“A benchmark performance chef’s knife: thin, light, dimpled and extremely easy to keep moving.”
Lucy · Head of Curation
Quantity
Couldn't load pickup availability
Free UK delivery over £75
The MAC Professional dimpled chef’s knife is MAC’s signature 8 in (20cm) chef’s knife. It weighs around 6.5oz, measures just 2.5mm at the spine and is dimpled to help sticky food release from the blade.
The low resistance through food is the appeal: less visual jewellery than a Shun or Miyabi, but a very serious cutting tool. It is agile enough for smaller boards and for cooks who dislike an oversized blade. Made in Japan.
you expect to cut bones, frozen food or use the knife roughly. Compare Professional Chef’s Knife Dimples with its adjacent Good/Better/Best alternative before deciding.
From the counter
Lucy's Verdict
A benchmark performance chef’s knife: thin, light, dimpled and extremely easy to keep moving.
Lucy · Head of Curation
Why we chose it
This is here to compete for the “one serious knife” purchase, so it needed a distinct feel and a convincing everyday reason to choose it over the other all-rounders. The MTH-80 is MAC’s signature 8-inch chef’s knife: around 6.5 oz, just 2.5 mm at the spine and dimpled to help sticky food release. At 8 cm, it is more manoeuvrable than the classic 20 cm chef’s knife and suits smaller boards or cooks who dislike an oversized blade.
Who it's best for
Buy it if you want a everyday all-rounder mainly for chopping herbs, dicing vegetables and portioning boneless meat; you naturally use rocking and draw cuts; you prioritise thin geometry and low cutting resistance over decoration. This recommendation applies specifically to Professional Chef’s Knife Dimples.
Why Lucy recommends it
The MTH-80 is MAC’s signature 8-inch chef’s knife: around 6.5 oz, just 2.5 mm at the spine and dimpled to help sticky food release.
At 8 cm, it is more manoeuvrable than the classic 20 cm chef’s knife and suits smaller boards or cooks who dislike an oversized blade.
Role: everyday all-rounder; best for chopping herbs, dicing vegetables and portioning boneless meat.