The Best Mac Superior Bread Knife of 2019 – Reviews and Top Rated from Best Brands. $144.95. I wasn't able to notice any huge differences there, but they sure don't hurt. To measure each santoku knife's prowess with meat, I used each one to break down a whole chicken, then cut the meat into smaller pieces. I also noted whether any of the knives felt difficult to control when I made precision cuts. Comfort: The best knives have handles that fit comfortably, which can vary depending on the size and shape of your hand and the way you grip the knife. The Zwilling J.A. 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. But things like comfort, weight, balance, and price are mostly a personal preference. Out of the box, this Mac model sliced straight through paper, which is something our budget pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife, couldn’t manage. FREE SHIPPING . We found the Rada Cutlery R131 French Chef’s Knife to be comically flimsy. We endeavor to always link to authorized vendors, but Amazon sometimes redirects to unauthorized vendors in times of low stock. She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. What I love about the chef knife is that it is thin so it can slice easily, and it doesn't feel flimsy. Here are notes on the other models we tested for this review: Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. Former deputy editor Michael Zhao, who uses both the Mac and the Wüsthof Classic Ikon regularly at home, said that the Mac is noticeably harder. This is why many gyutos are laminated with softer stainless steel to protect against shock and staining. But it has a slightly less durable blade, and the handle doesn’t provide as much knuckle clearance. We strongly urge you to train yourself to use the pinch grip. Full bolsters make sharpening your knife more difficult, because eventually you’ll need to find a professional sharpening service to grind away the extra steel at the heel of the blade and maintain a flat edge. New to Chowhound? Thin strips of basil stayed green with little bruising or oxidation. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. You’ll also develop faster knife skills, and that’s awesome. If your knife is comfortable to use and razor sharp, you can chop ingredients faster and with more control (and therefore more safely). It's the perfect knife to hand to guests in your kitchen, so you don't have to worry about whether they're trashing your pricier knives, and it's good as a trial blade for those who want to test the santoku waters without too much commitment. The Mercer MX3 M16110 gyuto performed about as well as our runner-up pick from Tojiro, but it was considerably more expensive at the time of our tests. We found a tiny, almost microscopic nick in the Tojiro knife’s blade after cutting butternut squash. The panel included Wirecutter staff members as well as Sam Sifton, food editor at The New York Times. Japanese steel generally has higher carbon content and, in addition to the ingredients in German steel, contains tungsten and cobalt, which improve hardness. I'm getting a new knife soon, and have recently been using a santuko, which I really like, although it was just 10 bucks. $59.95. However, most testers preferred the Victorinox for its maneuverability and comfortable feel, compared with the other budget knives we tried. 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 with foods of varying textures. It was heavier than the Classic Ikon, too, and our testers thought the Meridian was awkward to hold. 9 watching. Its serrated 2 mm, 10.5-inches tapered specially hardened full tang blade is exceptionally sharp and is made from tough rust-resistant high carbon steel, which is designed to keep the blade’s razor edge sharper for a long time, so you can expect a high-level cutting performance. In An Edge in the Kitchen, Chad Ward writes that the MTH-80 is “a treat to use.” Ward adds: “They are extremely popular among chefs and line cooks because they are comfortable, reasonably priced, high-quality knives that come with an aggressive edge and hold it for a very long time.”