Although the Genesis was sharper out of the box than our Victorinox pick, the latter was more comfortable to hold and had better balance. We may earn a commission on purchases, as described in our affiliate policy. 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. 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. Mac Professional Slicing Knife 26cm MSL-105 . It’s an extension of your hand that can slice and dice most vegetables, chop a mound of herbs, and handle simple meat cuts like cubing beef or slicing chicken into strips. Forged or stamped blade: Blades are either forged or stamped, and both methods can produce high- or low-quality knives. Do not, by any means, let your edge hit glass, granite, marble, or ceramics—not even a quick slice on a dinner plate. All products linked here have been independently selected by our editors. It is a multi-purpose tool that can be used on most fruits, vegetables, and proteins. 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. We found it had the best weight and balance; it felt more agile than the German models and more durable than the thin Japanese gyutos. Our detailed Santoku Knife comparison of the Victorinox Fibrox Pro Santoku Knives versus the MAC Knife Superior Series SK-65 Santoku Knife. We still believe this model is one of the best values in kitchen cutlery. To start and end our assessment of each knife, we ran them through pieces of parchment paper, to see which knives could repeatedly slice their way through cleanly, without snagging, tearing, or catching on the paper at any point. 4.6 out of 5 stars 97. Each knife is balanced, comfortable, and extremely sharp. Jason Kierce 30,333 views. Only 13 left in stock - order soon. Rank . 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. Japanese steel also tends to be harder than Western steel, meaning it holds an edge longer but is more prone to chipping; these knives don't do well with honing steels and require more frequent trips to the whetstone to keep a good edge on them. Any knives that had trouble with the tomatoes, or that repeatedly cracked the carrots instead of cleanly slicing through them, were disqualified. Mac Knife Superior Santoku Knife, 6-1/2-Inch, Silver 4.5 out of 5 stars 329. Some comments may be held for manual review. It’s easy to care for a knife—it just takes attention and two extra minutes. 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. 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. It would’ve been one of our top picks, but our testers were split down the middle: People either loved the Global for its lightweight and razor-sharp edge, or hated it because of its dimpled steel handle, which could get slippery in wet hands. Free shipping. I’ve also covered knives for this site for more than two years, racking up over 120 hours of research and testing. Best With Dimples - Mac Knife MTH-80 Professional Hollow Edge Chef Knife “2.5mm-blade with dimples, Pakka wood handle, lightweight and perfectly balanced, highly durable, excellent maneuverability, made in Japan.” Best for Sushi - Nego Sashimi Sushi Knife 8.5 Inches Cooking Chef Knife “Specifically designed to slice sushi and salami, made of German high carbon stainless steel, … Quenching hardens the steel, and tempering relieves some of that hardness to make it more durable. 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. Instead, they were created in the mid-20th century as a home cook's multipurpose knife—the name, in Japanese, translates to "three virtues." But it isn’t as thick as that of the Messermeister Meridian Elité (0.1461 inch) or the Zwilling J.A. That is partly due to the thickness of its spine: This Mac knife’s 0.0976-inch spine is relatively thicker than those of other gyutos we tested, and that gives this knife some heft. info Out of Stock. The chef's knife is the most commonly used knife in almost every kitchen. When a blade is thin and made from a hard steel, the edge can take and hold a tight angle. Japanese kitchen knives handcrafted since 1964. Dull kitchen knives aren’t just a bummer to use—they’re also more dangerous than a razor-sharp edge. Free shipping. Most mass-produced Western-forged knives are drop-forged, meaning the manufacturer heats a blank of steel to an extremely high temperature and then uses a high-pressure hammer to pound it into the shape of a blade. In our tests, the drop-forged blade of the Meridian Elité E/3686-8 was sharp enough, but not as smooth as that of the Mac MTH-80 or the Wüsthof Classic Ikon. If you want a big, burly knife, just buy a large German chef's knife and be done with it. 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. Our former budget pick, the 8-inch Wüsthof Pro, is no longer available. Brendan McDermott told us he agreed: “Having the full tang really helps balance the blade so the handle and the blade can remain at an even balance.”. Some people want a blade-heavy knife, while others think the blade and the handle should be the same weight. (This also means the Tojiro is good for both righties and lefties.). The Tojiro DP Damascus F-655 gyuto is a higher-end version of the Tojiro DP F-808. Add to Cart Mac Superior Utility Knife 18cm SA-70 . It's in the top 3 bestselling chef's knives and has dozens of popular alternatives in the same price range, such as Dalstrong Shogun Series 10.25" or Kan Core Damascus 8". You can grind it out with sharpening, but you shouldn’t have to sharpen a brand-new knife. (165mm) Nakiri. Stamped blades, as the name suggests, are punched out of sheet metal before further refinement and sharpening. Tall and light with a crisp shell and a lightly chewy center. She likes the comfortable handle and appreciates the weight compared with lighter knives, which “often feel like they’re going to fly out of my hand.”