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MAC Knife Professional series 8" Chef's knife w/dimples MTH-80
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Return this item for free
We offer easy, convenient returns with at least one free return option: no shipping charges. All returns must comply with our returns policy.
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Purchase options and add-ons
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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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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My favorite kitchen knife for over 5 years
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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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My 2 year review, I know it will last many many years to come
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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 |
Manufacturer | MAC MIGHTY |
Size | 8 Inch |
UPC | 854911000327 |
Global Trade Identification Number | 00854911000327 |
Item Weight | 10 ounces |
ASIN | B000N5H2XU |
Country of Origin | Japan |
Item model number | MTH-80 |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank | #8,616 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #17 in Chef's Knives |
Is Discontinued By Manufacturer | No |
Date First Available | November 22, 2006 |
Warranty & Support
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MAC Knife Professional series 8" Chef's knife w/dimples MTH-80
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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.
Compare with similar items
This Item Mac Knife MAC Knife Professional series 8" Chef's knife w/dimples MTH-80 | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | Try again! Added to Cart | |
Price | $144.95$144.95 | $159.95$159.95 | $229.95$229.95 | $154.18$154.18 | $99.95$99.95 | -28% $40.52$40.52 List: $56.00 |
Delivery | — | — | Get it as soon as Monday, Aug 19 | — | Get it Aug 21 - 22 | Get it as soon as Saturday, Aug 17 |
Customer Ratings | ||||||
Ergonomic | 4.4 | 4.0 | — | 4.7 | — | 4.7 |
Easy to hold | 4.5 | 4.3 | — | — | — | 4.7 |
Maneuverability | 4.4 | — | — | 4.7 | — | 4.7 |
Sold By | Cutlery and More | MAC Knife | MAC Knife | Cuisine Plaza | MAC Knife | az-boutique-us |
number of pieces | 1 | 2 | 3 | 1 | 2 | 1 |
blade edge | Hollow | 15-degree per side, double-bevel | Chef's and Paring, 15-degree per side, double-bevel, Bread/Roast slicer, wavy serrated single-bevel | Chef's Knife | 15-degree per side, double-bevel | Plain |
blade material | Steel | High-Carbon, stain-resistant, molybdenum steel. | High-Carbon, stain-resistant, molybdenum steel. | Stainless Steel | High-Carbon, stain-resistant, molybdenum steel. | High Carbon Stainless Steel |
blade length | 1.88 inches | 8 inches | — | 8 inches | — | 20.3 centimeters |
blade color | Silver | Stainless steel | Stainless steel | Silver | Stainless steel | Silver |
handle material | Wood | Plastic,Wood | Plastic,Wood | Stainless Steel | Plastic,Wood | Thermoplastic Rubber |
construction type | Forged | Stock removal from a stamped blank | Stock removal from a stamped blank | Forged | Stock removal from a stamped blank | Forged |
dishwasher safe | ✓ | ✗ | ✗ | ✗ | ✗ | ✓ |
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 weight, quality, comfort, value, and ease of maintenance of the kitchen knife. They mention that it's slightly lighter-weight, excellent, and very usable. They appreciate the refined feel and say it'll last a long time. Customers also appreciate the value for money.
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 with consistent upkeep, and is easy to sharpen when needed. They also say that it's good for cutting things, such as meat in thin strips and vegetables. The steel takes a good edge and holds it, and the grip and blade shape are just. They marvel at the translucent, glass-like even cuts they are getting.
"...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
"This knife is such a great value. Super sharp. The performance of this knife made all my other knives look like garbage. super lightweight in hand...." 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
Customers like the quality of the kitchen knife. They say it's an excellent, nice product, with a good, general purpose shape. They also say it is a very usable knife, with fine and acute edges. Customers also say that it is practical, easy to handle, balanced, and holds up well for the first six months. They mention that the ceramic works great and is dependable.
"...The edge on the MAC is so acute and fine that I didn't want to take a change and loose anything with a steel (which is not recommended) or even a..." 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
"...super lightweight in hand. Had this for 2 years now and still working great. Best knife I ever purchased." Read more
"...And it does EVERYTHING. It's a workhorse.Things that are good to know:..." Read more
Customers like the value of the kitchen knife. They say it's worth the price, it'll last a long time, and it'd be a good investment for anyone who cooks at home.
"...They are pretty amazing for the price but the MAC's are about the best cutting experience you can buy...." Read more
"This knife is such a great value. Super sharp. The performance of this knife made all my other knives look like garbage. super lightweight in hand...." Read more
"...I was not able to slice through the skin of a tomato. Awful quality for the price. Returning...." Read more
"...Speed encourages cooking from home. Cooking from home saves money...." Read more
Customers find the weight of the kitchen knife to be slightly lighter-weight and easier to handle than other forged German knives. They also appreciate the thinner, lighter blade and the good weighting.
"...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
"...super lightweight in hand. Had this for 2 years now and still working great. Best knife I ever purchased." Read more
"...Its has a thinner, lighter blade than most forged German knives and cuts more like a scalpel. It rewards precision but punishes sloppiness...." Read more
Customers find the kitchen knife easy to use and handle. They say it makes prep work a pleasure and is simple but elegant. Customers also say the edge is keener and easy to maintain. They mention that it keeps its edge and is relatively easy to sharpen.
"...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
"Knife has a well balanced feel and is certainly easy to use for vegetables and meats...." Read more
"...It cut through meat in thin strips so easily and veggies and sliced tomatoes...." Read more
Customers find the kitchen knife comfortable to hold. They say the blade has a unique and refined feel. Customers also say the knife has incredibly smooth faces on vegetables.
"...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
"...It also feels BEAUTIFUL to hold. Just perfect size and weight.OK, that's my first impression...." 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
Customers like the balance 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
"...the plus side, it’s sharp, the handle is well finished, and it is well balanced...." Read more
"It's beautifully shaped, well balanced, and easy to use. I wanted a wicked sharp knife and I got one...." Read more
"Love the feel, balance, edge retention, handle & ease of movement while cutting...." Read more
Customers are dissatisfied with the sturdiness of the kitchen knife. 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.