In An Edge in the Kitchen, Chad Ward writes that the MTH-80 is “a treat to use.” Ward adds: “They are extremely popular among chefs and line cooks because they are comfortable, reasonably priced, high-quality knives that come with an aggressive edge and hold it for a very long time.”. Mercer’s Millennia M22608 was not very sharp; the stamped blade split carrots and was uncomfortable to use. We tested the Made In 8-Inch Chef’s Knife against our German knife pick, the Wüsthof Classic Ikon 8-inch, because they’re both Western-style kitchen knives. As for the MAC Knife Professional Series 6.5" Santoku Knife MSK-65 analysis - it impressed reviewers at Serious Eats, a source that's known for its objective testing and well-thought-out methodology - it performed great in its "The Best Santoku Knives" roundup and earned the "The Best Santoku Knife" title. This santoku knife doesn't disappoint on either front—in fact, it's one I've used regularly for years in the Serious Eats test kitchen (we purchased a brand-new knife for this review, though). Santoku knives have not been a part of Japan's storied blade tradition for long. Henckels Zwilling Pro 38401-203 drop-forged knife was just awkward. Thin strips of basil stayed green with little bruising or oxidation. The HB-85 offers a good price-to-quality ratio, but our testing panel overwhelmingly chose the Tojiro DP F-808 as the better chef’s knife for the price. 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. Pour one out for one of the sharpest affordable knives we’ve ever tested. Most testers, including Sam Sifton, named the MTH-80 as their top choice of all the contenders. We like these Japanese stones and have used them for years. We gave the Global G-2 gyuto an honorable dismissal. The knife shapes are more of a classic European design with a good balance and a bit more heft. Try to get your hands on as many knives as possible to find a good fit. $35.95. I’ve either owned or used every major brand of chef’s knife, as well as a good number of artisanal blades. Chad Ward praises this Togiharu model in An Edge in the Kitchen, but we think the blade is too thin and delicate for hard vegetables. If you learn how to sharpen your own knives, you will have tools that are truly yours. And it’s attractive. We suggest asking a local chef where they would send their own personal knives (not the cheap kitchen prep knives). Messermeister 2 Piece Avanta Pakkawood Kullenschliff Carving Set, Executive chef Daniel Rose and his staff at Le Coucou in New York City, This is the most widely recognized style of chef’s knife in the West. The lack of extra steel allows you to sharpen the knife yourself, because you can evenly grind the edge all the way to the heel on a home sharpener or whetstone. Though Amazon links out to this warranty in its product information section, the knife is available only through these specific Amazon vendors: Cooking Depot, Cutlery and More, The House of Rice Store, MVTRADING, Urban Living, Whittle Workhorse, Yokohama Gifts, and YokohamaUSA. The elevated h PKF-30. Mac Mighty Professional Hollow Edge Chef's Knife, 8 Inch, Silver 4.7 out of 5 stars 862. In our tests, the dimples were merely mildly effective, and we noticed the difference only when cutting butternut squash. 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. We used it on shallots, herbs, and even slicing fluke for crudo. He sharpens it “once a year or so,” whereas the Ikon needs sharpening every six months. Not dishwasher safe. For the 2017 update of this guide, we invited six friends and colleagues of all culinary stripes to our test kitchen to participate in a chopping panel. On average, it's shorter than most chef's knives, with blades in the six- to seven-inch range. In that respect, $145 or so is a bargain. Mac Professional Series 8-inch Chef's Knife with Dimples. When a blade is thin and made from a hard steel, the edge can take and hold a tight angle. What feels right in my hand may not be what feels right in yours. 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. For this guide, however, we focused on gyutos with even bevels, which are easier for home cooks to sharpen and maintain. So knives with price tags above $200 didn’t make the cut. Mac’s proprietary steel isn’t as brittle as the super-hard Japanese VG-10 steel that manufacturers use for most gyuto knives. So factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife. 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. Post whatever you want, just keep it seriously about eats, seriously. This design makes gyutos great for paper-thin slices and precise cuts. A. Henckels Pro 7 Rocking Santoku Knife, Wüsthof's 8" Santoku Hollow Edge Classic. Full bolsters add weight to the knife and require a professional sharpening service to grind away the extra steel at the heel of the blade. That's why I say the second knife should be a santoku. 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. We reserve the right to delete off-topic or inflammatory comments. Mac is also starting up its own Amazon storefront, called Mac Knife, and it’s slowly adding inventory. Over the course of my two-decade (and counting) culinary career, I’ve cooked in fine-dining restaurants, brewpubs, small cafés, private homes, and test kitchens. Even though the Mac Mighty MTH-80 tends to be on the pricier end of the knives we tested, we think its combination of performance and superior build will give you many years of happy use—much more than a budget knife. Free shipping. Product … It’s by far the best knife you can buy for under $50. Henckels Zwilling Pro (0.1298 inch). The Tojiro  knife is thinner and more brittle than our top pick, so its edge is more vulnerable to microscopic chips when you use it on dense vegetables like butternut squash. We also tested the Five Two Essential 8-Inch Chef’s Knife from Food52, and have added our thoughts to the Competition section. While I looked at knives up to $200 in price for this review, I ultimately couldn't justify any of the options that cost more than $150. We then sent the top-performing knives to the kitchen at Le Coucou in New York City (the James Beard Foundation’s Best New Restaurant of 2017), where the cooks used them for prep and during service. They stay pretty but don’t hold much of an edge. amkirkland | Dec 3, 2006 12:42 AM 2. 