I will be your first commenter. I am glad that there is actually someone that made a review about this knife because I’ve been eyeing this knife for almost a year now. A good and deep review. I will be getting this knife this year. Thanks for your video.
@@bbv7736it’s been a year using this knife after I decided to buy it after watching this video. And yes! It has easily became my favourite knife. Better than my other high end Japanese knives that cost more than double the price. Highly recommended to those looking for the right knife.
When a company goes out of its way to hide its actual materials is when things become suspicious. The knife companies I purchase from and extremely proud and open about the materials they use, in fact often it's a selling point.
Pakka wood basically means resin-impregnated hardwood. There's no real standard for which wood or resin is used, but it's considered very good for handle material, and very water resisitant (not completely waterproof, don't push your luck).
AUS8 in pocket knives is considered cheap steel. Cold Steel used it for years and I've had great experiences with their AUS8 blades. I didn't know anyone used it for kitchen cutlery. Interesting.
hello may be you can help me... i just bought a mac migthy mth80 and i discovered that the spine of the knife is bend it or curved to the left if you look at it from top between the bolster and the tip... do you think that is normal, i saw that your is perfect as i can see in the video...
@@sarfaraazalladin3696 , just checked out a review on the Mercer at $40 from burrfection. Keep up the great reviews. I subscribing and hitting the notification bell. Looking forward to watching your success. Thank you.
@@j.a.4360 it will hold an edge much longer than a wustof ever thought about, much easier to sharpen and maintain. I highly recommend getting their ceramic sharpening rod and honing steel.
I would like it more if it was cheaper henceforth it’s a stamped blade good knife though but you can get a stamped blade mercer for 1/3 of the price Mac has increased in price relative to other Japanese knifes
I was going to make fun of you for referring to the "Granton" blade as having "dimples". I was thinking this guy doesn't know shit about a knife. I then go to MAC website and they use the same word! I do not use a knife professionally and find the bargain knife offerings at Wally World to work just fine. I have a great sharpener and if they don't hold an edge, it takes very few minutes to get them sharp.
Real Knife Steel Nerds, who actually design steels for manufacturing; admit knife steels often test out in unexpected ways in comparison to theoretical strengths. Optimizing the characteristics of a steel at a molecular level for optimal cutting performance is not well understood & therefore mostly a "black art". The knowledge is largely developed over many years of trail & error. They are very reluctant to share for many reasons. The armchair knife steel experts look at the steel specifications assign erroneous values to the knife steels . . . Ignore them. Knife manufactures have a reputation to up hold which is generally cumulative of end user endurance testing. This is likely more telling of knife steel quality & quality control than any other single factor.
I respectfully disagree. I think that when it's heat treated properly it really can hold its own as a mid range steel. As I've continued to work on this Mac Pro, I've noticed that it is really easy to sharpen, but it also does a decent job holding its edge (for such a thin blade) From the etching work I did, I got a good look at the grain structure and it's very even and dense throughout the blade, aside from where the bolster was welded on. Based on what I saw, felt, and read about, I've come to the conclusion that the steel is of adequate hardness, but shears easily (while sharpening) because of the grain structure If you're intrested in some links to further reading, just let me know!
@@sarfaraazalladin3696 My experience with folding & fixed outdoor knives is AUS-8 is a dated steel . I DO NOW understand with added other steels along with the HT treatment it is decent.It is VERY HARD for me to buy the German steel when I know that the Japanese carbon & steel knifes are superior . Love HAP40& SUPER AOGAMI.
@@michaelkraus4135 I've heard great things about HAP40! I've never had the pleasure of working with it though. I'll have to fix that when I get a chance
MAC cryo-treats with liquid hydrogen. Rockwell ends up testing at around 59 - basically spot on for a kitchen knife, balancing retention against chipping. It's certainly NOT bad material as delivered.
I will be your first commenter. I am glad that there is actually someone that made a review about this knife because I’ve been eyeing this knife for almost a year now. A good and deep review. I will be getting this knife this year. Thanks for your video.
Thanks for watching! I'm glad I could help :)
i’ve had this knife for about 15 years and it is still my go-to blade. i highly recommend it!
@@bbv7736 thanks man. I will!
@@sarfaraazalladin3696 subscribed too!
