MAC Knives Review: My Brutally Honest Take On NYT's Top Rated Chef’s Knife

[@PrudentReviews]

Read the full review for more details: prudentreviews.com/mac-knives-review/

[@masterbates2658]

I have this knife. I've had it for several years. Using this knife is almost a transcendental experience. it's like a magic wand !

[@kosmosbjm]

The MAC knives are perfect for me. I’ve got small hands and appreciate a lighter weight knife that is sharp. I just bought my third MAC knife. I save my German knives for cutting tough vegetables, but the MACs are my everyday favorite ❤️.

[@mikeg3950]

Props for not making me fast forward 3 1/2 minutes to skip all your ad and sponsors. Actually had to backtrack I’m so used to skipping the beginning of videos.

[@PrudentReviews]

We like to get straight to the point :)

[@flameemperor888]

MTH-80 & UX10 was the best knife I've ever owned.

[@joecorona2456]

I own the 8' version, it came out of the box sharper than any other new knife I have ever purchased, that said I did touch a bit to get it totruly razor sharp. I am very used to heavy Western style chef's knives having used them professionally for decades, that said, I did not fnd any issues transitionig to the lighter Mac, also I found that with my up close Pinch Grip the handle length was just fine ( I wear men's XL size gloves ) It's fast becoming my work horse knife when butchering is not required. Plus the precision of my cuts are back to cooking school exactness, it's a nice knife indeed !

[@KG-un8uy]

You mentioned you used heavier style knives. Any recommendations?

[@tonywhitcombe8357]

just got one of these mac mighty knife ... blown away how light it feels and yet merciless when cutting ;

[@spinjector]

I love my Mac knives. They're older than I am. They belonged to my parents; my father bought them in Japan when he was in the Navy in 1967. I'm thinking of retiring them for sentimental reasons & buying brand new ones. They still make the exact same set which my father bought so many years ago.

[@DR-nw7xn]

Keep using the original knives.

[@borrago]

Everything your are praising them of is also true of any half decent knife, which is all that MAC is.

[@shawnhampton8503]

Mac Knives are legendary in the professional kitchen world. Good workhorse Gyuto.

[@PrudentReviews]

Agreed

[@jspinner47]

I bought a set of 4 knives through my Shell gas card back around 1975 or so. I LOVE them. It is the set with the holes in the tips for hanging. I mistreated my favorite knife and actually tore the blade. I couldn't find a replacement until years later. That knife is still my go to knife for daily use. The only thing I don't like about this set is the rounded tip. I've bought other, very expensive knives just to have ones with pointed tips. They have ended up in the drawer instead of the block of most used knives because these MAC knives are always so sharp. A couple of passes with the sharpener solves any issues I'm having. I have a bunch of brands, Dalstrong, Wusthof, Henckels, and who knows what. The only blades that come close to the MAC knives are other Japanese made knives. They all have those almost paper thin blades and hold an edge to love.

[@PrudentReviews]

I hear so many stories like this about MAC. Clearly they’re quality and high performing knives. Thanks for sharing.

[@tommervikable]

I love my MAC knives! They stay sharp longer than any others, even more expensive knives. They are well-balanced for my smaller hands, very nimble.

[@skinny0ne]

I have a MAC santoku which is really sharp but not really really sharp. I love that it’s a push pull knife and not a rocker knife. I do not rock chop stuff. I would love to step up to the next level but I can’t complain about how versatile and comfortable it is.

[@michaelogden5958]

I am very pleased with my Mac Chef's Knife. I've had it for several years and pick it over my "Western-style swords" 95% of the time.

[@robertsmith616]

Bought 2 at a thrift store 4 dollars for both love them better than my high dollar knives

[@PrudentReviews]

$4 for two MAC knives? Great deal!

[@kirivanyam5969]

I bought the non pro model at a pawn shop for $10 a few years. My go to knife and now looking to get a Pro since it's edge has reached the dimples. $144 on Amazon currently.

[@gregmccormack5709]

Duuuuude that's a huge score! Congrats. I dont have one but have used one at a Friends they are nice knives.

[@mountvernon5267]

I have both the MTH-80 and the SK-65. When I first got them I sliced a radish so thinly that it was a transparent window with a red frame around the edge. I've had them for over 13 years now and they are the best knives I've ever owned. They keep an edge and feel perfect in my hand; effortless to use. Money well spent.

[@6AxisSage]

My MAC is the first Japanese knife I bought. I have a decent collection now but I think the MAC has the best laser thin profile.

[@PrudentReviews]

MAC knives are awesome. Glad you like it!

[@lukedaigle5416]

It's a wonderful knife. I think I purchased it for 145. I also own a global, and a Tojiro DP. The Global and Mac are really close as the best two knives I've owned. I've had a few other German style knives in the past, like Zwilling and Mercer. My only issue with the Mac is it will rust quickly. You have to really be on top of keeping it dry and wiping it down after cutting anything acidic. It is probably the knife I use the most and it definitely keeps an edge. I use Mac's roll sharp once in a while, as a whetstone can take some time and it's only around $20.

