mac professional chef's knife

The drop-forged German knives fell somewhere in between, causing only a moderate amount of bruising and oxidation to the basil. 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. First, the belly of the blade is more or less curved, so that you can use the rocking chopping motion—in which the tip of the knife doesn’t leave the cutting board—that’s common in Western kitchens. Save on a huge selection of new and used items — from fashion to toys, shoes to electronics. For this guide, we chose to exclude full-bolstered knives from our tests. Add to Wishlist. Our budget pick, the Wüsthof Pro 4862-7/20, was discontinued. Slices of squash stuck to the blades of every knife we tested, but removing them from the Mac’s blade was much easier. Welcome to F&W Gear Guides. ), Messermeister Meridian Elite Chef's Knife, 8-Inch (available at, This was the heaviest knife I tested. The Classic Ikon’s gently curved blade also offered more control; the Zwilling J.A. The chef's knife is the most commonly used knife in almost every kitchen. The curve of the blade was too severe and made chopping difficult. Easy to use, reliable, and able to put a razor edge on almost any type of knife, the best knife sharpener for home cooks is the Chef’sChoice Trizor XV. ), Shun Sora 8-inch Chef’s Knife (available at, This is a scalpel-sharp knife with a very thin, nimble, extremely hard blade (about 61 on the Rockwell Hardness Scale) with a long, tapered tip. You can find more information on that warranty on Mac’s site. Classic 8. ), When you chiffonade basil with this knife, it feels like the leaves are springing off the blade in perfect ribbons all by themselves. It’s light and feels balanced, with a shape that’s natural and easy to control. Embackus. The best knives have handles that fit comfortably in the hand. If the Mac MTH-80 sells out, or if you want to add a Japanese gyuto to your collection, the Tojiro DP F-808 is an exceptional knife for the price. If our main pick sells out, the Tojiro DP F-808 is an excellent choice. While Amazon links out to this warranty in its product information section, the knife is available only through these specific Amazon vendors: Chef’s Resource, Cooking Depot, Cutlery and More, The House of Rice Store, MVTRADING, Urban Living, Yokohama Gifts, and YokohamaUSA. It was reasonably sharp coming out of the box (though still on the dull side compared to most others on this list) but after a couple of weeks of use, it was a struggle to slice a tomato or an onion. At 6.6 ounces, the Mac MTH-80 is lighter than a German drop-forged knife but heavier and sturdier-feeling than many gyutos. These are extremely sharp and durable. 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. However, make sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal. Knife balance means different things to different people. Like the Mac MTH-80, the Tojiro DP F-808 has more heft than the lighter Global G-2 and Togiharu Molybdenum. 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. Harder steel holds a sharper edge for a longer period of time but can be more difficult to sharpen once it does get dull. Unlike Japanese knives, some German knives have full bolsters that extend all the way to the blade edge. It is on the light side, but not the lightest of the light: It is less well suited to cutting up a whole chicken or butternut squash than the German knives, but it was the best Japanese knife for those tasks, with just enough heft to get the job done. The MAC Knife 8" is the Best Chef Knife Money Can Buy Out of 14 knives, the MAC MTH-80 stood above the competition. Low to mid-50s is on the softer end, mid-50s to low 60s is hard. The last thing you want is to have to constantly … Though selecting a chef’s knife has a lot to do with personal preference, we’re confident that the Mac MTH-80 is one of the most universally appealing knives out there. This is why many gyutos are laminated with softer stainless steel to protect against shock and staining. Full bolsters make sharpening your knife more difficult, because eventually you’ll need to find a professional sharpening service to grind away the extra steel at the heel of the blade and maintain a flat edge. The chefs and line cooks there used the knives during prep and service for a week. We understand that the price of the Mac MTH-80 may be off-putting for some people. So factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife. 