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Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch
|Price:||$144.00 & FREE Shipping. Details|
|You Save:||$31.00 (18%)|
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- 2.5mm blade
- Pakka wood handle
- Hand wash is recommended Not dishwasher safe
- Made In Japan
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This item Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Chef's Heaven||Bay Area Housewares||Amazon.com||Amazon.com||Amazon.com||Crazy Deals LLC|
|Blade Material Type||Steel||Steel||Stainless steel||Stainless steel||Stainless steel||Steel|
|Item Weight||1.5 lbs||—||0.55 lb||0.6 lb||—||—|
|Material Type||Steel||Steel||Stainless Steel||Stainless Steel||Stainless Steel||Steel|
|Size||8 Inch||8 Inch||8 Inch||8-Inch||9"||8.5 Inch|
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.
Top customer reviews
First impression: This knife is BEAUTIFUL! No, really - I mean it's beautiful to LOOK at! If I didn't have to use it to cut, I'd frame this baby and hang it on my kitchen wall. And HOLY COW - how it cuts!!!!! The tomato turned to BUTTER under this knife. I've never experienced anything like it. I barely had to move the knife and it sliced through like there was nothing there. It also feels BEAUTIFUL to hold. Just perfect size and weight.
OK, that's my first impression. I'll come back and give updates as I have more experience. Can't wait to start cooking with this thing :-) !!!
BTW - I much prefer the chef's knife shape (rounded toward front) of this knife as opposed to a Santoku. I tried a Santoku but it doesn't lend itself to the rocking motion I'm used to. If you're considering a Santoku knife I recommend trying one out first.
[Update 1: Well, I didn't expect to write an update so soon, but I just have to. I just prepared my first meal using the MTH-80 and I'm absolutely thrilled with it. It just slid through carrots and leeks, and holy cow, I never dreamed a knife could cut through potatoes like that. It felt like going through butter. I'm going to start calling this my "butter knife!" Even cutting a lemon in half left me awestruck. I love to cook - am something of a cookbook hoarder. I can't believe I've lived so long without a precision tool like this. This knife is awesome!]
[Update 2: Question for other MTH-80 owners. Do you smack garlic cloves with the side of this knife? I'm very reluctant to do that with my beautiful $145 knife! Am I being too cautious?]
[Update 3: Well, I got an answer to my question regarding smashing garlic from the manufacturer. OK to lay blade over garlic and press to smash. What's not OK is cutting through the hard stem-end of the clove (which goes along with general warning against cutting hard, fibrous foods).
Been almost a year and still loving my knife. I use a Chef's Choice Edge Select electric knife sharpener which has one slot for European knives and one for Japanese knives, along with honing slot. I use the honing slot mostly - the sharpening slot at longer intervals.
I will say, food tends to stick to the blade, despite the dimples, as others have mentioned. I've altered my cutting procedure at times, in a "if you can't beat it, join it" spirit: Instead of cut, cut, cut, cut, cut, cut, gather cut pieces and place in bowl, I'll cut, swipe cut pieces sticking to knife into bowl, cut, swipe cut pieces sticking to knife into bowl, etc. etc. Another thing I should add - be careful when drying this knife. I now have a slew of kitchen towels with holes in them!]
Out of the package, this knife needed to be honed in order for me find it usable.
Overall, I'd prefer the blade to be a bit heavier but it holds an edge longer than the Whustof and I'm really getting used to it. When honing I've found that I prefer to use a bit less pressure than I do with softer metal.
Also, I've read a number of other reviews saying this isn't nearly as sharp as other Japanese knives, and in most cases they are comparing to carbon steel. It's true - I have several - those knives are sharper than the Mac. They are also take more skill and time to maintain properly, are susceptible to corrosive wear on the edge, and shouldn't be used on anything the is boney, frozen, or generally harder than pigeon cartiliage. So, carbons steel knives are fantastic at what they do, I do not think that is a good recommendation for 99% of home cooks. I feel the balance of durability, ease of maintainence, versatility, and quality makes the Mac a much better choice for the amateur chef.
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