Higher HRC ratings mean the steel is harder and more brittle. Read Reviews Mac Superior 5.1 in. 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 … Learn more. If you see any light reflecting back at you, that indicates a roll spot in the factory edge. And their convenience encourages people to use them regularly, which makes for safer chopping and a happier kitchen experience. 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. Here are the knives we've come to love after decades in professional and home kitchens. Considering all its capabilities, this Mac knife offers exceptional value for money. 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. Its razor-sharp edge, comfortable handle, and agile blade make chopping tasks much easier, which in turn cuts down on meal-prep time. Read on to learn what makes a great chef’s knife, and our detailed reviews of each knife. Each week our editors answer your most pressing questions. For each update, we look at new releases, up-and-coming brands, and more knives from the producers of our picks. After quitting IT hell I found a new lease of life as a writer. Messermeister 2 Piece Avanta Pakkawood Kullenschliff Carving Set, Executive chef Daniel Rose and his staff at Le Coucou in New York City, This is the most widely recognized style of chef’s knife in the West. The Mac chef knife is designed to last for many years, just like the Wusthof Ikon 8-inch. Chad Ward argues in An Edge in the Kitchen that a full tang is unnecessary since knife balance is largely a personal preference. I also used them for daily meal prep to see if I found them sharp and comfortable to use day in and day out. Like the other drop-forged German knives we tested, it caused moderate bruising to cut basil. We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash. Henckels Zwilling Pro, we found the Wüsthof Classic Uber awkward to use because of the extremely curved belly. 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. Simply hand-wash and dry it thoroughly after each use. VG-10, made by the Hitachi Corporation, is the most popular alloy and is what people think of when they think of Japanese steel. We’ve ruled out any small-batch blade crafters, since forging a knife by hand is time consuming, costly, and usually a custom-order affair. They had been reliable and had been some of the best knives I’ve owned. This classic German knife is best if you prefer a heftier model for heavy-duty tasks. Use your knife only on a wood, plastic, or rubber cutting board. The thin, razor-sharp edge cut through vegetables with the precision of a scalpel. Senior staff writer Michael Sullivan has been using the Tojiro at home since 2017 and said that, as of late 2020, “It continues to hold its razor-sharp edge with minimal sharpening. Thanks to its extremely sharp edge, super-hard steel, quality construction, and affordable price, this model is one of the best values in Japanese-made knives. The straight handle in line with the spine of the blade is the European influence, while the thin blade is a Japanese hallmark. Even for those who find cooking to be a chore, a quality chef’s knife might make the task feel easier. The quality of stamped blades varies widely, from the flimsy knives found at grocery stores to our top pick and runner-up pick. ... Review: Misen Chef's Knife. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. What about dimpled blades? Coming from a forged German chef's knife, the MAC is far more nimble and versatile. Henckels Zwilling Pro 38401-203, showroom manager at Korin Japanese Trading, An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, 12 Best Chef’s Knives, According to Cooking Experts. It can be used for a wide range of tasks including cutting, mincing, and chopping without losing its edge. We understand that the price of the Mac MTH-80 may be off-putting for some people. 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 steel. A great chef’s knife can revolutionize your daily meal prep. It’s well balanced and easy to maneuver.”. Overall this knife can be used for many tasks and will last a long time. Over the course of my two-decade (and counting) culinary career, I’ve cooked in fine-dining restaurants, brewpubs, small cafés, private homes, and test kitchens. Most people already have knives in their kitchen. A pinch grip is the most secure way to hold your chef’s knife. The bolsterless blade produces a much more comfortable pinch grip. Messermeister’s Meridian Elité came recommended in Chad Ward’s An Edge in the Kitchen. This classic gyuto has a flatter belly curve than our top pick, a design best for people who use a push-pull cutting style. In our tests, the MTH-80 always made clean cuts through fibrous carrots. 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. The blade itself is made from Chrome Molybdenum Vanadium steel, which is also used for hard tools because of its strength. Stamped from American stainless steel scraps, this knife couldn’t make straight cuts in our butternut squash or our carrots. So knives with price tags above $200 didn’t make the cut. On a budget? If you want to spend less than $100—or you’d just like to add a Japanese gyuto knife to your collection—the Tojiro DP F-808 is an excellent choice. But as of late 2020, the MTH-80 isn’t available through Mac’s Amazon storefront. Its factory edge is sharp, but not as keen as those of our top pick and runner-up pick. This knife is expected to last for many years and comes with a 25-year warranty. This granton edge, as it’s called, has long been a common feature on slicing and santoku knives. 