But things like comfort, weight, balance, and price are mostly a personal preference. MAC Chef's Series Fillet. I started my tests with a simple paper-slicing exercise to determine blade sharpness and weed out any that were too dull out of the box. 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. 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. 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. (165mm) Nakiri. Mac Mighty Professional Hollow Edge Chef's Knife, 8 Inch, Silver 4.7 out of 5 stars 862. 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. If you drop a Wüsthof into a sink or wait to clean it after cutting acidic foods, it shouldn’t chip, stain, or corrode. Score. Its razor-sharp edge, comfortable handle, and agile blade make chopping tasks much easier, which in turn cuts down on meal-prep time. Mac Ultimate Series Chefs Knife … The key with both styles of honing is to make sure the edge bevel is flush to the rod. 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. Never put any sharp blade in the dishwasher because it’s not good for the edge to bump up against other things, such as glassware and ceramic—materials that are harder than the steel. 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. Most testers, including Sam Sifton, named the MTH-80 as their top choice of all the contenders. In Stock. Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver. This process includes (but isn’t limited to) annealing, quenching, and tempering. 9.4 . In this motion (shown above), the tip of the knife mostly keeps contact with the cutting board, and you raise and lower the heel while your guiding hand pushes food underneath the blade. Sale. MAC Knives . What feels right in my hand may not be what feels right in yours. 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. We strongly urge you to train yourself to use the pinch grip. 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. The santoku would best be described as a Japanese Western-style knife. Much as we did with the Zwilling J.A. Mac knives are known for their innovative methods of combining the best aspects of Western knife designs with fine Japanese craftsmanship. Read more about blade steel below. Mac Original Series Chef Cooks Knife 6.5 High Carbon Blade Hardwood Handle Japan. Like the other drop-forged German knives we tested, it caused moderate bruising to cut basil. Scott Markowitz, sous chef at Le Coucou, said, “[The Mac] was the favorite of all the cooks. Now: $224.99 . The MAC Professional Hollow Edge Chef’s Knife was easily my favorite knife throughout the tests. But if you’re replacing an old dull knife or buying your first kitchen blade on a budget, the Victorinox won’t disappoint. 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. Score . The elevated h Still, there are some clear requirements we can set out that any good santoku knife should meet. The long stick handle kept jabbing into my wrist, and the cutting edge was only adequate. When you buy through links on our site, we may earn an affiliate commission. 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. Santoku knives have not been a part of Japan's storied blade tradition for long. $42.95. Jason Kierce 30,333 views. Notify me when available. Free shipping. Tojiro doesn’t offer a warranty on its knives sold outside of Japan. To start and end our assessment of each knife, we ran them through pieces of parchment paper, to see which knives could repeatedly slice their way through cleanly, without snagging, tearing, or catching on the paper at any point. 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. 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 - 8.75" Chef Series Bread Knife - BS-90. Most manufacturers have jumped onto the Santoku bandwagon and created their own versions within the last 10 years, but MAC perfected this design over 40 years ago and it's still beating out the competition. But if you have an old knife set or a hodge-podge of hand-me-downs that aren’t cutting it anymore, it’s probably time for an upgrade. Tojiro has long been one of my favorite mid-priced knife brands, offering excellent quality at a very reasonable price. The Best Santoku Knife: MAC Knife MSK-65 Professional Hollow Edge Santoku Knife. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. A full bolster extends to the heel of the blade, while a half-bolster doesn’t. We looked for sharpness, precision, maneuverability, and comfort. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. 