The Togiharu Molybdenum Gyuto is a classic lightweight gyuto. Tojiro DP Santoku 6.7" (17cm) 4.8 out of 5 stars 370. Never throw unprotected knives into a drawer, where they will dull quickly. We still believe this model is one of the best values in kitchen cutlery. Another stamped budget choice, the Messermeister Four Seasons 5025-8 was pretty much on a par with our budget pick. Introducing . Former Wirecutter deputy editor Michael Zhao told us that he loves the Classic Ikon, but he noticed the difference between its softer steel and the harder Mac MTH-80. I bought a Mac paring knife for $20 about 20 years ago from a health food store, not knowing anything about Mac. First, a santoku knife should be deadly-sharp right out of the box. I thought this lighter knife would struggle to tackle the heavy-duty tasks, but it sliced through butternut squash like it was a soft stick of butter. It's meant to be an all-purpose home cook's knife, and, as such, there's no need for it to reach the price point of more specialized, high-end knives. (The key is to cut through the ligaments holding the joint together and not try to brute-force your way through nearby bone.). But then, I own a large collection of knives, including lots of specialty blades. But as of late 2020, the MTH-80 isn’t available through Mac’s Amazon storefront. Try to get your hands on as many knives as possible to find a good fit. The whole idea of a santoku knife is that it's compact and deft, an easy knife for anyone regardless of how developed their forearms are. For the 2017 update of this guide, we invited six friends and colleagues of all culinary stripes to our test kitchen to participate in a chopping panel. Our detailed Santoku Knife comparison of the MAC Knife Professional Series Santoku Knife MSK-65 versus the MAC Knife Superior Series SK-65 Santoku Knife. I’ve either owned or used every major brand of chef’s knife, as well as a good number of artisanal blades. We may earn a commission on purchases, as described in our affiliate policy. But it isn’t as thick as that of the Messermeister Meridian Elité (0.1461 inch) or the Zwilling J.A. Review of the MAC Professional Series 9.5 inch Chef Knife - Duration: 10:35. In our tests, the MTH-80 didn’t feel as delicate when cutting through tough vegetables like butternut squash, but it still had the smooth slicing feel of a thin blade. $144.95. amkirkland | Dec 3, 2006 12:42 AM 2. If a santoku really is a three-virtues knife, it should handle all of those tasks well, even if it doesn't do so quite as well or as dexterously as knives specially designed for each of those tasks. Every knife is shaped, assembled, polished, and sharpened by professional Japanese craftsmen in a series of up to 64 steps to guarantee that every knife … The quality of stamped blades varies widely, from the flimsy knives found at grocery stores to our top pick and runner-up pick. Only 13 left in stock - order soon. Log in • Sign up. 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. Although we think the Tojiro DP F-808 is a great knife, it needs a little more TLC than the Mac MTH-80. If you see any light reflecting back at you, that indicates a roll spot in the factory edge. The lack of extra steel allows you to sharpen the knife yourself, because you can evenly grind the edge all the way to the heel on a home sharpener or whetstone. The crew at Le Coucou noted that the Tojiro was heavier than they preferred (though it’s only two-tenths of an ounce heavier than the Mac), but they rated its edge retention on a par with that of the more expensive Mac. Across our 15 testers, everyone agreed that the Mac model was comfortable to hold and use. Repeat on the other side of your knife and continue for four or five reps. Although the MTH-80’s handle is slightly short, most testers found it comfortable to grip. Since we first published this guide in 2013, we’ve tested 23 knives that all had an 8-inch blade, carried a price tag of $200 or less, lacked a full bolster, and came with recommendations from experts and trusted editorial sources. A pinch grip is the most secure way to hold your chef’s knife. 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. 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. Knife makers like Mac and Tojiro heat-treat their blades to make them just as strong as forged steel. It’s by far the best knife you can buy for under $50. By comparison, at their thickest parts, the Togiharu Molybdenum comes in at 0.0754 inch, the Tojiro DP F-808 at 0.0817 inch, and the Global G-2 at 0.0754 inch. The Victorinox Fibrox Pro 8-Inch Chef’s Knife is the best knife you can buy for under $50. Priced to Clear! Steel hardness is measured on the Rockwell C scale. The G-2 also comes highly rated by Cooking For Engineers. In fact, we had the same issues using the Made In that we did with the strikingly similar Zwilling Pro. The Victorinox’s gentle curved edge is good for any chopping style, and its wide blade lets you easily scoop and transfer food from the cutting board. We especially