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Reddit mentions of MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver

Sentiment score: 13
Reddit mentions: 18

We found 18 Reddit mentions of MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver. Here are the top ones.

2.5mm blade. The added dimples help the knife to glide through sticky foods such as potatoes, apples, and summer squashLightweight. Knife Length- 12.63 inchesHand wash is recommended Not dishwasher safeMade In JapanPakka wood handle. Blade thickness - 2.5 mm

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Found 18 comments on MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver:

u/FoodBornChillness · 38 pointsr/KitchenConfidential

Okay, lol I am receiving overwhelming response to this comment, so I will send out what I am sending everyone else.
"This guy is a great seller. Average shipping time from Japan is around 8 days and he is great with communication.
This is his store. http://www.ebay.com/sch/sk2excellent/m.html?_nkw=&_armrs=1&_ipg=&_from=
This is just an example of an 8" Mighty Mac. I own a stamped one and a non stamped one. They are identical. EBay store: http://www.ebay.com/itm/Japanese-Kitchen-Dimple-Gyuto-Chef-Knife-205mm-8-1-Bolster-Handle-SEKI-JAPAN-/321432206969?hash=item4ad6da3e79:g:xEsAAOSwT6pVtjxU
Amazon Mac Stamped version: http://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU"

Edit 1: In addition, this is his direct website. I have never ordered directly from the website, only from his ebay store, but maybe this will help some people that don't have ebay accounts.
http://www.japanese-knife-store.com/c-1/c0i2.html

Edit 2: This guy is either going to praise me for all the business or kill me because he'll be flooded with too many orders. Oh well, happy knife buying.

Edit 3: Also, should you ever look for these elsewhere on the googles, they are oddly listed as a "TS Madam knife", why??? I have no idea.

u/Multipoptart · 9 pointsr/AskCulinary

Honestly I've come to embrace it when vegetables stick to my knife. I use that as a handy transfer mechanism to move them into my pan/pot.

You could also consider a knife with dimples on it, I've heard that they help with this issue. I have no experience myself, though.

u/yeahyoumad · 8 pointsr/chefknives

Be all like what? My lack of criticism of a mediocre blog post or my cursing? Literally three out of the five points are fucking stupid. You use a chefs knife to chop, slice and mince?! Really!? No way! A sexy knife? A warranty?

A low effort post begets a low effort post. I get the want for people to earn money off of shit but put some fucking effort into it. Those amazon links are references to earn OP money. I can't stand that shit when no effort is made on the part of OP.

The blog post offers the reader no new information other than opinions. No factual data. Only opinions on an overpriced knife. Why would you ever buy a $130 knife with a bolster? Get a fucking MAC for $20 more without one. And it takes an edge like a champ.

https://smile.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU/ref=sr_1_1?ie=UTF8&qid=1493471785&sr=8-1&keywords=mth-80

That smile link is for the EFF (https://www.eff.org/).

I get the need for a quality knife to last, but this post offers little in the way of actual advice. Only why they like Wusthof.

u/doggexbay · 4 pointsr/AskNYC

Second /u/bacondevil and say renter's insurance. $14/mo for about $70K coverage with a $500 deductible. Peace of mind, especially if you keep professional equipment at home and/or travel frequently.

Good (not expensive, good) cookware. For the love of god, a decent chef's knife. Or a very good one. A good knife will change your relationship with food.

A couple of nightlights. I'm a poor sleeper, and being able to use the bathroom or navigate the kitchen at 3am without flipping on every light in the house is a great thing.

Plants. Plants plants plants. Learn them, care for them, they will improve your quality of life at home. If you're worried about killing them, get air plants. Soak them once a week and then forget them. Keeping living green things in your home will make you feel activated and engaged with your space.

u/ramenmonster69 · 3 pointsr/chefknives

Maybe this would be good, I have never used it but it has a very good reputation, sort of fits the profile/ price point, and it seems to be thought of as one of the more durable knives, though not German level durable. https://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU

It is not going to be as thin or long lasting as some hand made knives, but that can't be avoided if you want more durability.