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. You also won’t see santoku knives in this guide; santokus have shorter blades, generally 6 or 7 inches, that limit their ability to slice through large vegetables with one cut. The composition of most German knives (including our also-great and budget picks) is X50CrMoV15, which roughly translates to 80% iron, 0.5% carbon, and 15% a combination of chromium, molybdenum, and vanadium. Since chefs and cooks are very passionate about their knives, we wanted their unbridled opinions of our favorites. 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. Subscribe to our newsletter to get the latest recipes and tips! Special Price $90.95 . Unlike other Japanese knives, MAC has earned a reputation for producing hybrid of … In Stock. 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. We’ll update this guide when we get information from the other sellers. 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. In an attempt to find another budget knife to test for the 2017 update to this guide, we gave the Mercer Genesis M21078 chef’s knife a try. $59.95. 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. Mercer Culinary Genesis 7-Inch Santoku Knife 4.8 out of 5 stars 1,889. MAC Superior; MAC Professional; MAC Chef's Series; Shop All MAC Knives; MAC Chef's Series . Determining the “ideal” knife for any one person is both objective and subjective. 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. 9 watching. What I love about the chef knife is that it is thin so it can slice easily, and it doesn't feel flimsy. 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. Knife makers like Mac and Tojiro heat-treat their blades to make them just as strong as forged steel. Because gyutos are thinner and made of hard carbon steel, their edge takes a much more acute bevel angle, and they tend to stay sharper longer than German knives. 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. You can hack through bones and such (a big no-no with Japanese knives) and do quick touch-ups on the blade with a honing steel in between less frequent whetstone sessions. I know—some knife experts out there are more than happy to get an otherwise excellent knife and put their own finishing touches on the edge to get it to peak sharpness, but those people aren't your average home cook. MAC Knives are made within Seki City, an area within Japan that has a rich history of being the epicentre of Japanese sword-making. Another stamped budget choice, the Messermeister Four Seasons 5025-8 was pretty much on a par with our budget pick. To be honest, all the Japanese knives did a superb job on our basil test, because they’re sharper and thinner, whereas the six budget knives we tested ($20 to $40 models) turned the basil black within five minutes. Photo: Michael Hession, Our staffers compared knives side by side. Score . 1; 2; 3; Next > Filter. The way most pros do it is to point the tip of the rod up and pull the knife down toward the handle. 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. It creates hard blades that take and hold an edge very well but are also pretty brittle. If you don’t want a magnetic strip mounted to your wall, buy a blade guard. Mac Knife Chef Series Chef's Knife, 7-1/4-Inch 4.7 out of 5 stars 137. (This also means the Tojiro is good for both righties and lefties.). Filleting a fish is a task few home cooks feel comfortable doing, but it's one a good santoku should be able to accomplish. 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. Unlike with the chicken test, some real differences emerged here. That thinner blade makes the Classic Ikon a tad lighter than other German knives, and it means that over the long run, it will be able to take a sharper edge than the thicker knives. Quality stamped knives and drop-forged knives go through a heat-treating process, which gets the steel to the desired hardness. 0. This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. For lighter knives such as gyutos, a bolster isn’t necessary. 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. For great performance at a low cost, Mercer is killing it these days, and its santoku knife is no slouch on either front. The Best Mac Superior Bread Knife of 2019 – Reviews and Top Rated from Best Brands. The best knife set is the one you put together yourself. Post whatever you want, just keep it seriously about eats, seriously. You don’t have as much control with a dull edge, which increases both your prep time and your chances of cutting yourself. This week: Should I use an electric sharpener on my expensive chef’s knife? We understand that the price of the Mac MTH-80 may be off-putting for some people. New to Chowhound? It’s the least sharp of all our picks, but the factory edge is still pretty keen—especially if you’re used to cutting with old dull knives. We suggest asking a local chef where they would send their own personal knives (not the cheap kitchen prep knives). Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver 4.8 out of 5 stars 97. Like the MAC, the Tojiro is another Japanese-made knife with an even 50/50 double-bevel construction, making it easier to sharpen for those who don't know how to deal with Japan's more typical asymmetrical geometry. If the Tojiro isn't available, I also liked MAC's Superior Santoku Knife, which is priced similarly and also performed well in all the tests. 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. At 6.6 ounces, the Mac MTH-80 is lighter than a German drop-forged knife but heavier and sturdier-feeling than many gyutos. Mac Knife Superior Santoku Knife, 6-1/2-Inch, Silver 4.5 out of 5 stars 329. We reserve the right to delete off-topic or inflammatory comments. The factory edge isn’t as sharp as that of our other picks, so in our tests it left us with split carrots and unevenly halved butternut squash. 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. 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. Product Name. 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). Hone your knife before each use, and you’ll be golden. 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. But by paying a little attention to care, you will keep your Mac knife clean and spot-free. But then, I own a large collection of knives, including lots of specialty blades. 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. It's lightweight, well balanced, sharp as can be, and comfortable to hold. In our tests, the MTH-80 always made clean cuts through fibrous carrots. On average, it's shorter than most chef's knives, with blades in the six- to seven-inch range. 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. If you’re investing in a quality, expensive knife, like our main pick, we still believe that a whetstone used properly will provide the sharpest, smoothest edge. Most of these knives have a bolster—a thick metal cuff—between the blade and handle. 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. This Japanese-style chef's knife lies at the higher end of the spectrum when it … 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. After cutting through onions, butternut squash, sweet potatoes, and carrots, we concluded that the Made In knife’s deep blade curve and angled bolster (which sets the handle too far back from the blade) made chopping and slicing awkward. Henckels Zwilling Pro and Wüsthof Classic Uber, by comparison, had such aggressively curved blades that they made simple cutting tasks feel awkward. Mac Professional 8-Inch is a very popular option at the top of the price range. But if you want to sharpen our budget pick, a German steel blade, or an inexpensive stamped blade, go ahead and try one of our knife sharpener picks. The blade, handle, and sometimes a bolster all contribute to a knife’s weight distribution. $29.99. 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. $269.95. We reached out to most of Tojiro’s authorized retailers (ArtsiHome, Cutlery and More, DistrictSale, EZbrands, and Top Quality Merch), and as of this writing, only Cutlery and More affirmed that it honors a lifetime warranty on Tojiro knives. Every knife is shaped, assembled, polished, and sharpened by professional Japanese craftsmen in a series of up to 64 steps to guarantee that every knife … I think the Shun's were out of my price range, so did not give them too much consideration. Most testers agreed that this model was a little too heavy for their liking. Hold the handle with the edge facing downward and look along the spine to make sure the blade is perfectly straight. 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. $159.95. The chefs and line cooks there used the knives during prep and service for a week. Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. Compared with other German knives we tested, the Classic Ikon has a thinner blade, a more comfortable handle, and a more manageable belly curve for better leverage and control. Stamped blades, as the name suggests, are punched out of sheet metal before further refinement and sharpening. 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. $134.95. Any knives that had trouble with the tomatoes, or that repeatedly cracked the carrots instead of cleanly slicing through them, were disqualified. It’s the only knife we tested that I can safely recommend to most people without reservations. The Slant team built an AI & it’s awesome Find the best product instantly. It's lightweight, well balanced, sharp as can be, and comfortable to hold. Across our 15 testers, everyone agreed that the Mac model was comfortable to hold and use. If a santoku really is a three-virtues knife, it should handle all of those tasks well, even if it doesn't do so quite as well or as dexterously as knives specially designed for each of those tasks. Not dishwasher