🔪 Mac Knife Series French Chef's Knife, 10-Inch & 8.5 Inch - Silver Review

I really like this knife. I have small hands and love the feel of the handle and how light it is. It stays sharp for a long time and only needs to be put on the stone about every 6 months. I use it every day in a professional kitchen.

After researching cheap knives I decided this would be my best choice and it was a really good choice. Bought for work and I am amazed at the sharpness of the knife. these Mac knives, so much so that I've bought a 4" twin knife that's also razor sharp and I'm awaiting the arrival of the 10" chef's knife. Now the Mac is complete for me.

After almost 40 years my husband tried to pry something open and broke the tip. It was his favorite knife so I replaced it for his birthday. He was over the moon that it was still available. We use this knife several times a day. It's the perfect size, very sharp and well balanced in your hand. Do not be shy!

If you're a pro you probably already know them, if not you'll be impressed. Durable, no BS design and sharp. The steel holds the edge well and is easy to maintain. If you are an amateur cook, you will be amazed. For the price, this is probably the most practical money to spend. No damask or high gloss, just clear and fast execution.

Pros: - VERY sharp edge - Nice weight, good balance Cons: - Somewhat thin edge. You MUST - I mean MUST - have PROPER TECHNIQUE when handling a professional kitchen knife if you want it to last a long time without chipping the blade. Other thoughts: - Professional sharpening required. - Minimalist design is a bit boring. I wish the knife was a little more "luxurious" at this price point. But in general very satisfied.

It's my fault I don't know what a few millimeters look like. But this thing is paper thin, and that, combined with the two-piece handle, makes the knife brittle. Fragility and lightness are not what I look for in chef's knives. I had a lot of knives and Mac makes great professional knives and I thought I could get something like the professional ones they make. There are no dice. Lightweight knife for hobby cooks. money can do better.

I run an 80 seat bar/restaurant kitchen. I bought because I was tired of my expensive Japanese steel knives being taken out of service during maintenance and watching them get thrashed in a riot. I wanted something cheap enough that I wouldn't mind beating it or letting my boys use it, but I still wanted the sharpness and delicacy of a Japanese chef's knife. For $70 it seemed true. The knife appeared immediately. It was razor sharp and, at first glance, very light. I've been using it…

I got this MAC because it was one of the cheapest chef knives they had and I got it from a Mac because it's the best knife I've ever had it was a 1967 Mac. And it has held up against many uses when my father used it, for my mother and for me. Not to mention some lazy cleaning methods like countless dishwashing cycles. In any case I have to say that this new knife is better, the blade retention is excellent. The grip is also better as it is coated and does not absorb moisture. The weight is also