MAC Knife Skilled sequence 8″ Chef’s knife w/dimples MTH-80
$144.95
Worth: $144.95
(as of Feb 03, 2025 13:01:25 UTC – Particulars)
This 8″ knife is usually used for house {and professional} kitchens. The skinny blade and bolster lets you simply minimize and slice nearly any meals. This knife options dimples which assist minimize meals like apples and squash.
2.5mm blade. The added dimples assist the knife to glide by way of sticky meals similar to potatoes, apples, and summer season squash
Light-weight. Knife Size- 12.63 inches
Pakka wooden deal with. Blade thickness – 2.5 mm
Hand wash is really helpful Not dishwasher secure
Made In Japan
Clients say
Clients respect the kitchen knife’s sharpness, high quality, and weight. They discover it razor-sharp, with a thinner blade than most German knives. Many are glad with its consolation. Nevertheless, opinions differ on worth for cash and sturdiness.
AI-generated from the textual content of buyer critiques
amazon addict –
Not an expert, but this is a wonderful knife
I received this knife about 30 minutes ago and I am still marveling at how nice it is, how wonderful it feels in the hand and how gorgeous it looks. It’s also by far the sharpest knife I have ever held, but like the title states I am not an knife expert. I never attach pictures to a review, but wanted to share the balance point of the knife….literally exactly at the bolster (which impresses me although I don’t know how difficult this is to achieve.) A picture says it all. It was balanced on my index finger and there were no other fingers supporting the knife. I sliced a carrot to test the blade and the control thru a relatively tough vegetable was like the proverbial “knife thru butter”. The blade is light and obviously well balanced, which allowed for perfectly controlled “see thru” carrot slices with minimal effort. The blade angle is fantastic for mincing and although I have neve been great at mincing with other knives I own, this one had me mincing like a pro in absolutely no time. I wouldn’t want to put this knife thru heavy duty cutting chores, but for preparing veggies (which I what I do mostly) this is ideal IMHO. I have a Wusthof CLassic coming in a few days. It will be interesting to see the contrast. BTW, did I mention this knife is absolutely beautiful as well? I also like the fact this knife has a real wood handle, unlike the Whuthof. The handle feels wonderful in my hand, although I am wondering how large hands would fit. Highly, highly recommended.PS–After reading some other reviews, there IS a slip of paper with care instructions included with the knife. I plan to wash and dry immediately after use per the instructions. My hunch is it’s user error on the people with rust issues and edge issues (the instructions warn about hard squash, so that tells you it’s not for heavy duty use), however I will update this review if I feel there is a long term quality issue. My intent is to use on veggie prep, slicing meat & cutting up whole chicken thru the joints (not cutting thru the breastbone or ribs–a cleaver and kitchen shears are the proper tools anyway IMHO).
Moose and Squirrel –
I’m not a professional chef but I feel like one at home
This was an indulgence for our kitchen, a gift to ourselves to make cooking from home more efficient and pleasurable. Only when you own a GREAT knife do you come to understand how most knives are truly NOT. The 8-inch hollow edge chef’s knife turns nearly every task into a “like a knife through butter” joke when we’re in prep mode. In no way do I profess to be anything close to a professional grade home cook, and I say as much in my video review (if you can actually hear it), but I feel like one because slices are consistent and paper thin. Even an overripe and rock-hard lime! Chopping up tough veggies, filleting and breaking down a whole salmon to make sushi, trimming the fat from a roast with minimal waste â all are deftly done with so little effort it’s almost laughable. What’s truly laughable is that it took decades to understand what a quality tool can do for you and the meals you prepare. In fact, I’m still learning that I don’t need to apply so much force when slicing, which will be evident in my video review and certainly cause line cooks to shake their heads in disapproval. The secret? Let the tool do the work for you. I literally just finished gliding my way through an entire salmon filet and I find the gentler the hand, the better the results. Don’t smash like The Hulk. It takes time to relearn and when you do you’ll do a little happy