like its smooth slicing action and blade-heavy balance. The Best Mac Superior Bread Knife of 2019 – Reviews and Top Rated from Best Brands. This stainless steel is usually hardened to 56 HRC, softer than Japanese knives but capable of taking a beating well and withstanding up to a certain level of mistreatment. Second, a santoku knife should be fairly lightweight and comfortable. CDN$ 169.00 Misono UX10 Santoku 7.0" (18cm) - Right. We tested 16 models of Japan's popular multipurpose santoku knife to find the best. As for the MAC Knife Professional Series 6.5" Santoku Knife MSK-65 analysis - it impressed reviewers at Serious Eats, a source that's known for its objective testing and well-thought-out methodology - it performed great in its "The Best Santoku Knives" roundup and earned the "The Best Santoku Knife" title. 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. $74.95. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. 10:35. And its excellent edge retention means that, with proper care, the Mac will stay sharp for a long time. Henckels Zwilling Pro 38401-203 drop-forged knife was just awkward. Mac is also starting up its own Amazon storefront, called Mac Knife, and it’s slowly adding inventory. Unlike Japanese knives, some German knives have full bolsters that extend all the way to the blade edge. 1. We also recommend Wüsthof’s Classic Ikon in our guide to knife sets. For the price, you might as well grab oneâit's the perfect knife for guests who want to be helpful in the kitchen, but whom you don't trust with pricier blades. You’ll have more control over your knife and, as a result, cut yourself less. 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. However, most testers preferred the Victorinox for its maneuverability and comfortable feel, compared with the other budget knives we tried. That thinner blade makes the Classic Ikon a tad lighter than other German knives, and it means that over the long run, it will be able to take a sharper edge than the thicker knives. Mac Knife Superior Santoku Knife, 6-1/2-Inch, Silver 4.5 out of 5 stars 329. The Classic Ikon’s blade is thicker than the MTH-80’s, measuring 0.1187 inch at the spine. Mac vs Shun. Today, you can also find a lot of santoku knives with an even double-bevel edge, from both Japanese and Western knife-makers. As New York Times food editor Sam Sifton told us during testing, “[A good knife] is the balance of utility and the thing that moves your heart.”. This santoku knife doesn't disappoint on either frontâin fact, it's one I've used regularly for years in the Serious Eats test kitchen (we purchased a brand-new knife for this review, though). $29.99. Scott Markowitz, sous chef at Le Coucou, said, “[The Mac] was the favorite of all the cooks. Mac Ceramic Sharpening Steel Black Handle 21cm SR-85 . To find out, I bought a bunch of whole fish, mostly black bass, and got to work, first cutting off each fillet, then skinning and trimming it. German knife blades are curved and designed for a rocking chopping motion. But we can’t recommend this Five Two knife because it’s made from a low-grade steel (420J2) with a Rockwell hardness of 52 HRC—which is pretty soft for a kitchen knife. Most testers agreed that the Fibrox handle offered the most comfortable and secure grip of all the budget knives we evaluated. But if you want to sharpen our budget pick, a German steel blade, or an inexpensive stamped blade, go ahead and try one of our knife sharpener picks. Chad Ward argues in An Edge in the Kitchen that a full tang is unnecessary since knife balance is largely a personal preference. Its blade is softer than that of our top pick, so you’ll need to sharpen it more frequently. The MAC Professional Hollow Edge Chef’s Knife was easily my favorite knife throughout the tests. 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. Add to Cart. Bolster: Bolsters are metal cuffs that can help balance knives with a heavy blade—such as the Wüsthof Classic Ikon—where you want more weight in the handle. You will see knives made from American steel, and though some of it is fine for knives, a couple of formulas don’t perform as well. The edge was sharp and the knife itself was comfortable to hold, but the 8½-inch blade length was a little too much for home cooks. Like the other budget knives, it turned green basil leaves into black-lined strips. Messermeister 2 Piece Avanta Pakkawood Kullenschliff Carving Set, Executive chef Daniel Rose and his staff at Le Coucou in New York City, This is the most widely recognized style of chef’s knife in the West. The HB-85 offers a good price-to-quality ratio, but our testing panel overwhelmingly chose the Tojiro DP F-808 as the better chef’s knife for the price. I've been increasingly impressed with some of Mercer's offerings; in my chef's knife review, it came out on top on the budget end of the spectrum. MJU-65. Read more about blade steel below. In our tests we found that well-designed ones worked nicely, causing minimal wear to knives while creating a fine edge. It was heavier than the Classic Ikon, too, and our testers thought the Meridian was awkward to hold. You can find more information on that warranty on Mac’s site. The flat belly provides the most control if you cut using a. You’ll never find a gyuto with a full bolster that extends to the edge (unlike with German knives). It's a well-made knife, offering an excellent money-to-quality ratio. After all the subsequent testing with vegetables, meat, and fish, we repeated this test with the remaining knives, just to make sure none had lost their edge after a short period of use. Quenching hardens the steel, and tempering relieves some of that hardness to make it more durable. Notify me when available. 