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 Post subject: bread
PostPosted: Fri Nov 30, 2012 4:33 am 

Joined: Mon Jun 18, 2012 7:31 pm
Posts: 87
Mac 10.5
Tojirosan 10.5
Tojirosan serrated 215mm
Artifex 10.5

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)


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 Post subject: Re: bread
PostPosted: Fri Nov 30, 2012 8:37 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2722
Location: CT
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!


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 Post subject: Re: bread
PostPosted: Fri Nov 30, 2012 2:09 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2755
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.



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 Post subject: Re: bread
PostPosted: Sun Dec 02, 2012 2:47 am 

Joined: Mon Jun 18, 2012 7:31 pm
Posts: 87
bump.. between mac or artifex.
I want more info on the artifex though..


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 Post subject: Re: bread
PostPosted: Sun Dec 02, 2012 9:25 pm 

Joined: Mon Jun 18, 2012 7:31 pm
Posts: 87
pretty much set on mac bread knife.
as long as someone confirms that the scalloped edge can cut crusty baguettes well.


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 Post subject: Re: bread
PostPosted: Mon Dec 03, 2012 4:05 am 
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Joined: Thu Apr 26, 2012 5:13 pm
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Location: CT
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?


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 Post subject: Re: bread
PostPosted: Mon Dec 03, 2012 5:00 am 

Joined: Mon Jun 18, 2012 7:31 pm
Posts: 87
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.


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 Post subject: Re: bread
PostPosted: Mon Dec 03, 2012 7:40 am 
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Location: CT
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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