MAC MTH-80

For that price, I'd recommend the MAC MTH-80. It's not a "beater" per se, but it's stainless and can take a lot more than a very hard, thin knife.

Don't make the mistake of assuming a high quality, pricey knife is made of materials that will not easily degrade. This knife rusts very easily if you don't religiously wipe off any acidic residue and water. If you read the reviews, you'll see many complaints about rusting. The product listing in Am...

I've heard several professionals here recommend the MAC MTH-80. They commend it for performance and durability. I have one of these knives myself and can vouch for it.

I searched for a great chefs knife to replace a broken one. I was ready to spend a chunk of money on a knife that would cut everything and last for years. This knife is definitely better then my last one, but I just expected it to be sharper. I feel like it struggles through vegetable skins sometime...

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...).

With all the hype around this knife I expected more, it’s decent, but doesn’t compare to the functionality of even Globals, (which are by far more affordable), or even a Kuma. Mine arrived somewhat dull, and I gave up on it about 45 minutes into prep. for service.

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.

Super super sad. 1 month after buying I ripped it and it broke in half. I never had an expensive knife before. I am waiting to see about the 70% warranty though. :(

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.

I haven't purchased an expensive chef's knife in 12 uears. The Zwilling Twin Cermax M66 chefs Knife is the closest description. I researched for a week and the mor I researched the more I was drawn to this MAC. Upon opening it was as advertised great razor sharpness that cuts the same now as a month...