mac knife superior vs professional

Victorinox covers the 8-inch Fibrox Pro knife with a limited lifetime warranty that excludes normal wear and tear, misuse, or abuse. That way you can store your knife in a drawer and keep the edge protected. Eventually your knife will need sharpening. But as of late 2020, the MTH-80 isn’t available through Mac’s Amazon storefront. In Stock. We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds. View Product. MAC offers razor sharp edges sharpened at 15 degrees vs … Start with your knife toward the rod’s handle and then pull down from heel to tip. 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. Easy to use, reliable, and able to put a razor edge on almost any type of knife, the best knife sharpener for home cooks is the Chef’sChoice Trizor XV. We tested 16 models of Japan's popular multipurpose santoku knife to find the best. 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. 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. But if you’re replacing an old dull knife or buying your first kitchen blade on a budget, the Victorinox won’t disappoint. It’s good for folks who don’t want to spend a lot, and especially good for beginner cooks because it’s durable. We still believe this model is one of the best values in kitchen cutlery. It offers the best of both worlds. The best knife set is the one you put together yourself. 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. We had difficulty maintaining control of this knife in our tests. 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. The blade, handle, and sometimes a bolster all contribute to a knife’s weight distribution. MAC Superior; MAC Professional; MAC Chef's Series; Shop All MAC Knives; MAC Chef's Series . 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. 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. The quality of stamped blades varies widely, from the flimsy knives found at grocery stores to our top pick and runner-up pick. 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. If you’re investing in a quality, expensive knife, like our main pick, we still believe that a whetstone used properly will provide the sharpest, smoothest edge. The Victorinox Fibrox Pro 8-Inch Chef’s Knife is the best you can buy for under $50. You can find more information on that warranty on Mac’s site. Most people already have knives in their kitchen. 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. 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. 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. The Classic Ikon’s gently curved blade also offered more control; the Zwilling J.A. $72.00. Free shipping. When you buy through links on our site, we may earn an affiliate commission. However, at this writing, the TH-80 costs less than our top pick. The sharper a knife starts out, the more of a head start it'll give the user before requiring an intervention. 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. The Mac Knife Superior bread knife is made in Japan. In our tests, the dimples were merely mildly effective, and we noticed the difference only when cutting butternut squash. Mac is also starting up its own Amazon storefront, called Mac Knife, and it’s slowly adding inventory. 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. The result is an extraordinary blade with a HRC is approximately 59-61 degree Rockwell hardness. All the knives that had made it through the early rounds of testing were sharp enough to cut through chicken skin without sliding, and they had no trouble slicing through the meat and cutting a path through joints. 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. Wüsthof designed its newest offering, the Classic Uber line, to be a bolsterless version of the traditional Wüsthof Classic chef’s knife. $29.99. The polymer handle comes in four color choices and is secured with brass rivets. It was the best overall for basic mise en place.”. However, most testers preferred the Victorinox for its maneuverability and comfortable feel, compared with the other budget knives we tried. 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. I wasn't able to notice any huge differences there, but they sure don't hurt. After putting in over 150 hours of research—and chopping more than 70 pounds of produce with 23 knives—we recommend the Mac Mighty MTH-80. It was heavier than the Classic Ikon, too, and our testers thought the Meridian was awkward to hold. 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. 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. The elevated h Likewise, if your once-nice knife has been used and abused and never sharpened—or sharpened improperly—it’s time for a new one. Maybe you’re on a budget and outfitting your first kitchen. 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. He sharpens it “once a year or so,” whereas the Ikon needs sharpening every six months. 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. Higher HRC ratings mean the steel is harder and more brittle. Some chef’s knives have oval dimples carved just above the edge. MAC Knives are made in Japan using high carbon steel, chrome, vanadium, molybdenum, and tungsten. Now: $224.99 . The late Charlie Trotter endorsed Mac's Professional Knife Series. 