[@douglastaylor182]

YES, Love my MAC Superior blade I use it everyday for the last 7 years

[@larryk8771]

I have given the Mac MTH 80 chef knives as Christmas gifts to family and they all love it. They are easy to sharpen with the Mac sharpener and they do not need need to worry about who uses it. I have one in my kitchen for those that help with prep meals and I am not fuss who uses it either . Now I have a Mac 240 mm - 9 1/2 inch damascus chef knife which I am only allow to use. 😂 This model is now discontinued. I don’t why thou . It’s feels like a German chef knive and beautiful to hold and just as sharp as the MTH 80. I sharpen this knive on a wet stone and so easy to get a sharp edge . Oh yah, I also have the Mac cleaver which is a dream to use on hard squash. Yup I am a Mac fan 😂

[@billmorrill764]

I bought a Mac Santoku - the sharpest knife out of the box I have ever purchased. I love it.

[@PrudentReviews]

Such a great brand, good choice 👍🏼

[@chucktaylor89519]

When sharpening a MAC knife, is the MAC Rollsharp Sharpener recommended or would you leave sharpening to a professional knife sharpener?

[@2adamast]

Thank you for the links, they gave the weight of the knife 0.17 kg. It put light knife in context as it is nearly twice that of my "western" knives

[@bretbowman2007]

MAC knives only from 1979 to this morning. They used to be very thin blades by design & of a brittle sharp alloy. Slices always stick from surface tension. No other flaws. Still look nearly brand new beautiful.

[@dintelignt]

I rock a 12 inch mac at work. Love the thing, definitely one of my favorites in my collection

[@kosmosbjm]

What is the best way to “sharpen” my MAC knives? I’ve got three, but am having trouble with the best sharpening method. Please help……

[@oleandreassrensen1004]

I don,t understand way you don,t have more liks an subscribers You do. A god jobb

[@PrudentReviews]

I really appreciate that :) We just started posting videos a couple of weeks ago, but we plan to put out a new video every week. Follow along to stay updated!

[@roospike]

Short handle took some getting used to it. (Its not dramatic) Granton edges work best when pull cutting, slicing and push cuts and thus more commonly seen on slicing knives. This is a knife you more likely see and an industrial cooking atmosphere and excellent at home.

[@drkaplin98]

Well, you should never scoop ingredients with the blade of a top end knife (that's what pasta scrapers are for) or cut bones with them either. That's why you have specific knives for each job.

[@mtnx7]

Does this knife have enough of a curve to use a rocking motion to cut larger leafy vegetables like a handful of spinach? Thanks for the excellent review.

[@PrudentReviews]

Yes! I use it to cut kale and red leaf lettuce all the time (and use a rocking motion)

[@jefflyon2020]

never used the 8inch granton edge MAC, but the 12 inch chef knife they make (different blade profile and handle), is a vegtable processing, chopping and slicing machine! the vegatable cleave mac makes is too small and handle is way too short, but thats a personal opinion, and i gots large paws, MAC knives are well made and comfortable to use, like any knife, keep it sharp and watch what your doing.

[@thewyatt1001]

Would you suggest the mac hb85 or the tojiro DP chef knife??

[@PrudentReviews]

I have not tested the Mac hb85 but based on the performance of the mth80, I think you’ll enjoy all Macs. Not sure about Tojiro.

[@zacholton2844]

which is better shun premier chefs knife or MAC MTH 80?

[@harrytej]

Thanks for the counterfeit seller advice. Ordered directly from mac website

[@avromshein-th9yp]

So what is best knife for hard squash/yams? Thanks.

[@PrudentReviews]

For that I like thicker-blade western style knives like Wusthof, Zwilling, Messermeister, Mercer, Made In

[@xell1969]

I have it and its ok as a home knife not so good for professional use.

[@borrago]

Precisely. Or maybe more accurately, fine for beginner to intermediate professional use in a western kitchen. Or as the house knives for a western restaurant.

[@C69hJc4]

Curious why you say it’s not good for professional use? From my understanding Thomas Keller loves Mac knives and still uses many of them to this day. I’ve heard they’re used a lot around the industry. Curious to hear your experience, because I don’t actually work in the food industry?

[@xell1969]

@@C69hJc4 still saying that, is not SO good for a professional kitchen because the blade bends, so its not very reliable when you got to cut large amounts of carrots into julienne for instance. For that you need a solid knife that doesn't bend like this one.

[@C69hJc4]

@@xell1969 that makes sense!!

[@Matyx132]

Yes

[@douglaspierce8480]

Worked 25 years as a chef and never used this brand of knives.

[@jeffb111880]

I have been in the industry for 20 yrs and I've never seen this brand in any kitchen! Strange right?!😂

[@C69hJc4]

They’re in more upscale kitchens. Michelin star and such.

[@primordialocean7101]

How well do MAC knives like this one work for left handed people?