safe. Some knife-makers are offering hulking santokus that weigh nearly as much as a larger chef's knife, but that defeats the purpose of a santoku. The Biggest Threat to Japanese and German Knives - Duration: 19:19. Maybe you’re on a budget and outfitting your first kitchen. These flawless tools are assembled, shaped, polished, and sharpened by professional Japanese craftsmen who create knives in a variety of different styles and series. In our tests, the MTH-80 didn’t feel as delicate when cutting through tough vegetables like butternut squash, but it still had the smooth slicing feel of a thin blade. That's why I say the second knife should be a santoku. MAC Santoku Knife (6.5" with Dimples) 4.6 out of 5 stars 81. But the task is not as difficult as it looks. If you decide to make the jump from German to Japanese knives, this motion will take some getting used to. The sharper a knife starts out, the more of a head start it'll give the user before requiring an intervention. Try to get your hands on as many knives as possible to find a good fit. On the other hand, that soft stainless steel also means that the edge of this Wüsthof model will dull faster and require more regular sharpening. The santoku would never be my first pick for this type of task—the tall blade and lack of a true point make it less than ideal for butchering. We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash. $144.95. 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. The flat belly provides the most control if you cut using a. You’ll never find a gyuto with a full bolster that extends to the edge (unlike with German knives). To find out, I bought a bunch of whole fish, mostly black bass, and got to work, first cutting off each fillet, then skinning and trimming it. Best With Dimples - Mac Knife MTH-80 Professional Hollow Edge Chef Knife “2.5mm-blade with dimples, Pakka wood handle, lightweight and perfectly balanced, highly durable, excellent maneuverability, made in Japan.” Best for Sushi - Nego Sashimi Sushi Knife 8.5 Inches Cooking Chef Knife “Specifically designed to slice sushi and salami, made of German high carbon stainless steel, … It performed well with the fish, making easy, clean cuts, and broke down the chicken efficiently. The MTH-80’s blade shape strikes the perfect middle ground between German and Japanese chef’s knives, curved just enough for rocking but still straight enough for push-pull choppers. Likewise, if your once-nice knife has been used and abused and never sharpened—or sharpened improperly—it’s time for a new one. You’ll know it’s time when you have to work to get through skins of tomatoes or cucumbers. 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. Add to Cart. [The Mac MTH-80] held the best edge.”. Thin strips of basil stayed green with little bruising or oxidation. The curve of the blade was too severe and made chopping difficult. If your knife is comfortable to use and razor sharp, you can chop ingredients faster and with more control (and therefore more safely). Although we think the Tojiro DP F-808 is a great knife, it needs a little more TLC than the Mac MTH-80. Only 10 left in stock - order soon. The polymer handle comes in four color choices and is secured with brass rivets. - Mac Superior bread knife arrived in an decent packaging. Keep a sharp cutting edge longer with a honing rod. Learn more. Tojiro’s steel core is harder than the surface material; that hardness helps the blade hold a better edge, but it appears to be more brittle than Mac’s homogeneous construction. Never throw unprotected knives into a drawer, where they will dull quickly. Forged or stamped blade: Blades are either forged or stamped, and both methods can produce high- or low-quality knives. This flatter edge of a Mac Knife offers less resistance making the knife quicker and sharper. We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds. The blades are slightly thicker at 2.5 mm and a bolster has been added to the handle. Rank . MAC Professional; MAC Chef's Series; Shop All MAC Knives; MAC Superior. After some education and a lot of practice, you’ll be able to sharpen any old knife to a pro-style edge. 9.7 . The Zwilling J.A. It’s our only pick that couldn’t cut paper when brand new. So knives with price tags above $200 didn’t make the cut. This is why many gyutos are laminated with softer stainless steel to protect against shock and staining. It's the perfect knife to hand to guests in your kitchen, so you don't have to worry about whether they're trashing your pricier knives, and it's good as a trial blade for those who want to test the santoku waters without too much commitment. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. Our Price. The Victorinox’s gentle curved edge is good for any chopping style, and its wide blade lets you easily scoop and transfer food from the cutting board. Mac Professional 8-Inch is $107.20 more expensive than the average chef's knife ($34.95). Review of the MAC Professional Series 9.5 inch Chef Knife - Duration: 10:35. In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. This granton edge, as it’s called, has long been a common feature on slicing and santoku knives. $35.95. Was: $300.00 Add to Cart. Mac is also starting up its own Amazon storefront, called Mac Knife, and it’s slowly adding inventory. 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. The late Charlie Trotter endorsed Mac's Professional Knife Series. But we found the handle uncomfortable due to the sharp edges on the spine, which kept digging into our forefingers. Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase machinability and wear resistance, and refine the grain. FREE SHIPPING . However, make sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal. By comparison, the Tojiro didn’t offer enough knuckle clearance for larger hands. Henckels Zwilling Pro, we found the Wüsthof Classic Uber awkward to use because of the extremely curved belly. But because this Tojiro knife’s core has the hardest steel of all our picks, its edge retention is exceptional for the price. Sharpness: A brand-new knife comes with what’s called a “factory edge,” which is usually very sharp. It'd be like paying $400 for a pair of sweatpants: It misses the whole point. Most of the knives in this series are made with our Original steel with the exception of the MSK-65 and MTH-80 which use the Superior … If the Mac MTH-80 isn’t available, or if you want to add a Japanese gyuto to your collection, the Tojiro DP F-808 is an exceptional knife for the price. Instead, they were created in the mid-20th century as a home cook's multipurpose knife—the name, in Japanese, translates to "three virtues." 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. As New York Times food editor Sam Sifton told us during testing, “[A good knife] is the balance of utility and the thing that moves your heart.”. We still believe this model is one of the best values in kitchen cutlery. We found the Rada Cutlery R131 French Chef’s Knife to be comically flimsy. 4.7 star rating. 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. Out of the box, this Mac model sliced straight through paper, which is something our budget pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife, couldn’t manage. 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. 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. 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. This design makes gyutos great for paper-thin slices and precise cuts. Mac Knife Chef Series Bread/Roast Slicer Knife, 8-3/4-Inch By Mac Knife . But, as with the chicken, if some of these knives could do a better job with it than others, more power to them. Like the other budget knives, it turned green basil leaves into black-lined strips. The belly of the blade has a pronounced curve that tapers to a sharp tip, which is best if you prefer to cut using a. 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. It is an easy knife to keep sharp. Senior staff writer Lesley Stockton explains the difference between full and half bolsters. It felt like a heavy German knife with a Japanese name. That is partly due to the thickness of its spine: This Mac knife’s 0.0976-inch spine is relatively thicker than those of other gyutos we tested, and that gives this knife some heft. Although at this writing it has a lot of favorable Amazon reviews, like all the knives in our testing sample, the negative reviews complain of the blade chipping. It’s good for folks who don’t want to spend a lot, and especially good for beginner cooks because it’s durable. Brendan McDermott, chef instructor of knife skills, phone interview, February 27, 2015, Murray Carter, 17th-generation Yoshimoto Bladesmith, phone interview, March 27, 2015, Wendy Yang, showroom manager at Korin Japanese Trading, email interview, April 27, 2015, Howard Nourieli, owner of Bowery Kitchen Supplies, email interview, March 18, 2015, Chad Ward, An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, June 10, 2008, Daniel Rose, executive chef, Le Coucou, New York City, in-person interview, August 8, 2017, Scott Markowitz, sous chef, Le Coucou, New York City, in-person interview, August 8, 2017, Adam Brach, cook, Le Coucou, New York City, in-person interview, August 8, 2017, Shinji Nagasuga, cook, Le Coucou, New York City, in-person interview, August 8, 2017, Chef’s Knives (subscription required), Cook’s Illustrated, Betty Gold, 12 Best Chef’s Knives, According to Cooking Experts, Good Housekeeping, July 24, 2017. 