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. That said, most of the chef’s knives we tested had full tangs with riveted handles. Mac Ultimate Series Chefs Knife … $159.95. 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. The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week and praised its outstanding performance on vegetables, herbs, and fish. Sale. It’s important to wash and dry the knife thoroughly after use (especially after cutting acidic fruits and vegetables). This extremely sharp Japanese knife is one of the best deals we’ve found in cutlery. Most testers agreed that the Fibrox handle offered the most comfortable and secure grip of all the budget knives we evaluated. Knife makers claim the air pockets keep food from sticking to the blade. 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. The long stick handle kept jabbing into my wrist, and the cutting edge was only adequate. Wirecutter is reader-supported. What about dimpled blades? I started my tests with a simple paper-slicing exercise to determine blade sharpness and weed out any that were too dull out of the box. The flat belly curve makes the Tojiro ideal if you use a push-pull cutting motion, and it’s excellent for fine cuts and paper-thin slices of vegetables and meat. We reached out to most of Tojiro’s authorized retailers (ArtsiHome, Cutlery and More, DistrictSale, EZbrands, and Top Quality Merch), and as of this writing, only Cutlery and More affirmed that it honors a lifetime warranty on Tojiro knives. Last, I think a strong argument can be made that a santoku shouldn't be wildly expensive. But things like comfort, weight, balance, and price are mostly a personal preference. MAC Superior Knives offer an ergonomically upswept handle, thin blades, rounded tip, and a hole in the blade for hanging. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. Though it's made in Japan, this knife features an even 50/50 blade geometry just like traditional Western knives, making it as well suited to lefties as to righties, and easier to sharpen for those who don't know how to apply the different angles many Japanese blades require on each side. If you drop a Wüsthof into a sink or wait to clean it after cutting acidic foods, it shouldn’t chip, stain, or corrode. It aced every single test that we threw at it, with a super-sharp edge that made a beautiful chiffonade of basil. What’s a tang, and is it important? Henckels Zwilling Pro (0.1298 inch). Each knife is balanced, comfortable, and extremely sharp. We also recommend Wüsthof’s Classic Ikon in our guide to knife sets. A sharp knife is more precise, and there’s less of a chance of the blade slipping off your food and into your finger. Stamped blades, as the name suggests, are punched out of sheet metal before further refinement and sharpening. Mac Knife Superior Santoku Knife, 6-1/2-Inch, Silver 4.5 out of 5 stars 329. We may earn a commission on purchases, as described in our affiliate policy. This process includes (but isn’t limited to) annealing, quenching, and tempering. Balance: Knife balance means different things to different people. The MTH-80’s blade shape strikes the perfect middle ground between German and Japanese chef’s knives, curved just enough for rocking but still straight enough for push-pull choppers. If I were a home cook with a limited number of options, it'd be nice to know that a santoku could get through the task with minimal difficulty. Quenching hardens the steel, and tempering relieves some of that hardness to make it more durable. 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.”. Determining the “ideal” knife for any one person is both objective and subjective. Since we were looking for knives that arrived with truly sharp blades, we disqualified any that repeatedly got caught on or messily tore the paper. In comparison, the Wüsthof Classic Ikon measures 0.1187 inch. And, instead of the more dramatic curved blade on a Western chef's knife, which allows for more effective rocking-chopping and -slicing, a santoku knife has a much flatter blade—it's good for shorter, downward strokes. And because a chef’s knife is an essential piece of kitchen equipment, we wanted to keep our picks accessible for most budgets. They stay pretty but don’t hold much of an edge. Still, there are some clear requirements we can set out that any good santoku knife should meet. Mac Knife MSK-65 Professional Hollow Edge Santoku Knife, 6-1/2-Inch, Silver 4.8 out of 5 stars 97. 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. 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.”. Product … Thin strips of basil stayed green with little bruising or oxidation. 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. Edge retention, steel hardness, and durability: A crazy-sharp factory edge isn’t worth much if it dulls quickly. Although the Genesis was sharper out of the box than our Victorinox pick, the latter was more comfortable to hold and had better balance. Instead, invest in two good primary knives. We gave the Global G-2 gyuto an honorable dismissal. 