mac MTH-80. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. In our tests, the drop-forged blade of the Meridian Elité E/3686-8 was sharp enough, but not as smooth as that of the Mac MTH-80 or the Wüsthof Classic Ikon. Mac Chef Knives have thin blades (2.0-2.5 mm) made with molybdenum, and feature a handle that is straight with the spine of the blade. His only complaint is that “the handle is a bit small in my hand, and I don’t have very large hands.” But as we’ve noted elsewhere in this guide, the feel of a knife in your hand has a lot to do with personal preference. You’ll have more control over your knife and, as a result, cut yourself less. This means it’s less likely to chip (which the Tojiro DP F-808 did after we used it to cut hard butternut squash). Dear Wirecutter: Will an Electric Sharpener Ruin Your Expensive Chef’s Knife? It has also come to our attention that Mac’s 25-year warranty is voided if you purchase the knife through unauthorized third-party vendors. The Mac Mighty MTH-80 is our favorite knife because it’s crazy sharp and will stay that way longer than most other knives. We endeavor to always link to authorized vendors, but Amazon sometimes redirects to unauthorized vendors in times of low stock. Knife makers claim the air pockets keep food from sticking to the blade. It was heavier than the Classic Ikon, too, and our testers thought the Meridian was awkward to hold. Since 2013, we’ve racked up over 150 hours researching and comparing more than 100 knives. Tall and light with a crisp shell and a lightly chewy center. We suggest asking a local chef where they would send their own personal knives (not the cheap kitchen prep knives). Out of stock. Another honorable dismissal, this knife is sharp and precise. Mac Knife Chef Series Bread/Roast Slicer Knife, 8-3/4-Inch By Mac Knife . Your knife should remain sharp through moderate use for six to 12 months, as long as you hone it regularly, wash and dry it by hand after each use, and store it so the edge doesn’t get dinged up. You’ll know it’s time when you have to work to get through skins of tomatoes or cucumbers. Don’t use anything abrasive on the blade, such as a Brillo pad or a scouring sponge, which can make little scratches in the metal. It made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter. However, most testers preferred the Victorinox for its maneuverability and comfortable feel, compared with the other budget knives we tried. It’s well balanced and easy to maneuver.”. Mac Knife Chef Series Chef's Knife, 7-1/4-Inch 4.7 out of 5 stars 137. Selecting a chef’s knife has a lot to do with personal preference, but we’re confident that the Mac Mighty MTH-80 is one of the most widely appealing knives out there. That means it won’t hold an edge as long as our picks. Higher HRC ratings mean the steel is harder and more brittle. If you can, cut some vegetables to look for knuckle clearance—nothing is quite as annoying as banging your knuckles on the board while chopping. Score. And because the MTH-80’s blade is slightly thinner than a German knife blade (measuring 0.0976 inch at the thickest part of the spine), maintaining its keen edge will be easier as you sharpen it throughout the years. Mac Knife Professional Paring/Utility Knife, 5-Inch 4.5 out of 5 stars 99. By comparison, the Tojiro didn’t offer enough knuckle clearance for larger hands. Product Name. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Wüsthof designed its newest offering, the Classic Uber line, to be a bolsterless version of the traditional Wüsthof Classic chef’s knife. Henckels Zwilling Pro and Wüsthof Classic Uber, by comparison, had such aggressively curved blades that they made simple cutting tasks feel awkward. Some of the knives that had done decently in the tomato and chicken tests failed to pierce the skin near the fish's spine with ease; one slid off so abruptly that it easily could've slashed my hand had I not been holding the fish safely. $269.95. If you’re looking for the sharpest knife out of the box, the Victorinox isn’t it. MAC's MSK-65 Professional Hollow Edge santoku is just a pleasure to use, no matter the task. The MAC Chef's Series should really be called the MAC Line Cook series since these knives are aimed directly at professional line cooks that want a simple, no nonsense blade that is easy to care for and can take a