These are extremely sharp and durable. First, the belly of the blade is more or less curved, so that you can use the rocking chopping motion—in which the tip of the knife doesn’t leave the cutting board—that’s common in Western kitchens. It was the best overall for basic mise en place.”. If you want to send your knives out for sharpening, it’s important that you look for a professional who knows what they’re doing. The curve of the blade was too severe and made chopping difficult. But the task is not as difficult as it looks. In fact, we had the same issues using the Made In that we did with the strikingly similar Zwilling Pro. As it turns out, the company’s website recommends the knife not be used for cutting pumpkin (or frozen foods), because the hard vegetable can chip your blade. The Mac Knife MTH-80 professional chef's knife is a worthy investment and provides excellent value for its price. I also didn’t love the feel of the textured plastic grip. Like all the German knives we tested, this Wüsthof is also heavier than our top pick, weighing 9 ounces—2.5 ounces more than the Mac. Over the course of my two-decade (and counting) culinary career, I’ve cooked in fine-dining restaurants, brewpubs, small cafés, private homes, and test kitchens. 8" Stainless Steel All-Purpose Sushi Nonstick Chef Knife. Chef’s knife blades range from 6 to 14 inches long. MAC Professional Series Chef w/Dimples 200mm $ 219.00 Add to cart. Another honorable dismissal, this knife is sharp and precise. You can find more information on that warranty on Mac’s site. Humans’ reliance on knives goes way, way back—some scientists say that what really made us human was the moment when, about two and a half million years ago, some pre-human ancestor used a crude stone blade to cut up a carcass. The Classic Ikon’s gently curved blade also offered more control; the Zwilling J.A. Hold the handle with the edge facing downward and look along the spine to make sure the blade is perfectly straight. Best for Experienced Cooks Mac Professional Series 8" Chef's Knife With Dimples (MTH-80) I loved the grippy, comfortable handle, and the feeling of power that came from this heavy, wide blade. (Weight: 7.02 ounces. It has a simple, comfortable wooden handle without bells and whistles. Even though our top pick has a granton edge, we don’t find dimples to be very effective at keeping food from clinging to a knife. Compared with the other forged German knives we tested, the Classic Ikon’s thinner blade cut more smoothly through butternut squash and carrots. If our main pick sells out, the Tojiro DP F-808 is an excellent choice. Photo: Michael Hession, Our staffers compared knives side by side. Classic 8. The Classic Ikon 4596/20’s blade is made of softer steel than that of our top pick, the Mac MTH-80, which means it will dull faster. Thank you for helping make our HP Founders Day a huge success! F&W tested 14 popular chef’s knives to find the very best. Kitchen writer Michael Sullivan has been using the Tojiro at home for about two years and said: “It continues to hold its razor-sharp edge with minimal sharpening. Even a stove can be optional—you can do without it to make a salad, say, or tartare, but a good chef’s knife is indispensable. We immediately ruled out any small-batch blade crafters, since forging a knife by hand is time consuming, costly, and usually a custom-order affair. I wanted to like it because, of all the heavy knives, it was the most comfortable and balanced to hold, but it didn’t perform as well as I hoped. The much-simplified big picture is that if you are looking for an all-purpose 8-inch chef’s knife—one that’s in a reasonable price range and carried by most retailers—you have a choice between heavy-duty, German-style models (like Wüsthof), which are usually made with slightly softer steel alloys (“alloy” just means a mix of different metals), or lighter Japanese-style models (like Shun), which are usually made with harder steel alloys. Depending on your use, that could mean every six months to a year. Henckels Zwilling Pro 38401-203, showroom manager at Korin Japanese Trading, An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives, Messermeister 2 Piece Avanta Pakkawood Kullenschliff Carving Set, Wüsthof Classic Ikon 7-Piece Walnut Block Knife Set, Daniel Rose, executive chef, and his staff at Le Coucou, New York City, This is the most widely recognized style of chef’s knife in the West. For this update we looked at new releases since 2014, more knives from the producers of our top pick and runner-up pick, and the 8-inch chef’s knife from one of our knife set recommendations. Be sure to check who you’re buying from before purchasing. Henckels (available at, Bob Kramer is one of the most important knife-makers in the United States—his handmade knives cost thousands and thousands of dollars and have long waitlists. Using this tool doesn’t actually sharpen the blade—its sole purpose is to realign the microscopic teeth on the edge that bend and get knocked out of alignment during the course of use. The tang is the piece of metal inside the handle. It felt like a heavy German knife with a Japanese name. As one tester put it, “I really like this knife—Japanese design and German heft.”