Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

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Mac Knife Professional Hollow Edge Chef's Knife: The Mac Knife Professional Hollow Edge Chef's Knife is a top-notch performer with a high-quality build.

I then finished with another edge-sharpness test to see if any had experienced a noticeable loss in cutting ability after the testing. But don't forget to dry this knife well after washing since we did notice some small rust spots can appear where droplets accumulate. The knife is quite a bit lighter than the Wüsthof Classic and has a grippy rubber-and-plastic handle that's comfortable to hold. It has a thin, rounded handle, similar to Japanese-style knives, but feels sturdy and natural in the hand — a pro for new cooks.Type: German or Western knives are great for heavy-duty tasks like chopping and breaking down a chicken, while Japanese knives are well suited to more delicate and precise tasks like cleanly slicing cucumbers. If you like the heft and the more substantial feel of a forged German knife, we recommend the Wüsthof Classic Ikon 8″ Chef’s Knife. From 1834 the Sabatiers of Bellevue have added the initial 'K' to all their knife blades, initially to differentiate themselves from the Sabatiers of Le Moutier, and more recently from the many pretenders.

One Le Coucou chef who prepped shallots and onions in the mornings told us the MTH-80 held the best edge. Some testers found it difficult to pinch grip the knife because of the angle where the handle meets the blade. It's razor-sharp right out of the box and handled every task I threw at it with ease, dicing an onion as if it were as soft as a blob of Jell-O and making paper-thin slices of smoked salmon as if the knife were a true slicer. The full bolster on the Wüsthof Classic (bottom) runs from the handle to the heel of the blade, while the half bolster on the Mercer Culinary Genesis (top) only buttresses the blade where it meets the handle.Squash slices stuck to the blades of every knife we tested, but it was easier to remove the squash from our pick’s blade. We suggest asking a local chef where they would send their personal knives (not the cheap kitchen-prep knives).

The blade itself is forged high-carbon stainless steel with a full tang that extends the length of the riveted handle. At Jean Patrique, we believe that cooking knows no bounds and we are very proud to support the Mayor's Fund For London with their Kitchen Social initiative. My go-to knife is a 10,5-inch chef’s knife/Gyuto at the restaurant but at home, I only use 7 to 8 inches. Aside from some small design differences between this knife and the UX10 (including a less severely angled bolster here, which I prefer), the main difference between these knives is the type of steel used—though it's a difference that's hardly noticeable unless you spend a lot of time using and sharpening the knife on a whetstone, and even then, I'm not sure just how obvious it is.This is, incidentally, the stainless steel version of my personal favorite chef's knife, the Misono carbon steel gyutou. Selecting a chef’s knife has a lot to do with personal preference, but we’re confident that the Mac MTH-80 is one of the most widely appealing knives available.