Is the MAC MTH-80 Chef's Knife worth it?
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- เผยแพร่เมื่อ 26 ม.ค. 2025
- This is the unboxing and initial cut test of the MAC PROFESSIONAL SERIES 8" CHEF'S KNIFE WITH DIMPLES. The Mac Professional Hollow Edge Chef's Knife is the most commonly used size in both the home and professional kitchen. The blade allows this knife to easily cut, slice, and dice almost any food. The hollow edges help the knife to glide through sticky foods such as potatoes, apples, and summer squash. The weight of the bolster in combination with the blade makes this extremely well balanced in the center of your hand. Cut through most foods using minimal effort. Made in Japan with a 25-year warranty.
Weight: 195 grams
Overall Length: 12.75in
Blade Length: 8in
Blade Height (Heel): 48.45mm
Spine Thickness (Max): 2.45mm
Spine Thickness (Min): .90mm
Edge Thickness (Heel): .30mm
Thickness (Choil): 1.51mm
What do you think about this knife?
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Made with high carbon chrome Molybdenum superior steel with vanadium
Rust resistant steel; 59-61 Rockwell hardness
Riveted handle constructed of resin Pakkawood with bolster for added weight and balance
15° blade angle
Made in Japan with a 25-year warranty
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I've had this knife for about 9 months and use it all the time. It gives me great pleasure to use it. It's everything I wanted in a knife.
I bought this about a week ago, arrived today. Wow. One of the best purchases I've ever made.
It cuts very nicely! Very immaculate edge and blade on these knives.
To answer about edge retention: unbelievable and incredible.
I've had two of the santoku and love them. I'm horrible to it absolutely terrible and abusive. It might as well be a meat cleaver. Yet the edge holds well through all of it. Last one I had about ten years before I sold it. Even beat to hell. Stoned, stealed, dropped, and even tossed hundreds of times each, ît would still terrify greenies and their finger tips. .
Ive had the $99 version for a year and a half now and its the best knife ive ever owned. After all this time it still demands special attention not to take your finger off. Very very sharp.
I JUST SPENT 160 TWO DAYS AGO ON THIS. BEST PURCHASE EVER. THIN SLICED TOMATOES I COULD SEE THRU LIKE PAPER THIN. CRAZY
I've had it for a week now and unboxing it I was unsure of the handle because I was use to using heavier knifes however using it everyday has become a joy in using it. Very happy with it.
I considered this knife and chose the Miyabi Mizu and am happy with my choice. SG2 steel HRC 62 excellent cutting profile and it seems to glide right through everything.
👍🏼
my favorite brand. Was first introduced to Mac in the 70’s. For the price, the best Japanese knives around.
Used macs professional for about 12yrs and they're awesome!
I think I have read previously that the metal is actually VG2 or VG5.
Great Knife review once again. I appreciate your thorough explanation of this knife.
Thank You! I really appreciate the feedback.
MAC MTH-80 Chef's vs Tojiro DP 210mm Gyuto, which to buy? Thanks.
My guilty pleasure, using my Mac constantly instead of my work horses because I love it just a little more then the left
Picked this up. I like the handle tbo, didnt feel bad in my hand at all.
Nice! It’s not a bad knife at all!
What’s the best test to determine if the Mac knife I received is as sharp as claimed? I got it in the mail today and it seems sharp but wasn’t blown away vs my average knives I’ve sharpened.
I think the “sharpness” aside from the angle of the edge might be based on the polish. If you can sharpen knives consistently, then unless you’ve got a 70/30 grind or something with a heavily exaggerated angle, I think the thing you’ll most likely notice is the drag. But try push cut, pull cut, tip slices, chopping with the heel etc and get a feel for the entire edge and performance.
I currently use and love the classic ikon chefs knife. How do you think the knife will translate for my use?
Thanks for your video it's a very beautiful knife
When you measure spine thickness you must take care to hold the calipers perpendicular to the blade.
Thanks! You must also remember to calibrate your calipers to zero and take the measurement multiple times throwing out the outliers and averaging the rest. You must also take the measurements at multiple spots to ensure that you are thorough and most accurate.
Steel type is AUS-8 as mentioned on their website
Which site?
This is what I found for the professional series on the official mac site
“Currently our most popular series, the Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance. 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 steel. The weight of the bolster in combination with the thin blades makes these knives extremely well balanced in the center of your hand when using a Chef's grip; allowing you to cut through most foods using minimal effort. Except for the MTH-80, MSK-65, and MSL-105 which feature elevated handles, these knives have traditional European shapes with a straight handle and pointed tip.”
From the about us page
“MAC blades are made from rust-resistant Chrome Molybdenum Vanadium High-Carbon cutlery steel, with Tungsten added to selected models for extra durability and sharpness. Blades are hand-ground, and hand-sharpened on water-cooled stones to optimize the quality of the finished blade. The thin razor-sharp blades are sharper and stay sharp longer than other leading knife brands. The steel has optimal hardness between 57º and 61º Rockwell C and is still easy to re-sharpen.”
Aus-8 doesn’t have Tungsten in it.