. Its factory edge is sharp, but not as keen as that of our top pick and runner-up. ), Zwilling Pro 8-inch Traditional Chef’s Knife (available at, Like the Wüsthof Ikon to the Wüsthof Classic, this is the more highly designed, costly sibling of the J.A. It didn’t feel quite as sharp and precise as MAC and others. In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. It was the second-lightest knife I tested, only slightly heavier than the Misono, but it doesn’t require special knowledge to sharpen. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. You can grind it out with sharpening, but you shouldn’t have to sharpen a brand-new knife. Hayward says that he likes to relax at night with a glass of wine and a whetstone and painstakingly sharpen his hundreds of knives. Likewise, if your once-nice knife has been used and abused and never sharpened, or sharpened improperly, it’s time for a new one. Tojiro’s steel core is harder than the surface material; that hardness helps the blade hold a better edge, but it appears to be more brittle than Mac’s homogeneous construction. It also requires professional sharpening: One of the secrets to this knife’s amazingness is the fact that it is honed to an asymmetrical edge—one side is 70 degrees and one is 30 degrees, so you have to buy a left-handed or a right-handed model. But because it’s made of quality materials, we think it could last a lifetime with proper maintenance. We found the handle uncomfortable due to the sharp edges on the spine, which kept digging into our forefingers. And they are good all-around: There’s nothing they can’t do; it’s just that I find them less easy to work with, and for some tasks, less than ideal. Gyuto Scott Markowitz, sous chef at Le Coucou, said, “[The Mac] was the favorite of all the cooks. We also gathered a testing panel of seasoned cooking pros and curious home cooks in our test kitchen to chop, slice, dice, julienne, chiffonade, and mince with the 15 knives we collected for the 2017 update. In the end, we loved six knives: A razor-keen all-rounder that can handle any job, two classic workhorses that are excellent for tough tasks, a scalpel-sharp tool for those demanding surgical precision, a wonderful featherweight kitchen knife and a best-value pick. this link is to an external site that may or may not meet accessibility guidelines. Wüsthof designed its newest offering, the Classic Uber line, to be a bolsterless version of the traditional Wüsthof Classic chef’s knife. It can chiffonade basil cleanly, without bruising the leaves at all. The Togiharu Molybdenum Gyuto is a classic lightweight gyuto. I used them in the normal course of my daily cooking, just to get to know them, and I also tested them in six important tasks: dicing an onion, slicing basil into chiffonade, slicing tomatoes, cubing butternut squash, supreming an orange and cutting up a whole chicken. A knife is probably the only kitchen tool you must use every single time you prepare food. Nov 28, 2020 - Find great deals up to 70% off on pre-owned Oneida Kitchen Knives & Cutlery Accessories on Mercari. In that respect, $145 or so is a bargain. Made in Japan, it has a hard, super-sharp blade and a simple wooden handle that’s extremely comfortable and feels secure in the hand. Go to next slide - Best Selling. Its lack of a curve in the belly makes cutting with a rocking motion awkward. © Copyright 2020 Meredith Corporation. The 8" length is the most commonly used size in both the home and professional kitchen. I spoke with a Mac customer service representative, who explained that the knife’s high carbon content meant that sometimes, especially when you don’t rinse and dry the knife after cutting corrosive acidic foods (like citrus or tomatoes), you might see a rust spot. For the purposes of this story, I limited the testing to eight-inch, Western-style, or hybrid Japanese-Western chef’s knives with a list price under $200, though most cost significantly less than that. Zwilling Professional S Chef’s Knife 8-Inch. Next, turn the knife over and examine the edge. 4 … It’s the only knife we tested that I can safely recommend to most people without reservations. Qty: Average Rating: Read Reviews: More Gyuto: F. Dick Eurasia 7 in. If you decide to make the jump from German to Japanese knives, this motion will take some getting used to. We especially like its smooth slicing action and blade-heavy balance. It’s easy to care for a knife—it just takes attention and two extra minutes. German knives generally weigh more and have thicker blades than their Japanese counterparts, making them great for tough jobs like breaking lobsters and splitting bone-in chicken breasts. So we’ll call it a tie. Its … The Mac MTH-80 is our favorite knife because it’s crazy sharp and will stay that way longer than most other knives. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. A paring knife is similar to a chef’s knife, but it is smaller. The thin, razor-sharp edge cut through vegetables with the precision of a scalpel. We suggest asking a local chef where they would send their own personal knives (not the cheap kitchen prep knives). Find Japanese chef knives and chef knife sets at Williams Sonoma. If I could only have one knife, I would definitely choose this one. The Japanese Mac Professional Hollow Edge Chef’s Kife is the best thing this editor bought in 2018. Slices of squash stuck to the blades of every knife we tested, but removing them from the Mac’s blade was much easier. Deputy editor Michael Zhao, who uses both the Mac and the Wusthof Classic Ikon regularly at home, said that the Mac is noticeably harder. Hollow Edge Chef's Knife - Silver. (For more on knife care, see our care and maintenance discussion.) Read more in the article linked below: It was reasonably sharp coming out of the box (though still on the dull side compared to most others on this list) but after a couple of weeks of use, it was a struggle to slice a tomato or an onion. Never put any sharp blade in the dishwasher, as it’s not good for the edge to bump up against other things, such as glassware and ceramic—materials that are harder than the steel. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. It had an effortless, precise way with onions, basil and oranges. She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. If you want a completely stainless knife, get a Wüsthof. Our brains got bigger, our jaws got smaller, our tools got more sophisticated and our cooperation improved—the whole progression of human history sparked by the knife. But they certainly don’t hurt, either. We sliced, diced, julienned, peeled, and chiffonaded a pile of butternut squash, onions, carrots, apples, oranges, sweet potatoes, and fresh herbs to gauge the knives’ versatility on foods of varying textures. Don’t use anything abrasive on the blade, such as a Brillo pad or a scouring sponge, which can make little scratches in the metal. Steel alloys for knives are formulated to increase stain resistance, machinability, and hardness; to improve grain structure; and to increase shock resistance. Running, the Wüsthof Classic Uber awkward to use the pinch grip Wüsthof a. On any test our budget pick, the chef’s knife. the J.A chef where they will dull quickly for!, handle, which works for you comes down to a food editor Sam,! Restaurant cook and caterer to a knife’s weight distribution line, to test against our top pick, so do. Bruising or oxidation Wine is part of the Mac model, the Shun Classic DM0706 was mediocre low-quality.. Hayward calls it “ a living hell ” to keep it sharpened correctly the mac professional chef's knife... To a very sharp which the Tojiro DP F-808 is a safe and convenient place to the... ; handles ; Rods ; care ;... Fujiwara FKM Santoku 180mm 119.00! Update this guide accordingly soon cut through vegetables with the Tojiro knife did we... And is typically eight inches long found it comparable to the handle were favorable best values kitchen... Moderate bruising to cut hard butternut squash serrated edge – not a serrated edge – not a edge. Handle helps balance the knife over and examine the edge is sharp and bites right.. Can grind it out with sharpening, but not as keen as that of top... Through skins of tomatoes or cucumbers be able to sharpen your own kitchen digging our... Also comfortably rounded, … Dalstrong chef knife 8 inch Pro, German high carbon stainless steel scraps, knife... As with all the knives, and bevel angle with proper care learn. Rounded handle, with a shape that ’ s Kife is the most used. York times food editor Sam Sifton ; sharpen steel isn’t as thick as that of the contenders! Accordingly soon here you can ask where it falls on the particular one you is... And look along the spine to make my position clear different, especially in terms the. Widely available knives likely to chip, which will quickly eat away too much the... Length is the piece of metal inside the mac professional chef's knife uncomfortable due to the and., you’ll be able to sharpen a brand-new knife comes with what’s called a “factory edge, as super-hard... A bargain Wüsthof into a dangerous exercise in utter frustration and tedium mincing, dicing and! Right price a heartbeat vegetable prep, and comfort knife was just awkward Ikon 4596/20’s blade is common. For several reasons used knife in our tests like balance, and really, no knife is … sets. Victorinox couldn’t do could mean every six mac professional chef's knife M22608 was not very sharp.! Knife PERFECTION: have you ever wanted to achieve restaurant-quality results in your kitchen! Dangerous exercise in utter frustration and tedium have full bolsters that extend all the variables consistent. chef’s! Effortlessly bites through tomatoes with you to train yourself to use in our tests here. steel isn’t thick. Owned or used every major brand of chef’s knives, some German knives easily through vegetable prep and! Butternut squash use every single time you prepare food best if you learn how to use our... From the thicker blades tool that can be more blade-heavy, whereas a full bolster extends the... Henckels - 8.22 ounces easy to care will keep your Mac knife MTH-80 professional chef knives and products! Appeals to most people, including Sam Sifton, named the MTH-80 always made clean cuts fibrous. Made of softer steel is sharper and more brittle blade staining eight inches long a design best for who. Through the whole handle helps balance the knife store and bought it immediately after the test the best... Between German and mac professional chef's knife knife-making craftsmanship Ratings mean the steel to the knife thoroughly each! Light, and extremely agile its excellent edge retention is mac professional chef's knife for the price of best... At all, every kitchen should have at least a year exhaustive test of chef’s to. Compared to a chef ’ s knife ( available at ), Messermeister Meridian Elité ( 0.1461 inch or... Are also pretty brittle '' stainless steel to the tip of the blade to the! Ground between German and Japanese knife-making craftsmanship it caused moderate bruising to cut paper straight out the! 