For a whetstone, you got two options that are at a lower price point but still are decent quality. First are the King stones. You can get a combo 1k/6k stone for 20ish bucks. You might want to get a rougher stone too. These tend to be softer so they're harder to start sharpening on. They also need to be soaked and are slow cutting so its more of a mess, but if used right can produce a good edge. The other is the Shapton pro line. These are harder stones, cut faster, and splash and go so you don't have to soak them. Its about 100 bucks though for both a 1k and 5k, more if you want a rough one.

u/Crickley · 3 pointsr/knives

Your got the selection exactly right, general use, paring, and serrated. If you're willing to spend a bit of cash, MAC chef's knives are a great choice. Don't splurge on steak knives, go with the cheapest you can find. With the money you saved, invest in a diamond steel sharpening system. Sharpen your knives early and often. No matter how expensive your knives are, as with any other tool, take care of them and they'll take care of you.

u/florida_woman · 2 pointsr/chefknives

I was just kidding. There was a post a bit ago about a knife that broke like yours (but was a lot more expensive) and they said they washed it in really hot water. I thought it was funny because I practically burn my skin to wash my dishes in as hot water as I can.

I’m in the market for a new chef’s knife and am thinking of getting this guy.

Mac Knife Professional Hollow Edge Chef's Knife, 8-Inch https://www.amazon.com/dp/B000N5H2XU/ref=cm_sw_r_cp_api_.8LNBbXA15REX

Also, I’m glad you still have all of your fingers. I could feel my heart contract when I pictured the worse case scenario. It was definitely a “note to self” moment.

u/Skalla_Resco · 2 pointsr/Chefit

> Good quality and not crazy expensive.

I've had the notable displeasure of handling one of the Shogun line chef knives. The balance isn't great, the fit and finish is trash, the etching wears off rather quickly, the grinds are terrible, the saya is descent at least for being made of plastic.

​

I would recommend almost anything else, but to start:

​

Wusthof. Reliable German brand, stellar warranty service.

​

Mac. Well regarded in the industry, decent warranty, good track record.

​

Fujiwara FKM. Not a knife I have personal experience with, but generally a well regarded budget pick from the Japanese market.

​

For the sake of OP's $400 budget, I'd also recommend considering custom knives.

u/wingleton · 2 pointsr/AskCulinary

Chef's knife, paring Knife, bread Knife, and a honing rod. A utility knife is a nice bonus. If you do a lot of heavy veggie prep you may want to look into a vegetable cleaver which are awesome for cutting large veggies quickly, though not essential. It's sometimes called a Nakiri in Japanese.

- Note that with Chef's knives there are sometimes what's called the French or Western style, which is curved and kind of the most common one you're used to, and then Japanese style, which is also often called Santoku, which tend to be a little shorter (7"ish) and much less curved, sometimes flat, and with these little divots designed to prevent food sticking to it. Some manufacturers nowadays are creating a hybrid best of both worlds, so you can get the longer curve of a Western style with some of the features of a Santoku.

- I never recommend getting a set, always buy them individually because sets tend to be bundled with inferior quality knives.

- You're going to want to look for stainless steel and avoid carbon steel for what you're doing (carbon is actually amazingly sharp but very fussy to maintain for a home cook and rusts easily).

- You want a knife that is "forged" and not "stamped". This, among other things, has to do with build quality, and a forged knife goes all the way through the bolster (handle of the knife). You can almost always tell the difference when you pick one up, stamped feels lightweight and cheap, a forged knife feels heavy and balanced in your hand. I won't say this is the only barometer of quality (there are shitty forged knives out there and decent stamped ones), but starting with a forged knife for an investment purchase is the way to go.

- As for brands, Wusthoff is a classic that makes quality knives you can't go wrong with. Lately, though, I'm a huge fan of MAC Knives, especially the professional series. Incredibly well made, amazing feel, and razor sharp. They are a little pricier but not terrible - the chef's knife runs for around $140ish on Amazon (and it's got about 5 stars from 300 reviews!) ... it's also kind of a hybrid style as I mentioned earlier. Their paring/utility/bread knives should be cheaper at around $50-100. But as others suggested, it's also very important to get a knife that feels right in your hand as you'll be the one using it. If you have a cooking or knife store in your town I recommend going to try out different ones to see what fits you best– and many stores will carry both MAC and Wusthoff.

- With the honing rod, learn how to use it properly and understand it's not a sharpener as it's often confused to be. Ideally I recommend you simply get your knives sharpened professionally about every 6 months (usually about $5-10 per knife) and then use the honing rod quickly before you cook or at least once a week to maintain a nice, sharp edge and upkeep your knives. There's lots of videos on youtube explaining how to hone your knives correctly.

- And when you get your knives, also be sure to dry and store them correctly. I'd avoid putting them in a dishwasher and NEVER toss them into drawers— unless you have sheaths for them to protect the blade edges. I have a knife block on my wall and I love it, my knives are safe, easy to reach, and plus it looks pretty cool!

