I’ve had a set of Wusthof Grand Prix knives for over 40 years now. I’m not a professional chef, but I do like to cook steak. salmon, barbecue, and the Wusthof knives have never disappointed. I sharpened them on the wet stone about every one or two years, then on the honing steel once every few weeks. Beautiful knives, and one of my best investments ever.
Had my first MAC in the 80s when I was in college. Fantastic knife, super sharp. My first wife ruined it when she started using it like a cleaver. Decades later I've bought my 2nd and this one will be taken care of. Sharp and stays sharp. Love it.
Excellent review! I appreciate the thoroughness and honesty of the reviewer. You really get a sense of the respective manufacturer's design philosophy behind the two brands and how their knives are optimized for different things.
Got a Wusthof classic from a Charity shop for $1 Now My go to knife . The full bolster isn't an issue for sharpening, Just file or sand it down. You don't need anything fancy (with caution and not overheating the blade)
I'm a classic girl myself. I use the hollow edge Wusthof chef knife. The Icon's handles are too big for me. The MAC is awesome too. You really can't go wrong with either of these knives. The reason I went Wusthof's is because I can find them dirt cheap due to how long they've been around, and they've got the durability to go with it. I love their steak knives too. Small handles, and as sharp as a scalpel. I scored the steak knife set bran new for about $170 all-in. They usually go for $300-400 retail. My chef knife I got for $59.99. It retails for about $200 give or take $20.
I recently got a Wusthof Classic Ikon 8" chef's knife, since I got a Wusthof Classic Ikon 3.5" paring knife a while ago, and really liked certain features. I know it was a splurge, and not necessary - if you want something practical and value, it's hard to beat a Twin Master (with the ergo yellow plastic handle). After g etting used to the Wusthof, there are definitely things that are nicer about it. One possible negative - perhaps less clearance for my knuckles, so I have to be careful how I hold it to avoid smacking my fingers. I haven't tried a MAC.
I have the MAC. I have the MAC sharpener too. I don't need to do it often. Just a few times a year through the roll sharp and it stays super sharp. Light weight, sturdy and durable. If I am hacking at something with bone or the like, I use one of my German Steel Cleavers. For chopping, slicing, light and medium duty kitchen work the MAC is hard to beat. I went without the bolster, don't like them. Mine are balanced perfectly without them. The 8" Chef Knife, along with the two paring knives are all you need. Great knives. I take good care of mine and don't leave them in the sink or laying around. When I am done using each one, I wipe it with a soapy sponge, rinse, dry and put back on the knife board. They look exactly like they did when I bought them about 5 years ago...
A full bolster is a non starter. You can't effectively sharpen them at home unless you invest in water cooled grinder to reduce the bolster. I have both German and Japanese blades in my collection, both are fine.
I have my own Mac Mighty and it is by far the best knife I have ever used. Then again, I worked with them for a long time before getting my own so I am used to handling it. People trying my knife for the first time seem to be amazed by it every time.
Quick advice.... Is there any reason to have both, an 8" Ikon & 8" Mac? (Just got an Ikon on sale for $110. & now can get the Mac MTH-80 on sale for $110. as well... or is too redundant? (I also have a 7" Premier Santoku) )
Wüsthof* (only one umlaut), Henckels* (which is a cheaper line of knives from Zwilling. The full name of the parent company is "Zwilling J.A. Henckels")
Great review! You got me to buy the right knife for me. Mac. I got to see what you were talking about regarding heft in store, and ordered the MAC to try, and yea, the MAC is like 1/3 the weight, which I love. Thanks for the review!
I'm sure creators of cutlery deliberate at length the composition of metal to use in a knife. As mentioned, stainless is an easy care alloy but the molecular structure of it doesn't want to separate so easily whereas higher carbon alloys sharpen easier. The target market will make decisions but the stalwarts of metal may argue otherwise. Likewise not every chef will agree on one best knife design. For me, a Chan Chi Kee is used most, then a Mcuster zanmai.
As the Mac Superior range has a similar price point to the Wusthof classic i would always go for the Mac. I like keeping a European chef knife around for cutting harder or frozen ingredients, but since I barely use it it doesn't have to be high quality.