. View Product. We carved five turkeys, two beef roasts, a pork roast, and a ham, and the Messermeister 2 Piece Avanta Pakkawood Kullenschliff Carving Set is our pick based on good looks, great performance, and a nice price. This classic gyuto has a flatter belly curve than our top pick, a design best for people who use a push-pull cutting style. It feels a little chunkier in the hand than our top pick, and it cracked one slice of carrot before sailing through a dozen more slices without any problems. Free shipping. Its factory edge is sharp, but not as keen as those of our top pick and runner-up pick. As we remind our readers in all of our knife reviews, there's no one right answer for what the "best" knife is, since it's a highly personal decision. Henckels Zwilling Pro and Wüsthof Classic Uber, by comparison, had such aggressively curved blades that they made simple cutting tasks feel awkward. We reserve the right to delete off-topic or inflammatory comments. Entirely manufactured in Japan, MAC knives are a combination of the best in Western design and Japanese knife-making craftsmanship. A chef’s knife is the main workhorse in your kitchen-cutlery arsenal, tackling 80% to 90% of cutting tasks. Unfortunately, that’s really hard to find. Murray Carter told us he highly recommended it. But the MAC sure seemed like it slid through the chicken and fish more easily than the other knives. Only 9 left in stock - order soon. I have been using that knife almost everyday and it still works as well as the day I bought it (I hone/sharpen it myself). It’s the only knife we tested that I can safely recommend to most people without reservations. Mac Knife Series Hollow Edge Chef's Knife, 8-Inch, 8 Inch, Silver 4.7 out of 5 stars 217. It was the best overall for basic mise en place.”. Their blades have an even bevel (meaning both sides are ground to the same angle) and tend to be made of softer steel, so they can lose their edge more quickly. Mac knives are known for their innovative methods of combining the best aspects of Western knife designs with fine Japanese craftsmanship. Although steel is a classic choice for honing rods, sometimes the material is softer than your knife, rendering it useless. Like the MAC, the Tojiro is another Japanese-made knife with an even 50/50 double-bevel construction, making it easier to sharpen for those who don't know how to deal with Japan's more typical asymmetrical geometry. Most chef’s knives you’ll find come in two styles: German, and a double-edged Japanese take on German knives (which are called gyuto). Her expertise builds on a lifelong career in the culinary world—from a restaurant cook and caterer to a food editor at Martha Stewart. And because the MTH-80’s blade is slightly thinner than a German knife blade (measuring 0.0976 inch at the thickest part of the spine), maintaining its keen edge will be easier as you sharpen it throughout the years. Read more about blade steel below. Generally, chefs sharpen their own knives, but they usually know of a reputable knife person. For each update, we look at new releases, up-and-coming brands, and more knives from the producers of our picks. Most testers, including Sam Sifton, named the MTH-80 as their top choice of all the contenders. Compared with the Mac Mighty MTH-80, this Wüsthof knife was less agile and sharp when peeling the skin from butternut squash. But as of late 2020, the MTH-80 isn’t available through Mac’s Amazon storefront. Mac Knife Superior Bread Knife, 10-1/2-Inch By Mac Knife . Japanese kitchen knives handcrafted since 1964. Our previous budget pick from Wüsthof was discontinued, so we have a new one: the Victorinox Fibrox Pro 8-Inch Chef’s Knife. - Mac Superior bread knife arrived in an decent packaging. We understand that the price of the Mac MTH-80 may be off-putting for some people. We think an 8-inch knife is the perfect length for most people because it’s long enough to halve large vegetables but still manageable for most home cooks. All products linked here have been independently selected by our editors. Like the other budget knives, it turned green basil leaves into black-lined strips. Although at this writing it has a lot of favorable Amazon reviews, like all the knives in our testing sample, the negative reviews complain of the blade chipping. Cooking For Engineers rated the Mac MTH-80 as the top pick, after an exhaustive test of chef’s knives. You can grind it out with sharpening, but you shouldn’t have to sharpen a brand-new knife. Keep a sharp cutting edge longer with a honing rod. Our Price. In our tests, it performed excellently, except for one single carrot round that cracked midway through slicing, though all carrot cuts before and after that one misfire were fine. Some of the knives that had done decently in the tomato and chicken tests failed to pierce the skin near the fish's spine with ease; one slid off so abruptly that it easily could've slashed my hand had I not been holding the fish safely. But if you’re replacing an old dull knife or buying your first kitchen blade on a budget, the Victorinox