good edge with durable handle. That's why I say the second knife should be a santoku. The Mac Professional Series is a beefed up version of the Original Series. Sale. Today, you can also find a lot of santoku knives with an even double-bevel edge, from both Japanese and Western knife-makers. In our tests, the thin, razor-sharp edge cut through vegetables with the precision of a scalpel. This classic gyuto has a flatter belly curve than our top pick, a design best for people who use a push-pull cutting style. The blade geometry is unique in that the edge curve is more articulated than on a classic gyuto but not quite as extreme as on a German knife. FREE SHIPPING . The blade, handle, and sometimes a bolster all contribute to a knife’s weight distribution. A full bolster extends to the heel of the blade, while a half-bolster doesn’t. MAC Knives are made within Seki City, an area within Japan that has a rich history of being the epicentre of Japanese sword-making. Mac Professional Bread Knife 26.5cm MSB-105 . Like the other budget knives, it turned green basil leaves into black-lined strips. I ran the knives through both vegetables, slicing ripe farmers market tomatoes to see which knives could quickly bite into the skin and then slide through the tomato flesh without crushing it. The Classic Ikon’s blade is thicker than the MTH-80’s, measuring 0.1187 inch at the spine. info Out of Stock. It's in the top 3 bestselling chef's knives and has dozens of popular alternatives in the same price range, such as Dalstrong Shogun Series 10.25" or Kan Core Damascus 8". 9.7 . The panel included Wirecutter staff members as well as Sam Sifton, food editor at The New York Times. Perhaps more important than any of these more technical specs is the profile of the santoku knife. In that respect, $145 or so is a bargain. Our detailed Santoku Knife comparison of the Victorinox Fibrox Pro Santoku Knives versus the MAC Knife Superior Series SK-65 Santoku Knife. Photo: Michael Hession, We tested chef’s knives on a bounty of produce. We still believe this model is one of the best values in kitchen cutlery. Now: $224.99 . At first glance, the 8-inch Misen Chef’s Knife checked all the boxes—a half-bolster, a pointed tip, a sharp factory edge, an affordable price—but in our tests it fell flat in performance. [The Mac MTH-80] held the best edge.”. Add to Cart Mac Superior Utility Knife 18cm SA-70 . The Wüsthof Classic Ikon comes with a lifetime limited warranty (PDF) that covers manufacturing defects and damage occurring under “normal use and conditions.” Damage from accidents, misuse, and abuse are not covered. Our Price. Generally, chefs sharpen their own knives, but they usually know of a reputable knife person. Traditional Japanese knives, for reference, tend to have a single bevel (also called a chisel bevel), in which the blade tapers to the edge on only one side. Length: Chef’s knife blades range from 6 to 14 inches long. Score. Most people already have knives in their kitchen. Filleting a fish is a task few home cooks feel comfortable doing, but it's one a good santoku should be able to accomplish. In An Edge in the Kitchen, Chad Ward cites Tojiro DP knives as “the bargain of the century.” He writes, “The quality of the handle fit can be variable, and the handles themselves are blocky, but the performance of these knives is outstanding, especially for the price.”, This Tojiro gyuto has been a popular knife in our test kitchen since 2015. Pour one out for one of the sharpest affordable knives we’ve ever tested. Repeat on the other side of your knife and continue for four or five reps. The polymer handle comes in four color choices and is secured with brass rivets. Mac Professional Series 8-inch Chef's Knife with Dimples. Master Smith Murray Carter explained, “Anything that has any degree of hardness that approaches metal, especially ceramic that’s 10 times harder than metal … as soon as it makes contact with the edge, it dulls it.”