mac knife superior vs professional

The key with both styles of honing is to make sure the edge bevel is flush to the rod. Many testers liked the Classic Ikon’s smooth, rounded handle, which fit nicely into the palm. Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver 4.8 out of 5 stars 97. Tall and light with a crisp shell and a lightly chewy center. Decent high-carbon steel knives should register anywhere between 55 HRC and 64 HRC. 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. $144.95. Mac Original Series Chef Cooks Knife 6.5 High Carbon Blade Hardwood Handle Japan. 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. In our tests, the dimples were merely mildly effective, and we noticed the difference only when cutting butternut squash. We still believe this model is one of the best values in kitchen cutlery. Start with your knife toward the rod’s handle and then pull down from heel to tip. The MAC Chef's Series should really be called the MAC Line Cook series since these knives are aimed directly at professional line cooks that want a simple, no nonsense blade that is easy to care for and can take a good edge with durable handle. To be clear, though, balance is not an absolute and easily measured quality; it, too, is personal. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. A santoku knife is an all-purpose knife, but without a doubt the task any new santoku owner will use it for most will be to cut fruit and vegetables—dicing onions and carrots, slicing tomatoes, mincing garlic, and so forth. Traditional Japanese knives, for reference, tend to have a single bevel (also called a chisel bevel), in which the blade tapers to the edge on only one side. Log In Sign Up. The blade, handle, and sometimes a bolster all contribute to a knife’s weight distribution. The best knife set is the one you put together yourself. A handful of knives, though, were able to get through the skin in an instant, and then managed to separate flesh from bone. But the task is not as difficult as it looks. Generally, chefs sharpen their own knives, but they usually know of a reputable knife person. Rank . MAC knives are made of High Carbon Molybdenum Vanadium alloy and includes Tungsten Carbide, making them harder, sharper, and more durable than most other knives on the market. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. Thin strips of basil stayed green with little bruising or oxidation. When you are buying a knife, it’s good to spot-check the spine and edge for defects. The curve of the blade was too severe and made chopping difficult. We endeavor to always link to authorized vendors, but Amazon sometimes redirects to unauthorized vendors in times of low stock. 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. Of all the pieces in a cutlery set, the chef’s knife is the most versatile and gets the most use. 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. Who in Western society ever thinks about sharpening their own knives?” Carter continued, “Once they have a new sharpening skill, it empowers them to have mastery over the cutlery they own.”. Since we first published this guide in 2013, we’ve tested 23 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. The Mac Mighty MTH-80 is our favorite knife because it’s crazy sharp and will stay that way longer than most other knives. New to Chowhound? Score . 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. MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver 4.7 out of 5 stars 819. A full bolster extends to the heel of the blade, while a half-bolster doesn’t. It simply doesn’t warrant its price. It’s our only pick that couldn’t cut paper when brand new. Was: $310.00 Add to Cart. 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. Gyutos generally have thinner blades with flatter belly curves than German knives, and they taper to a very sharp tip. $159.95. 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. Instead, invest in two good primary knives. This santoku knife from MAC's Professional line is an absolute pleasure to use, no matter the task. Mac Ultimate Series Chefs Knife … In our tests, the MTH-80 always made clean cuts through fibrous carrots. 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. Mac Knife Chef Series Chef's Knife, 7-1/4-Inch 4.7 out of 5 stars 137. Mac Mighty Professional Hollow Edge Chef's Knife, 8 Inch, Silver 4.7 out of 5 stars 862. 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 knife shapes are more of a classic European design with a good balance and a bit more heft. Free shipping. The Biggest Threat to Japanese and German Knives - Duration: 19:19. As for the MAC Knife Professional Series 6.5" Santoku Knife MSK-65 analysis - it impressed reviewers at Serious Eats, a source that's known for its objective testing and well-thought-out methodology - it performed great in its "The Best Santoku Knives" roundup and earned the "The Best Santoku Knife" title. But by paying a little attention to care, you will keep your Mac knife clean and spot-free. Introducing . 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. But as of late 2020, the MTH-80 isn’t available through Mac’s Amazon storefront. 