Made by a knife manufacturer that still cares about old fashioned craftsmanship, the MAC MTH-80 is still 100% hand made in Japan. The company does not utilize an automated production line and does not outsource any step in the knife’s forging and sharpening. This attention to quality and detail is one of the reasons any MAC knife is so highly valued in small and large kitchens.
Introduced in the mid-Sixties by a cook working his way through college, Tatsuo Kobayashi’s knives were built around the idea of using the sharpest razor one could find in the kitchen. Finding heavy, European knives to be tiring and cumbersome, Mr. Kobayashi sought to return to his hometown and create the world’s sharpest knife. Arriving in Seki, Japan he started his small knife business and launched his dream. What followed was the formation of the MAC Corporation and the subsequent birth of their flagship cutlery product: the MAC MTH-80. The thin, 2mm blade is used by professional chefs and home cooks alike and is one of the most popular knives in the world.
The familiar, steel “dimples” are instantly recognizable as a MAC knife and actually serve for more than just looks. The shallow indentations along the blade reduce friction and keep the knife from sticking to certain foods like squash and apples. The lighter weight gives the chef better control and reduces fatigue. In addition, this increases the speed in which a chef can glide through long chopping sessions yet still retain full flexibility. The MTH-80 many times is compared to a ceramic knife-and definitely is designed to be used by chefs with smaller hands.
While this design may not be best for cracking shells or lobster tails, the MAC MTH-80rules in other ways in the kitchen. Perfecting delicate work like sushi or garnish preparation is a top reason many chefs make sure to reach for their MAC MTH-80.
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