I have a Wüsthof Classic Ikon knive block. Great knives! Though on an ordinary day, I mostly use either my simple Victorinox santoku or, for ripe tomatoes and delicate cutting, a cheap KAI santoku I bought at TJ.Max for 25 € that is ultra sharp. In Europe, MAC is more expensive than Wüsthof and drastically more expensive than Zwilling. KAI is the better option.
Having owned both it really comes down to how you clean. The if every one in your kitchen cleans the blades immediately, the Mac is amazing and the better knife. But if you leave your blade dirty or wet, the Mac is going to discolor and you’ll be unhappy. Take the slightly worse blade that holds up to your use case.
Have to say I really like your videos. But honestly, this intro sounds a lot better than your new techno/dubstep sounding one. Really wish you'd change it. Sorry to be pedantic, just a minor critique.
just get a victorinox fibrox or a wenger swibo chefs knife.... just buy 3 or 4 of those instead of 1 of the others..... then you can just use 1 and have your christmas and bday presents sorted.
I own both. Ikon santoku and paring and a Mac 9.5 chef knife. I like them both but would never get a full bolster knife, almost never. If you need that rigidity just grab a chinese cleaver. All these people talking about taking the bolster down is no problem... buying a knife without the bolster or using a stiffer option is even less of a problem and some people just want to use the thing to cut, they aren't into fixing knives and thinning. I like my Ikons and Mac but will admit there are more practical options, and they are mostly Japanese plain blades which can be thinned as you go with good clearance for knuckles and no fancy damascus pattern to polish. Vintage carbon knives with a full bolster get a pass, just something about holding them and touching them, wondering where they have been.
I’m not a huge fan of bolsters on knives, for me they get in the way since I prefer to grip the blade a bit when I use them. I’d take a Mac over the Wustof, but I’d take my Myabi or shun over both
@@einundsiebenziger5488the bolster is forged onto the blade, but the blade is first stamped out from a roll of steel. Edit: the bolster is forged on a flat steel blank, the blank is then stamped into shape
The MAC mighty/pro is miles better than that Wusthof. Lighter in weight, thinner, cuts and doesn't wedge into vegetables like turnips. Take that advice from a line cook.
It's mentioned here Wusthofs are made from German steel, whereas Macs are not. This is false however, Mac knives are made from German steel very simlar to Wusthofs, just tempered at higher hardness and with added tungsten.
So called "German steel" is an alloy also known as X50CroMoV15 or 4.116 steel. It was invented in Germany, but can be made all over the world. That steel does not contain any tungsten.Since Mac is a Japanese company, they mostly use Japanese steels such as AUS-8 or -10 which are similar in composition to 4.116 but not the same and also do not contain any tungsten.
I have this Wusthof that I bought from some retailer back in the mid-90's. I don't know, I was never really thrilled with the performance or any of the parameters discussed in the video, although I just used it in daily chores, never a professional chef. Lately, I have been trying to learn sharpening and have picked up a couple more knives and a decent whetstone. Way back then, I paid like 65 or 70 bucks for that Wusthof and thought I paid too much. I bought this off brand Japanese style knife that is stainless and cost 30 bucks and this item stayed sharp for months of use and is lighter with a round handle. As far as I am concerned, I'll pass on the Wusthof in the future.
I've bought a few expensive Japanese knives and they always end up chipping after very little use..with the one exception of a single bevel Japanese knife that I bought in Vietnam. I've used that knife for so many hours and still going strong.
Would not buy either. The Wüsthof because of the bolster, The Mac because of the dimples. Both bolster and dimples are useless. And BTW: The "G" in Solingen is pronounced like in "sing" not like in "George".
I've had my first set of Wusthof knives, Classic, going on 25 years with daily use. I now have a number of Icon series too. Love them, and they're far from shitty.
1. expense doesnt a better knife make. 2. wusthofs are inferior to macs but thats like saying lasagna is inferior to pizza. thats true but doesnt mean im not gonna turn down a good lasagna and wusthofs are great knives. 3. agree on the wusthufs being overpriced though. theyre great but NOT worth the price when puperior choices like Mac exist. 4. i mean its japanese carbon steel versus european lol. the japanese were making fine blades of war while europeans were still crudely hammering iron into pokey stick shapes lol.
my brother in christ i only need to hone my Mac once a month if that... and i dont believe for one second youre employed by any restuarant even as an unskilled janitorial technician... if someone with your temperment, disrespectful attitude, ignorance, and tenuous grasp on english grammar and spelling IS a chef that place must be a total dive lol. like i said to you in other comment. wise up. and sit down.
