murtazadalgic
Active Member
Hello,
IN SUMMARY
I'm using a MAC MTH-80 in pro kitchen for a while.
It's really perfect for my needs, never seen a chip and I use it for almost everything.
I live in Switzerland but one of my friend is in US and we gonna meet soon.
What I'm doing mostly cutting pounds of veggies like zucchini, squash, bell peppers, potatoes, sweet potatoes, onions and herbs mostly.
I thinned my MAC and really thin behind the edge but I need longer (something in between 225-240mm) and taller knife (50mm+)
I work on restaurant style poly cutting board, and I think I want neither harder chippier blade nor micro bevels.
My taste is a bit laserish or thin behind the edge. I don't like wedges.
Actually I quite like the HRC and performance of AUS-8 steel and any alternative close to this would be more than welcome.
I'm looking something with Yo handle. But if I don't have any chance I can consider Wa handle.
LOCATION
What country are you in?
Let's think like USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
225 - 240mm Gyuto
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western-Yo handle. But if I don't have any chance I can consider Wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
225 - 240mm
Do you require a stainless knife? (Yes or no)
Semi Stainless or Stainless
What is your absolute maximum budget for your knife?
Up to $200. If I need to try it and it's over $200 I can go little further.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
%100 Pro usage. I need to be sure that it can handle heavy usage.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing, chopping, mincing veggies. That's all.
What knife, if any, are you replacing?
Mac MTH-80. Thinned. Thin behind the edge.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Varies based on what I'm doing.
Pinch grip
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cutter mostly, rocker when mincing rosemary/garlic/parsley.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
I need something longer and taller. About edge retention... I don't really care, 57-60HRC is perfect for me I think. I also refresh the edge on whetstones.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Don't really care.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't really know the difference .
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
I hate wedging. It needs to be cutting like hot butter. I think I'm mostly on laserish side.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I sharpen my knives a lot. Mostly quick refreshes on 3k.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic / polyethilen cutting boards.
Do you sharpen your own knives? (Yes or no.)
Yes, I have 400, 800, 3k.
I also use MAC black and white honing rods.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I don't think I need more.
No.
SPECIAL REQUESTS/COMMENTS
It seems most of AUS-8, or for example Kanehide PS60 are shorter than 50mm.
I don't have any knowledge about SKD tool steel. Do you prefer that?
The most important thing for me is working like a MAC MTH-80 but taller and longer.
I wanted to ask you about any more alternatives than a MAC MBK-95.
Best
Murt
IN SUMMARY
I'm using a MAC MTH-80 in pro kitchen for a while.
It's really perfect for my needs, never seen a chip and I use it for almost everything.
I live in Switzerland but one of my friend is in US and we gonna meet soon.
What I'm doing mostly cutting pounds of veggies like zucchini, squash, bell peppers, potatoes, sweet potatoes, onions and herbs mostly.
I thinned my MAC and really thin behind the edge but I need longer (something in between 225-240mm) and taller knife (50mm+)
I work on restaurant style poly cutting board, and I think I want neither harder chippier blade nor micro bevels.
My taste is a bit laserish or thin behind the edge. I don't like wedges.
Actually I quite like the HRC and performance of AUS-8 steel and any alternative close to this would be more than welcome.
I'm looking something with Yo handle. But if I don't have any chance I can consider Wa handle.
LOCATION
What country are you in?
Let's think like USA
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
225 - 240mm Gyuto
Are you right or left handed?
Right handed.
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western-Yo handle. But if I don't have any chance I can consider Wa handle.
What length of knife (blade) are you interested in (in inches or millimeters)?
225 - 240mm
Do you require a stainless knife? (Yes or no)
Semi Stainless or Stainless
What is your absolute maximum budget for your knife?
Up to $200. If I need to try it and it's over $200 I can go little further.
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
%100 Pro usage. I need to be sure that it can handle heavy usage.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Slicing, chopping, mincing veggies. That's all.
What knife, if any, are you replacing?
Mac MTH-80. Thinned. Thin behind the edge.
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Varies based on what I'm doing.
Pinch grip
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Push cutter mostly, rocker when mincing rosemary/garlic/parsley.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
I need something longer and taller. About edge retention... I don't really care, 57-60HRC is perfect for me I think. I also refresh the edge on whetstones.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Don't really care.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Don't really know the difference .
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
I hate wedging. It needs to be cutting like hot butter. I think I'm mostly on laserish side.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I sharpen my knives a lot. Mostly quick refreshes on 3k.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Plastic / polyethilen cutting boards.
Do you sharpen your own knives? (Yes or no.)
Yes, I have 400, 800, 3k.
I also use MAC black and white honing rods.
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
N/A
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I don't think I need more.
No.
SPECIAL REQUESTS/COMMENTS
It seems most of AUS-8, or for example Kanehide PS60 are shorter than 50mm.
I don't have any knowledge about SKD tool steel. Do you prefer that?
The most important thing for me is working like a MAC MTH-80 but taller and longer.
I wanted to ask you about any more alternatives than a MAC MBK-95.
Best
Murt