2. Edge retention, steel hardness, and durability: A crazy-sharp factory edge isn’t worth much if it dulls quickly. - Mac Superior bread knife arrived in an decent packaging. FREE SHIPPING . Rank . This is why many gyutos are laminated with softer stainless steel to protect against shock and staining. Mac. As it turns out, the company’s website recommends the knife not be used for cutting pumpkin (or frozen foods), because the hard vegetable can chip your blade. This classic German knife is best if you prefer a heftier model for heavy-duty tasks. We endeavor to always link to authorized vendors, but Amazon sometimes redirects to unauthorized vendors in times of low stock. Tojiro's santoku knife held its own throughout the testing, butchering a chicken without trouble and filleting a fish perfectly, too. Add to Cart Mac Superior Utility Knife 18cm SA-70 . Several Wirecutter staff members also have the Tojiro and love it. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. We’ve had a Mac MTH-80 in regular rotation in our test kitchen since 2015, and it’s still our favorite knife. We tested 16 models of Japan's popular multipurpose santoku knife to find the best. 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. Although the Genesis was sharper out of the box than our Victorinox pick, the latter was more comfortable to hold and had better balance. Ideal for any food preparation task, due to their light-weight nature. Mac Professional Slicing Knife 26cm MSL-105 . Balance boils down to personal preference. The TH-80 isn’t made from the same cold-tempered steel as our top pick, so it probably won’t hold an edge as well as the MTH-80. Wirecutter editor Jen Hunter also loves the Ikon and said she’s used it for about 10 years. This knife is comfortable to use, durable, and pretty sharp. 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. This Japanese-style chef's knife lies at the higher end of the spectrum when it … A chef’s knife is the main workhorse in your kitchen-cutlery arsenal, tackling 80% to 90% of cutting tasks. The Mac Knife Superior bread knife is made in Japan. Some chef’s knives have oval dimples carved just above the edge. In our tests, it performed excellently, except for one single carrot round that cracked midway through slicing, though all carrot cuts before and after that one misfire were fine. Still, there are some clear requirements we can set out that any good santoku knife should meet. Unfortunately, that’s really hard to find. 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. 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". Whether you cook seven nights a week or hardly at all, every kitchen should have a chef’s knife. In fact, we had the same issues using the Made In that we did with the strikingly similar Zwilling Pro. The 8" size is the most common for households while a 9-10" size is preferred in most professional kitchens. Out of stock. Subscribe to our newsletter to get the latest recipes and tips! It simply doesn’t warrant its price. One advantage the Classic Ikon has over the Mac MTH-80 is that its softer stainless steel blade is more durable. Even though our top pick has a granton edge, we don’t find dimples to be very effective at keeping food from clinging to a knife. We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash. 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. 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. In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. If you drop a Wüsthof into a sink or wait to clean it after cutting acidic foods, it shouldn’t chip, stain, or corrode. 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. We still believe this model is one of the best values in kitchen cutlery. VG-10, made by the Hitachi Corporation, is the most popular alloy and is what people think of when they think of Japanese steel. Two, because the couple will probably sometimes cook together, and they're each going to need a blade that's up to the task. $59.95. 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. It was heavier than the Classic Ikon, too, and our testers thought the Meridian was awkward to hold. Product Name. 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. This process includes (but isn’t limited to) annealing, quenching, and tempering. 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). If you’re looking for the sharpest knife out of the box, the Victorinox isn’t it. I spoke with a Mac customer service representative, who explained that the knife’s high carbon content meant that sometimes—especially when you don’t rinse and dry the knife after cutting corrosive acidic foods, like citrus or tomatoes—you might see a rust spot. You don’t have as much control with a dull edge, which increases both your prep time and your chances of cutting yourself. We still think the Wüsthof Classic Ikon is the best German-style knife and well worth the money. Because the Mac’s stamped blade is made of very hard steel (it has a Rockwell hardness of 59 to 61), it will keep its sharp edge longer than softer blades, such as those of the Victorinox Fibrox Pro and Wüsthof Classic Ikon, which are hardened to 56 and 58 HRC (PDF), respectively. Our detailed Santoku Knife comparison of the Victorinox Fibrox Pro Santoku Knives versus the MAC Knife Superior Series SK-65 Santoku Knife. The late Charlie Trotter endorsed Mac's Professional Knife Series. Scott Markowitz, sous chef at Le Coucou, said, “[The Mac] was the favorite of all the cooks. To finish my tests, I ran the blades through the paper-slicing test one more time, just to see if using them had noticeably dulled the blades. All products linked here have been independently