I have one French style Chef's knife; a ten inch Zanger. I like it mostly for its light weight and thin blade. Though not a Chef's knife, I also enjoy using my smaller Henckels slicer because of the same properties.
On investigation, I found that Mac offers the inexpensive BK line, the moderate priced MBK Professionals and the pricey SBK "Ultimate" line.
Cutlery and More says the SBK is harder than the MBK, while the MBK shares or has a very similar steel as the BK.
Looking at the MAC Ultimate series, I'm considering the 9" chef's knife (SBK-95) @$220. This is kind of pushing it for what's in my wallet. Are the SBKs that good?
Then I see the DA-BK-240 Damascus-Japanese style and start salivating over it. I know it has a bigger belly and is not a French style. Is its blade any thicker or stiffer than the SBK? I see it's hardness is Rockwell 58°-59° while the SBK is between 59 and 61. I do have a 7" Kershaw Shun Santuko that I like.
This is getting away from Macs, but should I be considering other 9-10" Chef's knives if I am looking at spending over $200? I just don't need or want any more heavy knives like my Henckels...
The only other one on my radar screen is the 10-in. "Kershaw Shun Classic" Chef's Knife.
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