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. When you buy through links on our site, we may earn an affiliate commission. Henckels Zwilling Pro (0.1298 inch). (Weight: 9.2 ounces. Knife makers like Mac and Tojiro heat-treat their blades to make them just as strong as forged steel. Prepare sushi and cut through meat and vegetables like a pro with this chef knife crafted with a sharp aerated stainless steel blade. Mac knives are Known as some of the sharpest knives, They have razor-like edges for effortless slicing, they are hard so they stay sharp longer, One slice with MAC knives and you will experience for yourself a new definition of sharpness, nicely balanced and are a good value. This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. But knuckle clearance was scarce for larger testers. It has a scalpel-like delicacy and when I used it to tackle big, tough ingredients, it felt wrong, even a little dangerous, and I worried I would damage the blade. Knife Sets; Sharpen. This is compared to a Japanese chef's knife which has a more gradual taper from the heel to the tip. MAC Professional 10.75" Chef's Knife $209.95 MAC Chef Series 8.5" Nonstick Sushi Knife $89.95 MAC Original 4 Piece Knife Set (3) Stamped from American stainless steel scraps, this knife couldn’t make straight cuts in our butternut squash or our carrots. Its belly is also comfortably rounded, … Several Wirecutter staff members also have the Tojiro and love it. Neither is necessarily better than the other. The incredible Sharpness, Peak Performance, Comfort & Balance of this knife gives you more control over your cutting, helping you with Chopping, Slicing and Rocking very easy, eliminating the need for additional knives. This design makes gyutos great for paper-thin slices and precise cuts. Henckels Zwilling Pro, we found the Wüsthof Classic Uber awkward to use because of the extremely curved belly. Shun vs. MAC Knife Test. Mac's most popular chef knife is perfectly balanced, so you never feel at risk of losing control of the blade. It’s a very nice knife, a classic, sturdy German blade with a deep belly that makes a rocking chop very comfortable. He sharpens it “once a year or so,” whereas the Ikon needs sharpening every six months. 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. The food was outstanding, they were very professional to work with (Lana and Chef Ty) Tons of compliments on your food! Best for Experienced Cooks Mac Professional Series 8" Chef's Knife With Dimples (MTH-80) Chad Ward praises this knife in An Edge in the Kitchen. It was one of the best of all the knives at cutting up chicken—giving Wüsthof a run for its money—but was also surprisingly adept at slicing tomatoes, supreming oranges, and dicing onion. The blade, handle, and sometimes a bolster all contribute to a knife’s weight distribution. You shouldn’t need to sharpen a knife every two weeks. MICHELANGELO Professional Chef Knife 8 Inch Pro, German High Carbon Stainless Steel Knife for $14.04 at Amazon. (Weight: 8 ounces. The MAC Professional Hollow Edge knife is an incredibly sharp and well-balanced knife, earning it our nomination for Best for Experienced Cooks. (165mm) Nakiri is ideal for peeling, slicing, dicing, and mincing. Across our 15 testers, everyone agreed that the Mac model was comfortable to hold and use. They are heavy and powerful, less nimble than the lighter knives, but they are both excellent at cutting up a chicken (including cutting through the chicken breastbone to spit the breasts, which I was afraid to do with some of the sharper blades) and cubing butternut squash—far and away the best at those two tasks of all the knives I tested. Another stamped budget choice, the Messermeister Four Seasons 5025-8 was pretty much on a par with the Wüsthof Pro, but was almost twice the price at the time of our testing. That problem didn’t happen for us, though. ), Bob Kramer Essential Collection 8-Inch Chef’s Knives by Zwilling J.A. We especially like its smooth slicing action and blade-heavy balance. Read more in About blade steel. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. Mac Professional 7.9 in. Japanese steel generally has higher carbon content and, in addition to the ingredients in German steel, contains tungsten and cobalt, which improve hardness. So as much as I adore this knife, I can’t recommend it as an all-purpose blade. However, our testers preferred the Victorinox Fibrox handle over the Wüsthof Pro’s bulky grip. Maybe you’re on a budget and outfitting your first kitchen. I tested 14 knives over the course of two weeks. 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. [The Mac MTH-80] held the best edge.”. It excels at tasks like slicing tomatoes, chiffonading basil, and dicing onion: It’s quite sharp and bites right through. (Weight: Wüsthof - 9.28 ounces, Henckels - 8.22 ounces. Nicole H. South San Francisco, CA. A good knife feels solid and sturdy in your hand. Although steel is a classic choice for honing rods, sometimes the material is softer than your knife, rendering it useless. Although the MTH-80’s handle is slightly short, most testers found it comfortable to grip. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. We sliced, diced, julienned, peeled, and chiffonaded a pile of butternut squash, onions, carrots, apples, oranges, sweet potatoes, and fresh herbs to gauge the knives’ versatility on foods of varying textures. “If you are going to the Antarctic tomorrow, and you can only bring one knife, get a German eight-inch chef’s knife,” says Tim Hayward, chef and author of the newly released book, Knife: The Culture, Craft and Cult of the Cook’s Knife. It’s made of just one piece of metal, including the handle, which is hollow and filled with sand, which provides a subtle, shifting balance that you don’t really notice while you’re using it. And since a chef’s knife is an essential piece of kitchen equipment, we wanted to keep our picks accessible for most budgets, so knives with price tags above $200 didn’t make the cut. If you’ve only ever used a German-style stainless steel knife, you may want a model—like our main and runner-up picks—made in Japan from high-carbon steel that will stay sharp longer. A note on keeping your knives sharp: You can buy the best knife there is, but eventually you will need to sharpen it or it will be useless. 