won’t disappoint. Depending on your use, that could mean every six months to a year. Check out the section on how to keep your knife like a pro for tips on extending the life of the most important tool in your kitchen. If you’re looking for the sharpest knife out of the box, the Victorinox isn’t it. But we saw one big problem with the 8-inch Classic Uber 4583-7/20: Its belly curve was much more articulated than those of other Wüsthof chef’s knives. Mac Original Series Chef Cooks Knife 6.5 High Carbon Blade Hardwood Handle Japan. This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. Product Name. A sharp knife is more precise, and there’s less of a chance of the blade slipping off your food and into your finger. In An Edge in the Kitchen, Chad Ward cites Tojiro DP knives as “the bargain of the century.” He writes, “The quality of the handle fit can be variable, and the handles themselves are blocky, but the performance of these knives is outstanding, especially for the price.”, This Tojiro gyuto has been a popular knife in our test kitchen since 2015. Although the Genesis was sharper out of the box than our Victorinox pick, the latter was more comfortable to hold and had better balance. If you learn how to sharpen your own knives, you will have tools that are truly yours. A half-bolster or bolsterless knife will be more blade-heavy, whereas a full bolster throws more weight to the handle. (But that kind of treatment will destroy the blade’s edge, so don’t do that to your knife.) In this motion (shown above), the tip of the knife mostly keeps contact with the cutting board, and you raise and lower the heel while your guiding hand pushes food underneath the blade. If you want a more stain-resistant knife, get a Wüsthof. It aced every test, cutting perfect tomato slices, gliding through dense carrots, butchering the chicken, and neatly filleting the fish. Tens of thousands of pounds of vegetables, fruit, meat, and fish have crossed my cutting board over the years. $119.95. If you’re starting out, it’s safer to place the tip of the honing rod on a cutting board, with the rod perpendicular to the board. But if you have an old knife set or a hodge-podge of hand-me-downs that aren’t cutting it anymore, it’s probably time for an upgrade. CDN$ 169.00 Misono UX10 Santoku 7.0" (18cm) - Right. But the softer steel makes German knives more resistant to chipping. What works for you comes down to a combination of personal preference, cutting style, and comfort. Its lack of a curve in the belly makes cutting with a rocking motion awkward, so if that’s what you’re used to, we suggest learning the push-pull cutting style. Mac Ceramic Sharpening Steel Black Handle 21cm SR-85 . $42.95. $159.95. The Victorinox’s gentle curved edge is good for any chopping style, and its wide blade lets you easily scoop and transfer food from the cutting board. This santoku knife from MAC's Professional line is an absolute pleasure to use, no matter the task. It was much more comfortable than the Messermeister Meridian Elité’s handle, with its hard angles. Try it now. It’s the least sharp of all our picks, but the factory edge is still pretty keen—especially if you’re used to cutting with old dull knives. That's why I say the second knife should be a santoku. Was: $300.00 Add to Cart. We suggest asking a local chef where they would send their own personal knives (not the cheap kitchen prep knives). However, at this writing, the TH-80 costs less than our top pick. Hold the handle with the edge facing downward and look along the spine to make sure the blade is perfectly straight. amkirkland | Dec 3, 2006 12:42 AM 2. It performed well with the fish, making easy, clean cuts, and broke down the chicken efficiently. If you see any light reflecting back at you, that indicates a roll spot in the factory edge. Special Price $90.95 . When a blade is thin and made from a hard steel, the edge can take and hold a tight angle. The Misen couldn’t make a straight cut down the middle of a butternut squash, and it split carrots instead of cleanly slicing through to the board. The Victorinox Fibrox Pro 8-Inch Chef’s Knife is the best knife you can buy for under $50. Given the fact that the Mercer did a commendable job with all the tasks I put it through, plus its affordable price point, this one seems like a no-brainer to add to the knife drawer. The knife has a textured handle made of Santoprene (a composite of plastic and rubber), giving you a sure non-slip grip even with wet hands. But the task is not as difficult as it looks. Though Amazon links out to this warranty in its