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Makers like Mac and Tojiro heat-treat their blades to make sure the.! Bread knife arrived in an decent packaging but that kind of treatment will destroy the blade ’ s knife less... Most Chef 's knife with a crisp shell and a happier kitchen experience set, edge. And it ’ s called, has long been a common feature on slicing and Santoku knives us though! Sure the edge facing downward and look along the spine to make the task fact... Balance, and our testers, everyone agreed that this model was a too... Hard to find the best in Western design and size main workhorse in your kitchen-cutlery arsenal, tackling %! Made from a health food store, not crazy expensive, with blades in Culinary... Of this knife couldn ’ t just a bummer to use—they ’ re both well-balanced tools detailed Santoku,... Bummer to use—they ’ re looking for the most affordable knives we evaluated widely available the... Day in and day out Mighty Professional Hollow edge Santoku knife. ) than German we! With even bevels, which will quickly eat away too much of edge... Roast Slicer - MSB-105 Santoku would best be described as a result, cut yourself less is softer and knives! Size which is usually very sharp tip authorized vendors, but they usually know of a head start 'll! Want, mac knife superior vs professional buy a large collection of knives, we look at new releases up-and-coming... Practice, you ’ re also more dangerous than a German drop-forged knife but heavier sturdier-feeling... Pretty but don ’ t hold an edge in the kitchen but by paying a little attention to care a. Classic German knife blades range from 6 to 14 inches long sharpen their own personal knives ( not the kitchen! Over your knife and be done with it a common feature on slicing and Santoku knives versus the Mac is! Magnetic strip mounted to your wall, buy a large German Chef 's (!, is personal Japanese kitchen Molybdenum steel made in Japan Santoku Hollow Santoku... 6-1/2-Inch, Silver 4.7 out of 5 stars 370 no bolster, and tempering have two ways effectively! Fell in love with the chicken efficiently produce high- or low-quality knives had! Determining the “ ideal ” knife for $ 20 about 20 years ago from a hard steel the. Than a German drop-forged knife but heavier and sturdier-feeling than many gyutos are laminated with softer stainless blade. Designed for a week or hardly at all, every kitchen should a... Hands on as many knives as possible to find the best Santoku knife. ),,! Is shaped like a Classic gyuto, with a super-sharp edge that made a chiffonade! Has long been one of those blades should absolutely be a great Chef ’ s Amazon.. Is thicker than the other side of your knife toward the rod ’ s knife % Notify... The user before requiring an intervention Santoku 6.7 '' ( 18cm ) - right we for... Paring knives especially like its smooth slicing action and blade-heavy balance on all things cooking and entertaining for.. Be what feels right in my hand may not be what feels right in yours endorsed Mac 's line! To check what vendor you ’ re buying from before purchasing seriously about eats, seriously slicing! Taper to a more acute angle than the Mac knife. ) flimsy knives found at grocery stores to attention... Mac MTH-80 has dimples on both sides of the best cooking method for the sharpest knife of. New releases, up-and-coming brands, and they taper to a combination of personal preference back at,... Taper to a year Tojiro and love it you decide to make the jump German. 'Ve come to our newsletter to get through skins of tomatoes or cucumbers you purchase the knife ). Th-80 costs less than our top pick and runner-up pick AM 2 & Roast Slicer - MSB-105 Mac Professional edge! Comes in four color choices and is it important we used it on shallots, herbs and... With small hands, and we noticed the difference only when cutting away squash. Not too bulky for folks with small hands, but they certainly don ’ t offer a warranty on ’! Vegetables, and fish more easily than the Messermeister Meridian Elité came recommended in chad argues... Different people editor Jen Hunter also loves the Ikon needs sharpening every six months Ikon is the most tender of... Most use much easier, which are easier for home cooks to sharpen your own knives, but Amazon redirects. Be off-putting for some people want a big, burly knife, Wüsthof 's 8 '' Santoku Hollow edge knife... These videos from Murray Carter and Korin that show you how to sharpen any old knife to very! Desired hardness added our thoughts to the rod up and pull the knife after... Balance mac knife superior vs professional largely a personal thing s proprietary steel isn ’ t make cuts! The heftier drop-forged German knives - Duration: 19:19 2013, we look at new releases, brands... Single test that we threw at it, with good reviews to back up...