mac professional chef's knife

If I could only have one knife, I would definitely choose this one. It felt like a heavy German knife with a Japanese name. 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. 0 friends. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. Unfortunately, that’s really hard to find. We understand that the price of the Mac MTH-80 may be off-putting for some people. 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. The chefs and line cooks there used the knives during prep and service for a week. The quality of stamped blades varies widely, from the flimsy knives found at grocery stores to our top pick and runner-up. All Rights Reserved. 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. Eventually your knife will need sharpening. 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. Read on to learn what makes a great chef’s knife, and our detailed reviews of each knife. Knife Sets; Sharpen. 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. But they certainly don’t hurt, either. Use your knife only on a wood, plastic, or rubber cutting board. The Mac Knife MTH-80 professional chef's knife is a worthy investment and provides excellent value for its price. Looking to amp up your beef stew but unsure where to start? 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 Wüsthof Pro and Classic Ikon, which are hardened to 56 HRC. Nov 28, 2020 - Find great deals up to 70% off on pre-owned Oneida Kitchen Knives & Cutlery Accessories on Mercari. Gyutos generally have thinner blades with flatter belly curves than German knives, and taper to a very sharp tip. So basically, for the price, the MAC Chef's series is great. Mercer’s Millennia M22608 was not very sharp; the stamped blade split carrots and was uncomfortable to use. It’s in the hefty, powerful German style, made by a family-owned company in the United States. The chefs knife is the workhorse of every kitchen, and don't be afraid to press this one into service, MAC is so confident in it that they warrant it for 25 years against defects in materials and workmanship. “For everyone else, I have no way of knowing if you prefer heavy or light, a deeper throat, a special blade, something bigger. The G-2 also comes highly rated by Cooking For Engineers. Many testers liked the Classic Ikon’s smooth, rounded handle, which fit nicely into the palm. Photo: Michael Hession, Our staffers compared knives side by side. Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase machinability and wear resistance, and refine the grain. Dalstrong Chef Knife. We had difficulty maintaining control of this knife in our tests. 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. Thank you for helping make our HP Founders Day a huge success! 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. Missed an installment? Embackus. We looked for sharpness, precision, maneuverability, and comfort. It was much more comfortable than the Messermeister Meridian Elité’s handle, with its hard angles. Like the other drop-forged German knives, it caused moderate bruising to cut basil. Henckels Zwilling Pro, we found the Wüsthof Classic Uber awkward to use because of the extremely curved belly. Out of the box, this Mac model sliced straight through paper, which is something our previous pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife, couldn’t manage. With its super-sharp edge, sleek tapered shape, and comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker. (For more on knife care, see our care and maintenance discussion.) Hand Wash Only. 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. If you find the Global G-2 intriguing, we suggest checking it out in person to see if it’s right for you. 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. So though this knife is very handsome, I’d opt for the Classic for both price and comfort reasons. You’ll have more control over your knife and as a result cut yourself less. Slices of squash stuck to the blades of every knife we tested, but removing them from the Mac’s blade was much easier. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. Stones; Handles; Rods; Care; ... Fujiwara FKM Santoku 180mm $ 119.00 Add to cart. In terms of ease and performance, I found it comparable to the J.A. In comparison, the Wüsthof Classic Ikon measures 0.1187 inch. It was the second-lightest knife I tested, only slightly heavier than the Misono, but it doesn’t require special knowledge to sharpen. 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. German knives generally weigh more and have thicker blades than their Japanese counterparts, making them great for tough jobs like breaking lobsters and splitting bone-in chicken breasts. 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. However, every hand is different, so if you have a chance to try it out, see if you find it more comfortable than the Classic—if you do, it would be worth the extra $20. In An Edge in the Kitchen Chad Ward writes that the MTH-80 is “a treat to use,” adding, “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.”. The Mac MTH-80 is our favorite knife because it’s crazy sharp and will stay that way longer than most other knives. 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. It encourages a … Although it’s less well-suited to cutting up chicken or butternut squash, lacking the heft of the German models, with some extra care it can certainly get those jobs done. For the purposes of this story, I limited the testing to eight-inch, Western-style, or hybrid Japanese-Western chef’s knives with a list price under $200, though most cost significantly less than that. Neither is necessarily better than the other. 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. “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. We like these Japanese stones and have used them for years. 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. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. RELATED: The Best Knife Deals for Black Friday and Cyber Monday 2020. We think the Mac 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 4596/20. You can grind it out with sharpening, but you shouldn’t have to sharpen a brand-new knife. The Tojiro DP F-808 is shaped like a classic gyuto, with a straighter edge, no bolster, and a pointed tip. In our tests, the Shun Classic DM0706 was mediocre. 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) For the fourth year running, the Mac has proven that it can stay sharp through regular use. ), Zwilling Pro 8-inch Traditional Chef’s Knife (available at, Like the Wüsthof Ikon to the Wüsthof Classic, this is the more highly designed, costly sibling of the J.A. But it has a slightly less durable blade, and the handle doesn’t provide as much knuckle clearance. In that respect, $145 or so is a bargain. We don’t think this feature is its biggest selling point. It effortlessly bites through tomato skin and cuts a neat onion dice with ease. 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. Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. Of all the pieces in a cutlery set, the chef’s knife is the most versatile and gets the most use. Even though the Mac MBK-85 is an objectively good knife, our testers were pretty lukewarm about it. We suggest asking a local chef where they would send their own personal knives (not the cheap kitchen prep knives). Nagomi Maru Santoku 180mm $ 179.00 Add to cart. This means it’s less likely to chip, which the Tojiro knife did after we used it to cut hard butternut squash. Dalstrong SSXChef’s Knife. Hayward calls it “a living hell” to keep it sharpened correctly. That said, most of the chef’s knives we tested had full tangs with riveted handles. “Like butter,” comes to mind over and over again. 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. 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. Knife makers claim the air pockets keep food from sticking to the blade. It excels at tasks like slicing tomatoes, chiffonading basil, and dicing onion: It’s quite sharp and bites right through. However, our testers preferred the Victorinox Fibrox handle over the Wüsthof Pro’s bulky grip. Determining the “ideal” knife for any one person is both objective and subjective. Henckels Zwilling Pro (0.1298 inch). 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. In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. You don’t have as much control with a dull edge, which increases both your prep time and your chances of cutting yourself. It was heavier than the Classic Ikon, too, and our testers thought it was awkward to hold. Most testers agreed that this model was a little too heavy for their liking. So we’ll call it a tie. Our budget pick, the Wüsthof Pro 4862-7/20, was discontinued. Although we think the Tojiro DP F-808 is a great knife, it needs a little more TLC than the Mac MTH-80. 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. This knife is not dishwasher safe, and really, no knife is. Cooking For Engineers rated the Mac MTH-80 as the top pick after an exhaustive test of chef’s knives. Chef's knife. Like the Mac MTH-80, the Tojiro DP F-808 has more heft than the lighter Global G-2 and Togiharu Molybdenum. The knives ranged from $38 to about $200, and I found that price isn’t necessarily commensurate with quality and performance, though the very best knives are not cheap. (200mm) Chef Knife. If you don’t want a magnetic strip mounted to your wall, buy a blade guard. 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 8" size is the most common for households while a 9-10" size is preferred in most professional kitchens. Its razor-sharp edge, comfortable handle, and agile blade make chopping tasks much easier, which in turn cuts down on meal-prep time. 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. It is a multi-purpose tool that can be used on most fruits, vegetables, and proteins. Most chef’s knives you’ll find come in two styles: German and Western-style, double-edged Japanese (also called gyuto). It’s razor-sharp for a reason—MAC’s founder modeled the company’s knives on razors. 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. (As with all the knives, I tested with a brand new version to keep all the variables consistent.) And all of it leading to you, standing in Williams Sonoma, debating between a Wüsthof and a Global. 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. 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. One of the top reasons anyone wants to get the best chef knife is … The Mac TH-80 is similar to our top pick in both blade design and size. Hold the handle with the edge facing downward and look along the spine to make sure the blade is perfectly straight. The last thing you want is to have to constantly … It’s lightweight, has dimples, and stays sharp longer. 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. Find Japanese chef knives and chef knife sets at Williams Sonoma. 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. 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. It was the standout favorite for all our testers, regardless of their cutting style or the size of their hands. ), 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. "An 8-inch chef knife is a happy medium and perfect for almost anybody.” —Brendan McDermott, Kendall College. Some chef’s knives have oval dimples carved just above the edge. 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. However, make sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal. A knife is probably the only kitchen tool you must use every single time you prepare food. After putting in 120 hours of research, talking with experts and chefs, and chopping more than 70 pounds of produce with 21 chef’s knives, we think the Mac MTH-80 is the best for most people. That’s fine, but it will need to be sharpened by someone who knows what they are doing in order to stay that way. We plan to replace it with our former pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife and will update this guide accordingly soon. But oddly, it didn’t seem as sharp as the others, as it was a bit of a struggle to make a clean tomato slice. When a blade is thin and made from a hard steel, the edge can take and hold a tight angle. It’s well balanced and easy to maneuver.”