I bought this knife about a year ago. I LOVE it. I have many Japanese and western knives which include Wustof Ikon, Henkles and Zwilling. I also have several Miyabi Birchwood folded Damascas knives, to include: Nakiri, Kiritsuke, Slicer and Petty. All fabulous, artisanal, heirloom quality knives that are works of art but 3-4 times the price per knife than this MAC. The Miyabi Birchwood Kiritsuke alone was $465. The MAC is around $140-ish and is my go to knife, however. It's always the first knife I grab out of all my very pricey blades from the East or West. It is a superb all around knife that does pretty much everything well. It holds it's edge longer between wet stone sharpening than my Miyabi's because they have a more delicate 10 deg, symmetrical beveled cutting edge.
The Mac has a 15 deg, asymmetric V {55/45} cutting edge that when properly sharpened could be used in an operating room or for shaving like a straight razor. LOL
I've spent hundreds more on a single Miyabi blade that doesn't cut any better than this much less expensive knife {comparatively}. For me, it's the best bang for the buck of any kitchen knife I've ever purchased.....East or West. Can't go wrong getting this one. And if you chip or damage it, you're out $140 for a replacement, not close to $500!! So there's that too.
There's a reason this knife won the overall, "Best chef's knife in the world" competition this year as judged by a panel of Michelin Star Chef's. It's because it is that good. For $140? You just can't do any better.
after few hours, wife b like: peter griffn have'nt you brought vegetable ?
I have huge hands so the handle is terrible for me and causes fatigue. I love how my Shun's feel but the edge chips on occasion. My ZWILLING J.A. Henckels Pro has the same handle as the MAC but isn't nearly as well balanced as the other two but hold an edge the longest. If I could mix the best qualities of each knife I could have the perfect tool. If you don't have huge hands - for the price the MAC is an excellent choice.
I think the handle on the MAC was my least favorite but I loved the profile and the edge. The Mercer doesn’t have the same profile so the feel is different but you can achieve the same sharpness on the edge. It takes a bit more work, but I’m pleased with it overall. The price tag on the MAC gave me remorse.
I tried the zwilling pro in store and I did not like the handle at all too sharp edges. I came here to see if it is the same case here since the handle on MAC looks similar. the video and your comment confirmed that for me. thanks.
There is another version of Mac knife
I’ve seen on website
The one you are testing it is the cheap one because if you pay attention on the handle has 3 rivets
The one has 2 rivets only is more expensive is it better quality that’s my question? Just wondering if you are making one more test anytime soon
Can i ask for a link for a mec version with 2 rivets?
I bought a MAC utility knife on the recommendation of Knife Merchant's customer service. I am in total agreement with what you have observed. The knife cuts well, but the handle isn't the most comfortable and the spine of the knife has a sharp 90-degree angle that instantly is uncomfortable when I place my finger there for more control in precision cutting. Also, ... that knife doesn't have the knuckle clearance I hoped for, so I chop with the board at the edge of the counter so my knuckles don't hit the board - but that's a different knife from the MTH-80. I was intrigued and interested in the MTH-80, based on reviews, ... but I personally don't like the Granton edge for looks and the functional benefits seem minimal - I think it just became a fad and there are better solutions for food release. I also like the cutting profile and the hardness combined with the 15 degree edge is the compromise I look for in an affordable knife that can sharpen and maintain an edge for my home cookery. I really appreciate your review because it confirms what I was thinking about the knife without having it in my hands. Having purchased the MAC utility knife, I can see that I would rather keep searching for that "sweet spot" in a chef knife for me. Thanks!
Awesome video!!
Thanks!!!
Sold the one I had. Great edge, very sharp, didn't chip, edge retention was good. Hated the feel, handle sucked, wasn't comfortable chopping, slicing, etc. I would take the Renaissance over this knowing I can put a good edge on it, just more often.
I’ve got a Renaissance to compare - that video should be coming up real soon.
Knife intro! #Fancy I like it! I have their santoku and I LOVE it.
Thanks!!! Channeling my inner Peter McKinnon lol
the full tang will help with handle weight
Found one at the thrift store for four bucks. Damn thing’ll cut a strawberry so thin it’s translucent...
Who the heck would donate that kind of knife!?
Nice Review. I always thought MAC were an average Knife Maker that cut corners on finish and design to keep Costs down and you proved that here.
What are some better Japanese brands? What are some better brands from Germany/elsewhere?
I mean ya their most expensive knife is $160. they're not masamoto or a high end Wüstoff. MAC is an entry-level knife.
@@vik1n9 Wusthof, Zwilling are the best brands in the world.
@@RockyKarthik they are really good for home chef.
For a professional use we need knives with more edge retention.
@@Dr.Sciatica so which knives would you suggest then?
I think you should spend another 20 minutes measuring the knife and playing with it instead of actually using it.
Lol!
Rubber Gloves to cut an ONION?
Fingers smell a lot for a while after touching onion even after a good wash with a nicely scented soap. It’s better to use gloves for this reason.
Firstly, many thanks doing and sharing this video, from what you have said about it, I doubt I will be buying one.
Just a note, you will get more accurate reading, if you hold the Micrometre at bright angels, otherwise you could be way out especially when measuring such small widths.
Stay sharp.
care to elaborate? I am certainly not questioning your decision, just very interested in hearing your thoughts. Thanks
Remember Japanese knives are made to be held by the handle,not pinched like German knives
No, you can hold it however it is most comfortable and safe for you. If anything, the grip should accommodate the actual technique vs the origin.
👆🏽👌🏽
Shame about the ugly logo on it