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. If you want a big, burly knife, just buy a large German chef's knife and be done with it. 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. It simply doesn’t warrant its price. If the Tojiro isn't available, I also liked MAC's Superior Santoku Knife, which is priced similarly and also performed well in all the tests. A. Henckels Twin Signature 7" Hollow Edge Santoku, Messermeister's Meridan Elite Kullenschliff Santoku Knife, Zwilling J. A santoku knife is an all-purpose knife, but without a doubt the task any new santoku owner will use it for most will be to cut fruit and vegetables—dicing onions and carrots, slicing tomatoes, mincing garlic, and so forth. We also tested the Five Two Essential 8-Inch Chef’s Knife from Food52, and have added our thoughts to the Competition section. 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. German knife blades are curved and designed for a rocking chopping motion. Like the other drop-forged German knives we tested, it caused moderate bruising to cut basil. 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. It’s by far the best knife you can buy for under $50. 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. Murray Carter told us he highly recommended it. In a previous version of this guide, we warned against knife sharpeners, but after doing research on sharpening and trying many such devices ourselves, we’ve found that not all knife sharpeners are created equal. 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. Two, because the couple will probably sometimes cook together, and they're each going to need a blade that's up to the task. MAC knives are made of High Carbon Molybdenum Vanadium alloy and includes Tungsten Carbide, making them harder, sharper, and more durable than most other knives on the market. The blades are slightly thicker at 2.5 mm and a bolster has been added to the handle. 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. Shop Mac Chef Knives . 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 … It also made straight cuts through the thick center of butternut squash, which, again, the Victorinox couldn’t do. So factors such as sharpness, edge retention, durability, versatility, and easy maintenance are key to the performance of any good chef’s knife. 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 Professional 6.5 in. I know—some knife experts out there are more than happy to get an otherwise excellent knife and put their own finishing touches on the edge to get it to peak sharpness, but those people aren't your average home cook. Senior staff writer Lesley Stockton explains the difference between full and half bolsters. Because Japanese knives have straighter edges, with these knives it’s better to use a push-pull motion, lifting the whole knife off the board for each cut (demonstrated above). Be sure to check what vendor you’re buying from before purchasing. Depending on your use, that could mean every six months to a year. That's why I say the second knife should be a santoku. It's a well-made knife, offering an excellent money-to-quality ratio. $119.95. MAC's MSK-65 Professional Hollow Edge santoku is just a pleasure to use, no matter the task. At first glance, the 8-inch Misen Chef’s Knife checked all the boxes—a half-bolster, a pointed tip, a sharp factory edge, an affordable price—but in our tests it fell flat in performance. How balanced a knife feels in the hand depends on who's holding it, how they hold it, and how they like the weight of the knife to rest in their hand. 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. But because this Tojiro knife’s core has the hardest steel of all our picks, its edge retention is exceptional for the price. 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. Out of stock. 0. This design makes gyutos great for paper-thin slices and precise cuts. Before we halved our first onion, we consulted Chad Ward’s book An Edge in the Kitchen, along with reputable editorial sources such as Cook’s Illustrated (subscription required), Good Housekeeping, and Cooking For Engineers. For this guide, however, we focused on gyutos with even bevels, which are easier for home cooks to sharpen and maintain. MAC Professional; MAC Chef's Series; Shop All MAC Knives; MAC Superior. 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. 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. Length: Chef’s knife blades range from 6 to 14 inches long. It is a multi-purpose tool that can be used on most fruits, vegetables, and proteins. Fluke for crudo shouldn ’ t hold an edge as long as our picks we looked sharpness. Straighter edge, ” whereas the Ikon needs sharpening every six months deadly-sharp right out of 5 stars.! Uber awkward to hold staffers compared knives side by side bought it immediately after the.! And a bolster has been added to the sharp edges on the other budget knives we,! 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