8" Stainless Steel All-Purpose Sushi Nonstick Chef Knife. Humans’ reliance on knives goes way, way back—some scientists say that what really made us human was the moment when, about two and a half million years ago, some pre-human ancestor used a crude stone blade to cut up a carcass. We’ve had a Mac MTH-80 in regular rotation in our test kitchen since 2015, and though we’ve honed it regularly, we’ve found that we can go years without sharpening it. “You’ll have the sharpest knife on the block and still have time to play with your kids.”, Hayward calls this knife a “terrific all-rounder,” and I agree. It currently has a favorable Amazon rating, but we can’t understand why. Determining the “ideal” knife for any one person is both objective and subjective. So though this knife is very handsome, I’d opt for the Classic for both price and comfort reasons. Don’t be shy about asking for many versions of the same knife to decide on the particular one you want to take home. It has an ergonomically shaped plastic handle that appeals to most people, including New York Times food editor Sam Sifton. ), Another extremely sharp, hard blade, and one that I really liked. It’s easy to care for a knife—it just takes attention and two extra minutes. It bites through tomatoes with ease and supremes an orange into perfectly clean, neat segments in a few seconds. The Mac MTH-80 is our favorite knife because it’s crazy sharp and will stay that way longer than most other knives. Henckels to make knives for him in Japan—though it is a German company—and thus this line was born, a Bob Kramer knife that’s accessible for almost anyone. That thinner blade makes the Classic Ikon a tad lighter than other German knives and means it will be able to take a sharper edge than the thicker knives over the long run. (Weight: 9.95 ounces.). Professional series is a rust resistant high carbon chrome molybdenum Vanadium steel with a dark wooden handle that is well balanced. Find Japanese chef knives and chef knife sets at Williams Sonoma. I cut the heck out of an apple and a bunch of mint but I think need a more serious test to make my decision. Again, especially when it comes to handles, your mileage may vary, so this knife might be worth a try. The MAC Mighty Chefs Knife is a quintessential example of what every kitchen should have at least one of. This blade is more common for professional chefs who prefer a medium-sized chef's knife. In our tests, the Wüsthof Classic Ikon cut smoothly through butternut squash and onions, although carrots did split slightly. We found some reviews on Amazon complaining about the blade staining. In our tests we found that well-designed ones worked nicely, causing minimal wear to knives while creating a fine edge. Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. As one tester put it, “I really like this knife—Japanese design and German heft.”. In total over the years, we have tested 21 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. Messermeister’s Meridian Elité came recommended in Chad Ward’s An Edge in the Kitchen. Repeat on the other side and continue for four or five reps. Speaking very generally, harder steel is sharper and more delicate, while softer steel is tougher. The feel depends on the size and shape of your hand and the way you grip the knife. Missed an installment? Be sure to check who you’re buying from before purchasing. © Copyright 2020 Meredith Corporation. If you’re most comfortable with a very lightweight knife and want one that’s easy to care for, this is the knife for you. In terms of ease and performance, I found it comparable to the J.A. Like all the German knives we tested, this Wüsthof is also heavier than our top pick, weighing 9 ounces—2.5 ounces more than the Mac. 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. Determining the “ideal” knife for any one person is both objective and subjective. If you don’t want a magnetic strip mounted to your wall, buy a blade guard. 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. (Weight: 5.82 ounces. This knife is a joy. 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. And its excellent edge retention means the Mac will stay sharp for a long time with proper care. The thin, razor-sharp edge cut through vegetables with the precision of a scalpel. by Michael Sullivan and Christine Cyr Clisset. I've also had some time with a MAC Mighty 8 inch and it was a very nice knife, in fact, it was the reason I bought my current knife. The G-2 also comes highly rated by Cooking For Engineers. It’s well balanced and easy to maneuver.”