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. Even testers with larger hands found that the handle gave plenty of knuckle clearance. 2. Mac Professional 8-Inch is $107.20 more expensive than the average chef's knife ($34.95). Jason Kierce 30,333 views. How balanced a knife feels in the hand depends on who's holding it, how they hold it, and how they like the weight of the knife to rest in their hand. Only 10 left in stock - order soon. 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). Tojiro doesn’t offer a warranty on its knives sold outside of Japan. It made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter. Our previous budget pick from Wüsthof was discontinued, so we have a new one: the Victorinox Fibrox Pro 8-Inch Chef’s Knife. It felt like a heavy German knife with a Japanese name. Some HTML is OK: link, strong, em. Subscribe to our newsletter to get the latest recipes and tips! The lack of extra steel allows you to sharpen the knife yourself, because you can evenly grind the edge all the way to the heel on a home sharpener or whetstone. 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. It was much more comfortable than the Messermeister Meridian Elité’s handle, with its hard angles. 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. $269.95. Try to get your hands on as many knives as possible to find a good fit. I bought a Mac paring knife for $20 about 20 years ago from a health food store, not knowing anything about Mac. 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. A half-bolster or bolsterless knife will be more blade-heavy, whereas a full bolster throws more weight to the handle. 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. Mac - 10.5" Professional Series Bread & Roast Slicer - MSB-105 . Even though the Mac MBK-85 is an objectively good knife, our testers were pretty lukewarm about it. One advantage the Classic Ikon has over the Mac MTH-80 is that its softer stainless steel blade is more durable. For lighter knives such as gyutos, a bolster isn’t necessary. Mac Professional 8-Inch is a very popular option at the top of the price range. Santoku knives have not been a part of Japan's storied blade tradition for long. 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 (demonstrated above). Most people already have knives in their kitchen. German knife blades are curved and designed for a rocking chopping motion. $94.45. $42.95. 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. Score . 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). This is why many gyutos are laminated with softer stainless steel to protect against shock and staining. 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. Score. The perfect margarita is all about fresh, crisp flavors, barely tempered by sweet triple sec. But it has a slightly less durable blade, and the handle doesn’t provide as much knuckle clearance. 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. 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. Length: Chef’s knife blades range from 6 to 14 inches long. Senior staff writer Lesley Stockton explains the difference between full and half bolsters. In our tests, it performed excellently, except for one single carrot round that cracked midway through slicing, though all carrot cuts before and after that one misfire were fine. $119.95. Free shipping. While using the Ikon at home almost every day, he had to sharpen it every six months or so; the Mac, meanwhile, can go at least a year between sharpenings. Brendan McDermott, chef instructor of knife skills at Kendall College, said, “I tend to always tell people to go bigger rather than smaller, but I think an 8-inch chef’s knife is a happy medium and perfect for almost anybody.”. You can find more information on that warranty on Mac’s site. Some of the knives that had done decently in the tomato and chicken tests failed to pierce the skin near the fish's spine with ease; one slid off so abruptly that it easily could've slashed my hand had I not been holding the fish safely. This Japanese-style chef's knife lies at the higher end of the spectrum when 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. That means it won’t hold an edge as long as our picks. It was the best overall for basic mise en place.”. Review of the MAC Professional Series 9.5 inch Chef Knife - Duration: 10:35. We used it on shallots, herbs, and even slicing fluke for crudo. The sharper a knife starts out, the more of a head start it'll give the user before requiring an intervention. Notify me when available. info Out of Stock. Mac’s proprietary steel isn’t as brittle as the super-hard Japanese VG-10 steel that manufacturers use for most gyuto knives. The MAC Professional Hollow Edge Chef’s Knife was easily my favorite knife throughout the tests. 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. Last, I think a strong argument can be made that a santoku shouldn't be wildly expensive. And because a chef’s knife is an essential piece of kitchen equipment, we wanted to keep our picks accessible for most budgets. The MAC Knife Superior Series SK-65 Santoku Knife is widely considered to be a great Chef's Knife at its $80 budget. 