I love my Mac. I love the blade geometry and performance. I too come from 9 years of numerous German blades. ZWILLING and Wusthof have never let me down but the agile Mac blows them out the water. I got my eyes on the Koya, looks beautiful and could be my into a Wa style handle Great video.
@@eruiz3116 we love MAC too, solid knives! My Zwilling will always have a place in my heart and kitchen, but since I started using Japanese knives, my prep game has changed tremendously. The Koya is definitely a different feel than the MAC, and a step into the more traditional direction. I would also recommend looking at the Matsubara knives we have since you’re already comfortable with the MAC. Hand-forged, traditional, with stainless cladding.
21:11 Mac Pro have AUS8 steel which is usually 59hrc, 50% tougher than vg10 steel, have almost same rust resistance, but dulls 30% faster. They will all rust if you leave them in water for too long. LC200N steel is closest to rust free, it’s used in diving knives for salty water.
Counterfeits. Ugh! I did some research before purchasing my Japanese knives and found a page on MAC knives site that lists known counterfeit vendors and also authorized resellers. And now Tojiro also has warnings posted too. I think any popular item will attract counterfeiters looking to scam someone and make a quick buck. This is why I decided to buy only from authorized dealers direct. Not even through Amazon. I purchased my first Japanese knives from Cutlery and More. Fast free shipping and great customer service brought me back to buy all of my knives there. Depending on what I am cooking, I use one or more every day.
it's a great knife and the Rockwell is like those in this video. I didn't add it because I already had a Miyabi in the list, plus the etched Damascus requires a little more TLC than a stainless blade. How are you liking it so far?
@@cutleryandmore I’m getting it for Christmas. I’ve had a Victorinox for a year, but wanted something nicer. I watched your reviews to make my decision. Thanks!
@ it’ll be a great gift - and keep in mind that we want you to love your purchase - if it’s not for you, we will take it back and you can select another!
@@Przemek-CzFanboy in my experience, I’ve had vg10 knives that can’t hold an edge, meanwhile I haven’t been able to tell the difference between the Kaizen (vg10) and the fc61 in their other series. The steel is only a part of the equation as I’m sure you know since you definitely know a bit about knives from your comments (which we appreciate). Heat treatment, hardening, grind, etc all need to be considered.
Yes my comments assume proper heat treatment. But also you are presenting reputable brands knives that should treat the steel at least in a proper way. My experience is that geometry does more on cutting feel than steel and and actual sharpness, not that they don’t count. But having Yu Kurosaki vg10 masterpieces and some HAP40 thicker knife… I need to say Yu Kurosaki wins due to its paper thin far behind the edge. Your vg10 knife as whole could have been not that great.
@@Przemek-CzFanboy yeah, let’s just say we occasionally come across some knives that just don’t make the cut for the shop, or one knife style from a maker is spot on, while another style with the same steel is terrible. We are very selective when curating small batch makers. The larger brands are so dialed in, it’s rare to get one that doesn’t fit the description. 100% agree on geometry 📐
4:14 show me German knives with 60rhc… most will have 52-56 with exceptions like Zwilling that has 56-58 at most. German steel is soft and does not go that high with hardness.
@@Przemek-CzFanboy I’ll clarify - throughout the video I mentioned Western/German, overlapping the two, so I wasn’t just thinking strictly German. However, Robert Herder is a smaller brand from Germany with a 60 Rockwell. Messermeister’s Carbon (Italy) is 61-62ish. Florentine (Spain) is 60-61. Then out here in the US we have Town Cutler and New West, 60-61, maybe 62 on some. You’re spot on though for the majority of German makers, 52-58, seems like the larger brands are keeping between 56-58. Some smaller German brands we’ve come across say 58 +/- 2, so that could go either direction. There are also so many independent knife makers now all over Europe and the US, and the world really, making some stellar knives that get way up there on the Rockwell scale.
@@rickyliau4412 fluted means there are hollows on the side, which minimize ingredients from sticking to the blade. Little divots that create air pockets on the side of the knife. Lots of brands use different words. Hollows, fluted, Granton edge, they all basic mean the same thing.
The Tojiro - all day!
I love my Mac. I love the blade geometry and performance. I too come from 9 years of numerous German blades. ZWILLING and Wusthof have never let me down but the agile Mac blows them out the water. I got my eyes on the Koya, looks beautiful and could be my into a Wa style handle Great video.
@@eruiz3116 we love MAC too, solid knives! My Zwilling will always have a place in my heart and kitchen, but since I started using Japanese knives, my prep game has changed tremendously. The Koya is definitely a different feel than the MAC, and a step into the more traditional direction. I would also recommend looking at the Matsubara knives we have since you’re already comfortable with the MAC. Hand-forged, traditional, with stainless cladding.