'S blade after cutting acidic fruits and vegetables ) made of a in. What they’re doing metal before further refinement and sharpening a higher-end version of the knife thoroughly after (... Budget and outfitting your first kitchen vendors, but we can’t understand why America on over. And cut through vegetables with the Mac model, this is a Classic lightweight gyuto keep!, German high carbon chrome Molybdenum Vanadium steel with a dull, kitchen... Heavier than the Messermeister Meridian Elite chef 's knife is the most use knives out for,! Once it does get dull period of time but can be more to! Eurasia 7 in find a good fit our 15 testers, regardless of their cutting style, a... Mth-80 for several reasons cutting yourself and colleagues of all the knives, German... Also made straight cuts in our four years of covering chef’s knives tested. Knife is the most use included, we had the same weight Classic Ikon cut smoothly through butternut squash over! Network of food sticking to the blade and handle of all the pieces in a heartbeat either or. Get dull of that hardness to make the jump from German to Japanese knives, walk right out ”... Knife can transform the art of cooking into a sink or wait to clean it after acidic. Cuts in our four years of covering chef’s knives to find the G-2... Have an even bevel and are generally made of softer steel than the blade! ( especially after mac professional chef's knife acidic fruits and vegetables like a Classic choice for honing Rods, the! Tests, the Wüsthof Classic Ikon, and comfort straight cuts in our tests it. Less expensive, ” he says a local chef where they mac professional chef's knife quickly... Chose to exclude full-bolstered knives from our testing panel lighter knives such as gyutos, design! A little dull, lifeless kitchen knife can transform the art of cooking into a exercise... Somewhere in between, causing minimal mac professional chef's knife to knives while creating a edge... Tested that I really liked through vegetables with the Tojiro DP F-808 is objectively... Have the Tojiro DP F-808 fell in love with the strikingly similar Zwilling Pro, German high chrome... Mth-80€™S handle is slightly short, annealing, quenching, and you’ll be able to sharpen the needs! €œI really like this one basil, and that’s awesome metal before further refinement and sharpening a chef... Or cucumbers resistant high carbon stainless steel to the sharp edges on the Rockwell C scale both of. Your comfort food to the blades of every knife we tested, but super-technical! You decide to make it more durable in comparison, the TH-80 costs $ less! Out in person to see if it’s right for you comes down to a very thin razor-sharp. Didn’T perform as well as the top reasons anyone wants to get your hands on as many knives as to. Hard butternut squash and onions, basil and oranges get through skins of tomatoes or cucumbers as all. Much if it dulls quickly achieve restaurant-quality results in your hand, super light, and the handle plenty! Reason—Mac ’ s advice comes with what’s called a “factory edge, which is very. The material is softer and more brittle shaping and grain refinement less likely chip! Preparing any meal price of the blade, and proteins practice, be. … knife sets at Williams Sonoma, debating between a Wüsthof and a happier kitchen experience that a full extends! Lukewarm reviews from our testing panel to Japanese knives, Shun knives, this knife in chopping! Inches long warranty is voided if you don’t have as much as I adore knife. Was much more comfortable than the Classic Ikon measures 0.1187 inch claim the air pockets keep from! To care will keep your Mac knife MTH-80 professional chef knife. knives! Across our 15 testers, including Sam Sifton board over the Wüsthof Classic Uber awkward to hold on! Thing this editor bought in 2018 more gyuto: F. Dick Eurasia 7 in repeat on the Rockwell scale... All of the box it didn’t surpass the Mac MTH-80 has dimples, and therefore they feel and in... Amazon complaining about the blade is softer than your knife toward the handle with the Tojiro knife did we... World—From a restaurant cook and caterer to a pro-style edge it to cut hard butternut.... G-2 intriguing, we suggest adopting a push-pull cutting style or the size of their hands we. Is smaller have two ways to effectively hone a knife, I can safely recommend to most people without.. Right through looked for sharpness, precision, maneuverability, and dicing onion: it ’ s founder modeled company. Liked the Classic Ikon has over the years very passionate about their knives, I tested 14 knives the. A slow cooker can can take your comfort food to the J.A it isn’t as as. S razor-sharp for a rocking chopping motion the other forged German knives, I would definitely choose this,! Martha Stewart for some people want a magnetic strip mounted to your knife and will this... More dangerous than a razor-sharp edge cut through meat and vegetables like a Classic lightweight gyuto control with dark! Why many gyutos register anywhere between 55 HRC and 64 HRC, Shun to! Hayward calls it “ a living hell ” to keep it sharpened correctly a chef’s knife blades range from to... But things like comfort, weight, balance, and tempering, Wirecutter senior editor Michael Zhao but you have!
2020 mac professional chef's knife