#16 in Chefs knives
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Reddit mentions of Mac Knife Series Hollow Edge Chef's Knife, 8-Inch, 8 Inch, Silver
Sentiment score: 6
Reddit mentions: 8
We found 8 Reddit mentions of Mac Knife Series Hollow Edge Chef's Knife, 8-Inch, 8 Inch, Silver. Here are the top ones.
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2mm Blade, rust-resistant, exceptionally sharp, made out of high carbon and keeps the edge for a long timeOriginal Molybdenum steel has better edge-retentionPakka wood handleHand wash is recommended Not dishwasher safeMade In Japan
Specs:
| Color | Silver |
| Height | 1 Inches |
| Length | 8 Inches |
| Number of items | 1 |
| Size | 8 Inch |
| Weight | 0.61875 Pounds |
| Width | 1 Inches |
Mercer or Messermister if you want something tough. Basically cheap alternatives to the Whustof Ikon.
Tojiro would likely be the most delicate as its thinner and harder. VG-10 at 60-61 HRC might be a bit thin and brittle for some. Not recommended for bones.
Mac and Misono in between in terms of toughness. Might not hold the same edge as the Tojiro but should be safer around harder things. Not intended to go through bones but should be safe around them.
Its hard to go wrong with the Mac. Thin and light like other Japanese knifes but should be somewhat tough still. There is the hollow-edge version or the shorter one.
With that budget and request, I'd take a good look at the MAC TH-80. I have the utility knife from this series, it arrives sharp as can be, holds a fantastic edge, and is light. Pretty much filling all of your requests.
Mac Knife Chef Series Hollow Edge Chef's Knife, 8-Inch https://www.amazon.com/dp/B000LY29NQ/ref=cm_sw_r_cp_apa_o-.Pzb1QEFT9K
Best knife I've ever owned. Anybody who uses it loves it. Blade is thin and slices really well and stays super sharp. I couldn't recommend it more.
I have a MAC santoku at home that is deadly sharp; so nice chopping with that thing because it's almost effortless. Not seeing mine on Amazon right now, but I'd be willing to bet this 8" chef's knife is great as well. There's also this set of 3 which might give your dad some more options.
I haven't tried those but I've been through a bunch over the years. I highly highly recommend the Mac chef's knife.
It is a real workhorse and stays sharp for a long time. I have this one, and the hollow edge 8 1/2" and the santoku knife. I didn't like the santoku at all (previously I only used a Victorinox santoku knife) and gave it away. Both chef's knives are very impressive for a home chef.
I've had this for 7 years. It's a fantastic knife. I highly recommend.
http://smile.amazon.com/Mac-Knife-Series-Hollow-8-Inch/dp/B000LY29NQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1407044310&sr=1-1&keywords=mac+8+chef
After many years of working with what I thought were decent knives in my home kitchen (major European brand) knives, even sharpening them, they weren't up to some of the tasks and dulled quickly. Over time they degraded and weren't first quality although I paid a pretty penny for them at the time.
Spend some time researching and a bit more money for a first quality chef's knife and paring knife. It will last you your lifetime.
I finally settled on this for a chef's knife: its the best of both worlds, imo.
https://www.amazon.com/Mac-Knife-Hollow-Chefs-8-Inch/dp/B000LY29NQ/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511524128&sr=1-4&keywords=mac+knife
There are a lot of considerations like type and treatment of steel, angle of the blade, balance and heaviness. Many of the Japanese knives are very thin and brittle, so their use as chef's knives require a lot of skill and care. This particular one is more 'European style' while incorporating the steel grade and angle qualities that maintain sharpness. It stands up to the heavier tasks well, like cutting through winter squash, and zips through chopping of onions or slicing softer fruits and vegetables well. There are many other brands of course.
and this for a paring knife:
https://www.amazon.com/Shun-DM0716-Classic-4-Inch-Paring/dp/B0000Y7KNG/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1511524218&sr=1-4&keywords=shun+paring+knife
Here is where the Japanese blades shine. Super sharp and thin blades are ideal for paring. Again there are many other brands, these were just my choice.
Knives like these are incredibly sharp and stay that way. I've really hurt myself switching over from dullish knives to these. I got these until my skills improved. They are great. I don't use them as much anymore, but still do for particular tasks.
https://www.amazon.com/NoCry-Cut-Resistant-Gloves-Performance/dp/B06X1FBX81/ref=sr_1_3?ie=UTF8&qid=1511524746&sr=8-3&keywords=metal+kitchen+gloves
Hopefully this gives you a little food for thought.
http://www.amazon.com/Mac-Knife-Series-Hollow-8-Inch/dp/B000LY29NQ/ref=sr_1_2?ie=UTF8&qid=1410540063&sr=8-2&keywords=MAC+Chef%27s+knife