Just ordered from your website, fast shipping!
@@moreno101791 awesome, thank you! What did you get?
21:11 Mac Pro have AUS8 steel which is usually 59hrc, 50% tougher than vg10 steel, have almost same rust resistance, but dulls 30% faster.
They will all rust if you leave them in water for too long. LC200N steel is closest to rust free, it’s used in diving knives for salty water.
Counterfeits. Ugh! I did some research before purchasing my Japanese knives and found a page on MAC knives site that lists known counterfeit vendors and also authorized resellers. And now Tojiro also has warnings posted too. I think any popular item will attract counterfeiters looking to scam someone and make a quick buck.
This is why I decided to buy only from authorized dealers direct. Not even through Amazon. I purchased my first Japanese knives from Cutlery and More. Fast free shipping and great customer service brought me back to buy all of my knives there. Depending on what I am cooking, I use one or more every day.
Thanks for a great video. Is a slicer available in the Miyabi Koya?
@@tockingwatches2377 no but there is with the Koh series, same knife but a black handle.
@ does a tang run all the way through the Koya handle? Former Cutco sales points die hard!
@ haha yes, it does it’s just enclosed in the pakkawood handle. It’s why it’s so perfectly balanced at the bolster area.
@ thanks for putting up with all of my questions.
@ my pleasure- I’ve enjoyed it and hope you love your soon to be new knives!
I could of used this video a few weeks ago haha. I went with the Miyabi Kaizen ii.
it's a great knife and the Rockwell is like those in this video. I didn't add it because I already had a Miyabi in the list, plus the etched Damascus requires a little more TLC than a stainless blade. How are you liking it so far?
@@cutleryandmore I’m getting it for Christmas. I’ve had a Victorinox for a year, but wanted something nicer. I watched your reviews to make my decision. Thanks!
@ it’ll be a great gift - and keep in mind that we want you to love your purchase - if it’s not for you, we will take it back and you can select another!
Tojiro all day !!!!
@@adrianprelipcean202 it’s a solid blade for the price and even out performs some more expensive options!
12:50 this Miyabi steel actually dulls faster than VG10 but is taught er.
@@Przemek-CzFanboy in my experience, I’ve had vg10 knives that can’t hold an edge, meanwhile I haven’t been able to tell the difference between the Kaizen (vg10) and the fc61 in their other series. The steel is only a part of the equation as I’m sure you know since you definitely know a bit about knives from your comments (which we appreciate). Heat treatment, hardening, grind, etc all need to be considered.
Yes my comments assume proper heat treatment. But also you are presenting reputable brands knives that should treat the steel at least in a proper way.
My experience is that geometry does more on cutting feel than steel and and actual sharpness, not that they don’t count. But having Yu Kurosaki vg10 masterpieces and some HAP40 thicker knife… I need to say Yu Kurosaki wins due to its paper thin far behind the edge.
Your vg10 knife as whole could have been not that great.
@@Przemek-CzFanboy yeah, let’s just say we occasionally come across some knives that just don’t make the cut for the shop, or one knife style from a maker is spot on, while another style with the same steel is terrible. We are very selective when curating small batch makers. The larger brands are so dialed in, it’s rare to get one that doesn’t fit the description. 100% agree on geometry 📐
4:14 show me German knives with 60rhc… most will have 52-56 with exceptions like Zwilling that has 56-58 at most. German steel is soft and does not go that high with hardness.
@@Przemek-CzFanboy I’ll clarify - throughout the video I mentioned Western/German, overlapping the two, so I wasn’t just thinking strictly German. However, Robert Herder is a smaller brand from Germany with a 60 Rockwell. Messermeister’s Carbon (Italy) is 61-62ish. Florentine (Spain) is 60-61. Then out here in the US we have Town Cutler and New West, 60-61, maybe 62 on some. You’re spot on though for the majority of German makers, 52-58, seems like the larger brands are keeping between 56-58. Some smaller German brands we’ve come across say 58 +/- 2, so that could go either direction. There are also so many independent knife makers now all over Europe and the US, and the world really, making some stellar knives that get way up there on the Rockwell scale.
Hi guys can you please do a global classic vs global chef knife video fluted?!?!?!? Please please, I am so confused
@@rickyliau4412 fluted means there are hollows on the side, which minimize ingredients from sticking to the blade. Little divots that create air pockets on the side of the knife. Lots of brands use different words. Hollows, fluted, Granton edge, they all basic mean the same thing.
Mac all day
Yaxell Enso > the others
Quality/Price Yaxell is best
@@StelioKontoss 💯