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  • Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch
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Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch

105 customer reviews

List Price: $175.00
Price: $149.98 & FREE Shipping. Details
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  • 2.5mm blade
  • Lightweight
  • Pakka wood handle
  • Hand wash is recommended Not dishwasher safe
  • Made In Japan
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Back to School in Kitchen & Dining
$149.98 & FREE Shipping. Details Only 9 left in stock. Sold by Bay Area Housewares and Fulfilled by Amazon. Gift-wrap available.

Frequently Bought Together

Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch + MAC brand Ceramic Knife Sharpener #SR85 + Mac Knife Professional Paring/Utility Knife, 5-Inch
Price for all three: $236.31

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This item: Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch
Customer Rating (105) (3390) (27) (149)
Price $ 149.98 $ 33.95 $ 94.95 $ 158.94
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Bay Area Housewares RunningBa Cooking Depot Living Earth
Material Steel man-made-material Steel Stainless Steel
Item Weight Information not Provided 0.5 pounds Information not Provided 0.7 pounds
Color Silver Black Silver Black
Size 8 Inch 8 Inch 8 Inch 8 Inch
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Product Description

This 8" knife is commonly used for home and professional kitchens. The thin blade and bolster allows you to easily cut and slice almost any food. This knife features dimples which help cut foods like apples and squash.


Product Details

  • Product Dimensions: 8 x 1 x 1 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B000N5H2XU
  • Item model number: MTH-80
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (105 customer reviews)
  • Amazon Best Sellers Rank: #3,711 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.

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Customer Questions & Answers

Customer Reviews

Most Helpful Customer Reviews

79 of 81 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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65 of 67 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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28 of 28 people found the following review helpful By Gary on December 17, 2008
This knife is not sharpened on one side of the edge only , like a chisel, a Yagagi bi or many other traditional Japanese knives, as the first reviewer stated. Maybe he meant it was not a double edged knife, but I don't think any kitchen knife is. This is a Western style Japanese knife, but still has the harder steel and small angle bevel of Japanese influence. It is a double bevel edge. Most production knives are sharpened on belt sanders and buffers and the edge may be barely perceivable as being asymmetrical. Maybe that is where he got that idea. If it is resharpened, other then with the crock stick or steel, it should be sharpened on Japanese water stones and given a double bevel of 15 degrees per side, 30 degrees included, unlike German knives which are usual 20 degrees per side or 40 degrees included. If you are not familiar with that you should go to a good professional sharpener who is familiar with Japanese knives.

As far as cutting the sponge, try laying a wet washcloth down on the edge of the sink and wipe the blade off wiping away from the tip. I understand what you mean though, it is sharp!

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.
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39 of 41 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:

Pros:
--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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