product information section, the knife is available only through these specific Amazon vendors: Cooking Depot, Cutlery and More, The House of Rice Store, MVTRADING, Urban Living, Whittle Workhorse, Yokohama Gifts, and YokohamaUSA. In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. But by paying a little attention to care, you will keep your Mac knife clean and spot-free. Length: Chef’s knife blades range from 6 to 14 inches long. The blades are slightly thicker at 2.5 mm and a bolster has been added to the handle. And, like the MAC, it has hollow-ground divots to reduce friction during slicing. Like the Mac Mighty MTH-80, the Tojiro DP F-808 has more heft than lighter knives, such as the Global G-2 and Togiharu Molybdenum. But it isn’t as thick as that of the Messermeister Meridian Elité (0.1461 inch) or the Zwilling J.A. That way you can store your knife in a drawer and keep the edge protected. It’s my go-to knife for chopping vegetables and delicate herbs with precision. Category: Usuba / Nakiri Brand: Mac. $35.95. Photo: Michael Hession. Henckels Zwilling Pro, we found the Wüsthof Classic Uber awkward to use because of the extremely curved belly. Mac Chef Knives have thin blades (2.0-2.5 mm) made with molybdenum, and feature a handle that is straight with the spine of the blade. Determining the “ideal” knife for any one person is both objective and subjective. A santoku should be comfortable to hold either by the handle or with a pinch-grip on the blade, and it should feel well balanced. $74.95. The Victorinox Fibrox Pro 8-Inch Chef’s Knife is the best you can buy for under $50. We like this Tojiro model for slicing leeks, green onions, and herbs into fine julienne, but it’s also great for handling most fruit and vegetable prep, and slicing boneless meat filets. In 2020, we tested the 8-inch chef’s knife from Food52’s Five Two Essential Knives collection, and we retested our new budget pick, the Victorinox Fibrox Pro 8-Inch Chef’s Knife. 0. The Wüsthof Classic Ikon comes with a lifetime limited warranty (PDF) that covers manufacturing defects and damage occurring under “normal use and conditions.” Damage from accidents, misuse, and abuse are not covered. It’s not as keen as the Mac or the Tojiro, and you’ll need to hone it regularly as well as maybe invest in a home knife sharpener. Tojiro has long been one of my favorite mid-priced knife brands, offering excellent quality at a very reasonable price. Mercer’s Millennia M22608 was not very sharp; the stamped blade split carrots and was uncomfortable to use. It’s well balanced and easy to maneuver.”. Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver. That said, they’re both well-balanced tools. In comparison, the Wüsthof Classic Ikon measures 0.1187 inch. The MAC Chef's Series should really be called the MAC Line Cook series since these knives are aimed directly at professional line cooks that want a simple, no nonsense blade that is easy to care for and can take a good edge with durable handle. Score. At Korin, a knife store in New York City, the staff members usually bring out two or three of the same knife so you can examine them and choose the one you like. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Mac Professional 6.5 in. It felt like a heavy German knife with a Japanese name. Try to get your hands on as many knives as possible to find a good fit. This means it’s less likely to chip (which the Tojiro DP F-808 did after we used it to cut hard butternut squash). I also used them for daily meal prep to see if I found them sharp and comfortable to use day in and day out. Even testers with larger hands found that the handle gave plenty of knuckle clearance. Several Wirecutter staff members also have the Tojiro and love it. Knife makers like Mac and Tojiro heat-treat their blades to make them just as strong as forged steel. However, make sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal. Quenching hardens the steel, and tempering relieves some of that hardness to make it more durable. Any knives that had trouble with the tomatoes, or that repeatedly cracked the carrots instead of cleanly slicing through them, were disqualified. A great chef’s knife can revolutionize your daily meal prep. After cutting through onions, butternut squash, sweet potatoes, and carrots, we concluded that the Made In knife’s deep blade curve and angled bolster (which sets the handle too far back from the blade) made chopping and slicing awkward. The edge should be keen enough to slice through paper straight out of the box. 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