@@bbv7736it’s been a year using this knife after I decided to buy it after watching this video. And yes! It has easily became my favourite knife. Better than my other high end Japanese knives that cost more than double the price. Highly recommended to those looking for the right knife.
When a company goes out of its way to hide its actual materials is when things become suspicious. The knife companies I purchase from and extremely proud and open about the materials they use, in fact often it's a selling point.
Are you being intentionally dense?
Pakka wood basically means resin-impregnated hardwood. There's no real standard for which wood or resin is used, but it's considered very good for handle material, and very water resisitant (not completely waterproof, don't push your luck).
ive used this knife for in a professional kitchen 2 years now i still love it
Thank you for your video. This knife it's a very good material
Great informative and honest video, thanks .
You're welcome :) I'm looking forward to doing more reviews in the future
AUS8 in pocket knives is considered cheap steel. Cold Steel used it for years and I've had great experiences with their AUS8 blades. I didn't know anyone used it for kitchen cutlery. Interesting.
hello may be you can help me... i just bought a mac migthy mth80 and i discovered that the spine of the knife is bend it or curved to the left if you look at it from top between the bolster and the tip... do you think that is normal, i saw that your is perfect as i can see in the video...
So what angle is the blade out of the box?
15 I believe
great analyze, sir, thank you. i like mac knives, but this one didn't impress me.
How's this one compared to the Wustof?
I haven't used any of their stuff yet, but I'll be sure to post about it if/ when I do!
@@sarfaraazalladin3696 , just checked out a review on the Mercer at $40 from burrfection.
Keep up the great reviews.
I subscribing and hitting the notification bell.
Looking forward to watching your success.
Thank you.
@@j.a.4360 it will hold an edge much longer than a wustof ever thought about, much easier to sharpen and maintain. I highly recommend getting their ceramic sharpening rod and honing steel.
For the price, you're better off with a Misono UX10 IMO
I would like it more if it was cheaper henceforth it’s a stamped blade good knife though but you can get a stamped blade mercer for 1/3 of the price Mac has increased in price relative to other Japanese knifes
I was going to make fun of you for referring to the "Granton" blade as having "dimples". I was thinking this guy doesn't know shit about a knife. I then go to MAC website and they use the same word! I do not use a knife professionally and find the bargain knife offerings at Wally World to work just fine. I have a great sharpener and if they don't hold an edge, it takes very few minutes to get them sharp.
Real Knife Steel Nerds, who actually design steels for manufacturing; admit knife steels often test out in unexpected ways in comparison to theoretical strengths. Optimizing the characteristics of a steel at a molecular level for optimal cutting performance is not well understood & therefore mostly a "black art". The knowledge is largely developed over many years of trail & error. They are very reluctant to share for many reasons. The armchair knife steel experts look at the steel specifications assign erroneous values to the knife steels . . . Ignore them. Knife manufactures have a reputation to up hold which is generally cumulative of end user endurance testing. This is likely more telling of knife steel quality & quality control than any other single factor.
AUS 8 is LOW quality steel !
I respectfully disagree. I think that when it's heat treated properly it really can hold its own as a mid range steel.
As I've continued to work on this Mac Pro, I've noticed that it is really easy to sharpen, but it also does a decent job holding its edge (for such a thin blade)
From the etching work I did, I got a good look at the grain structure and it's very even and dense throughout the blade, aside from where the bolster was welded on.
Based on what I saw, felt, and read about, I've come to the conclusion that the steel is of adequate hardness, but shears easily (while sharpening) because of the grain structure
If you're intrested in some links to further reading, just let me know!
@@sarfaraazalladin3696 My experience with folding & fixed outdoor knives is AUS-8 is a dated steel . I DO NOW understand with added other steels along with the HT treatment it is decent.It is VERY HARD for me to buy the German steel when I know that the Japanese carbon & steel knifes are superior . Love HAP40& SUPER AOGAMI.
@@michaelkraus4135 I've heard great things about HAP40! I've never had the pleasure of working with it though. I'll have to fix that when I get a chance
MAC cryo-treats with liquid hydrogen. Rockwell ends up testing at around 59 - basically spot on for a kitchen knife, balancing retention against chipping. It's certainly NOT bad material as delivered.
@@d112cons Not likely. You probably meant liquid nitrogen.