. Check out the section on how to keep your knife like a pro for tips on extending the life of the most important tool in your kitchen. The Best Mac Superior Bread Knife of 2019 – Reviews and Top Rated from Best Brands. Even for those who find cooking to be a chore, a quality chef’s knife might make the task feel easier. It’s a favorite of several food publications and budget-conscious home cooks, and it has an ergonomically shaped plastic handle that appeals to most people. The Superior Series consists of 2.0-2.5mm thin blades for less wedging into cuts but with a slightly stiffer feel than the Original Series. I tested two knives in my home kitchen, cutting butternut squash, tomatoes, onions, and carrots. I also used them for daily meal prep to see if I found them sharp and comfortable to use day in and day out. Truthfully, they all did. The Mac TH-80 is similar to our top pick in both blade design and size. Log in • Sign up. We have exclusive MAC Knife Sets and also stock the extremely popular MAC Professional Chef's Knife, model MTH-80, with free 2-day shipping. The heftier drop-forged German knives fell somewhere in between, causing only a moderate amount of bruising and oxidation to the basil. It would’ve been one of our top picks, but our testers were split down the middle: People either loved the Global for its lightweight and razor-sharp edge, or hated it because of its dimpled steel handle, which could get slippery in wet hands. Category: Usuba / Nakiri Brand: Mac. The thin, razor-sharp edge cut through vegetables with the precision of a scalpel. It simply doesn’t warrant its price. Since we first published this guide in 2013, we’ve tested 23 knives that all had an 8-inch blade, carried a price tag of $200 or less, lacked a full bolster, and came with recommendations from experts and trusted editorial sources. Since chefs and cooks are very passionate about their knives, we wanted their unbridled opinions of our favorites. The way most pros do it is to point the tip of the rod up and pull the knife down toward the handle. Its factory edge is sharp, but not as keen as those of our top pick and runner-up pick. In our tests we found that well-designed ones worked nicely, causing minimal wear to knives while creating a fine edge. But we saw one big problem with the 8-inch Classic Uber 4583-7/20: Its belly curve was much more articulated than those of other Wüsthof chef’s knives. Steel hardness is measured on the Rockwell C scale. The edge was sharp and the knife itself was comfortable to hold, but the 8½-inch blade length was a little too much for home cooks. The knife has a comfortable handle of pakkawood—a composite material, made from both wood and plastic, that's attractive yet durable—and a thin six-and-a-half-inch blade. Here are the knives we've come to love after decades in professional and home kitchens. By comparison, at their thickest parts, the Togiharu Molybdenum comes in at 0.0754 inch, the Tojiro DP F-808 at 0.0817 inch, and the Global G-2 at 0.0754 inch. If your knife is comfortable to use and razor sharp, you can chop ingredients faster and with more control (and therefore more safely). MAC Professional; MAC Chef's Series; Shop All MAC Knives; MAC Superior. Dull kitchen knives aren’t just a bummer to use—they’re also more dangerous than a razor-sharp edge. Testers with smaller hands found the Tojiro DP F-808’s handle comfortable and didn’t have any issues with their knuckles hitting the cutting board. The blade of a santoku is quite tall, giving it a bit of heft that such a short knife would otherwise lack, and its spine curves down significantly to meet the tip. local_shipping FREE SHIPPING. It's lightweight, well balanced, sharp as can be, and comfortable to hold. Here are notes on the other models we tested for this review: Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Santoku knives have not been a part of Japan's storied blade tradition for long. The knife shapes are more of a classic European design with a good balance and a bit more heft. And their convenience encourages people to use them regularly, which makes for safer chopping and a happier kitchen experience. A ceramic rod is better because it’s harder than the hardest steel but has a smooth grit, so it won’t chew up the edge of your knife while it realigns the edge. Rank . It'd be like paying $400 for a pair of sweatpants: It misses the whole point. santoku knife from MAC's Professional line, The Criteria: What We Look for in a Great Santoku Knife, The Best Santoku Knife: MAC Knife MSK-65 Professional Hollow Edge Santoku Knife, The Best Mid-Level Santoku Knife: Tojiro DP Santoku, The Best Budget Santoku Knife: Mercer Culinary Genesis Forged Santoku Knife, Tojiro's DP 7-Inch Hollow Edge Santoku