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 made perfect carrot cuts, broke down a chicken with ease, and filleted a whole fish as if it were a fish-shaped block of butter. Mac Superior Series (1) Color Black (1) Blue (1) Orange (1) Pink (1) Price ... MAC - 9.5" Professional Series Chef's Knife. The Tojiro DP Damascus F-655 gyuto is a higher-end version of the Tojiro DP F-808. For great performance at a low cost, Mercer is killing it these days, and its santoku knife is no slouch on either front. The long stick handle kept jabbing into my wrist, and the cutting edge was only adequate. The TH-80 isn’t made from the same cold-tempered steel as our top pick, so it probably won’t hold an edge as well as the MTH-80. Since an 8-inch chef’s knife can tackle 90% of cutting jobs, you can sidestep the sticker shock of buying an entire knife set by getting one good chef’s knife, which you can use until you generate more funds to build out your cutlery collection. Mac Knife Superior Bread Knife, 10-1/2-Inch By Mac Knife . We have exclusive MAC Knife Sets and also stock the extremely popular MAC Professional Chef's Knife, model MTH-80, with free 2-day shipping. Chad Ward praises this Togiharu model in An Edge in the Kitchen, but we think the blade is too thin and delicate for hard vegetables. Mac Professional Bread Knife 26.5cm MSB-105 . That problem didn’t happen for us, though. On the other hand, that soft stainless steel also means that the edge of this Wüsthof model will dull faster and require more regular sharpening. For each update, we look at new releases, up-and-coming brands, and more knives from the producers of our picks. The blades are slightly thicker at 2.5 mm and a bolster has been added to the handle. Mercer’s Millennia M22608 was not very sharp; the stamped blade split carrots and was uncomfortable to use. You also won’t see santoku knives in this guide; santokus have shorter blades, generally 6 or 7 inches, that limit their ability to slice through large vegetables with one cut. Only 1 left in stock - order soon. Compared with other German knives we tested, the Classic Ikon has a thinner blade, a more comfortable handle, and a more manageable belly curve for better leverage and control. 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.”. $42.95. Balance boils down to personal preference. A half-bolster or bolsterless knife will be more blade-heavy, whereas a full bolster throws more weight to the handle. With its super-sharp edge, sleek tapered shape, and comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker. A sharp knife is more precise, and there’s less of a chance of the blade slipping off your food and into your finger. Only 10 left in stock - order soon. Traditional Japanese knives, for reference, tend to have a single bevel (also called a chisel bevel), in which the blade tapers to the edge on only one side. Learn more. Rank . Any knives that had trouble with the tomatoes, or that repeatedly cracked the carrots instead of cleanly slicing through them, were disqualified. But as of late 2020, the MTH-80 isn’t available through Mac’s Amazon storefront. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. We then sent the top-performing knives to the kitchen at Le Coucou in New York City (the James Beard Foundation’s Best New Restaurant of 2017), where the cooks used them for prep and during service. Use your knife only on a wood, plastic, or rubber cutting board. But it didn’t surpass the Mac Mighty MTH-80 for several reasons. It'd be like paying $400 for a pair of sweatpants: It misses the whole point. Most of these knives have a bolster—a thick metal cuff—between the blade and handle. Pour one out for one of the sharpest affordable knives we’ve ever tested. If your knife is comfortable to use and razor sharp, you can chop ingredients faster and with more control (and therefore more safely). Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase machinability and wear resistance, and refine the grain. In 2017, we 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. Balance: Knife balance means different things to different people. Sharpness: A brand-new knife comes with what’s called a “factory edge,” which is usually very sharp. The Mac Knife Superior bread knife is made in Japan. If you don’t want a magnetic strip mounted to your wall, buy a blade guard. But high-carbon steel can develop rust easier than stainless steel, so Japanese gyutos require more care than German knives. [The Mac MTH-80] held the best edge.”