1 comments about MAC MTH-80 Mighty Chef's Dimpled Knife 8".

1. I keep slicing my dish sponges in half on accident when I wash this thing... it comes out of the box well-sharpened and has done a wonderful job in the three months I've owned it. FYI, this blade is single-side sharpened.
   
   Although I've been hand-drying it after use, the steel shows subtle signs of discoloration where perhaps some tomato juice sat too long. High maintenance item. Then again, it's still a beautiful piece of cutlery. To my senses, it grips really well.

No comments about Rollsharp (Sharpeners) - Mac Knives.

No comments about MAC Ultimate French Chef's #SBK105.

No comments about MAC 8 inch Cooks Knife with dimples #TH80.

5 comments about MAC MSK-65 Santoku Knife.

1. Cooking is my hobby so I was very excited when I received this knife as a gift. Wow! is all I can say about how effortless it is to use. It's truly amazing how thinly you can slice everything from tomatoes to steak and how easy it is to use, I felt like a professional immediately.
   
   I now wish I'd never seen this knife. Within the first month of owning it I hit a bone rather hard, this was my first good knife and it never occured to me metal could be damaged. The blade twisted and split almost a half centimetre. It wasn't covered under warranty because I hit a bone. The thing still cuts better than anything else I've tried so I've kept using it and am alot more careful now. However, the tip still broke off and I have no clue as to how. I wash it immediately after every use and hang it on a magnet.
   
   This knife is honed like a razor-blade. That's why it's so sharp and so fragile. I've since shopped around and am going to buy either a Shun or a Wusthof, neither of which will be as sharp or as effortless, but will hopefully not disintegrate with regular home use.
   
   UPDATE: I bought a Shun and it is just as sharp as this Mac, however, not quite as comfortable in my small hand. I kept using the Mac until a triangular piece about an inch across broke out of the middle of the blade while I was cutting cheese. This knife is NOT for home use. I had it for less than a year.



2. I love this knife! It makes preparing food a joy. Yes, it is sharp (as I found out when I knicked myself a couple of months ago) but it slices and dices with ease.
   
   I recommend this knife to everyone I know -- it's worth every penny I paid for it. Btw, the owner of MAC knives recommends using the Rollsharp to sharpen it. I've had the knife for about 18 months and consider it among my top 3 favorite implements for the kitchen.



3. Love, love, love this knife. The free blade sheath and paring knife that was pictured, at Amazon, when I bought it was not the same when I received package. When I contacted the seller, they sent the right sheath to me right away. I was stuck with the cheaper paring knife. I think they have since upgraded their picture. The MAC Santoku Knife is the best knife I have ever used. But, CAUTION, it is VERY sharp.



4. I got my first MAC knives back in the 70s, thin metal blades with a hole in the tip so they could be hung up on a peg. Those knives kept their razor edge with only an occasional drag along some unglazed pottery for about 10 years, and I'm talking about 10 years of hard use in a vegetarian kitchen.
   
   After that, they needed to be professionally sharpened or sharpened on a home electric sharpener with a diamond wheel. I've done this twice in 30 years.
   
   I've since upgraded the original to this one, the Santoku with a granton edge. I can't praise it highly enough. The razor sharp edge glides through everything effortlessly, the balance is perfect for me and the construction is as sturdy as you'd ever want.



5. I'm embarrassed to say I ever had any Henkle or Wusthof knives because when I first used this it blew all the other knives away. Don't spend senseless amount of money on any sets; all you need is either and 8" chef's (aka cook's) knife, a paring knife, and a euro knife. You don't need a 4", 5", 6" cook's knives; you need a bread knife but you can use one from target that costs $5. Trust me, this is my father's very good advice (he's been a culinary chef for 40 years).

2 comments about MAC brand "Superior" Knife Set (SU-27).

1. I don't believe there is a better knife made. I am still using a set I was given in the early 70's, so I bought this one as a gift. Be careful, they are sharp!!



2. This is the best kitchen knife on earth.A work of art.
   light weight,
   perfect balance,
   excellent blade,
   a pure pleasure to use.
   
   Do NOT put in the dishwasher.
   These are fine cutting instruments
   Careful, light ,sharpening occasionally.
   Be nice to them and they will reward you greatly.

No comments about MAC Japanese Vegetable Knife #JU65.

4 comments about MAC brand Santoku knife #SK65.

1. America's Test Kitchen rated this #1. I bought it even though I have the Shun knife which cost more than double what this knife does. Well, the Mac knife is amazing--it is hands down my favorite knife and I have many. Buy the Mac ceramic sharpening steel as well. This knife should not be sharpened with an electric knife sharpener.
   Also, the blade is very thin so don't use it to try to cut off a wedge of Reggiano cheese---you can break the blade.



2. I bought this knife after doing lots of research because I wanted one good knife that would do the job and would be built to last. After a recent trip home to my parents house, I realized I made the right choice. They have terrible knives. I will be buying them one of these for Christmas this year.
   
   This knife is fabulous. It cuts well without needing any of my strenth to force it to do so, which I believe to be the true test of a good knife. You shouldn't have to force it to cut. It works well on everything! I can't imagine owning anything else.