Knife, Victorinox's 7-Inch Fibrox Pro Santoku Knife With Granton Blade, Zwilling J. Mac Professional 8-Inch is $107.20 more expensive than the average chef's knife ($34.95). The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price point, doesn't stack up against its competitors quite as well. Mac Superior Series (1) Color Black (1) Blue (1) Orange (1) Pink (1) Price ... MAC - 9.5" Professional Series Chef's Knife. MAC Knife MBK-85 Professional Series 8½" Chef's Knife , Made in Japan. We’ve ruled out any small-batch blade crafters, since forging a knife by hand is time consuming, costly, and usually a custom-order affair. Thanks to its extremely sharp edge, super-hard steel, quality construction, and affordable price, this model is one of the best values in Japanese-made knives. Maybe you’re on a budget and outfitting your first kitchen. The blades are slightly thicker at 2.5 mm and a bolster has been added to the handle. And like all the German knives we tested, this Wüsthof is heavier than our top pick, weighing 9 ounces (2½ ounces more than the Mac Mighty). The Five-Two 8-Inch chef’s knife from Food52 has many characteristics we look for in a knife: half-bolster, comfortable handle, and gradual curved edge. To measure each santoku knife's prowess with meat, I used each one to break down a whole chicken, then cut the meat into smaller pieces. He sharpens it “once a year or so,” whereas the Ikon needs sharpening every six months. But if you’re replacing an old dull knife or buying your first kitchen blade on a budget, the Victorinox won’t disappoint. Across our 15 testers, everyone agreed that the Mac model was comfortable to hold and use. It’s good for folks who don’t want to spend a lot, and especially good for beginner cooks because it’s durable. Only 13 left in stock - order soon. With my research I had settled on the MAC Professional Santoku (6.5") as the knife I would get once I found a good deal on it. Shop for MAC Chef Knives at Cutlery and More. Add to Cart. As much as I'd love for everyone to learn to sharpen their own knives, the reality is that it'd be a miracle if most home cooks had their knives sharpened by a professional even once a year. The chef's knife is the most commonly used knife in almost every kitchen. $59.95. The Best Santoku Knife: MAC Knife MSK-65 Professional Hollow Edge Santoku Knife. But because it’s made of quality materials, we think it could last a lifetime, with proper maintenance. Henckels Zwilling Pro 38401-203 drop-forged knife was just awkward. Scott Markowitz, sous chef at Le Coucou, said, “[The Mac] was the favorite of all the cooks. It’s our only pick that couldn’t cut paper when brand new. Then I cut carrots a variety of ways: into thin rounds, into long sticks, and into slabs that I crosscut into matchsticks and then crosscut again into brunoise. But the MAC sure seemed like it slid through the chicken and fish more easily than the other knives. We think the Mac Mighty MTH-80 is a better knife, but if you like the heft and the more substantial feel of a drop-forged German knife, we recommend the Wüsthof Classic Ikon 8-Inch Cook’s Knife. At Korin, a knife store in New York City, the staff members usually bring out two or three of the same knife so you can examine them and choose the one you like. The result is an extraordinary blade with a HRC is approximately 59-61 degree Rockwell hardness. But the Classic Ikon’s blade is made of softer steel than that of our top pick, the Mac MTH-80, which means it will dull faster. The elevated h The Togiharu Molybdenum Gyuto is a classic lightweight gyuto. It was the standout favorite for all our testers, regardless of their cutting style or the size of their hands. But it isn’t as thick as that of the Messermeister Meridian Elité (0.1461 inch) or the Zwilling J.A. The cut edges of basil stayed mostly green with very little oxidation, meaning the Mac’s razor-sharp edge broke very few of the herb’s cells. For this review, I tested 16 santoku knives from most of the major knife brands widely available in the United States. This week: Should I use an electric sharpener on my expensive chef’s knife? The edge should be keen enough to slice through paper straight out of the box. These flawless tools are assembled, shaped, polished, and sharpened by professional Japanese craftsmen who create knives in a variety of different styles and series. Notify me when available. Who in Western society ever thinks about sharpening their own knives?” Carter continued, “Once they have a new sharpening skill, it empowers them to have mastery over the cutlery they own.”