@@dr.emilschaffhausen4683stamped knives have a Bad reputation, because most brands use crap steels for their stamped models. If a knife maker uses a good steel, and the heat treatment is point, why should a stamped knife be inferrior?
I have the MAC MTH 80 Pro and also have a Wustof Ikon Chef's knife. Both are great but I prefer the MAC. I have Miyabi Birchwood, folded Damascus knives too and still use the MAC far more than the Wustof or Miyabi's. It's my go to kitchen knife for almost everything.
Nicht wirklich, 1.4116 war noch nie high end, und seit es vg10, und aus10 gibt, sehe ich keinen Grund 1.4116 zu bevorzugen. Von neueren stählen wie sg2/srs13/hap40 und Zdp-189 gar nicht zu sprechen.
Read the full comparison to learn more: prudentreviews.com/wusthof-vs-mac/
I’ve had a set of Wusthof Grand Prix knives for over 40 years now. I’m not a professional chef, but I do like to cook steak. salmon, barbecue, and the Wusthof knives have never disappointed. I sharpened them on the wet stone about every one or two years, then on the honing steel once every few weeks. Beautiful knives, and one of my best investments ever.
Had my first MAC in the 80s when I was in college. Fantastic knife, super sharp. My first wife ruined it when she started using it like a cleaver. Decades later I've bought my 2nd and this one will be taken care of. Sharp and stays sharp. Love it.
Congrats on buying your second wife!
was she expensive? and where did you get her? asking for myself thanks
Excellent review! I appreciate the thoroughness and honesty of the reviewer. You really get a sense of the respective manufacturer's design philosophy behind the two brands and how their knives are optimized for different things.
Got a Wusthof classic from a Charity shop for $1
Now My go to knife .
The full bolster isn't an issue for sharpening, Just file or sand it down. You don't need anything fancy (with caution and not overheating the blade)
Great deal!
I'm a classic girl myself. I use the hollow edge Wusthof chef knife. The Icon's handles are too big for me. The MAC is awesome too. You really can't go wrong with either of these knives. The reason I went Wusthof's is because I can find them dirt cheap due to how long they've been around, and they've got the durability to go with it. I love their steak knives too. Small handles, and as sharp as a scalpel. I scored the steak knife set bran new for about $170 all-in. They usually go for $300-400 retail. My chef knife I got for $59.99. It retails for about $200 give or take $20.
I recently got a Wusthof Classic Ikon 8" chef's knife, since I got a Wusthof Classic Ikon 3.5" paring knife a while ago, and really liked certain features. I know it was a splurge, and not necessary - if you want something practical and value, it's hard to beat a Twin Master (with the ergo yellow plastic handle). After g etting used to the Wusthof, there are definitely things that are nicer about it. One possible negative - perhaps less clearance for my knuckles, so I have to be careful how I hold it to avoid smacking my fingers. I haven't tried a MAC.
I have the MAC. I have the MAC sharpener too. I don't need to do it often. Just a few times a year through the roll sharp and it stays super sharp. Light weight, sturdy and durable. If I am hacking at something with bone or the like, I use one of my German Steel Cleavers. For chopping, slicing, light and medium duty kitchen work the MAC is hard to beat. I went without the bolster, don't like them. Mine are balanced perfectly without them. The 8" Chef Knife, along with the two paring knives are all you need. Great knives. I take good care of mine and don't leave them in the sink or laying around. When I am done using each one, I wipe it with a soapy sponge, rinse, dry and put back on the knife board. They look exactly like they did when I bought them about 5 years ago...
My fave is a Sebatier K 7''.
A full bolster is a non starter. You can't effectively sharpen them at home unless you invest in water cooled grinder to reduce the bolster. I have both German and Japanese blades in my collection, both are fine.
I have my own Mac Mighty and it is by far the best knife I have ever used. Then again, I worked with them for a long time before getting my own so I am used to handling it. People trying my knife for the first time seem to be amazed by it every time.
did you try zwinckels, wusthof?
Great summary. Thank you!
Thanks for the review! Very detailed and helpful.
Quick advice.... Is there any reason to have both, an 8" Ikon & 8" Mac?
