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MAC MTH-80 8" Chef's Knife w/ Dimples

Price: $144.95 & FREE Shipping
In Stock.
Ships from and sold by M.V. Trading Co..
  • Mighty Chef 8-1/2" - Chef Knife w/ Dimples.
  • All-purpose, glides through cuts.
  • Tungsten Alloy
2 new from $144.95

Featured Item of the Week: Victorinox Swiss Army 8-Inch Fibrox Straight Edge Chef's Knife
This chef's knife features an 8-inch high carbon, stainless steel hand-finished blade. Consistently rated tops by cooking magazines, we love the sharp edge and comfortable grip. A great value for any at-home chef. Shop now

Frequently Bought Together

MAC MTH-80 8" Chef's Knife w/ Dimples + MAC brand Ceramic Knife Sharpener #SR85 + Mac Knife Professional Paring/Utility Knife, 5-Inch
Price for all three: $236.25

These items are shipped from and sold by different sellers.

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This item: MAC MTH-80 8" Chef's Knife w/ Dimples

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Customer Rating 4.7 out of 5 stars   (63) 4.8 out of 5 stars   (18) 4.6 out of 5 stars   (175) 5.0 out of 5 stars   (3)
Price $144.95$97.54$75.72$159.95
Shipping Free ShippingFREE ShippingFREE ShippingFREE Shipping
Sold By M.V. Trading Co.Amazon.comAmazon.comUnica home
Material Tungsten Steel Stainless Steel Steel
Weight Information not provided Information not provided 0.49 pounds 0.5 pounds
Color Black Silver Silver Black
Size 8 IN 8 Inch 8 Inch 6 Inch
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Product Details

  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Item model number: MTH-80
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #51,867 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Customer Questions & Answers

Customer Reviews

This knife is very sharp right out of the box.
Michael F. Mcmanus
It has also been very easy to sharpen back to razor edge sharp with the FISKARS 40127097 RollSharp Knife Sharpener or a Lansky 8" Ceramic Sharp Stick.
Overall, a wonderful knife and well worth the high maintenance.

Most Helpful Customer Reviews

69 of 70 people found the following review helpful By Gary on December 16, 2008
Verified Purchase
I have the MTH-80 Mighty Chef Knife with Dimples. It came extremely sharp out of the box and stays that way. I have only honed it lightly a few times with a borosilicate glass steel after smacking the cutting block with my poor style. This thing rocks. With my Chicago Cutlery knives the same abuse would put very slight dents in the edge barely visible as a glint of light under a bright light and I could feel the loss of sharpness after a few cuts. The edge on the MAC is so acute and fine that I didn't want to take a change and loose anything with a steel (which is not recommended) or even a 1200 grit ceramic steel (which is recommended) so I went with the borosilicate glass rod which is finer. It still cut fine and I didn't notice a difference but I could feel a slight change in the razor edge. The rod brought the edge back to new or better every time. This thing is tougher and holds an edge better then good non-stainless carbon steel knives I have used. It may be a little harder to sharpen.

This knife is thinner, lighter, the steel is harder, it holds a edge better, and is more nimble then a comparable Western knife like a Wusthof or Henckel. Some may not like that. I do, although you don't want to use it like a clever and you probably could get away with that with Wusthof or Henckel. They both have their place but I like the MAC for my style of use.

Some have recommended the Forschners from Victorinox . I tried the paring set for $10 and the serrated parer or sandwich knife. They are sharp but not as sharp as the MAC's and don't hold an edge as well. Also, the Fibrox handle, at least on the paring knives, is so small it gets lost in my hand. I cut a hard crusty French bread with the serrated knife and the points were showing signs of blunting or rolling over.
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60 of 62 people found the following review helpful By Ravi Chopra on February 24, 2008
My wife and I have been using Henkels knives for some time, but were looking to switch to Japanese steel knives for the superior hardness and sharpness of the blades. We were very drawn to Kershaw Shun for both the beautiful look (who doesn't like Damascus steel?) and strong reputation and reviews. That kind of ended when we actually picked them up. The several Shun knives we tried were just too heavy and large-handled for me and particularly my wife's hands. We took a look at Global and liked the sharpness, but they seemed a bit too light for our tastes, as well as seeming like they might get slippery when wet with the metal handle. I'd read good things about MAC, but didn't have a local dealer. On a trip to Chicago, we finally got a chance to handle these and found the weight and balance to be perfect for our hands. We bought a few and have been overwhelmingly happy with them. While they may be fairly utilitarian in appearance, they're perfect workhorses in the kitchen. In addition to the perfect handles for medium to smaller hands, the thinner Japanese steel cuts through tougher vegetables (potatoes, carrots, etc) with less resistance than thicker blades. They hold their edge incredibly well with only occasional ceramic steeling. I have taken the time to put them across a couple Norton Arkansas stones and have been able to bring out a new degree of sharpness that has increased our satisfaction even further. Highly highly recommended.
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35 of 36 people found the following review helpful By J. Mcbride on October 17, 2007
Verified Purchase
I cannot adequately express what a superior knife this is. I have been purchasing and using (heavily) top grade knives for 10 years. This knife, with proper care, maintains a razor sharp edge that is second to none. The edge is ground at a more acute angle than German or American knives, and you can definitely tell the difference. The only knife that comes close is the Kershaw Shun 8" Chef's knife. But unless you just like the look of the Shun series (and let's face it, they're beautiful), save yourself $50 and get this Mac knife. The edge is keener and easier to maintain, and my girlfriend likes it more because it's lighter weight. 5 stars. Also, the handle is much more comfortable than I thought it would be.
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20 of 20 people found the following review helpful By Matt Ridout on May 3, 2012
Forgive this review for being a little long-winded. Like many buyers of the Mac, this is my first foray into Japanese knives from the heavier German style. Most reviews gush over the sharpness of the blade, which is indeed true, but don't really discuss its shortcomings, or at least things a well-informed buyer should be aware of. So here goes:

--The knife typically comes with an excellent factory edge that is indeed razor sharp. It glides through vegetables like they are not even there.
--It is extremely light and agile, making you feel like you could handle a much larger blade. This is a big deal. I strongly recommend someone comfortable using a heavy 8" German knife to consider a 9.5" or even 10.5" Japanese knife (too bad there is no MTH-100). The benefits of a longer knife are huge. The handle, too, is excellent.
--The MAC actually looks much better than in the picture, with a much higher polish on the blade and a decent looking handle.
--I haven't owned it long enough to talk about edge-retention, but it will almost certainly beat a German knife if cared for properly.

Cons/things to be aware of:
--You may have to change you cutting style. This is the big one. If you are like me, and you have learned to cut with the more European style of a pretty active back and forth slicing/rocking motion with the tip resting on the board, this knife will feel awkward at first. It's so sharp that the edge actually bites into my cutting board (a fairly standard wood one) even when using minimal force, causing the knife to drag, slow down and feel uncontrolled and dangerous. You will likely have to switch to a more japanese style of cutting vegetables with more push-cutting and less sawing action.
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