selected by our editors. A half-bolster or bolsterless knife will be more blade-heavy, whereas a full bolster throws more weight to the handle. But the task is not as difficult as it looks. Testers liked chopping vegetables with the Tojiro because of its sharpness, control, and easy handling. These knives are made using our Superior steel which has an additional processing step called sub-zero tempering for better edge retention than our Original steel. Shop for MAC Chef Knives at Cutlery and More. I bought a Mac paring knife for $20 about 20 years ago from a health food store, not knowing anything about Mac. Of all the pieces in a cutlery set, the chef’s knife is the most versatile and gets the most use. This stainless steel is usually hardened to 56 HRC, softer than Japanese knives but capable of taking a beating well and withstanding up to a certain level of mistreatment. Use your knife only on a wood, plastic, or rubber cutting board. For online tutorials, check out these videos from Murray Carter and Korin that show you how to use whetstones. Mac Knife Series Hollow Edge Chef's Knife, 8-Inch, 8 Inch, Silver 4.7 out of 5 stars 217. If you don’t want a magnetic strip mounted to your wall, buy a blade guard. The best knife set is the one you put together yourself. The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week and praised its outstanding performance on vegetables, herbs, and fish. MAC Knives are made in Japan using high carbon steel, chrome, vanadium, molybdenum, and tungsten. 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. But we found the handle uncomfortable due to the sharp edges on the spine, which kept digging into our forefingers. Photo: Michael Hession, We tested chef’s knives on a bounty of produce. We also recommend Wüsthof’s Classic Ikon in our guide to knife sets. Most mass-produced Western-forged knives are drop-forged, meaning the manufacturer heats a blank of steel to an extremely high temperature and then uses a high-pressure hammer to pound it into the shape of a blade. Like the Mac MBK-85, the Mac HB-85 garnered lukewarm reviews from our testing panel. Any knives that had trouble with the tomatoes, or that repeatedly cracked the carrots instead of cleanly slicing through them, were disqualified. In our tests, the thin, razor-sharp edge cut through vegetables with the precision of a scalpel. MAC offers razor sharp edges sharpened at 15 degrees vs … Learn more on our Terms of Use page. 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. We think an 8-inch knife is the perfect length for most people because it’s long enough to halve large vegetables but still manageable for most home cooks. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. Hone your knife before each use, and you’ll be golden. 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. First, a santoku knife should be deadly-sharp right out of the box. This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. MAC's MSK-65 Professional Hollow Edge santoku is just a pleasure to use, no matter the task. Sale. 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. Shop Mac Chef Knives . If you see something not so nice, please, report an inappropriate comment. The Mac Professional Series is a beefed up version of the Original Series. We carved five turkeys, two beef roasts, a pork roast, and a ham, and the Messermeister 2 Piece Avanta Pakkawood Kullenschliff Carving Set is our pick based on good looks, great performance, and a nice price. You can find more information on that warranty on Mac’s site. A full bolster extends to the heel of the blade, while a half-bolster doesn’t. While using the Ikon at home almost every day, he had to sharpen it every six months or so; the Mac, meanwhile, can go at least a year between sharpenings. Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver. In 2020, we tested the 8-inch chef’s knife from Food52’s Five Two Essential Knives collection, and we retested our new budget pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife. Compared with the other forged German knives we tested, the Classic Ikon’s thinner blade cut more smoothly through butternut squash and carrots. But we can’t recommend this Five Two knife because it’s made from a low-grade steel (420J2) with a Rockwell hardness of 52 HRC—which is pretty soft for a kitchen knife. Mac vs Shun. MAC - 8.75" Chef Series Bread Knife - BS-90. Although we think the Tojiro DP F-808 is a great knife, it needs a little more TLC than the Mac MTH-80. The result is an extraordinary blade with a HRC is approximately 59-61 degree Rockwell hardness. Simply hand-wash and dry it thoroughly after each use. 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. 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. The Best Mac Superior Bread Knife of 2019 – Reviews and Top Rated from Best Brands. In our tests, the Shun Classic DM0706 was mediocre. Balance: Knife balance means different things to different people. And their convenience encourages people to use them regularly, which makes for safer chopping and a happier kitchen experience. 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. By comparison, the Tojiro didn’t offer enough knuckle clearance for larger hands. If you want a big, burly knife, just buy a large German chef's knife and be done with it. And because a chef’s knife is an essential piece of kitchen equipment, we wanted to keep our picks accessible for most budgets. 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. Photo: Michael Hession. Product Name. 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. $29.99. Its factory edge is sharp, but not as keen as those of our top pick and runner-up pick. I have been using that knife almost everyday and it still works as well as the day I bought it (I hone/sharpen it myself). Mac Ceramic Sharpening Steel Black Handle 21cm SR-85 . The MTH-80’s blade shape strikes the perfect middle ground between German and Japanese chef’s knives. 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