(Just got an Ikon on sale for $110. & now can get the Mac MTH-80 on sale for $110. as well... or is too redundant? (I also have a 7" Premier Santoku) )
You should try a genuine Sabatier knife. My all time favorite chef knife
Would love to see a three way comparison between the Wūstöf Classic, Zwilling Professional S and Henkel Classic.
F. Dick premium plus, sind die beste messer in Deutschland
Wüsthof* (only one umlaut), Henckels* (which is a cheaper line of knives from Zwilling. The full name of the parent company is "Zwilling J.A. Henckels")
@@coolsmiti5318 ... sind die besten* Messer aus* Deutschland. Looks like you're a bot whose programmer just started learning German.
Great review! You got me to buy the right knife for me. Mac. I got to see what you were talking about regarding heft in store, and ordered the MAC to try, and yea, the MAC is like 1/3 the weight, which I love. Thanks for the review!
Glad it was helpful!
I'm sure creators of cutlery deliberate at length the composition of metal to use in a knife. As mentioned, stainless is an easy care alloy but the molecular structure of it doesn't want to separate so easily whereas higher carbon alloys sharpen easier. The target market will make decisions but the stalwarts of metal may argue otherwise. Likewise not every chef will agree on one best knife design. For me, a Chan Chi Kee is used most, then a Mcuster zanmai.
As the Mac Superior range has a similar price point to the Wusthof classic i would always go for the Mac. I like keeping a European chef knife around for cutting harder or frozen ingredients, but since I barely use it it doesn't have to be high quality.
I have a Wüsthof Classic Ikon knive block. Great knives! Though on an ordinary day, I mostly use either my simple Victorinox santoku or, for ripe tomatoes and delicate cutting, a cheap KAI santoku I bought at TJ.Max for 25 € that is ultra sharp. In Europe, MAC is more expensive than Wüsthof and drastically more expensive than Zwilling. KAI is the better option.
Having owned both it really comes down to how you clean. The if every one in your kitchen cleans the blades immediately, the Mac is amazing and the better knife. But if you leave your blade dirty or wet, the Mac is going to discolor and you’ll be unhappy. Take the slightly worse blade that holds up to your use case.
absolutely I couldn't find the Mac Knife now I understand why. T. Y. I probably will buy the Wusthof .
Have to say I really like your videos. But honestly, this intro sounds a lot better than your new techno/dubstep sounding one. Really wish you'd change it. Sorry to be pedantic, just a minor critique.
Can you review global knives please
I plan to do a video soon but here’s the written review prudentreviews.com/global-knives-review/
just get a victorinox fibrox or a wenger swibo chefs knife.... just buy 3 or 4 of those instead of 1 of the others..... then you can just use 1 and have your christmas and bday presents sorted.
Victorinox Fibrox is a great inexpensive knife!
@@PrudentReviews I would say they're inexpensive, cheap implies worthless.
You’re right - that’s what I meant. Edited!
I've used all sorts of knives and I always keep going back to my Victorinox Fibrox. It's just a great every day knife.
I own both. Ikon santoku and paring and a Mac 9.5 chef knife.
I like them both but would never get a full bolster knife, almost never.
If you need that rigidity just grab a chinese cleaver.
All these people talking about taking the bolster down is no problem... buying a knife without the bolster or using a stiffer option is even less of a problem and some people just want to use the thing to cut, they aren't into fixing knives and thinning.
I like my Ikons and Mac but will admit there are more practical options, and they are mostly Japanese plain blades which can be thinned as you go with good clearance for knuckles and no fancy damascus pattern to polish.
Vintage carbon knives with a full bolster get a pass, just something about holding them and touching them, wondering where they have been.
I’m not a huge fan of bolsters on knives, for me they get in the way since I prefer to grip the blade a bit when I use them. I’d take a Mac over the Wustof, but I’d take my Myabi or shun over both
Wüsthof* There is an "H" after the "T".
That wushtoff edge is chiped out
The Wusthof knives are not forged only the bolster is forged
Source?
Since the knives are one-piece constructions, you cannot forge the blade and bolster separately.
@@einundsiebenziger5488the bolster is forged onto the blade, but the blade is first stamped out from a roll of steel.