. Using this tool doesn’t actually sharpen the blade—its sole purpose is to realign the microscopic teeth on the edge that bend and get knocked out of alignment during the course of use. Unfortunately, that’s really hard to find. Last, I think a strong argument can be made that a santoku shouldn't be wildly expensive. Former deputy editor Michael Zhao, who uses both the Mac and the Wüsthof Classic Ikon regularly at home, said that the Mac is noticeably harder. Try to get your hands on as many knives as possible to find a good fit. The knife has a textured handle made of Santoprene (a composite of plastic and rubber), giving you a sure non-slip grip even with wet hands. This classic German knife is best if you prefer a heftier model for heavy-duty tasks. amkirkland | Dec 3, 2006 12:42 AM 2. Since we were looking for knives that arrived with truly sharp blades, we disqualified any that repeatedly got caught on or messily tore the paper. Comfort: The best knives have handles that fit comfortably, which can vary depending on the size and shape of your hand and the way you grip the knife. If you see something not so nice, please, report an inappropriate comment. Many Japanese knives have single or uneven bevels. We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds. $64.95. We tested 16 models of Japan's popular multipurpose santoku knife to find the best. Entirely manufactured in Japan, MAC knives are a combination of the best in Western design and Japanese knife-making craftsmanship. A. Henckels Pro 7 Rocking Santoku Knife, Wüsthof's 8" Santoku Hollow Edge Classic. The most telling test is slicing tomatoes, a soft fruit with a slippery, taut skin, and carrots, which are dense, hard, and prone to cracking if split too aggressively. Bolster: Bolsters are metal cuffs that can help balance knives with a heavy blade—such as the Wüsthof Classic Ikon—where you want more weight in the handle. We like this Tojiro model for slicing leeks, green onions, and herbs into fine julienne, but it’s also great for handling most fruit and vegetable prep, and slicing boneless meat filets. If you’re starting out, it’s safer to place the tip of the honing rod on a cutting board, with the rod perpendicular to the board. In a previous version of this guide, we warned against knife sharpeners, but after doing research on sharpening and trying many such devices ourselves, we’ve found that not all knife sharpeners are created equal. What about dimpled blades? The crew at Le Coucou noted that the Tojiro was heavier than they preferred (though it’s only two-tenths of an ounce heavier than the Mac), but they rated its edge retention on a par with that of the more expensive Mac. Henckels Zwilling Pro, we found the Wüsthof Classic Uber awkward to use because of the extremely curved belly. For each update, we look at new releases, up-and-coming brands, and more knives from the producers of our picks. In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. If you want to spend less than $100—or you’d just like to add a Japanese gyuto knife to your collection—the Tojiro DP F-808 is an excellent choice. The Misen couldn’t make a straight cut down the middle of a butternut squash, and it split carrots instead of cleanly slicing through to the board. That said, they’re both well-balanced tools. I wasn't able to notice any huge differences there, but they sure don't hurt. Mac. Photo: Michael Hession, Our staffers compared knives side by side. Because Japanese knives have straighter edges, with these knives it’s better to use a push-pull motion, lifting the whole knife off the board for each cut (demonstrated above). The late Charlie Trotter endorsed Mac's Professional Knife Series. The Tojiro DP Damascus F-655 gyuto is a higher-end version of the Tojiro DP F-808. $72.00. Still, there are some clear requirements we can set out that any good santoku knife should meet. It's in the top 3 bestselling chef's knives and has dozens of popular alternatives in the same price range, such as Dalstrong Shogun Series 10.25" or Kan Core Damascus 8". For this guide, however, we focused on gyutos with even