Posted 20 hours ago

Chef's Path Professional Chef Knife Set - 8" Ultra Sharp Japanese Santoku Kitchen Knife - German High Carbon Stainless Steel Chefs Knife with Sheath & Premium Packaging - Best Value Cooking Knife

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Selecting a chef’s knife has a lot to do with personal preference, but we’re confident that the Mac MTH-80 is one of the most widely appealing knives available. The sharp tip is particularly helpful when cutting around bones, and the fun handle colors are beautiful and great for personalizing. She's also written many equipment-related stories and recipes for Serious Eats, including reviews of ice cream makers and immersion blenders.

If you decide to make the jump from German to Japanese knives, this motion will take some getting used to. We did notice, however, that the blade felt a little thick in comparison to other Japanese-style knives, which can be disorienting at first for those expecting a thinner knife in classic Japanese style. If you drop a Wüsthof knife into the sink or wait to clean it after cutting acidic foods, it shouldn’t chip, stain, or corrode.The mark however first appears engraved on the Silver Tablet of Cutlers, held in the Thiers town archives, dated 7th June 1813. The blade is wider than most of the other options on this list, so it's not as nimble, but the knife is well-balanced and offers stability. Because the MTH-80’s stamped blade is made of very hard steel, it stays sharp longer than softer blades, such as those of the Victorinox Swiss Classic Chef’s Knife 8-Inch and the Wüsthof Classic Ikon 8″ Chef’s Knife.

Western knives are also often made with slightly softer steel, which can make sharpening easier and honing a more effective maintenance method (because the steel can more easily be bent back into alignment). Our experts considered factors like how well each knife cuts a variety of foods (such as whole chicken, cheese and garlic cloves) and how comfortable it is to hold as well as the weight and ease of cleaning.Victorinox Fibrox Pro Chef's Knife: For years, media outlets have recommended the Victorinox Fibrox Pro Chef's Knife as one of the best affordable chef's knives on the market.

We liked how easily it maneuvered around curves when cutting away butternut squash skin and citrus rinds. Sharp Heel – being able to sharpen the entire blade all the way back to the heel means you can keep the heel nice and sharp, which is great for mincing garlic and herbs. This one, I felt, struck the best balance between cost and performance, though one could easily argue in favor of any of the other options they offer. What we didn't like: It has a full bolster, which means that a thicker portion of metal runs from the handle down to the heel of the blade.

There are other European knife traditions, such as French knives, that have a similar knife design that's only slightly less curved. But quality has clearly fallen, as its French Forged Stainless Chef Knife had a surprisingly dull edge right out of the box. We’ve had a Mac MTH-80 in regular rotation in our test kitchen since 2015, and it’s still our favorite knife. While it’s on the delicate side and (like other Japanese knives) can chip more easily than some Western knives, it can easily cut through everything from vegetables to meat with its light yet sturdy blade. We found that a full bolster allows for a more protected grip for novices, while a semi-bolster (or no bolster) provides a more controlled grip for chefs who like to pinch the heel of the blade.

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