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Thu Nov 29, 2012 10:33 pm
Tojirosan serrated 215mm
Best w/o price considered.. w/ price considered?
Leaning towards the mac or artifex for has carbon, but idk.
(will use for crusty baguettes to super soft japanese bread)
Fri Nov 30, 2012 2:37 am
I have the Tojiro ITK bread knife and I love it. The serrations are a bit different since they are wavy and don't have pointy teeth, but it seems to slice more and tear the bread less, which means less crumbs. The Artifex has AEB-L steel, which will hold an edge better than the IKT, but has the pointy teeth to it. The Mac is very similar to the ITK, but much more expensive. It would be between the ITK and the Artifex for me!
Fri Nov 30, 2012 8:09 am
Price no consideration, the Artifex.....AEB-L is worth the investment.
The Tojiro and Mac are both nice too. I've had the Mac for years and it's still sharp enough to cut bread cleanly.
Sat Dec 01, 2012 8:47 pm
bump.. between mac or artifex.
I want more info on the artifex though..
Sun Dec 02, 2012 3:25 pm
pretty much set on mac bread knife.
as long as someone confirms that the scalloped edge can cut crusty baguettes well.
Sun Dec 02, 2012 10:05 pm
Just curious of the Mac over the Tojiro; they are almost identical in terms of size, serrations and shape, not sure about the steel, but I'm guessing that is pretty close as well and there is over a $40 difference?
Sun Dec 02, 2012 11:00 pm
I just like the "feel" of the mac over tojirosan's knife.
And the steel I know the mac has high carbon but the tojiro only mentions molyb and vanad.
And I like the slimmer and smoother wooden mac handle over the tojiro.
And the logo on the blade I like too.
And I also found it for cheaper on korin +15% off holiday sale ($70)
Its also a gift to a pasta and sandwich shop, so even if i did pay $100, I'd be worth it for me.
Mon Dec 03, 2012 1:40 am
Ah, ok! I saw the handle shape was slightly different on the Mac, too. I'm guessing you found a place locally to handle both knives, which is a plus in choosing a knife!
In the MAC reviews, they said it worked well on crusty breads and I know the Tojiro I have works on crusty breads too and they have a very close if not identical serration pattern, so the Mac should work well for you!
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