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MAC Knife Professional series 8" Chef's knife w/dimples MTH-80
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Blade Material | Steel |
Brand | Mac Knife |
Color | Stainless steel with Black Pakka wood handle |
Handle Material | Wood |
Blade Edge | Hollow |
About this item
- 2.5mm blade. The added dimples help the knife to glide through sticky foods such as potatoes, apples, and summer squash
- Lightweight. Knife Length- 12.63 inches
- Pakka wood handle. Blade thickness - 2.5 mm
- Hand wash is recommended Not dishwasher safe
- Made In Japan
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This Item Mac Knife MAC Knife Professional series 8" Chef's knife w/dimples MTH-80 | Recommendations | dummy | dummy | dummy | dummy | |
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Price | $144.95$144.95 | $159.95$159.95 | $209.95$209.95 | $339.95$339.95 | -14% $48.36$48.36 List: $56.00 | $194.80$194.80 |
Delivery | — | — | Get it Mar 29 - Apr 1 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 | Get it as soon as Wednesday, Mar 27 |
Customer Ratings | ||||||
Sold By | Cutlery and More | MAC Knife | MAC Knife | MAC Knife | az-boutique-us | GLOBAL AGENCY GP |
number of pieces | 1 | 2 | 3 | 3 | 1 | — |
blade edge | Hollow | 15-degree per side, double-bevel | 15-degree per side, double-bevel | Chef's and Paring, 15-degree per side, double-bevel, Bread/Roast slicer, wavy serrated single-bevel | Plain | Plain |
blade material | Steel | High-Carbon, stain-resistant, molybdenum steel. | High-Carbon, stain-resistant, molybdenum steel. | High-Carbon, stain-resistant, molybdenum steel. | High Carbon Stainless Steel | Stainless Steel |
blade length | 1.88 inches | 8 inches | 8 inches | 8 inches | 20.3 centimeters | 5.5 inches |
blade color | Silver | Stainless steel | Stainless steel | Brushed Stainless steel | Silver | Silver |
handle material | Wood | Plastic,Wood | Plastic,Steel,Wood | Plastic,Steel,Wood | Thermoplastic Rubber | Pakkawood |
construction type | Forged | Stamped | Stamped | Stock removal from a stamped blank | Forged | Forged |
dishwasher safe | ✓ | ✗ | ✗ | ✗ | ✓ | — |
weight | 10 ounces | 0.87 pounds | 0.91 pounds | — | 181 grams | 3 ounces |
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From the manufacturer
MAC MIGHTY Mac Professional Hollow Edge Chef's Knife, 8 Inch, Silver
The MTH-80 is our popular knife for everyday use. The 8" length is the most commonly used size in both the home and professional kitchen. With standard features of our Professional series, the thin 2.5mm blade and bolster allows this knife to easily cut, slice, and dice almost any food. The added dimples help the knife to glide through sticky foods such as potatoes, apples, and summer squash.
Features
- Knife Length: 12.63"
- Weight: 6.5 oz
- Blade Length: 7.88"
- Blade Height: 1.88"
- Blade Thickness: 2.5 mm
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MAC Professional Series 8" Chef's Knife Review #cooking
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Customer Review: Dull, Over-Priced, and Heavy
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The Only Chef's Knife You'll Ever Need.
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Product information
Blade Material | Steel |
---|---|
Brand | Mac Knife |
Color | Stainless steel with Black Pakka wood handle |
Handle Material | Wood |
Blade Edge | Hollow |
Blade Length | 1.88 Inches |
Construction Type | Forged |
Item Weight | 10 Ounces |
Blade Color | Silver |
Is Dishwasher Safe | Yes |
Number of Pieces | 1 |
Item Length | 13 Inches |
Item Weight | 10 ounces |
Manufacturer | MAC MIGHTY |
ASIN | B000N5H2XU |
Country of Origin | Japan |
Item model number | MTH-80 |
Customer Reviews |
4.7 out of 5 stars |
Best Sellers Rank | #9,460 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #27 in Chef's Knives |
Is Discontinued By Manufacturer | No |
Date First Available | November 22, 2006 |
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Product Description
This 8" knife is commonly used for home and professional kitchens. The thin blade and bolster allows you to easily cut and slice almost any food. This knife features dimples which help cut foods like apples and squash.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the composition, value, weight and ease of maintenance of the kitchen knife. For example, they mention it's well balanced, worth the price, has a thinner blade and that it makes prep work a breeze. Customers also appreciate sharpness, comfort, and quality. That said, some complain about the sturdiness.
AI-generated from the text of customer reviews
Customers are satisfied with the sharpness of the kitchen knife. They mention that it is incredibly razor sharp, stays sharp, and can cut through meat in thin strips easily. The steel takes a good edge and holds it, and the grip and blade shape are just right. It is good for cutting things and making glass-like even cuts.