Edit: the bolster is forged on a flat steel blank, the blank is then stamped into shape
@@PrudentReviewswusthof production video from wusthof
I appreciate this review, however, I'm curious why I should trust someone who hasn't learned how to properly secure a cutting board...
The MAC mighty/pro is miles better than that Wusthof. Lighter in weight, thinner, cuts and doesn't wedge into vegetables like turnips. Take that advice from a line cook.
Wusthof have longer warranty and seem to be more refined in design, comfort? They also might not chip as much as Mac which has higher HRC steel.
It's mentioned here Wusthofs are made from German steel, whereas Macs are not. This is false however, Mac knives are made from German steel very simlar to Wusthofs, just tempered at higher hardness and with added tungsten.
So called "German steel" is an alloy also known as X50CroMoV15 or 4.116 steel. It was invented in Germany, but can be made all over the world. That steel does not contain any tungsten.Since Mac is a Japanese company, they mostly use Japanese steels such as AUS-8 or -10 which are similar in composition to 4.116 but not the same and also do not contain any tungsten.
I have this Wusthof that I bought from some retailer back in the mid-90's. I don't know, I was never really thrilled with the performance or any of the parameters discussed in the video, although I just used it in daily chores, never a professional chef. Lately, I have been trying to learn sharpening and have picked up a couple more knives and a decent whetstone. Way back then, I paid like 65 or 70 bucks for that Wusthof and thought I paid too much. I bought this off brand Japanese style knife that is stainless and cost 30 bucks and this item stayed sharp for months of use and is lighter with a round handle. As far as I am concerned, I'll pass on the Wusthof in the future.
I've bought a few expensive Japanese knives and they always end up chipping after very little use..with the one exception of a single bevel Japanese knife that I bought in Vietnam. I've used that knife for so many hours and still going strong.
Very interesting, what was the Japanese knife brand ?
Is that a fair comparison? The MAC is longer, and that bolster on the Wusthof is horrible. Wusthof has knives without that.
Would not buy either. The Wüsthof because of the bolster, The Mac because of the dimples. Both bolster and dimples are useless. And BTW: The "G" in Solingen is pronounced like in "sing" not like in "George".
Mac is way better. Wusthof has shitty steel and heat treat. Wusthof is wicked overpriced. Mac is expensive but the edge geometry is on point
I've had my first set of Wusthof knives, Classic, going on 25 years with daily use.
I now have a number of Icon series too.
Love them, and they're far from shitty.
1. expense doesnt a better knife make.
2. wusthofs are inferior to macs but thats like saying lasagna is inferior to pizza. thats true but doesnt mean im not gonna turn down a good lasagna and wusthofs are great knives.
3. agree on the wusthufs being overpriced though. theyre great but NOT worth the price when puperior choices like Mac exist.
4. i mean its japanese carbon steel versus european lol. the japanese were making fine blades of war while europeans were still crudely hammering iron into pokey stick shapes lol.
my brother in christ i only need to hone my Mac once a month if that...
and i dont believe for one second youre employed by any restuarant even as an unskilled janitorial technician...
if someone with your temperment, disrespectful attitude, ignorance, and tenuous grasp on english grammar and spelling IS a chef that place must be a total dive lol.
like i said to you in other comment.
wise up. and sit down.
@@aa-tx7th In what way is Mac superior, and what Mac models are you talking about? Is a stamped Mac knife better than a forged Wusthof Ikon?
@@dr.emilschaffhausen4683stamped knives have a Bad reputation, because most brands use crap steels for their stamped models. If a knife maker uses a good steel, and the heat treatment is point, why should a stamped knife be inferrior?
I have the MAC MTH 80 Pro and also have a Wustof Ikon Chef's knife. Both are great but I prefer the MAC. I have Miyabi Birchwood, folded Damascus knives too and still use the MAC far more than the Wustof or Miyabi's. It's my go to kitchen knife for almost everything.
Deutsche messer sind die beste
Deutsche Messer* sind die besten*. Not in general.
Nicht wirklich, 1.4116 war noch nie high end, und seit es vg10, und aus10 gibt, sehe ich keinen Grund 1.4116 zu bevorzugen. Von neueren stählen wie sg2/srs13/hap40 und Zdp-189 gar nicht zu sprechen.
i cook heavily and my mac STILL hasnt needed ANY sharpening after over a year
It’s a great knife