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. It’s easy to care for a knife—it just takes attention and two extra minutes. 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. A. Henckels Pro 7 Rocking Santoku Knife, Wüsthof's 8" Santoku Hollow Edge Classic. One of those blades should absolutely be a good chef's knife, a true workhorse of the kitchen. Several Wirecutter staff members also have the Tojiro and love it. 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. It's a well-made knife, offering an excellent money-to-quality ratio. This model was one of the knives we gave to pro chefs to try, and no one mentioned it in any of our interviews as a favorite. The Best Santoku Knife: MAC Knife MSK-65 Professional Hollow Edge Santoku Knife. Of all the pieces in a cutlery set, the chef’s knife is the most versatile and gets the most use. It seemed like a solid knife, not crazy expensive, with good reviews to back it up. It is an easy knife to keep sharp. If you learn how to sharpen your own knives, you will have tools that are truly yours. As one tester put it, “I really like this knife—Japanese design and German heft.”. The way most pros do it is to point the tip of the rod up and pull the knife down toward the handle. This process includes (but isn’t limited to) annealing, quenching, and tempering. 0. One of the most affordable knives we tested, Mercer's blade outperformed many knives that cost more than twice as much. Depending on your use, that could mean every six months to a year. We may earn a commission on purchases, as described in our affiliate policy. The winners sailed through all the tests we threw at them, were comfortable to hold, felt well balanced and relatively lightweight, and were easy to control. Special Price $90.95 . First, a santoku knife should be deadly-sharp right out of the box. In fact, we had the same issues using the Made In that we did with the strikingly similar Zwilling Pro. It aced every test, cutting perfect tomato slices, gliding through dense carrots, butchering the chicken, and neatly filleting the fish. 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. Lesley Stockton is a senior staff writer reporting on all things cooking and entertaining for Wirecutter. Learn more on our Terms of Use page. Wall-mounted magnetic strips—such as the Benchcrafted Mag-Blok we recommend in our guide to small-kitchen gear—are better and safer. MAC Professional; MAC Chef's Series; Shop All MAC Knives; MAC Superior. It creates hard blades that take and hold an edge very well but are also pretty brittle. MAC Superior Knives offer an ergonomically upswept handle, thin blades, rounded tip, and a hole in the blade for hanging. In our tests, the Shun Classic DM0706 was mediocre. If you drop a Wüsthof into a sink or wait to clean it after cutting acidic foods, it shouldn’t chip, stain, or corrode. (But that kind of treatment will destroy the blade’s edge, so don’t do that to your knife.) Sale. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. Pour one out for one of the sharpest affordable knives we’ve ever tested. 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. But because it’s made of quality materials, we think it could last a lifetime, with proper maintenance. Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. - Mac Superior bread knife arrived in an decent packaging. Photo: Michael Hession, Senior editor Marguerite Preston (foreground) and New York Times food editor Sam Sifton tested chef’s knives in our test kitchen. To measure each santoku knife's prowess with meat, I used each one to break down a whole chicken, then cut the meat into smaller pieces. We couldn’t test all of the possible contenders that fit our criteria, so we’ve focused on popular, widely available knives. Any knives that had trouble with the tomatoes, or that repeatedly cracked the carrots instead of cleanly slicing through them, were disqualified. Whether you cook seven nights a week or hardly at all, every kitchen should have a chef’s knife. The panel included Wirecutter staff members as well as Sam Sifton, food editor at The New York Times. We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash. The Classic Ikon’s blade is thicker than the MTH-80’s, measuring 0.1187 inch at the spine. 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. It made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter. Add to Cart. Chad Ward praises this Togiharu model in An Edge in the Kitchen, but we think the blade is too thin and delicate for hard vegetables. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. It’s a favorite of several food publications and budget-conscious home cooks, and it has an ergonomically shaped plastic handle that appeals to most people. Use your knife only on a wood, plastic, or rubber cutting board. Then I cut carrots a variety of ways: into thin rounds, into long sticks, and into slabs that I crosscut into matchsticks and then crosscut again into brunoise. 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. Only 13 left in stock - order soon. Forged or stamped blade: Blades are either forged or stamped, and both methods can produce high- or low-quality knives. 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