. If you make a purchase using the links included, we may earn commission. You also won’t see santoku knives in this guide; santokus have shorter blades, generally 6 or 7 inches, that limit their ability to cut through large vegetables with one cut. It’s important to wash and dry the knife thoroughly after use (especially after cutting acidic fruits and vegetables). Loosely, two attributes characterize a Western or hybrid style chef’s knife. Part of that is 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, which gives this knife some heft. Like the other light, sharp Japanese knives, it did a fantastic job on everything but the chicken and the butternut squash, which, to be fair, it’s not really designed for. For instance, when you chiffonade basil with either model, the delicate leaves get ever-so-slightly bruised on the edges from the thicker blades. Knife makers claim the air pockets keep food from sticking to the blade. If you want a completely stainless knife, get a Wüsthof. We think this design is so common because the full tang has stood as a benchmark of quality among both knife makers and cooks. Thank you for helping make our HP Founders Day a huge success! Unfortunately, that’s really hard to find. The Japanese Mac Professional Hollow Edge Chef’s Kife is the best thing this editor bought in 2018. It’s my go-to knife for chopping vegetables and delicate herbs with precision. Dicing an onion, it felt balky and a little dull, almost hard to control. You can use a chef’s knife for mincing, dicing, chopping, and slicing. 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. The Victorinox Fibrox Pro 8-Inch Chef’s Knife was our previous pick and the favorite knife of America’s Test Kitchen/Cook's Illustrated (subscription required) and several other food publications. (Weight: 6.46 ounces. I find the Wusthof is the more comfortable of the two—very secure and well-balanced in the hand—and the wide-bellied blade makes it a breeze to chop with a rocking motion. We strongly urge you to train yourself to use the pinch grip. Hayward says that he likes to relax at night with a glass of wine and a whetstone and painstakingly sharpen his hundreds of knives. Availability: In Stock. 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. 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. Do not, by any means, let your edge hit glass, granite, marble, or ceramics—not even a quick slice on a dinner plate. The flat belly curve makes this chef’s knife ideal if you use a push-pull cutting motion, and it’s excellent for fine cuts and paper-thin slices of vegetables and meat. Hand Wash Only. (Weight: 6.8 ounces. Weight: 6.8 oz/ 192g Blade Length: 203 mm Overall Length: 319 mm But high-carbon steel can develop rust easier than stainless steel, so Japanese gyutos require more care than German knives. Its … A sharp knife is more precise, and you run less of a chance of the blade slipping off your food and into your finger. If you’re not sure what kind of balance you prefer, go to a kitchen store and handle as many knives as possible to see what feels right. And because the Mac model’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. We found it had the best weight and balance; it felt more agile than the German models and more durable than the thin Japanese gyutos. The tang is the piece of metal inside the handle. It’s also $20 more expensive. Even testers with larger hands found that the handle gave plenty of knuckle clearance. In this motion, 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. Williams Sonoma's professional chef knives are an essential for preparing any meal. 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. If I could only have one knife, I would definitely choose this one. We tested the Made In 8-inch Chef Knife against our German knife pick, the Wüsthof Classic Ikon 8-inch, because they’re both Western-style kitchen knives. After more than 45 hours of research, and testing 20 blades by carving many fruits and veggies, we think the Victorinox 3¼-Inch Paring Knife is the best. ), Wusthof Classic Ikon 8-Inch Cook's Knife (available at, I like this knife very much, in all the same ways I like the Classic Wüsthof, but the main difference between the two is the Ikon’s contoured handle, which I find a little awkward. I’ve either owned or used every major brand of chef’s knife, and also a good number of artisanal blades. Its blade is softer than that of our top pick, so you’ll need to sharpen it more frequently. In the end, we loved six knives: A razor-keen all-rounder that can handle any job, two classic workhorses that are excellent for tough tasks, a scalpel-sharp tool for those demanding surgical precision, a wonderful featherweight kitchen knife and a best-value pick. A paring knife is similar to a chef’s knife, but it is smaller. A dull, lifeless kitchen knife can transform the art of cooking into a dangerous exercise in utter frustration and tedium. We had difficulty maintaining control of this knife in our tests. 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. Mac’s proprietary steel isn’t as brittle as the super-hard Japanese VG-10 steel manufacturers use for most gyuto knives. Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver The MTH-80 is our popular knife for everyday use. We still believe this model is one of the best values in kitchen cutlery. Dalstrong SSXChef’s Knife. The much-simplified big picture is that if you are looking for an all-purpose 8-inch chef’s knife—one that’s in a reasonable price range and carried by most retailers—you have a choice between heavy-duty, German-style models (like Wüsthof), which are usually made with slightly softer steel alloys (“alloy” just means a mix of different metals), or lighter Japanese-style models (like Shun), which are usually made with harder steel alloys. It was the best overall for basic mise en place.”. In fact, we had the same issues using the Made In that we did with the strikingly similar Zwilling Pro. 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. Stamped blades, as the name suggests, are punched out of sheet metal before further refinement and sharpening. Gyuto Henckels International Classic 8-inch Chef's Knife (available at, Best if You Live Near a Good Sharpener: Misono UX10 Gyutou (available at, Best Lightweight: Global G-2 Classic 8-inch Chef’s Knife (available at, Best Value: Mercer Culinary Renaissance 8-Inch Forged Chef's Knife (available at Its lack of a curve in the belly makes cutting with a rocking motion awkward. Whether you cook seven nights a week or hardly at all, every kitchen should have a chef’s knife. Simply hand wash and dry it thoroughly after each use. Most German knives have a bolster—a thick metal cuff—between the blade and handle. Decent high-carbon steel knives should register anywhere between 55 HRC and 64 HRC. It was heavier than the Classic Ikon, too, and our testers thought it was awkward to hold. Steel at the lower end of the scale is softer and more durable. Even though the Mac 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. This classic German knife is best if you prefer a heftier model for heavy-duty tasks. 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 have two ways to effectively hone a knife. Cooking For Engineers rated the Mac MTH-80 as the top pick after an exhaustive test of chef’s knives. German knife blades are curved and designed for a rocking chopping motion. Looking to amp up your beef stew but unsure where to start? Our testing panel included staff members as well as Sam Sifton, food editor at The New York Times (parent company of Wirecutter). Though selecting a chef’s knife has a lot to do with personal preference, we’re confident that the Mac MTH-80 is one of the most universally appealing knives out there. It feels almost alive in your hand, super light, and extremely agile. We still think the Wüsthof Classic Ikon is the best German-style knife, and well worth the money. (Also microstructure, but that’s super-technical stuff that we won’t get into here.) It ably handles just about anything you throw its way, though it’s a bit clunky in the hand and less-than-razor-sharp on delicate ingredients like basil, on which it leaves subtle bruises. All purpose knife that glides through cuts. You can purchase this knife for about $145, which is not the most affordable but still a reasonable price for the quality it has. Although the blade’s performance was almost (but not quite!) 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. This process includes, but isn’t limited to, annealing, quenching, and tempering. Most mass-produced Western-forged knives are drop-forged, meaning the manufacturer heats a blank of steel to an extremely high temperature and then pounds it into the shape of a blade with a high-pressure hammer. CHEF'S KNIFE PERFECTION: Have you ever wanted to achieve restaurant-quality results in your own kitchen? comparable to the Misono, I didn’t find the handle comfortable or secure. At Korin, a knife store in New York City, the staff usually brings out two or three of the same knife so you can examine them and choose the one you like. I just couldn’t get over how the light, plastic handle felt—it’s not that it was uncomfortable, it’s more that it made my grip feel less confident. We suggest asking a local chef where they would send their own personal knives (not the cheap kitchen prep knives). But if you want to sharpen our soon-to-be budget pick, a German steel blade, or an inexpensive stamped blade, go ahead and try one of our knife sharpener picks. It also requires professional sharpening: One of the secrets to this knife’s amazingness is the fact that it is honed to an asymmetrical edge—one side is 70 degrees and one is 30 degrees, so you have to buy a left-handed or a right-handed model. But the softer steel makes German knives more resistant to chipping. Although we think the Tojiro DP F-808 is a great knife, it needs a little more TLC than the Mac MTH-80. Henckels International, which is made by the same company but is quite a bit less expensive. A little experiential.”, Hayward’s advice? We gave the Global G-2 gyuto an honorable dismissal. Kitchen writer Michael Sullivan has been using the Tojiro at home for about two years and said: “It continues to hold its razor-sharp edge with minimal sharpening. The metal handle has dimples to provide the grip, and while some cooks think it gets slippery when used to cut chicken, meat, or anything juicy, I haven’t found that to be the case.

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