In short, annealing relieves the steel of inner stress and prepares it for shaping and grain refinement. It’s also $20 more expensive. You’ll have more control over your knife and as a result cut yourself less. The Victorinox Fibrox Pro 8-Inch Chef’s Knife was our previous pick and the favorite knife of America’s Test Kitchen/Cook's Illustrated (subscription required) and several other food publications. Dicing an onion, it felt balky and a little dull, almost hard to control. It has a simple, comfortable wooden handle without bells and whistles. The daytime kitchen crew at Le Coucou used the MTH-80 for prep and during lunch service for a week and praised its outstanding performance on vegetables, herbs, and fish. Missed an installment? You also won’t see santoku knives in this guide; santokus have shorter blades, generally 6 or 7 inches, that limit their ability to cut through large vegetables with one cut. It was heavier than the Classic Ikon, too, and our testers thought it was awkward to hold. It’s easy to care for a knife—it just takes attention and two extra minutes. In this motion, the tip of the knife mostly keeps contact with the cutting board, and you raise and lower the heel while your guiding hand pushes food underneath the blade. (Also microstructure, but that’s super-technical stuff that we won’t get into here.) Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Because gyutos are thinner and made of hard carbon steel, their edge takes a much more acute bevel angle, and they tend to stay sharper longer than German knives. 0 friends. However, make sure to avoid the cheapest knife sharpeners, which will quickly eat away too much of the blade’s metal. Mac HB-70 Chef Series Utility Knife, 7-1/4-Inch. Though selecting a chef’s knife has a lot to do with personal preference, we’re confident that the Mac MTH-80 is one of the most universally appealing knives out there. A softer steel alloy, like those used in the German tradition, may be less sharp to begin with and get dull a little faster. (Weight: 7.02 ounces. But they certainly don’t hurt, either. When you buy through links on our site, we may earn an affiliate commission. The knives ranged from $38 to about $200, and I found that price isn’t necessarily commensurate with quality and performance, though the very best knives are not cheap. (But he also thinks it’s the best knife on this list if you have access to a pro sharpener.) However, at this writing, the TH-80 costs $50 less than our top pick. Welcome to F&W Gear Guides. Adam Brach, sauté cook at Le Coucou, said, “I’m pretty sure [out of all the cooks] I do the most knife work in the morning as far as chopping shallots and onions and stuff. It feels almost alive in your hand, super light, and extremely agile. It felt like a heavy German knife with a Japanese name. Nov 28, 2020 - Find great deals up to 70% off on pre-owned Oneida Kitchen Knives & Cutlery Accessories on Mercari. Looking to amp up your beef stew but unsure where to start? Most testers agreed that this model was a little too heavy for their liking. Compared with the other forged German knives we tested, the Classic Ikon’s thinner blade cut more smoothly through butternut squash and carrots. Stamped from American stainless steel scraps, this knife couldn’t make straight cuts in our butternut squash or our carrots. ), When you chiffonade basil with this knife, it feels like the leaves are springing off the blade in perfect ribbons all by themselves. A little experiential.”, Hayward’s advice? The chef's knife is the most commonly used knife in almost every kitchen. We still think the Wüsthof Classic Ikon is the best German-style knife, and well worth the money. Kitchen writer Michael Sullivan has been using the Tojiro at home for about two years and said: “It continues to hold its razor-sharp edge with minimal sharpening. By comparison, at their thickest parts, the Togiharu Molybdenum comes in at 0.0754 inch, the Tojiro DP F-808 at 0.0817 inch, and the Global G-2 at 0.0754 inch. It excels at tasks like slicing tomatoes, chiffonading basil, and dicing onion: It’s quite sharp and bites right through. Everten offers an excellent range of MAC Knives to choose from, including MAC chef knives, sharpeners & accessories in a wide assortment of shapes and colours. That thinner blade makes the Classic Ikon a tad lighter than other German knives and means it will be able to take a sharper edge than the thicker knives over the long