. Because the Mac’s stamped blade is made of very hard steel (it has a Rockwell hardness of 59 to 61), it will keep its sharp edge longer than softer blades, such as those of the Victorinox Fibrox Pro and Wüsthof Classic Ikon, which are hardened to 56 and 58 HRC (PDF), respectively. Depending on your use, that could mean every six months to a year. The factory edge isn’t as sharp as that of our other picks, so in our tests it left us with split carrots and unevenly halved butternut squash. Add to Cart. These flawless tools are assembled, shaped, polished, and sharpened by professional Japanese craftsmen who create knives in a variety of different styles and series. It’s my go-to knife for chopping vegetables and delicate herbs with precision. MAC's MSK-65 Professional Hollow Edge santoku is just a pleasure to use, no matter the task. View Product. To finish my tests, I ran the blades through the paper-slicing test one more time, just to see if using them had noticeably dulled the blades. Our Price. This classic German knife is best if you prefer a heftier model for heavy-duty tasks. We think this design is so common because the full tang has stood as a benchmark of quality among both knife makers and cooks. A chef’s knife is the main workhorse in your kitchen-cutlery arsenal, tackling 80% to 90% of cutting tasks. Master Smith Murray Carter explained, “Anything that has any degree of hardness that approaches metal, especially ceramic that’s 10 times harder than metal … as soon as it makes contact with the edge, it dulls it.”. This santoku knife from MAC's Professional line is an absolute pleasure to use, no matter the task. It's lightweight, well balanced, sharp as can be, and comfortable to hold. Wüsthof designed its newest offering, the Classic Uber line, to be a bolsterless version of the traditional Wüsthof Classic chef’s knife. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. Mac. A. Henckels Twin Signature 7" Hollow Edge Santoku, Messermeister's Meridan Elite Kullenschliff Santoku Knife, Zwilling J. Tall and light with a crisp shell and a lightly chewy center. When you buy through links on our site, we may earn an affiliate commission. It felt like a heavy German knife with a Japanese name. Most manufacturers have jumped onto the Santoku bandwagon and created their own versions within the last 10 years, but MAC perfected this design over 40 years ago and it's still beating out the competition. VG-10, made by the Hitachi Corporation, is the most popular alloy and is what people think of when they think of Japanese steel. Whenever a newlywed couple asks me for advice on what kitchen knives to put on their registry, I always say the same thing: Avoid knife sets, which force you to overpay for less important knives, like paring knives and serrated knives. 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. In 2020, we had to pare down our testing. Two, because the couple will probably sometimes cook together, and they're each going to need a blade that's up to the task. Each week our editors answer your most pressing questions. The winners sailed through all the tests we threw at them, were comfortable to hold, felt well balanced and relatively lightweight, and were easy to control. Length: Chef’s knife blades range from 6 to 14 inches long. 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. Some HTML is OK: link
. 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. Out of stock. 8 offers from CDN$ 276.60. You can grind it out with sharpening, but you shouldn’t have to sharpen a brand-new knife. Cooking For Engineers rated the Mac MTH-80 as the top pick, after an exhaustive test of chef’s knives. That means it won’t hold an edge as long as our picks. MAC offers razor sharp edges sharpened at 15 degrees vs … The blade geometry is unique in that the edge curve is more articulated than on a classic gyuto but not quite as extreme as on a German knife. A santoku combines those qualities: The steel is usually hard (although now enough Western knife-makers are in the santoku game that there are plenty of options made with softer Western steel), but the blade edge is often somewhere between a Japanese chisel design and a Western double-bevel. What’s a tang, and is it important? The knife has a comfortable handle of pakkawoodâa composite material, made from both wood and plastic, that's attractive yet durableâand a thin six-and-a-half-inch blade. Mac knives are known for their innovative methods of combining the best aspects of Western knife designs with fine Japanese craftsmanship. 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. It lacks the weight and the smooth transition from blade to handle, though, and we found that it simply wasn’t as comfortable to use. FREE SHIPPING . The best knife set is the one you put together yourself. 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