MAC Knife Professional series 8" Chef's knife w/dimples MTH-80

I have the MTH-80 Mighty Chef Knife with Dimples. It came extremely sharp out of the box and stays that way. I have only honed it lightly a few times with a borosilicate glass steel after smacking the cutting block with my poor style. This thing rocks. With my Chicago Cutlery knives the same abuse would put very slight dents in the edge barely visible as a glint of light under a bright light and I could feel the loss of sharpness after a few cuts. The edge on the MAC is so acute and fine that I didn't want to take a change and loose anything with a steel (which is not recommended) or even a 1200 grit ceramic steel (which is recommended) so I went with the borosilicate glass rod which is finer. It still cut fine and I didn't notice a difference but I could feel a slight change in the razor edge. The rod brought the edge back to new or better every time. This thing is tougher and holds an edge better then good non-stainless carbon steel knives I have used. It may be a little harder to sharpen. This knife is thinner, lighter, the steel is harder, it holds a edge better, and is more nimble then a comparable Western knife like a Wusthof or Henckel. Some may not like that. I do, although you don't want to use it like a clever and you probably could get away with that with Wusthof or Henckel. They both have their place but I like the MAC for my style of use. Some have recommended the Forschners from Victorinox . I tried the paring set for $10 and the serrated parer or sandwich knife. They are sharp but not as sharp as the MAC's and don't hold an edge as well. Also, the Fibrox handle, at least on the paring knives, is so small it gets lost in my hand. I cut a hard crusty French bread with the serrated knife and the points were showing signs of blunting or rolling over. A little steeling brought that back but I don't think the Forchners are all they are cracked up to be. I would agree they are probably the best knives for the money (for example those 3 knives for $10). They are pretty amazing for the price but the MAC's are about the best cutting experience you can buy. I do really like the little Forschner serrated knife and go for it when cutting an English muffin or corn bread, etc. You can pay more for something to look at but the MAC's perform up there with some of the best. They should probably be considered an entry level into Japanese knifes along with Shun, Global. Shuns seem a little more frilly for the home cook with fake Damascus, etc. for the average consumer and MAC's are more of a commercial work horse. I do like the Shun Wa handles. I am looking forward to getting the MAC PK-30 paring knife and the SB-105 bread knife to replace some of my other inferior knives. Those 3 are really all I need. The MAC's are not real fancy with silver inlays or high polish or anything but it cuts like a razor and stays that way better then any of my other knives. The fit and finish is good too. The steel is very similar to the Globals and Shun's but I don't like the feel of the Globals handles and Shuns are more expensive. Also, the MAC came very sharp out of the box. They say Globals do too, but some I looked at in the store had a burr on the edge and need some attention before use. To keep it sharp, I would recommend anyone with a knife like this, the Shun's or the Global's either get the MAC or Idahone ceramic steel or a Idahone 2 or 4 stick sharpener. Amazon has them listed a "not available" but you can get one at Sonoma Cutlery. These are easy to use and you get the correct angle just by holding the knife vertical and stroking. the 4 stick model also has a 15 and 20 degree angle for the sticks. I would use the 15 degree slots. I don't usually come back and rate something I bought but I did a lot of research and after using the knife through Thanksgiving I have become passionate about it and MAC knives in general and want to share them with everyone else. They are kind of a secret and fairly hard to come buy. Also MAC's are not sold in sets and you may not even be able to build a set from one style of MAC (like Classic, Professional, Superior, etc). You may have to mix styles. This is apparently in Japanese tradition even though these are Japanese made western style knives. What you get with most Japanese western knives is Japanese steel and Japanese style sharpening and profile. To make a knife this thin work with such a fine edge you have to have harder steel then western manufactures generally use or the blade would quickly dull from use. For other references check out Cooking for Engineering Chef knife test. (do a Google search on it) and also see Knife Forums. For KF do a Google search with the knife you want to explore with the KF in the search. For example search " best chef knife site: and put knifeforum. com ". Leave off the quotes and spaces. Sorry if that was a little cryptic. It looks like Amazon won't let me put the URL's here. Also for knife sharpening see: Chad Wards directions in knife forums. Update: 3/19/14. I have sharpened it a couple of times now with great results. I use a belt grinder with micro grit belts. This leaves a convex edge like it comes from the factory. I have also sharpened it on Japanese water stones and an Edge Pro. All work well. It is still holding up and cutting great. I might add the only weakness I see, and it applies to all the knives in this class mentioned above. When using a knife with a more acute and hard edge like this the edge can chip if dropped in the sink, using poor cutting block technique (twisting on the board). My wife does that. So, a knife like this may not be good for everyone. If you want to abuse it and throw it in the dish washer, etc. you would probably be better off with a heavy German Knife (Wusthof or Hencke). In that case you loose the razor like cutting you get out of one of the Japanese knives.

