MAC Hollow Ground Chef Knife
Two suggestions for best kitchen knives by foodie and CT reader Adam Fields:
This knife is extremely sharp. I use it mostly for vegetables which need a clean cut (carrots, parsnips, etc...) but which are soft enough that they won't damage the blade (I'll cut through chicken bones with the others below, but not this). The kullens and thin blade also make it uniquely suited for very thin slices.
MAC Hollow Ground Chef Knife 8"
$76
Northwestern Cutlery
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Messermeister Meridian Elite 8"
This is my workhorse. It's big, heavy but well balanced, and very sharp. The Meridian knives have a German shape but a Japanese-style edge, which means they cut very well. I use this for anything too large for my other knives, and when the mood strikes.
Messermeister Meridian Elite 8"
$70
Distinctive Decor
Favorite (15)
Gary
The MAC and Global seem to be made of very similar metal. They hold a very acute or fine edge better then most of my other knives. I have the MAC MTH-80 Mighty Chefs Knife with Dimples. I like the handle and feel better then the Globals. I am always amazed at how sharp the Mac is and how well it holds up normal use including accidental smacking the cutting board etc. I am still on the factory edge with only a few slight steeling's on a Borosilicate hone (like a steeling rod).
I am looking forward to trying their paring knife the PK-30 and the 10" bread slicer SB-105.