dance. Your proteins won’t be mashed, your veggies will be like a uniform box of matchsticks, your trussed tenderloin will look as though it belongs on the cover of Martha Stewart’s Living. And it does EVERYTHING. It’s a workhorse.Things that are good to know:1) Do NOT assume you can wield this mighty steel like any old blade. I’m PARTICULARLY careful with it comes to slice-and-dicing and managed to gauge a small divot from my thumb upon first use. Until you’re used to its razor sharp edge, please invest in cut-resistant gloves. I did. You’ll feel and look like a crazy person but all your appendages will remain intact, and that’s just a nicety.2a) Hand wash and thoroughly dry ONLY. Repeat: Hand wash, hand dry only. This is not stainless. It can and will spot. No dishwasher ever. Do not leave it in water to soak, either. Unless you like throwing away expensive knives.2b) Whenever working with citrus or tomatoes, wash the knife frequently, quickly. It’s a nice piece. Treat it like a princess.2c) When hand washing, do not assume the sponge is some miracle wall of protection. I’ve sliced up several sponges and almost reached my fingers. I’m sure you see where that could go.3) Change your cutting technique. HUGE. This is going to change your life. Having had a hollow edge Japanese knife before I was accustomed to sawing straight down. This is not that type of knife. Nor is it a classic French or German chef’s knife. Experiment and you’ll find your way and save an impressive amount of hand fatigue, particularly during marathon holiday cooking.4) Lock that thing up. It doesn’t come with a block so invest in a sheath or a wall-mounted magnetic strip. Always, always, always respect the knife. It was laying on my cutting board, sharp edge facing me and I came this close to another cut. Imagine what could happen if you were digging in your drawer and your fingers happened to caress the unshielded ninja.5) LOOOOOOOVE it. You’re going to find reasons to cook just for the shear pleasure of it. The first time I used it I marveled at the translucent, glass-like even cuts I was getting. The quality boosts speed. Speed encourages cooking from home. Cooking from home saves money. If you’re balking at the price, I’d guess you’ll find you save money because it’s almost tougher to call for takeout.
Jason –
Excellent professional chef’s knife for the price
I am thoroughly impressed by this knife! It is perfectly sharpened, and as long as you take care of it, it turns food prep into an enjoyable task. It even comes in an elegant case that I use for storage, although I wish it came with a good cover or sheath instead of just cardboard. Be careful! This knife is very unforgiving and will easily add skin to whatever you are preparing! I was used to using a chef’s knife that had a rounded/dull rear on the blade, but the rear of this knife is just as sharp as the tip, so you need to be extra careful when using and cleaning the knife.
Mr Rick –
Good buy
LInze –
Nice balance and comfortable to hold. I am a Mac fan, however it is expensive generally speaking, for a work horse knife albeit recommended by Bon Appetite (September 20015). One has to remember that with a Japanese edge rather than European edge it will go dull much faster so is higher maintenance and unless one already has a Japanese 15 degree knife sharpener this blade adds another cost requirement. Also should not use on extremely dense frozen items, bones, etc. or the blade could be damaged. For a general workhorse blade I would side with the Cooks Illustrated recommendation of the Victorinox 8″ Chef knife at a quarter of the cost. One could also lean towards the recommendation by Serious Eats that a cheap 10 dollar carbon blade is the best for a work horse blade as the carbon steel is easy to keep sharp and when it is damaged or worn out it is easily replaced every few years. I have cheap blades that are over 40 years old and expense Japanese and European blades in the same age group. They are all good, depending on the application and the skill level. Just another perspective.
Gregory Z –
Just a brilliant chef knife. A beautiful piece of steel. Very sharp–stays sharp. Feels good in the hand. A good weight.Just make sure to invest in an end-grain chopping board to keep that edge sharper for longer.
Blackpaws –
This is the sharpest, best chef’s knife I have ever owned. Extremely sharp, nice to hold. Impressed. Highly recommended.
John Lightfoot –
Expensive but exceptionally good knife. Too wide a blade to fit in our knife block so needs to be kept in its box.