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. If anything at all we found that the #1 reason people might have even had a negative word was the availability of retailers with MAC Knives. That said, most of the chef’s knives we tested had full tangs with riveted handles. 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. But it has a slightly less durable blade, and the handle doesn’t provide as much knuckle clearance. Wüsthof designed its newest offering, the Classic Uber line, to be a bolsterless version of the traditional Wüsthof Classic chef’s knife. We gave the Global G-2 gyuto an honorable dismissal. The Classic Ikon’s gently curved blade also offered more control; the Zwilling J.A. Shun amazon.com. Our former budget pick, the 8-inch Wüsthof Pro, is no longer available. He sharpens it “once a year or so,” whereas the Ikon needs sharpening every six months. 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. Classic 8. Head on over to our Best Chef Knife Under 100 dollars review. 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. 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. It was the best overall for basic mise en place.”. In 2020, we tested the 8-inch chef’s knife from Food52’s Five Two Essential Knives collection, and we retested our new budget pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife. Its lack of a curve in the belly makes cutting with a rocking motion awkward, so if that’s what you’re used to, we suggest learning the push-pull cutting style. Thanks to its strength it hardly needs to be sharpened and boasts great edge retention. Try to get your hands on as many knives as possible to find a good fit. When you are buying a knife, it’s good to spot-check the spine and edge for defects. Save my name, email, and website in this browser for the next time I comment. The seven-piece Classic Ikon set is a great option if you know you like German knives and have the cash to drop on a whole set. Like the Tojiro DP F-808, it lacks knuckle clearance for large hands, but the Tojiro is a better value. Steel at the lower end of the scale is softer and more durable. In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. It comes with an 8-inch blade with a hollow edge to ensure that sticky things like some fruits and vegetables don’t get stuck to the blade. 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. Back to Nakiri knives… Your knife should remain sharp through moderate use for six to 12 months, as long as you hone it regularly, wash and dry it by hand after each use, and store it so the edge doesn’t get dinged up. It’s good for folks who don’t want to spend a lot, and especially good for beginner cooks because it’s durable. The MTH-80’s blade shape strikes the perfect middle ground between German and Japanese chef’s knives. Required fields are marked *, Is this a review? We also tested the Five Two Essential 8-Inch Chef’s Knife from Food52, and have added our thoughts to the Competition section. He said, “It’s a mentality perspective. In our tests, the Shun Classic DM0706 was mediocre. The best knife set is the one you put together yourself. 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. As one tester put it, “I really like this knife—Japanese design and German heft.”. 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. However, at no time, will it ever affect our rankings or judgment of the product(s) in discussion or under evaluation. You will see knives made from American steel, and though some of it is fine for knives, a couple of formulas don’t perform as well. Most mass-produced Western-forged knives are drop-forged, meaning the manufacturer heats a blank of steel to an extremely high temperature and then uses a high-pressure hammer to pound it into the shape of a blade. 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. Currently our most popular series, the Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance. The Mercer MX3 M16110 gyuto performed about as well as our runner-up pick from Tojiro, but it was considerably more expensive at the time of our tests. Henckels Zwilling Pro (0.1298 inch). Wirecutter is reader-supported. I've only recently started buying Japanese knives (2 from Mac, one from Shun) and so far am very happy. It simply doesn’t warrant its price. It’s easy to care for a knife—it just takes attention and two extra minutes. Though Amazon links out to this warranty in its product information section, the knife is available only through these specific Amazon vendors: Cooking Depot, Cutlery and More, The House of Rice Store, MVTRADING, Urban Living, Whittle Workhorse, Yokohama Gifts, and YokohamaUSA. The polymer handle comes in four color choices and is secured with brass rivets. Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. 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. Dalstrong Chef Knife. This process includes (but isn’t limited to) annealing, quenching, and tempering. If your knife is comfortable to use and razor sharp, you can chop ingredients faster and with more control (and therefore more safely). 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. 