Mac Knife Professional Hollow Edge Chef’s Knife, 8-Inch

Best knife I have. Razor sharp and feels good

This knife is not sharpened on one side of the edge only , like a chisel, a Yagagi bi or many other traditional Japanese knife, as the first reviewer stated. Maybe he meant it was not a double edged knife but I don’t think any kitchen knife is. This is a Western style Japanese knife but still has the harder steel and small angle bevel of Japanese influence. It is a double bevel edge. All production knives are sharpened on belt sanders and buffers and the edge may be barely perceivable as being asymmetrical. Maybe that is where you got that idea. If it is resharpened, other then with the crock stick or steel, it should be sharpened on Japanese water stones and given a double bevel of 15 degrees per side or 30 degrees included, unlike German knives which are usual 20 degrees per side or 40 degrees included. If you are not familiar with that you should go to a good professional sharpener who is familiar with Japanese knives.

As far as cutting the sponge, try laying a wet…

Knife defines my private chef business- it’s indispensable!

After 5 years and two of these exact MAC Mighty 8.5″ Chef Knives, I am buying my fourth. (One I gave as The Best Gift Ever to my dear friend). This knife is a workhorse. Why is it so great? For me, 5’4″ 115 lb,it’s the right weight and leverage length for the petite chef. As an Organic Chef, I cut vegetables all day long and this knife soars through them- the blade is thin, the tip precise, the handle is ergonomic. I hold this knife for 6 hours a day- it’s become an appendage. Only issue I’ve had with them is #1 chipped mid-blade when the housekeeper pried an inappropriate material with it. It’s been accidently ran through the dishwasher and the wood handle gracefully survived. In Aspen, the water is hard and the climate dry- no issue on the handle unlike other wooden handled knives I’ve had.

Best usage: vegetables, fruits, precise cutting (i.e. chiffonade, matchstick)

Worst usage: meats (get a different heavier / 6″ blade knife), scraping burnt stuff, or prying…

A simply AMAZING knife!

This knife is the perfect chef’s knife–light weight, solid, and razor sharp. It cuts the most delicate vegetables without damaging them, falling through green onions without them even bending and cutting tomatoes thin enough to be transparent. And the dimples prevent the food from sticking to the blade. The handle is the ideal size and material–it feels like the knife is an extension of your hand. Plus, aesthetically, this Mac knife is beautiful. It’s an investment worth every penny!

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