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

4.6 out of 5 stars 151 customer reviews
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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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$139.95 & FREE Shipping. Details In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

  • Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch
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  • Victorinox Swiss Army 3-1/4-Inch Fibrox Straight Edge Paring Knife, Black
Total price: $149.16
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This item: Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch
Customer Rating 4 out of 5 stars (151) 5 out of 5 stars (1447) 5 out of 5 stars (42) 4 out of 5 stars (77)
Price $139.95 $44.95 $94.95 $29.95
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Amazon.com DNA KITCHEN Northwest Cutlery
Material Steel Stainless Steel Steel Stainless Steel
Item Weight Information not provided 0.5 pounds Information not provided Information not provided
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 Information

Product Dimensions 8 x 1 x 1 inches
Item Weight 9.6 ounces
Shipping Weight 9.6 ounces (View shipping rates and policies)
Manufacturer IMPCU MacKnife
ASIN B000N5H2XU
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item can be shipped to select countries outside of the U.S. Learn More
Item model number MTH-80
Customer Reviews
4.6 out of 5 stars 151 customer reviews

4.6 out of 5 stars
Best Sellers Rank #10,759 in Home & Kitchen (See Top 100 in Home & Kitchen)
#23 in Kitchen & Dining > Kitchen Knives & Cutlery Accessories > Chef's Knives
Date first available at Amazon.com November 22, 2006

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Customer Reviews

Top Customer Reviews

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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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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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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I've been using Mac knives for years and recently added this model and the 6 1/2 inch Santuko. I think MAC offers the best mix of quality, build, cutting edge, blade longevity, weight, heft AND price of any knife manufacturer.

Macs are extremely sharp and stay that way for a long time. They are comfortable to hold and have the right weight - lighter and more manuever than European knives but with just enough substance to handle any job. That's especially true of the higher line Macs.

Comparisons? I have tried most major knife brands but only Macs have turned me into a devoted follower.

I like Wustof and Messermeister best among European makers, but those knives are less sharp, need more frequent sharpenings and they are a touch too heavy. I don't care for Henkels.

Shun and Global are excellent, but quirky and usually more expensive in comparable lines to the MAC professional series. Tojira is not quite as sharp as Mac and bit more difficult to hold.

Dexter Russell and Victorinox are fine budget brands. I give them away as gifts.

Properly cared for, the Macs should last a lifetime for a regular home cook. They won't need to be sharpened as much, either.
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