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. Our previous budget pick from Wüsthof was discontinued, so we have a new one: the Victorinox Fibrox Pro 8-Inch Chef’s Knife. Most testers agreed that this model was a little too heavy for their liking. Cooking For Engineers rated the Mac MTH-80 as the top pick, after an exhaustive test of chef’s knives. It’s not too bulky for folks with small hands, and our larger-handed testers had enough knuckle clearance from the cutting board. Length: Chef’s knife blades range from 6 to 14 inches long. After some education and a lot of practice, you’ll be able to sharpen any old knife to a pro-style edge. (by pinching … In our tests, the thin, razor-sharp edge cut through vegetables with the precision of a scalpel. At first glance, the 8-inch Misen Chef’s Knife checked all the boxes—a half-bolster, a pointed tip, a sharp factory edge, an affordable price—but in our tests it fell flat in performance. If you want a more stain-resistant knife, get a Wüsthof. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. German knife blades are curved and designed for a rocking chopping motion. One advantage the Classic Ikon has over the Mac MTH-80 is that its softer stainless steel blade is more durable. The chefs and line cooks there used the knives during prep and service for a week. She likes the comfortable handle and appreciates the weight compared with lighter knives, which “often feel like they’re going to fly out of my hand.”. Just like balance, comfort is a personal thing. When you buy through links on our site, we may earn an affiliate commission. The Mac Professional Hollow Edge Chef's Knife is the most commonly used size in both the home and professional kitchen. But by paying a little attention to care, you will keep your Mac knife clean and spot-free. We looked for sharpness, precision, maneuverability, and comfort. And often they review only the products that provide the most kickbacks when you buy. 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. But they certainly don’t hurt, either. But knuckle clearance was scarce for testers with larger hands. For lighter knives such as gyutos, a bolster isn’t necessary. 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. Most chef’s knives you’ll find come in two styles: German, and a double-edged Japanese take on German knives (which are called gyuto). For online tutorials, check out these videos from Murray Carter and Korin that show you how to use whetstones. Although steel is a classic choice for honing rods, sometimes the material is softer than your knife, rendering it useless. We especially like its smooth slicing action and blade-heavy balance. 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. They take money from brands to skew results. 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. 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. [The Mac MTH-80] held the best edge.”. Most testers agreed that the Fibrox handle offered the most comfortable and secure grip of all the budget knives we evaluated. The Mac Knife MTH-80 professional chef's knife is a worthy investment and provides excellent value for its price. Like the other budget knives, it turned green basil leaves into black-lined strips. Quenching hardens the steel, and tempering relieves some of that hardness to make it more durable. Mac knives feature razor sharp edges that are set at 15 degree angles, as opposed to the 20 degree edges preferred by the Germans. 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. You’ll know it’s time when you have to work to get through skins of tomatoes or cucumbers. (130mm) Paring Knife This Mac knife is ideal for professional cooks because it uses AUS-8 steel which is … Stamped blades, as the name suggests, are punched out of sheet metal before further refinement and sharpening. 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. Like the Mac MBK-85, the Mac HB-85 garnered lukewarm reviews from our testing panel. Knife makers claim the air pockets keep food from sticking to the blade. It … To get the opinions of some professional chefs, we sent the top-performing chef’s knives from our in-house test kitchen to the kitchen at Le Coucou (recipient of the James Beard Foundation’s 2017 award for Best New Restaurant) in New York City. Wall-mounted magnetic strips—such as the Benchcrafted Mag-Blok we recommend in our guide to small-kitchen gear—are better and safer. Because the blade is only 2.5mm thick, it has very little resistance and boasts quick, clean cuts. In our analysis of 42 expert reviews, the Mac Knife Mac Knife Professional Hollow Edge Chef Knife, 8-Inch placed 1st when we looked at the top 10 products in the category. The Mac Mighty MTH-80 is our favorite knife because it’s crazy sharp and will stay that way longer than most other knives. It’s our only pick that couldn’t cut paper when brand new. Hold the handle with the edge facing downward and look along the spine to make sure the blade is perfectly straight. You’ll also develop faster knife skills, and that’s awesome. In fact, we had the same issues using the Made In that we did with the strikingly similar Zwilling Pro. Like the Mac Mighty MTH-80, the Tojiro DP F-808 has more heft than lighter knives, such as the Global G-2 and Togiharu Molybdenum. MAC Knives are made in Japan using high carbon steel, chrome, vanadium, molybdenum, and tungsten. For a knife of this size, the blade has significant depth. We couldn’t test all of the possible contenders that fit our criteria, so we’ve focused on popular, widely available knives. But high-carbon steel can develop rust easier than stainless steel, so Japanese gyutos require more care than German knives. Even though the Mac MBK-85 is an objectively good knife, our testers were pretty lukewarm about it. Never throw unprotected knives into a drawer, where they will dull quickly. She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. 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