Good luck, hope this helps.

u/e30eric · 2 pointsr/Cooking

I use the mac pro 8" knife. I love it, have been using (and abusing it) for almost four years. Screen printed logo is long gone, but I'm a true believer of buying higher-end knives. Do you have any other Mac knives? I have a mac pro pairing knife, and am considering if I want to pick up a boning knife.

http://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU

u/theyre_whores_im_in · 1 pointr/deals

Entire article with spam/referrals removed

Please report this post and user u/mnluxury11
to the mods for breaking the rules for personal profit.

Mac MTH-80

The best chef’s knife for most people

>With its super-sharp edge, its sleek, tapered shape, and its comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.

>Every kitchen should have a chef’s knife — it’s the most versatile piece in any cutlery set, and it will make food prep on Thanksgiving and every other day faster and easier. The Mac MTH-80 has been the top pick in our guide to chef’s knives since 2013, a choice backed by 120 hours of research, interviews with experts and chefs, and tests that involved chopping more than 70 pounds of produce. The Mac is universally comfortable, and it has proven that it can stay sharp through regular use, even in our busy test kitchen. Other knives to consider for preparing a Thanksgiving meal: a paring knife for delicate tasks, and a serrated knife for slicing bread, root vegetables, and even meat.

Price: $145 (17% OFF)


Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip

The best wood cutting board

>This beautiful, eco-conscious teak board requires more careful cleaning than a plastic board, but it felt better under a knife and was easier to maintain than the other wood boards we tested.

>If you want a hefty wood cutting board (which looks better and is easier on your knives), we recommend the Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip. It’s thick enough to stay in place and resist warping, but it isn’t so heavy that you can’t easily move it around. It can also double as a serving board for a cheese spread before dinner. For carving the Thanksgiving turkey, check out the Proteak Teakhaus 24-by-18-inch board, a larger version of our pick that has a juice groove.

Price: $85 (12% OFF)



Cuisinart Custom 14-Cup Food Processor

The best food processor

>With just pulse and on buttons plus a single bowl, this is one of Cuisinart’s most basic models, but it consistently chops, slices, and kneads better than any other food processor we’ve found for under $250.

>A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks, something you’ll be doing a lot of when prepping for Thanksgiving.

Price: $156


Lodge 6-Quart Enameled Dutch Oven

Best Dutch oven

>With big handles and durable design, this Dutch oven aced every test, rivaling models four times the price. A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish.

Price: $59



All-Clad Stainless 12″ Covered Fry Pan

The best skillet

>With its superior heat conduction, durable construction, and comfortable handle, the All-Clad 12-inch skillet is a workhorse that will last beyond a lifetime.

>A 12-inch skillet is an essential kitchen tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, and searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach.

Price: $99 (50% OFF)


Bayou Classic Aluminum Turkey Fryer Stockpot

The best turkey fryer pot

>Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.

>Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and a heat source. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling 4 gallons of bubbling oil.

Price: $58

u/KingDunningKruger · 1 pointr/chefknives

most chefs i've worked with agree, this is about as good a knife as money can buy

https://www.amazon.com/Mac-Knife-Professional-Hollow-8-Inch/dp/B000N5H2XU

and this is right up there with it

edit: misono also makes a clad gyuto that is about as good

https://www.amazon.com/Misono-Swedish-Carbon-Steel-Gyutou/dp/B002B76H1G/

in my very brief time using both of them, i'd have to say they aren't wrong

u/squeezyphresh · 1 pointr/Cooking

My Mac Professional has treated me well. I also got a waterstone and a honer to go with it. A bit more that $100, but a pretty good bang for your buck.

u/6745408 · 1 pointr/Chefit

https://www.ebay.com/usr/sk2excellent has some great knives -- a lot of unstamped mac knives, too since they're made in the same place.

Compare this to this -- you can see some old threads around reddit, like this one.

I picked up this 200mm bad boy and love it.

u/imonfiyar · 1 pointr/chefknives

I'm a big fan of this guy. Reviews are raving for this one, dimples are gimmicky but I think it looks nice. I haven't read any bad things about MAC so I don't think you can go wrong. Personally I can't get a hold of MAC knives because they sell at $200 plus (imported). The MTH-80 is around the $300 mark. But if you are in US, USD$140 is still good within reason, if you can get it on sale - definitely a good pick up.

Demonstration

u/EricandtheLegion · 1 pointr/Cooking

Absolutely this. Most home cooks don't need a whole bunch of knives. For instance, I only have 3 knives that I use regularly: this MAC 8 inch chef's knife, a little paring knife that I got for like 10 bucks at a kitchen supply store, and my mom's ancient Yan Can Cook cleaver (which I use for bulk veggie prep).