3. This is a wonderful knife. I researched for awhile before I bought this knife and I have been really pleased with it. It is extremely sharp and great for cutting things like vegetables. It's not as universal as a Chef's Knife and if I had to choose only one knife I would choose that, but this is a great second knife.



4. I first tried a Mac side by side with a Global and a Forschner. A professional chef laid a piece of red bell pepper down and filleted the meat off the skin. I tried the same with all three knives. I came home from that knife skills class and ordered my own Mac santoku. Cutting is effortless and a pleasure. Even thick carrots and potatoes offer no challenge.
   Buy this knife, and you will not be sorry.
   My other knives just sit in the block and get jealous.
   Be very careful, this knife is SHARP out of the box.
   I suggest the Mac ceramic sharpening rod to go with this, to keep that edge.

4 comments about MAC SR-85 Fine Sharpening Rod 8.1/2".

1. I learned of this brand of knives from a wonderful executive chef in Virginia. They are much better than all the other knives I've used. So far, it is as sharp as the first time it was used and slices everything perfectly. I am going to replace all my knives with Mac.



2. I see nothing special with this sharpener. Used it on a santuko knife with passible results. Tried using my sharpening steel on that knife and got the same results. The steel seems to be more versitile.



3. While I love my Mac knives, I can't say the same for this ceramic rod. Mine came with two small protrusions on it just waiting to ding my edge. Luckily, there's enough clean real estate on the rod to avoid these problematic areas. However, I don't think I should have to go through the hassle of orienting the ceramic rod so carefully every time I want to run my knife down it.



4. Please don't listen to "Capt Tom". A grooved steel can give similar results if used VERY cautiously, but because all the tiny contact points put greater pressure on the knife they can actually cause microscopic serrations.
   
   If you spent the money on a quality knife do yourself a favor and go ceramic. It might take a little longer to hone you knife, but you can rest easy knowing that you are properly realigning the edge without ruining your precious knife.

5 comments about MAC MTH-80 8" Chef's Knife w/ Dimples.

1. I cannot adequately express what a superior knife this is. I have been purchasing and using (heavily) top grade knives for 10 years. This knife, with proper care, maintains a razor sharp edge that is second to none. The edge is ground at a more acute angle than German or American knives, and you can definitely tell the difference. The only knife that comes close is the Kershaw Shun 8" Chef's knife. But unless you just like the look of the Shun series (and let's face it, they're beautiful), save yourself $50 and get this Mac knife. The edge is keener and easier to maintain, and my girlfriend likes it more because it's lighter weight. 5 stars. Also, the handle is much more comfortable than I thought it would be.



2. This is quite simply the most amazing knife I've ever used. I've never had anything cut as well or as easily. Its like Excalibur, but one anyone can own. Compared to the others in its price category e.g. Henckels, Wustoff, Chef's Choice, (all of which I own) there is no comparison. Glides through fibrous mangos truly like butter. Its thin so it has to be treated well, and watch your fingers. But for cutting through soft and semi-soft foods, I'll never use anything else.



3. I just got the as a Christmas present, and I couldn't be happier. I am a cooking enthusiast, and have mostly high end equipment. The MAC knife replaces a well used high end Henkel that I have had for 15 years. Although well maintained and sharpened regularly, the Henkel is no match for the MAC. The best way to describe the MAC is a razor blade with a well balanced handle. It slices so cleanly and with no effort that I am having to re-learn how to chop and slice. The weight seems to be about half on the Henkel which I did not like at first. Now that I have used it more, I really enjoy the delicate feeling and superior results. Highly recommended



4. My wife and I have been using Henkels knives for some time, but were looking to switch to Japanese steel knives for the superior hardness and sharpness of the blades. We were very drawn to Kershaw Shun for both the beautiful look (who doesn't like Damascus steel?) and strong reputation and reviews. That kind of ended when we actually picked them up. The several Shun knives we tried were just too heavy and large-handled for me and particularly my wife's hands. We took a look at Global and liked the sharpness, but they seemed a bit too light for our tastes, as well as seeming like they might get slippery when wet with the metal handle. I'd read good things about MAC, but didn't have a local dealer. On a trip to Chicago, we finally got a chance to handle these and found the weight and balance to be perfect for our hands. We bought a few and have been overwhelmingly happy with them. While they may be fairly utilitarian in appearance, they're perfect workhorses in the kitchen. In addition to the perfect handles for medium to smaller hands, the thinner Japanese steel cuts through tougher vegetables (potatoes, carrots, etc) with less resistance than thicker blades. They hold their edge incredibly well with only occasional ceramic steeling. I have taken the time to put them across a couple Norton Arkansas stones and have been able to bring out a new degree of sharpness that has increased our satisfaction even further. Highly highly recommended.



5. I'm embarrassed to say I ever had any Henkle or Wusthof knives because when I first used this it blew all the other knives away. Don't spend senseless amount of money on any sets; all you need is either and 8" chef's (aka cook's) knife, a paring knife, and a euro knife. You don't need a 4", 5", 6" cook's knives; you need a bread knife but you can use one from target that costs $5. Trust me, this is my father's very good advice (he's been a culinary chef for 40 years).