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Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch
|Price:||$144.95 & FREE Shipping|
|You Save:||$30.05 (17%)|
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- 2.5mm blade. The added dimples help the knife to glide through sticky foods such as potatoes, apples, and summer squash
- Lightweight. Knife Length- 12.63 inches
- Pakka wood handle
- Hand wash is recommended Not dishwasher safe
- Made In Japan
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|Sold By||Cutlery and More||Cooking Depot||Cooking Depot||Amazon.com||Amazon.com||MVTRADINGONLINE(USA)|
|Blade Material Type||Steel||Steel||Stainless steel||Stainless steel||Carbon||Steel|
|Item Weight||0.16 ounces||—||0.62 lb||—||7.41 ounces||1.5 lbs|
|Material Type||Steel||Steel||Stainless Steel||Stainless Steel||Stainless Steel||Steel|
|Size||8 Inch||8 Inch||8 Inch||9"||8 Inch||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
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I spent hours researching information on Chef knife forums (yes they exist) before deciding on the Mac Pro. I knew I wanted a stainless steel Gyuto (Japanese chef knife) and this Mac Pro was the model most often recommended in that price range. The knife has excellent fit and finish but is not flashy like some Damascus steel knives. Its just what I wanted, a tool not a showpiece.
Edge retention is excellent. I cook about 4-5 meals a week at home, honing the knife briefly before each use. I hand wash the knife and immediately put it in the butcher block to protect its edge. It stayed silly sharp for 3 months before I noticed any difference in sharpness. It sharpened quickly on a whetstone. Probably could have gone a year without sharpening and still retain a serviceable edge.
All the forums pointed out that although Japanese steel often has better edge retention than German knives, ALL knives will eventually get dull. If you are spending money on a good knife you need to budget for a honing rod, cutting board and sharpening system. Because of the hardness of the steel they recommended a ceramic honing rod. Metal honing rods are softer than Japanese steel and will end up dulling the knife rather than re-aligning the edge. I bought an Idahone for $30 based on recommendations and it has worked well. Any glass, bamboo or hard plastic cutting board will dull your knife and could chip the edge. I bought a wood composite board that has worked well. For sharpening I bought a King 1000/6000 combo stone for $40. I had never sharpened a knife on a whetstone before, but after watching some videos on Youtube and some practice on somer cheaper knives I own I could get an extremely sharp edge.
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!]