[@PrudentReviews]

It’s a double bevel knife and the handle is the same shape on both sides. So it works the same for left handed and right handed people.

[@borrago]

It will work ok, but MAC knives are NOT a ryoba (even double bevel) blade. While lefties can use them easily, just know that it will have a slight bias. Good news is that, over time, you can sharpen it in such a way as to make it more appropriate for your needs as a southpaw. They have a much smaller bevel on the flat back. Traditional blades use a kataba blade geometry, traditionally with a hollow back(urasuki). This gives it similar cutting performance as a traditional japanese knife(which would be right handed), but with a more forgiving edge and without having to sharpen using uraoshi. It is one of the main marketing point on their website. This is a very basic bit of knowledge for this brand. The guy in this review only half understands what he's talking about.

[@mikeb6389]

Interesting

[@thewyatt1001]

You should put a wet cloth under your cutting board

[@PrudentReviews]

Agreed - I realized it was moving after filming.

[@justinw8911]

Mac is a solid choice and in my opinion far superior to any German knife. When I cooked professionally, they never let me down and were able to handle all the abuse a professional kitchen would throw at them. The only time any of them chipped was when my chef knife was knocked off a prep station and hit concrete. I just lost the tip but was able to re tip it on a stone. I highly recommend them if you don’t want to go down the road of a carbon Japanese knife. Just please don’t buy a wusthof or henckles. I hate those knives

[@barisay7244]

There are many types of MAC and there are many types of Wusthoff, to say one is categorically better than other is lazy and ignorant.

[@justinw8911]

A knife out of the Mac Pro is line is far better than any whustoff or henckles. If you disagree it’s because you wasted your money on German steel

[@barisay7244]

@@justinw8911 I heard you the first time -- MAC good, German bad. Either substantiate your statement or stfu.

[@johnmartin7158]

@@barisay7244 Are you a professional cook.

[@dimmacommunication]

Wich steel is it tho ? " high carbon " isn't a name... not nice that they didn't say the steel name.

[@larryk8771]

If you are talkng about the Mac knive : Its stamp vs hand forged- it’s a Molybdenum High-Carbon cutlery steel. Since its stainless steel I don’t worry about rust . At the end of the day for me it’s keep its edge for a long time.

[@dimmacommunication]

@@larryk8771 That pricing for a "unkown " steel is absurd.

[@peanutaxis]

Ya there's no way they use liquid hydrogen. I think you must mean liquid Nitrogen.

[@PrudentReviews]

You’re correct, it’s liquid nitrogen - I misspoke

[@bobcat409]

195 bucks. That is ridiculous.

[@gtrzero2157]

U shouldn't scoop food with the blade side of your knife.. Get a food scooper.

[@PrudentReviews]

Good point. I have a scooper but sometimes I get lazy and use the knife.

[@2adamast]

It's OK to be cautious with sharp edges, but I think that knives can work as food scoopers.

[@C69hJc4]

Cooking police 👮‍♀️! He wasn’t scraping, he was scooping. It’s fine to “scoop” food with a knife if you do it gently and at a low angle, which he did. You’re literally pounding your edge against the board when you chop, so let’s keep things in perspective. Light food scooping at a low angle is completely fine. It’s a rule of thumb to prevent newbies from ruining their edge, because they will scrap the board clean by vigorously pulling their edge perpendicular across the board. It’s not meant to be religiously upheld.

[@josephparsons9577]

First off ...you should not be recommending anything your cutting with your board flying all over ..put a towel underneath teach people correctly and also your not suppose to scrape up ingredients ..and risk sulking the blade c'mon man if your gonna critique anything show the people the right way ..and mac knives are the best...💪💪💪💪

[@johnmartin7158]

Are you a hand crafted knife forger.

[@borrago]

​@@johnmartin7158 I am. My knives are not only hand crafted, but hand forged(unlike MAC). Additionally I am a sushi shokunin with 2 decades professional restaurant experience. The only things I disagree with in what @josephparsons9577 said are his grammar, and that MAC knives are the best. They are great for expert home cooks, and beginner professionals, but are by no means the best. You expect to see them often in western kitchen crews, and they are fairly common among sushi wakitta, but itamae and shokunin nearly exclusively use forged blades, thus making MAC almost non existent at those levels. MAC is a japanese brand for western cooks. And as for his grammar; my guess would be a common core education is to blame, or too much time on social media.

[@Shelmerdine745]

Silly comment

[@LXT43]

NO thanks. I prefer western style chef's knife with a bolster. These japanese wonder knives are not for me.

[@JJGuccione]

Mac, best kept secret in cutlery. The average dope will ruin a Mac knife.

[@aa-tx7th]

after buying and using the Mac for over a year now, i seriously doubt ill ever use a europeon knife tbh shockingly the culture that invented carbon steel is the best at using it who knew 🤔🤔🤔

[@borrago]

These are your first steps into a much grander world of performance blades. Congrats. That is all MAC is though. the introductory point. It gets much, MUCH better than them.