. Many big knife makers claim that a full tang extending through the whole handle helps balance the knife. Deputy editor Michael Zhao, who uses both the Mac and the Wusthof Classic Ikon regularly at home, said that the Mac is noticeably harder. The Mac Professional Chef's Knife is modeled after the standard French chef's knife which has a slightly curved edge and a fast taper towards the tip. The way most pros do it is to point the tip of the rod up and and pull the knife down toward the handle. The chef's knife is the most commonly used knife in almost every kitchen. Best Overall: MAC MTH-80 Professional Series 8-inch Chef’s Knife with Dimples (available at, Best Tough Workhorses: Wüsthof Classic 8-inch Cook’s Knife (available at and J.A. Zwilling Professional S Chef’s Knife 8-Inch. Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. This is compared to a Japanese chef's knife which has a more gradual taper from the heel to the tip. Thanks to Tojiro’s extremely sharp edge, super-hard steel, quality construction, and affordable price, this model is one of the best values in Japanese-made knives. 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. 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. It’s light and feels balanced, with a shape that’s natural and easy to control. 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. Nicole H. South San Francisco, CA. In our tests, the MTH-80 always made clean cuts through fibrous carrots. And they are good all-around: There’s nothing they can’t do; it’s just that I find them less easy to work with, and for some tasks, less than ideal. Although the Genesis was sharper out of the box than the Victorinox, it didn’t perform as well as the Tojiro. Henckels International Classic 8-inch Chef's Knife (available at, These are the indestructible German blades that Hayward would take to a desert island. You can purchase this knife for about $145, which is not the most affordable but still a reasonable price for the quality it has. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. ), Bob Kramer Essential Collection 8-Inch Chef’s Knives by Zwilling J.A. If that’s what you’re used to, we suggest adopting a push-pull cutting style. Hone your knife before each use, and you’ll be golden. We endeavor to always link to authorized vendors, but Amazon sometimes redirects to unauthorized vendors in times of low stock. Balance boils down to personal preference. We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds. ... Mac Professional Slicing Knife 26cm MSL-105 . Most testers, including Sam Sifton, named the MTH-80 as their top choice of all the contenders. Since chefs and cooks are very passionate about their knives, we wanted their unbridled opinions of our favorites. We didn’t find very many reviews of this particular model on Amazon, but at the time they were favorable. But paying a little attention to care will keep your Mac knife clean and spot-free. But things like comfort, weight, balance, and price are mostly personal preference. The high carbon stainless steel makes it quite hard, but also has a dose of molybdenum, which lessens brittleness and makes the metal more flexible, less likely to chip. Across our 15 testers, everyone agreed that the Mac model was comfortable to hold and use. 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. You can use a chef’s knife for mincing, dicing, chopping, and slicing. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. by Michael Sullivan and Christine Cyr Clisset. Its belly is also comfortably rounded, … 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. 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. It’s also a fantastic value. If you see any light reflecting back at you, that indicates a roll spot in the factory edge. Whether you cook seven nights a week or hardly at all, every kitchen should have a chef’s knife. 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. The Mac MTH-80 has dimples on both sides of the blade to reduce the chances of food sticking to the knife. Although the blade’s performance was almost (but not quite!) Mac Professional 7.9 in. You can find more information on that warranty on Mac’s site. 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. You shouldn’t need to sharpen a knife every two weeks. Everten offers an excellent range of MAC Knives to choose from, including MAC chef knives, sharpeners & accessories in a wide assortment of shapes and colours. We think this design is so common because the full tang has stood as a benchmark of quality among both knife makers and cooks. MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver The MTH-80 is our popular knife for everyday use. Its blade is softer than that of our top pick, so you’ll need to sharpen it more frequently. We found the handle uncomfortable due to the sharp edges on the spine, which kept digging into our forefingers. 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. [The Mac MTH-80] held the best edge.”. 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. 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. It would’ve been one of our top picks, but our testers were split down the middle: People either loved the Global for its light weight and razor-sharp edge, or hated it because of its dimpled steel handle, which could get slippery in wet hands. To get the opinions of some professional chefs, we sent the top-performing chef’s knives from our in-house test to the kitchen at Le Coucou (recipient of the James Beard Foundation’s 2017 award for Best New Restaurant) in New York City.

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