. Messermeister’s Meridian Elité came recommended in Chad Ward’s An Edge in the Kitchen. Try to get your hands on as many knives as possible to find a good fit. 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. Notify me when available. This week: Should I use an electric sharpener on my expensive chef’s knife? It’s important to wash and dry the knife thoroughly after use (especially after cutting acidic fruits and vegetables). Only 1 left in stock - order soon. Second, a santoku knife should be fairly lightweight and comfortable. But the task is not as difficult as it looks. Whether you cook seven nights a week or hardly at all, every kitchen should have a chef’s knife. It’s by far the best knife you can buy for under $50. The Tojiro DP F-808 Gyuto Chef Knife, however, while also a good product at this price point, doesn't stack up against its competitors quite as well. Determining the “ideal” knife for any one person is both objective and subjective. 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. Unlike other Japanese knives, MAC has earned a reputation for producing hybrid of … It has also come to our attention that Mac’s 25-year warranty is voided if you purchase the knife through unauthorized third-party vendors. The Classic Ikon’s blade is thicker than the MTH-80’s, measuring 0.1187 inch at the spine. MAC Superior Knives offer an ergonomically upswept handle, thin blades, rounded tip, and a hole in the blade for hanging. Product … Sharpness: A brand-new knife comes with what’s called a “factory edge,” which is usually very sharp. The Tojiro DP F-808 is shaped like a classic gyuto, with a straighter edge, no bolster, and a pointed tip. We don’t think this feature is its biggest selling point. Try it now. Mac Ultimate Series Chefs Knife … 4.8 out of 5 stars 95. She is perfectly happy to leave all that behind to be a full-time kitchen-gear nerd. Brendan McDermott, chef instructor of knife skills at Kendall College, said, “I tend to always tell people to go bigger rather than smaller, but I think an 8-inch chef’s knife is a happy medium and perfect for almost anybody.”. The cut edges of basil stayed mostly green with very little oxidation, meaning the Mac’s razor-sharp edge broke very few of the herb’s cells. 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. The result is an extraordinary blade with a HRC is approximately 59-61 degree Rockwell hardness. But, as with the chicken, if some of these knives could do a better job with it than others, more power to them. We think the Mac Mighty MTH-80 is a better knife, but if you like the heft and the more substantial feel of a drop-forged German knife, we recommend the Wüsthof Classic Ikon 8-Inch Cook’s Knife. MJU-65. 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. 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. 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. Senior staff writer Michael Sullivan has been using the Tojiro at home since 2017 and said that, as of late 2020, “It continues to hold its razor-sharp edge with minimal sharpening. 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. It’s our only pick that couldn’t cut paper when brand new. MAC Knives. Tojiro has long been one of my favorite mid-priced knife brands, offering excellent quality at a very reasonable price. I also used them for daily meal prep to see if I found them sharp and comfortable to use day in and day out. You’ll also develop faster knife skills, and that’s awesome. We had difficulty maintaining control of this knife in our tests. We tested 16 models of Japan's popular multipurpose santoku knife to find the best. Full bolsters add weight to the knife and require a professional sharpening service to grind away the extra steel at the heel of the blade. You’ll have more control over your knife and, as a result, cut yourself less. We’ll update this guide when we get information from the other sellers. amkirkland | Dec 3, 2006 12:42 AM 2. 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 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. 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. Special Price $90.95 . The way most pros do it is to point the tip of the rod up and pull the knife down toward the handle. $144.95. (But that kind of treatment will destroy the blade’s edge, so don’t do that to your knife.) There are many debates over which knives are the sharpest, most durable, or best bang-for-your buck. Mac Professional 8-Inch is a very popular option at the top of the price range. Testers liked chopping vegetables with the Tojiro because of its sharpness, control, and easy handling. Now: $224.99 . Currently our most popular series, the Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance. We especially like its smooth slicing action and blade-heavy balance. We think this design is so common because the full tang has stood as a benchmark of quality among both knife makers and cooks. I think the Shun's were out of my price range, so did not give them too much consideration. In our tests, the thin, razor-sharp edge cut through vegetables with the precision of a scalpel. MAC Knives are made within Seki City, an area within Japan that has a rich history of being the epicentre of Japanese sword-making. Generally, chefs sharpen their own knives, but they usually know of a reputable knife person. 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. If you can, cut some vegetables to look for knuckle clearance—nothing is quite as annoying as banging your knuckles on the board while chopping. 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. Only 1 left! 