run. Generally, chefs sharpen their own knives, but they usually know of a reputable knife person. The Classic Ikon 4596/20’s blade is made of softer steel than that of our top pick, the Mac MTH-80, which means it will dull faster. Wall-mounted magnetic strips, such as the Benchcrafted Mag-Blok we recommend in our guide to small-apartment gear, are better and safer. If you’re not sure what kind of balance you prefer, go to a kitchen store and handle as many knives as possible to see what feels right. This knife is a joy. If you’re most comfortable with a very lightweight knife and want one that’s easy to care for, this is the knife for you. ), Victorinox 8-Inch Fibrox Pro Chef's Knife (available at, This knife tops many lists as a great value, but I found it to be the worst of the two worlds: light but not very sharp, cumbersome and large. MAC Professional 10.75" Chef's Knife $209.95 MAC Chef Series 8.5" Nonstick Sushi Knife $89.95 MAC Original 4 Piece Knife Set (3) “You won’t really know which knife you like best until you use it to slice an overripe tomato.”. Thanks to Tojiro’s extremely sharp edge, super-hard steel, quality construction, and affordable price, this model is one of the best values in Japanese-made knives. A crazy-sharp factory edge isn’t worth much if it dulls quickly. The quality of stamped blades varies widely, from the flimsy knives found at grocery stores to our top pick and runner-up. Most mass-produced Western-forged knives are drop-forged, meaning the manufacturer heats a blank of steel to an extremely high temperature and then pounds it into the shape of a blade with a high-pressure hammer. Mac’s proprietary steel isn’t as brittle as the super-hard Japanese VG-10 steel manufacturers use for most gyuto knives. Testers liked chopping vegetables with the Tojiro because of its sharpness, control, and easy handling. The composition of most German knives is X50CrMoV15, which roughly translates to 80 percent iron, 0.5 percent carbon, and 15 percent a combination of chromium, molybdenum, and vanadium. (For more on knife care, see our care and maintenance discussion.) ), This is a terrific knife for the price. Henckels Zwilling Pro, we found the Wüsthof Classic Uber awkward to use because of the extremely curved belly. In an attempt to find another budget knife to test for the 2017 update to this guide, we gave the Mercer Genesis M21078 chef’s knife a try. Prepare sushi and cut through meat and vegetables like a pro with this chef knife crafted with a sharp aerated stainless steel blade. So basically, for the price, the MAC Chef's series is great. 10+ bought 10% discount_off. Go to next slide - Best Selling. Easy to use, reliable, and able to put a razor edge on almost any type of knife, the best knife sharpener for home cooks is the Chef’sChoice Trizor XV. The incredible Sharpness, Peak Performance, Comfort & Balance of this knife gives you more control over your cutting, helping you with Chopping, Slicing and Rocking very easy, eliminating the need for additional knives. “For everyone else, I have no way of knowing if you prefer heavy or light, a deeper throat, a special blade, something bigger. It has a scalpel-like delicacy and when I used it to tackle big, tough ingredients, it felt wrong, even a little dangerous, and I worried I would damage the blade. It was the best overall for basic mise en place.”. We found the handle uncomfortable due to the sharp edges on the spine, which kept digging into our forefingers. Mac's most popular chef knife is perfectly balanced, so you never feel at risk of losing control of the blade. We found it had the best weight and balance; it felt more agile than the German models and more durable than the thin Japanese gyutos. Our brains got bigger, our jaws got smaller, our tools got more sophisticated and our cooperation improved—the whole progression of human history sparked by the knife. Good edge retention relies on a combination of steel composition and hardness, blade thickness, and bevel angle. In An Edge in the Kitchen, Chad Ward cites Tojiro DP knives as “the bargain of the century.” He writes, “The quality of the handle fit can be variable, and the handles themselves are blocky, but the performance of these knives is outstanding, especially for the price.”, This Tojiro gyuto has been a popular knife in our test kitchen since 2015. Do not, by any means, let your edge hit glass, granite, marble, or ceramics—not even a quick slice on a dinner plate.