MAC Knife Series 8.5 Inch French Chef's Knife $107.52 Delivered @ Amazon US via Amazon AU

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KnifeEnthusiastBoi on 05/06/2022 - 22:55 amazon.com.au (669 clicks)
Last edited 05/06/2022 - 23:06 by 1 other user

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Another sharp deal for you keen people.

Always heard good things about MAC although I have never had the pleasure of owning one.

8.5 inch (approx 21.6cm)

2mm Blade, rust-resistant, exceptionally sharp, made out of high carbon and keeps the edge for a long time
Original Molybdenum steel has better edge-retention
Pakka wood handle
Hand wash is recommended Not dishwasher safe
Made In Japan

I think MAC uses some proprietary molybdenum mix based on AUS-8, could be wrong, but its not a bad price for a knife thats likely to be better than Global G2.

Price History at CamelCamelCamel.

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• 

  GeneralSkunk on 06/06/2022 - 07:08

  Username checks out 🙂 If these are Japanese made, why are they called French chef’s knives? They also don’t have the butt which makes them Japanese style.

  This looks a lot like my Yaxell.

  • 

    Arigato on 06/06/2022 - 07:39

    Actually, traditionally Japan didn’t even have knives

    • 

      maverickjohn on 06/06/2022 - 07:55

      +1

      They used samurai swords for everything?

      • 

        Arigato on 06/06/2022 - 10:44

        -2

        Spoons

  • 

    mickeyjuiceman on 06/06/2022 - 08:40

    Mostly it's handle construction type (you can see rivets are used here) and the sharpening angle of the blade. These days the same steels seem to get used everywhere so not a real differentiator.

  • 

    KnifeEnthusiastBoi on 06/06/2022 - 09:20

    +5

    The "French Style" refers to the style/shape - Sabatier-like profile.

    For example the highly regarded, one of the most sought after japanese knives - Masamoto KS has a profile reminiscent of a french sabatier style profile.

    Since then many japanese knife makers have been making knives with similar profile, but yes it is "french style"

    Sabatier-like profiles are usually quite straight 70% of the knife from the heel to the tip, before it starts to curve into the tip.
    This gives you adequate clearance if you prefer to use the heel-mid section of the knife to chop with the rocking motion similar to this

  • 

    KnifeEnthusiastBoi on 06/06/2022 - 16:12

    Also, MAC knives dont usually have a "butt", thats just a design that they have remained consistent.
    They're japanese because theyre made in japan with proprietary japanese-developed steel.

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  FIZZ on 06/06/2022 - 08:17

  Still using a MAC knife purchased in Ceduna in 1980. Highly recommended as they say and the blade is really hard.

  • 

    Arigato on 06/06/2022 - 10:44

    Are they still making them in 1980?

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  FIZZ on 06/06/2022 - 14:03

  Yep, give or take a year or so. Still going strong and really holds its edge well. Because of their hardness they can chip so care needs to be taken cutting hard stuff, bones etc.

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  Fullhalter on 06/06/2022 - 18:08

  Macs are good on their own but no need to knock on globals on presumptions. Like, getting worked up over stainless…

  • 

    KnifeEnthusiastBoi on 09/06/2022 - 09:46

    +1

    Not all stainless are treated equally.
    Not really knocking on Global, they've been in my kitchen for almost 20 years.
    I'd pick AUS8 over CrMoVa18 anyday

    • 

      Fullhalter on 10/06/2022 - 16:59

      No disrespect, but I see no point splitting hairs at this price point.

      Actually, I prefer my stainless beater to be reasonably soft to handle riskier cuts (semi-frozen, root vegs, bones, etc) rather than it pretends to be something else (e.g Shun).

      These days I use a global for that, but looking back, a victorinox or even a kiwi would do. In fact, other than the sab profile, this one is pretty much a G-2…. back balanced, flat ground (thick bte), and right hand biased edge as well.

      Is it really a "better" bargain?

      • 

        mickeyjuiceman on 10/06/2022 - 17:10

        LOL, the higher up the price ladder you go, the MORE picky people will get about steels, not surprisingly.

        • 

          Fullhalter on 10/06/2022 - 18:14

          @mickeyjuiceman: That's true up to a point (at around five hundred bucks or so). However, people even further up the ladder are generally buying the maker not the steel. An expert smith and a skilled sharpener can make a really nice honyaki out of VG-10 while there are plenty of meh knives made out of [insert your best carbon steel here] made by hyped makers.

      • 

        KnifeEnthusiastBoi on 20/06/2022 - 14:34

        It mostly depends on the person but as someone who has used a variety of stainless and carbon steels, I find that the CrMoVa based steels with hardness of 50-60 tend to lose their edge very quickly. This includes the IKEA and global's, the edge lasts about 2-3 weeks before I have to touch it up with a stone.

        To me that is "unacceptable" and I'm willing to pay a bit more if it means I don't have to spend 20 mins every few weeks touching up the edge.

        My VG10s last about 3-6 months between touch ups and my semi stainless/carbon steels even longer, so up to you how you value your time

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  KnifeEnthusiastBoi on 20/06/2022 - 14:29

  Ordered this for a friend as a gift. Just arrived and I'm quite impressed by the craftsmanship. The knife is on the light side and is more like a "laser" style. Edges are nicely rounded. The blade is fairly flexible though