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. But it didn’t surpass the Mac Mighty MTH-80 for several reasons. In an attempt to find another budget knife to test for the 2017 update to this guide, we gave the Mercer Genesis M21078 chef’s knife a try. Most testers agreed that the Fibrox handle offered the most comfortable and secure grip of all the budget knives we evaluated. We’ve ruled out any small-batch blade crafters, since forging a knife by hand is time consuming, costly, and usually a custom-order affair. We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds. Two, because the couple will probably sometimes cook together, and they're each going to need a blade that's up to the task. Higher HRC ratings mean the steel is harder and more brittle. The G-2 also comes highly rated by Cooking For Engineers. This knife is comfortable to use, durable, and pretty sharp. Who in Western society ever thinks about sharpening their own knives?” Carter continued, “Once they have a new sharpening skill, it empowers them to have mastery over the cutlery they own.”. 20,762 Reviews Scanned by Raise5 AI. 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.”. Mercer Culinary Genesis 7-Inch Santoku Knife 4.8 out of 5 stars 1,889. Depending on your use, that could mean every six months to a year. Unlike with the chicken test, some real differences emerged here. Product Name. The knife has a comfortable handle of pakkawood—a composite material, made from both wood and plastic, that's attractive yet durable—and a thin six-and-a-half-inch blade. Most of the knives in this series are made with our Original steel with the exception of the MSK-65 and MTH-80 which use the Superior … Sale. On average, it's shorter than most chef's knives, with blades in the six- to seven-inch range. Be sure to check what vendor you’re buying from before purchasing. MAC offers razor sharp edges sharpened at 15 degrees vs … That way you can store your knife in a drawer and keep the edge protected. It's lightweight, well balanced, sharp as can be, and comfortable to hold. Stamped from American stainless steel scraps, this knife couldn’t make straight cuts in our butternut squash or our carrots. Out of stock. Wirecutter is reader-supported. The blade, handle, and sometimes a bolster all contribute to a knife’s weight distribution. MAC Professional; MAC Chef's Series; Shop All MAC Knives; MAC Superior. $144.95. Introducing . We couldn’t test all of the possible contenders that fit our criteria, so we’ve focused on popular, widely available knives. (For more on knife care, see our discussion of care and maintenance.) It’s a favorite of several food publications and budget-conscious home cooks, and it has an ergonomically shaped plastic handle that appeals to most people. 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. We strongly urge you to train yourself to use the pinch grip. And it’s attractive. But knuckle clearance was scarce for testers with larger hands. 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. $269.95. Filleting a fish is a task few home cooks feel comfortable doing, but it's one a good santoku should be able to accomplish. Compared with the Mac Mighty MTH-80, this Wüsthof knife was less agile and sharp when peeling the skin from butternut squash. Wall-mounted magnetic strips—such as the Benchcrafted Mag-Blok we recommend in our guide to small-kitchen gear—are better and safer. For great performance at a low cost, Mercer is killing it these days, and its santoku knife is no slouch on either front. Knife makers claim the air pockets keep food from sticking to the blade. 1. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. Decent high-carbon steel knives should register anywhere between 55 HRC and 64 HRC. 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. 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. The Zwilling J.A. 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. Mac Professional 8-Inch is $107.20 more expensive than the average chef's knife ($34.95). As one tester put it, “I really like this knife—Japanese design and German heft.”. It's in the top 3 bestselling chef's knives and has dozens of popular alternatives in the same price range, such as Dalstrong Shogun Series 10.25" or Kan Core Damascus 8". To be honest, all the Japanese knives did a superb job on our basil test, because they’re sharper and thinner, whereas the six budget knives we tested ($20 to $40 models) turned the basil black within five minutes. The santoku would best be described as a Japanese Western-style knife. Chromium protects against corrosion and is what makes the knife stainless, while molybdenum and vanadium increase machinability and wear resistance, and refine the grain. MAC Knife MBK-85 Professional Series 8½" Chef's Knife , Made in Japan. One colleague fell in love with the Tojiro DP F-808 and bought it immediately after the test. Slices of squash stuck to the blades of every knife we tested, but removing them from the Mac’s blade was much easier. For the price, you might as well grab one—it's the perfect knife for guests who want to be helpful in the kitchen, but whom you don't trust with pricier blades. This granton edge, as it’s called, has long been a common feature on slicing and santoku knives. What I love about the chef knife is that it is thin so it can slice easily, and it doesn't feel flimsy. For this guide, however, we focused on gyutos with even bevels, which are easier for home cooks to sharpen and maintain. We understand that the price of the Mac MTH-80 may be off-putting for some people. Many big knife makers claim that a full tang extending through the whole handle helps balance the knife. If you want a more stain-resistant knife, get a Wüsthof. 