I received this knife about 30 minutes ago and I am still marveling at how nice it is, how wonderful it feels in the hand and how gorgeous it looks. It's also by far the sharpest knife I have ever held, but like the title states I am not an knife expert. I never attach pictures to a review, but wanted to share the balance point of the knife....literally exactly at the bolster (which impresses me although I don't know how difficult this is to achieve.) A picture says it all. It was balanced on my index finger and there were no other fingers supporting the knife. I sliced a carrot to test the blade and the control thru a relatively tough vegetable was like the proverbial "knife thru butter". The blade is light and obviously well balanced, which allowed for perfectly controlled "see thru" carrot slices with minimal effort. The blade angle is fantastic for mincing and although I have neve been great at mincing with other knives I own, this one had me mincing like a pro in absolutely no time. I wouldn't want to put this knife thru heavy duty cutting chores, but for preparing veggies (which I what I do mostly) this is ideal IMHO. I have a Wusthof CLassic coming in a few days. It will be interesting to see the contrast. BTW, did I mention this knife is absolutely beautiful as well? I also like the fact this knife has a real wood handle, unlike the Whuthof. The handle feels wonderful in my hand, although I am wondering how large hands would fit. Highly, highly recommended. PS--After reading some other reviews, there IS a slip of paper with care instructions included with the knife. I plan to wash and dry immediately after use per the instructions. My hunch is it's user error on the people with rust issues and edge issues (the instructions warn about hard squash, so that tells you it's not for heavy duty use), however I will update this review if I feel there is a long term quality issue. My intent is to use on veggie prep, slicing meat & cutting up whole chicken thru the joints (not cutting thru the breastbone or ribs--a cleaver and kitchen shears are the proper tools anyway IMHO).

I am an avid home cook who enjoys making everything from scratch. This often involves a fair amount of prep working cutting vegetables, herbs and meats. I have a 17 year old set of Henckels Pro S knives that have served me well. I recently had them professionally sharpened and use a honing rod before every use to keep the edge straight. Having said that the Mac Pro is on a whole different level of sharpness which took some adjustment. Its has a thinner, lighter blade than most forged German knives and cuts more like a scalpel. It rewards precision but punishes sloppiness. If the knife touches the surface of a vegetable, it makes a cut with just the weight of the knife. 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.

I've had this knife for about a month now and I absolutely love it. Didn't realize how bad my old chef's knife was; it definitely had outlived it's useful life. This one is balanced and comfortable to hold, and slices so easily through everything. Highly recommend.