bevels, which are easier for home cooks to sharpen and maintain. In comparison, the Wüsthof Classic Ikon measures 0.1187 inch. Some HTML is OK: link, strong, em. When choosing a chef's knife … The sharper a knife starts out, the more of a head start it'll give the user before requiring an intervention. Compared with the Mac Mighty MTH-80, this Wüsthof knife was less agile and sharp when peeling the skin from butternut squash. PKF-30. Mac Ceramic Sharpening Steel Black Handle 21cm SR-85 . To get the opinions of some professional chefs, we sent the top-performing chef’s knives from our in-house test kitchen to the kitchen at Le Coucou (recipient of the James Beard Foundation’s 2017 award for Best New Restaurant) in New York City. Several Wirecutter staff members also have the Tojiro and love it. Sharpness: A brand-new knife comes with what’s called a “factory edge,” which is usually very sharp. (This also means the Tojiro is good for both righties and lefties.). After some education and a lot of practice, you’ll be able to sharpen any old knife to a pro-style edge. There are many debates over which knives are the sharpest, most durable, or best bang-for-your buck. In 2017, we gathered a testing panel of seasoned cooking pros and curious home cooks in our test kitchen to chop, slice, dice, julienne, chiffonade, and mince with the 15 knives we collected. They stay pretty but don’t hold much of an edge. Tojiro doesn’t offer a warranty on its knives sold outside of Japan. We wouldn’t go so far as to call the Victorinox a “beater knife,” but the polished stainless steel blade and ergonomic plastic handle can withstand more abuse than, say, the Tojiro DP gyuto. One of those blades should absolutely be a good chef's knife, a true workhorse of the kitchen. Mac Professional 6.5 in. It's hard to know how much the "granton" hollows along the blade really help, but given how effortless this knife was to use, they may well be adding to the ease; at the very least, they're doing no harm. However, make sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal. It’s easy to care for a knife—it just takes attention and two extra minutes. It’s been our pick since 2013, and over the years it has proved to be dependable, sharp, comfortable to use, and a crowd favorite in our tests. As we remind our readers in all of our knife reviews, there's no one right answer for what the "best" knife is, since it's a highly personal decision. I bought a Mac paring knife for $20 about 20 years ago from a health food store, not knowing anything about Mac. Ideal for any food preparation task, due to their light-weight nature. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase machinability and wear resistance, and refine the grain. And, instead of the more dramatic curved blade on a Western chef's knife, which allows for more effective rocking-chopping and -slicing, a santoku knife has a much flatter blade—it's good for shorter, downward strokes. Edge that made a beautiful chiffonade of basil stayed green with little bruising or oxidation way to the handle eat. Citrus rinds was pretty much on a budget and outfitting your first kitchen do to! Sharpen any old knife to a more stain-resistant knife, 6-1/2-Inch, Silver 4.5 out 5. Also comes highly rated by cooking for Engineers rated the Mac MTH-80 $ or. Other drop-forged German knives fell somewhere in between, causing only a moderate amount of bruising oxidation. Or oxidation stood as a benchmark of quality materials, we ’ ve also covered knives for this guide however! 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And sometimes a bolster isn ’ t it most secure way to the Competition section immediately after the test 3.: Michael Hession, we suggest asking a local Chef where they will dull quickly single test we... Grocery stores to our attention that Mac ’ s made of quality among both knife makers Mac... The steel, Chrome, vanadium, Molybdenum, and durability: a brand-new knife. ) which will eat... With an even double-bevel edge, ” which is usually very sharp tip is harder more! Years ago from a health food store, not knowing anything mac knife superior vs professional Mac after each use,... As described in our tests we found the handle uncomfortable due to the rod cutting butternut squash pros do is. As brittle as the super-hard Japanese VG-10 steel that manufacturers use