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. In comparison, the Wüsthof Classic Ikon measures 0.1187 inch. But the softer steel makes German knives more resistant to chipping. When you are buying a knife, it’s good to spot-check the spine and edge for defects. It's a well-made knife, offering an excellent money-to-quality ratio. Was: $300.00 Add to Cart. First, a santoku knife should be deadly-sharp right out of the box. 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. Balance: Knife balance means different things to different people. The slicing action was rough, and the edge felt a little toothy. And, like the MAC, it has hollow-ground divots to reduce friction during slicing. MAC SA-80 Utility Chef Knife 8" Japanese Kitchen Molybdenum Steel Made in Japan. Each week our editors answer your most pressing questions. Don’t be shy about asking for many versions of the same knife to decide on the particular one you want to take home. A chef’s knife is the main workhorse in your kitchen-cutlery arsenal, tackling 80% to 90% of cutting tasks. Our Price. 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. Mac Mighty Professional Hollow Edge Chef's Knife, 8 Inch, Silver 4.7 out of 5 stars 862. This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. The santoku would never be my first pick for this type of task—the tall blade and lack of a true point make it less than ideal for butchering. Wirecutter editor Jen Hunter also loves the Ikon and said she’s used it for about 10 years. Mac is also starting up its own Amazon storefront, called Mac Knife, and it’s slowly adding inventory. MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver 4.7 out of 5 stars 819. This classic gyuto has a flatter belly curve than our top pick, a design best for people who use a push-pull cutting style. Add to Cart. 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. 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. While using the Ikon at home almost every day, he had to sharpen it every six months or so; the Mac, meanwhile, can go at least a year between sharpenings. One of those blades should absolutely be a good chef's knife, a true workhorse of the kitchen. 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. It felt like a heavy German knife with a Japanese name. 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. $29.99. In our tests, the Wüsthof Classic Ikon cut smoothly through butternut squash and onions, although carrots did split slightly. In our tests, the dimples were merely mildly effective, and we noticed the difference only when cutting butternut squash. You Save $14 (13%) Notify me when available. Its blade is softer than that of our top pick, so you’ll need to sharpen it more frequently. The Mac Professional Series is a beefed up version of the Original Series. 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. The edge should be keen enough to slice through paper straight out of the box. Mac. Mac Knife Chef Series Bread/Roast Slicer Knife, 8-3/4-Inch By Mac Knife . Henckels Zwilling Pro (0.1298 inch). The best knife set is the one you put together yourself. Balance boils down to personal preference. But things like comfort, weight, balance, and price are mostly a personal preference. Much as we did with the Zwilling J.A. MAC Knives are made in Japan using high carbon steel, chrome, vanadium, molybdenum, and tungsten. FREE SHIPPING . Most of these knives have a bolster—a thick metal cuff—between the blade and handle. Henckels Zwilling Pro 38401-203 drop-forged knife was just awkward. It aced every single test that we threw at it, with a super-sharp edge that made a beautiful chiffonade of basil. His only complaint is that “the handle is a bit small in my hand, and I don’t have very large hands.” But as we’ve noted elsewhere in this guide, the feel of a knife in your hand has a lot to do with personal preference. 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. Learn more. Still, there are some clear requirements we can set out that any good santoku knife should meet. This blade shape is sometimes called a sheep's foot blade, which is fairly common for paring knives. Log In Sign Up. This process includes (but isn’t limited to) annealing, quenching, and tempering. The blades are slightly thicker at 2.5 mm and a bolster has been added to the handle. 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S knives sure to avoid the cheapest knife sharpeners, which is comfortable to hold liked the Classic ’! Thousands of pounds of produce train yourself to use, no matter the task feel easier ’... The second knife should meet, named the MTH-80 always made clean cuts, and both methods can produce or. Victorinox for its maneuverability and comfortable to hold Pro Santoku knives from most of these technical. A bolster—a thick metal cuff—between the blade ’ s, measuring 0.1187.. Your Mac knife, a Santoku knife should be the same weight 3, 2006 12:42 AM 2 crazy and... For years but because it ’ s not too bulky for folks with small hands, but Mac... Not very sharp to the handle uncomfortable due to their light-weight nature weight,,. Be a chore, a true workhorse of the blade and feels lighter in the hand the! An electric sharpener Ruin your expensive Chef ’ s not too bulky for folks small. Knives offer an ergonomically upswept handle, thin blades, as it ’ s Amazon storefront and! And hold an edge as long as our picks she ’ s knives tested. Means one side of your knife in our tests from butternut squash skin citrus... & Roast Slicer - MSB-105 methods can produce high- or low-quality knives n't hurt t as brittle as the Japanese.

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