"...real fancy with silver inlays or high polish or anything but it cuts like a razor and stays that way better then any of my other knives...." Read more
"...It's also by far the sharpest knife I have ever held, but like the title states I am not an knife expert...." Read more
"...The first time I used it I marveled at the translucent, glass-like even cuts I was getting. The quality boosts speed...." Read more
"Super sharp, sleek, and easy to use. It's a great and overdue upgrade to my kitchen, and I'm excited to experiment with it in my cooking." Read more
Customers like the quality of the kitchen knife. They mention it's a very good knife, with incredible sharpness. Some say it'll hold up well for the first six months, and is reliable. That said, most find it easy to handle, balanced, and practical.
"...This knife is thinner, lighter, the steel is harder, it holds a edge better, and is more nimble then a comparable Western knife like a Wusthof or..." Read more
"...BTW, did I mention this knife is absolutely beautiful as well? I also like the fact this knife has a real wood handle, unlike the Whuthof...." Read more
"...And it does EVERYTHING. It's a workhorse.Things that are good to know:..." Read more
"Super sharp, sleek, and easy to use. It's a great and overdue upgrade to my kitchen, and I'm excited to experiment with it in my cooking." Read more
Customers find the comfort of the kitchen knife to be great. They say it has a well-balanced feel, and the handle fits comfortably in their hand. Customers also say that the blade is unique and refined, making it easy to use for vegetables and meats.
"...ago and I am still marveling at how nice it is, how wonderful it feels in the hand and how gorgeous it looks...." Read more
"Knife has a well balanced feel and is certainly easy to use for vegetables and meats...." Read more
"...I have used other brands but decided to try the MAC. It is quite comfortable to use" Read more
"...He loves the feel and weight of the knife." Read more
Customers find the kitchen knife easy to use and maintain. They say it's sharp, simple, and elegant. Customers also say it makes prep work a pleasure, with minimal waste and deftly done with little effort. They also say the knife makes meal prep much easier with less force needed to cut vegetables and meats. Customers say it will not disappoint when it comes to usability and quality.
"...These are easy to use and you get the correct angle just by holding the knife vertical and stroking...." Read more
"...the fat from a roast with minimal waste — all are deftly done with so little effort it's almost laughable...." Read more
"Super sharp, sleek, and easy to use. It's a great and overdue upgrade to my kitchen, and I'm excited to experiment with it in my cooking." Read more
"...The knife keeps its edge and is relatively easy to sharpen. It is great at chopping vegetables and fine knife work...." Read more
Customers find the weight of the kitchen knife to be good. They mention that it has a thinner, lighter blade than most forged German knives, making it easier to handle. Some say that the knife has s good weight and balance.
"...This knife is thinner, lighter, the steel is harder, it holds a edge better, and is more nimble then a comparable Western knife like a Wusthof or..." Read more
"...The blade is light and obviously well balanced, which allowed for perfectly controlled "see thru" carrot slices with minimal effort...." Read more
"...handling bones - this is a great all-around knife that is slightly lighter-weight/easier-to-handle compared to the german equivalents...." Read more
"good weight, does the job, keep your fingers out of the way" Read more
Customers like the value of the kitchen knife. They say it's worth the price, and cooking from home saves money. Customers also mention that the blade longevity, weight, heft, and price of any knife manufacturer is better than others.
"...They are pretty amazing for the price but the MAC's are about the best cutting experience you can buy...." Read more
"...Speed encourages cooking from home. Cooking from home saves money...." Read more
"...It's pricey, for sure.....but it may be the only knife you need. One good knife like this is worth 20 cheaper ones....glad I took the plunge...." Read more
"...It'll certainly make kitchen prep faster. Is it worth the money? I don't know. I've never had a knife that cost more than $30, so I can't compare." Read more
Customers like the composition of the kitchen knife. They say it's well-balanced, has a nice rock, and fits their big hands well.
"...The blade is light and obviously well balanced, which allowed for perfectly controlled "see thru" carrot slices with minimal effort...." Read more
"It's beautifully shaped, well balanced, and easy to use. I wanted a wicked sharp knife and I got one...." Read more
"...Easy to handle, balanced, and practical." Read more
"...the plus side, it’s sharp, the handle is well finished, and it is well balanced...." Read more
Customers are not satisfied with the sturdiness of the kitchen. They mention that it has rust issues and edge issues. The steel shows subtle signs of discoloration, and is susceptible to corrosive wear on the edge.
"...My hunch is it's user error on the people with rust issues and edge issues..." Read more
"...and put it away in the sheath I bought for it but it still has gotten rust marks no matter what...." Read more
"On the down side, the blade rusts. It’s not stainless...." Read more
"...and although I love using it, I'm disappointed that it developed some little rust spots almost right away." Read more
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This knife is thinner, lighter, the steel is harder, it holds a edge better, and is more nimble then a comparable Western knife like a Wusthof or Henckel. Some may not like that. I do, although you don't want to use it like a clever and you probably could get away with that with Wusthof or Henckel. They both have their place but I like the MAC for my style of use.
