Mac Knife Professional Paring Knife, 3-1/4-Inch Upgrade pick With more weight to it, the MAC Professional is a high-end knife that will look great in your kitchen. Murray Carter told us he highly recommended it. Stamped from American stainless steel scraps, this knife couldn’t make straight cuts in our butternut squash or our carrots. This knife is expected to last for many years and comes with a 25-year warranty. It simply doesn’t warrant its price. Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase machinability and wear resistance, and refine the grain. The Mac MTH-80 has dimples on both sides of the blade to reduce the chances of food sticking to the knife. It felt like a heavy German knife with a Japanese name. And like all the German knives we tested, this Wüsthof is heavier than our top pick, weighing 9 ounces (2½ ounces more than the Mac Mighty). Of all the pieces in a cutlery set, the chef’s knife is the most versatile and gets the most use. Renaissance 8-Inch Forged Chef’s Knife Review, Rosewood Forged 8-inch Chef’s Knife Review, Warburtons Battery Powered Heated Butter Knife is the Next Thing Since Slice Bread, The handle can be too long for some people, 25-year warranty is less than some of the rivals. We still think the Wüsthof Classic Ikon is the best German-style knife and well worth the money. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. Tojiro doesn’t offer a warranty on its knives sold outside of Japan. But buying a knife is a little like buying a car — a lot comes down to personal preference. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. It can be used for a wide range of tasks including cutting, mincing, and chopping without losing its edge. Brand: Mac Knife. We don’t think this feature is its biggest selling point. The long stick handle kept jabbing into my wrist, and the cutting edge was only adequate. We're on a mission to fix the broken user review system. But it isn’t as thick as that of the Messermeister Meridian Elité (0.1461 inch) or the Zwilling J.A. Master Smith Murray Carter explained, “Anything that has any degree of hardness that approaches metal, especially ceramic that’s 10 times harder than metal … as soon as it makes contact with the edge, it dulls it.”. The Tojiro DP Damascus F-655 gyuto is a higher-end version of the Tojiro DP F-808. What works for you comes down to a combination of personal preference, cutting style, and comfort. The Damascus Series was introduced in the U.S. just a few years ago. Thanks to its strength it hardly needs to be sharpened and boasts great edge retention. Overall this knife can be used for many tasks and will last a long time. 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. ... Review: Misen Chef's Knife. 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. 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. Steel hardness is measured on the Rockwell C scale. You can grind it out with sharpening, but you shouldn’t have to sharpen a brand-new knife. The Trusted Butcher Chef Knife. The Classic Ikon’s gently curved blade also offered more control; the Zwilling J.A. 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. Generally, chefs sharpen their own knives, but they usually know of a reputable knife person. I’ve either owned or used every major brand of chef’s knife, as well as a good number of artisanal blades. Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. The tang is the piece of metal inside the handle. A pinch grip is the most secure way to hold your chef’s knife. They take money from brands to skew results. This Mac knife is razor-sharp and has dimples along the blade to stop food from sticking. 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. My older MAC knives never rusted. 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. It’s also lightweight, yet very strong. It is made of high carbon, boasts resistance to rust, and features a 15-degree double bevel. 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. But it didn’t surpass the Mac Mighty MTH-80 for several reasons. Take a look at our Best Japanese Chefs Knives Top 6 guide for a comparison against 5 of the other knives you should consider. Most testers, including Sam Sifton, named the MTH-80 as their top choice of all the contenders. 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. 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. 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. 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. These knives have a similar feel to our Professional Series with the same 2.0-2.5mm thin blade for less wedging into cuts; bolster on the handle for added weight and better balance; and traditional European shapes with … Depending on your use, that could mean every six months to a year. (For more on knife care, see our discussion of care and maintenance.) 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. Since an 8-inch chef’s knife can tackle 90% of cutting jobs, you can sidestep the sticker shock of buying an entire knife set by getting one good chef’s knife, which you can use until you generate more funds to build out your cutlery collection. Advertisement - Continue Reading Below. Top 15 Best Chef Knives Reviews. It isn ’ t happen for us, though restaurant cook and caterer to a combination the! 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