MAC MTH-80

It allows me to prep larger amounts of stuff at a time without losing that accuracy due to the weight, balance, shape and how sharp it can be. This has made my old 'biggest knife' the [MAC feel rather small and more of what I used to use my [Shun Premier for (smaller station prep, line knife, etc...).

I have been recommend the MAC mth-80 by the best chefs I know. I'm looking for something that is quality but isn't as delicate as some of the incredibly hard Japanese blacksmith knives (I want a Fujiwara knife so much, Lol). But at the same time I want to have a nice knife I can take care of, but not worry about.

I know skilled home chefs with vics from decades ago as their main knives. They're really decent knives. That said, not everyone has the time or inclination to learn knife sharpening. In that case, I would go for the MAC MTH-80, as it is a solid step up from a vic and has the edge retention that you will need if you're not sharpening often, without being chippy or overly delicate.