Some have recommended the Forschners from Victorinox . I tried the paring set for $10 and the serrated parer or sandwich knife. They are sharp but not as sharp as the MAC's and don't hold an edge as well. Also, the Fibrox handle, at least on the paring knives, is so small it gets lost in my hand. I cut a hard crusty French bread with the serrated knife and the points were showing signs of blunting or rolling over. A little steeling brought that back but I don't think the Forchners are all they are cracked up to be. I would agree they are probably the best knives for the money (for example those 3 knives for $10). They are pretty amazing for the price but the MAC's are about the best cutting experience you can buy. I do really like the little Forschner serrated knife and go for it when cutting an English muffin or corn bread, etc.
You can pay more for something to look at but the MAC's perform up there with some of the best. They should probably be considered an entry level into Japanese knifes along with Shun, Global. Shuns seem a little more frilly for the home cook with fake Damascus, etc. for the average consumer and MAC's are more of a commercial work horse. I do like the Shun Wa handles.
I am looking forward to getting the MAC PK-30 paring knife and the SB-105 bread knife to replace some of my other inferior knives. Those 3 are really all I need.
The MAC's are not real fancy with silver inlays or high polish or anything but it cuts like a razor and stays that way better then any of my other knives. The fit and finish is good too.
The steel is very similar to the Globals and Shun's but I don't like the feel of the Globals handles and Shuns are more expensive. Also, the MAC came very sharp out of the box. They say Globals do too, but some I looked at in the store had a burr on the edge and need some attention before use.
To keep it sharp, I would recommend anyone with a knife like this, the Shun's or the Global's either get the MAC or Idahone ceramic steel or a Idahone 2 or 4 stick sharpener. Amazon has them listed a "not available" but you can get one at Sonoma Cutlery. These are easy to use and you get the correct angle just by holding the knife vertical and stroking. the 4 stick model also has a 15 and 20 degree angle for the sticks. I would use the 15 degree slots.
I don't usually come back and rate something I bought but I did a lot of research and after using the knife through Thanksgiving I have become passionate about it and MAC knives in general and want to share them with everyone else. They are kind of a secret and fairly hard to come buy. Also MAC's are not sold in sets and you may not even be able to build a set from one style of MAC (like Classic, Professional, Superior, etc). You may have to mix styles. This is apparently in Japanese tradition even though these are Japanese made western style knives. What you get with most Japanese western knives is Japanese steel and Japanese style sharpening and profile. To make a knife this thin work with such a fine edge you have to have harder steel then western manufactures generally use or the blade would quickly dull from use.
For other references check out Cooking for Engineering Chef knife test.
(do a Google search on it) and also see Knife Forums. For KF do a Google search with the knife you want to explore with the KF in the search. For example search " best chef knife site: and put knifeforum. com ". Leave off the quotes and spaces. Sorry if that was a little cryptic. It looks like Amazon won't let me put the URL's here.
Also for knife sharpening see: Chad Wards directions in knife forums.
Update: 3/19/14. I have sharpened it a couple of times now with great results. I use a belt grinder with micro grit belts. This leaves a convex edge like it comes from the factory. I have also sharpened it on Japanese water stones and an Edge Pro. All work well. It is still holding up and cutting great.
I might add the only weakness I see, and it applies to all the knives in this class mentioned above. When using a knife with a more acute and hard edge like this the edge can chip if dropped in the sink, using poor cutting block technique (twisting on the board). My wife does that. So, a knife like this may not be good for everyone. If you want to abuse it and throw it in the dish washer, etc. you would probably be better off with a heavy German Knife (Wusthof or Hencke). In that case you loose the razor like cutting you get out of one of the Japanese knives.
PS--After reading some other reviews, there IS a slip of paper with care instructions included with the knife. I plan to wash and dry immediately after use per the instructions. My hunch is it's user error on the people with rust issues and edge issues (the instructions warn about hard squash, so that tells you it's not for heavy duty use), however I will update this review if I feel there is a long term quality issue. My intent is to use on veggie prep, slicing meat & cutting up whole chicken thru the joints (not cutting thru the breastbone or ribs--a cleaver and kitchen shears are the proper tools anyway IMHO).
Reviewed in the United States on December 28, 2020
PS--After reading some other reviews, there IS a slip of paper with care instructions included with the knife. I plan to wash and dry immediately after use per the instructions. My hunch is it's user error on the people with rust issues and edge issues (the instructions warn about hard squash, so that tells you it's not for heavy duty use), however I will update this review if I feel there is a long term quality issue. My intent is to use on veggie prep, slicing meat & cutting up whole chicken thru the joints (not cutting thru the breastbone or ribs--a cleaver and kitchen shears are the proper tools anyway IMHO).
Top reviews from other countries
Just make sure to invest in an end-grain chopping board to keep that edge sharper for longer.