This was an indulgence for our kitchen, a gift to ourselves to make cooking from home more efficient and pleasurable. Only when you own a GREAT knife do you come to understand how most knives are truly NOT. The 8-inch hollow edge chef's knife turns nearly every task into a "like a knife through butter" joke when we're in prep mode. In no way do I profess to be anything close to a professional grade home cook, and I say as much in my video review (if you can actually hear it), but I feel like one because slices are consistent and paper thin. Even an overripe and rock-hard lime! Chopping up tough veggies, filleting and breaking down a whole salmon to make sushi, trimming the fat from a roast with minimal waste — all are deftly done with so little effort it's almost laughable. What's truly laughable is that it took decades to understand what a quality tool can do for you and the meals you prepare. In fact, I'm still learning that I don't need to apply so much force when slicing, which will be evident in my video review and certainly cause line cooks to shake their heads in disapproval. The secret? Let the tool do the work for you. I literally just finished gliding my way through an entire salmon filet and I find the gentler the hand, the better the results. Don't smash like The Hulk. It takes time to relearn and when you do you'll do a little happy dance. Your proteins won't be mashed, your veggies will be like a uniform box of matchsticks, your trussed tenderloin will look as though it belongs on the cover of Martha Stewart's Living. And it does EVERYTHING. It's a workhorse. Things that are good to know: 1) Do NOT assume you can wield this mighty steel like any old blade. I'm PARTICULARLY careful with it comes to slice-and-dicing and managed to gauge a small divot from my thumb upon first use. Until you're used to its razor sharp edge, please invest in cut-resistant gloves. I did. You'll feel and look like a crazy person but all your appendages will remain intact, and that's just a nicety. 2a) Hand wash and thoroughly dry ONLY. Repeat: Hand wash, hand dry only. This is not stainless. It can and will spot. No dishwasher ever. Do not leave it in water to soak, either. Unless you like throwing away expensive knives. 2b) Whenever working with citrus or tomatoes, wash the knife frequently, quickly. It's a nice piece. Treat it like a princess. 2c) When hand washing, do not assume the sponge is some miracle wall of protection. I've sliced up several sponges and almost reached my fingers. I'm sure you see where that could go. 3) Change your cutting technique. HUGE. This is going to change your life. Having had a hollow edge Japanese knife before I was accustomed to sawing straight down. This is not that type of knife. Nor is it a classic French or German chef's knife. Experiment and you'll find your way and save an impressive amount of hand fatigue, particularly during marathon holiday cooking. 4) Lock that thing up. It doesn't come with a block so invest in a sheath or a wall-mounted magnetic strip. Always, always, always respect the knife. It was laying on my cutting board, sharp edge facing me and I came this close to another cut. Imagine what could happen if you were digging in your drawer and your fingers happened to caress the unshielded ninja. 5) LOOOOOOOVE it. You're going to find reasons to cook just for the shear pleasure of it. The first time I used it I marveled at the translucent, glass-like even cuts I was getting. The quality boosts speed. Speed encourages cooking from home. Cooking from home saves money. If you're balking at the price, I'd guess you'll find you save money because it's almost tougher to call for takeout.

Brand new it’s scary sharp. I brushed up against it without realizing it and wondered why I was bleeding. Having learned that lesson I have great respect for it now. It’s a beautiful workhorse knife. I’ve owned it for six (6) years and I have only one had it sharpened by the manufacturer. Worth every penny. Do it before thanksgiving if you need it back quickly. I loved seeing it on the best tv show but it was workhorse for me before that. It’s light and nimble.

The blade lives up to expectations, maintaining its sharpness, making dicing and thin slicing a joy. The issue, from my perspective, is that the handle is designed for Asian hands. The handle is a full inch shorter than my Wusthof 8” chefs knife, and that takes some getting used to. Having adapted to the shorter handle, it’s now my ‘go to’ knife for slicing and dicing.

Holy cow! I just received the MTH-80 today. Went to pick it up at the post office and then to supermarket next door to buy a tomato to try it out. 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!]

Just a brilliant chef knife. A beautiful piece of steel. Very sharp--stays sharp. Feels good in the hand. A good weight. Just make sure to invest in an end-grain chopping board to keep that edge sharper for longer.

Good buy

Nice balance and comfortable to hold. I am a Mac fan, however it is expensive generally speaking, for a work horse knife albeit recommended by Bon Appetite (September 20015). One has to remember that with a Japanese edge rather than European edge it will go dull much faster so is higher maintenance and unless one already has a Japanese 15 degree knife sharpener this blade adds another cost requirement. Also should not use on extremely dense frozen items, bones, etc. or the blade could be damaged. For a general workhorse blade I would side with the Cooks Illustrated recommendation of the Victorinox 8" Chef knife at a quarter of the cost. One could also lean towards the recommendation by Serious Eats that a cheap 10 dollar carbon blade is the best for a work horse blade as the carbon steel is easy to keep sharp and when it is damaged or worn out it is easily replaced every few years. I have cheap blades that are over 40 years old and expense Japanese and European blades in the same age group. They are all good, depending on the application and the skill level. Just another perspective.

Expensive but exceptionally good knife. Too wide a blade to fit in our knife block so needs to be kept in its box.

Bought this for Hubby for his birthday - he absolutely loves it! Amazing looking knife, really sharp and beautifully weighted. Really quick trouble free delivery from France as well. Can't fault it.