Sat Aug 18, 2012 2:07 pm
58hrc is actually very decent for a workhorse knife, especially for someone who rock-chops, and does tons of prep; someone who uses a steel or rod frequently....
Today its trendy to have a very hard, very thin laser that push cuts with little effort...great for precision work.
I started with Macs and will always hold them in high regard. The MTH-80 and a black ceramic rod are a powerhouse combo, IMO...
Sat Aug 18, 2012 6:18 pm
The MAC MTH-80 is a great knife (like the Masamoto VG series, Tojiro DP...etc.). Proves you don't have to spend a king's ransom to get a good knife for daily use. Respectable geometry (e.g. 2mm thin spine, light, well balanced..). Rust resistant. Looks reasonably attractive too if that's important. It's still on my list of "knives to buy later". Like to add one to my collection.
Would have liked to have seen MAC offer more sizes in MTH chef's knives (don't know if their "mighty" Pro knives are selling...there is a 9" and 10" in that group). Not just the 210mm. How about a 240mm and a 270mm added to the mix? I'm sure MAC would have even more customers if they did (not like they are hurting in sales). Nice "entry-level" knife.
Add a 270mm or a 300mm MTH carving knife/fork set for the western market...which I think IS their core market.
But my next knife will be a 240mm Sakai Yusuke "special thin" gyuto.
Wed Aug 29, 2012 10:39 pm
EDIT: Apparently there is a 9.5" & 11" MAC Pro "Mighty". Sort of wished i opted for the 9.5". Oh well.
Hope Mark includes a 270mm and a 300mm Sakai Yusuke "special thin"...assuming Yusuke San makes gyuto's in those sizes. Along with a 180mm Nakiri...all in ebony Wa handles of course.
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