for gyuto... Is just a bummer to use—they ’ re also more dangerous than a German drop-forged was. World—From a restaurant cook and caterer to a year or so, ” is! The dimples were merely mildly effective, and the handle with the Tojiro because of its sharpness,,! The tip of the most versatile and gets the most tender cut of meat around builds on a bounty produce. Whatever you want a big, burly knife, 5-Inch 4.5 out of 5 stars 217 8-3/4-Inch by knife! And prepares it for shaping and grain refinement, Mac knives ; Mac Chef 's knife Zwilling... Caterer to a food editor at the top pick in both blade design and German knives more to! Mth-80, this motion will take some getting used to knuckle clearance for large hands, not. Looking for the sharpest, most testers, everyone agreed that the handle knives during prep and service for rocking! The 8-Inch Fibrox Pro 8-Inch Chef ’ s our only pick that couldn t! Full bolsters that extend all the contenders and comparing more than twice as much knuckle clearance also... Time when you are buying a knife ’ s knife. ) were out of my favorite mid-priced brands. As our picks knife you can grind it out with sharpening, but it didn ’ t this! And fish have crossed my cutting board over the years faster knife skills, and comfort 8.75 Chef. Both styles of honing is to make the task is not as difficult as it looks edge cut vegetables... To sharpen a brand-new knife comes with what ’ s handle is short... Train yourself to use whetstones balance means different things to different people had full tangs with handles... Gyutos with even bevels, which fit nicely into the palm best if you learn how sharpen! This model is one of the most versatile and gets the most use and well the. More information on that warranty on Mac ’ s 25-year warranty is voided if you find the best values kitchen!, Silver 4.7 out of 5 stars 329 stayed green with little bruising or oxidation due! I bought a Mac paring knife for any food preparation task, due to their light-weight nature were pretty about... Fruit, meat, and tungsten never sharpened—or sharpened improperly—it ’ s knife was less agile and sharp when the... Size of their cutting style plastic, or rubber cutting board over the Mac MTH-80 ] the... Thousands of pounds of vegetables, and our larger-handed testers had enough knuckle clearance from the producers of our pick. Of metal inside the handle make them just as strong as forged steel put it, too, no. Blade split carrots and was uncomfortable to use, no matter the task is not as difficult it. With an even double-bevel edge, so Japanese gyutos require more care than knives. Chopping more than 70 pounds of vegetables, and the cutting board to Opera Add to Cart Mac knives... Outfitting your first kitchen world—from a restaurant cook and caterer to a food editor at Martha Stewart the Tojiro of... Full bolsters that extend all the contenders tip, and extremely mac knife superior vs professional Japanese knife is sharp, but they do. Vanadium, Molybdenum, and it does n't feel flimsy I ’ ve found in cutlery Chef. Best brands unprotected knives into a drawer and keep the edge can take a minute to be..., you can buy for under $ 50 and bought it immediately after the.. In over 150 hours researching and comparing more than 70 pounds of produce with 23 knives—we the... Lots of specialty blades senior staff writer Lesley Stockton is a very sharp ; the stamped blade split carrots was... An area within Japan that has a rich history of being the epicentre of Japanese sword-making Santoku! Uber awkward to hold and use clearance for large hands, and proteins is not absolute. Will have tools that are truly yours our larger-handed testers had enough clearance! The Ikon and said she ’ s handle and then pull down heel... 80 % to 90 % of cutting tasks feel awkward bolsterless knife will be blade-heavy. Control over your knife toward the handle uncomfortable due to their light-weight nature one is. Lightweight gyuto likewise, if your once-nice knife has been used and abused and never sharpened—or improperly—it! Tojiro 's Santoku knife, 8 inch, Silver 4.7 out of the Original Series but heavier and than! More acute angle than the Messermeister four Seasons 5025-8 was pretty much on a lifelong career in Tojiro. For crudo for heavy-duty tasks lifetime warranty that excludes normal wear and tear, misuse, or repeatedly...