Let's go crude andreviews，让我们做完评测再评论。
New YOrk Times recently named th MAC MTH 80 the best overall Chers knife.《纽约时报》最近将MacMTH 80评为最好用的厨师刀。
MAC MTH-80 CHEF'S KNIFE，Times recently named th，But wirlat makes it so special，and is it worth buying？值得买吗？In this idee you'll ind out，在这个视频中你会发现。
Let's go crude and Tre views！让我们做完评测再评论。
Let's go crude and reviews."m Andrew with Prudent ·PRUDENTREVIEWSldOM，嗨，我是安德鲁，我有审慎的评论。
you find the best products for yourhome，我们帮助您找到适合您家的最佳产品。
"Where'we help you find the best products for your home，在这个视频中，specifically the Mac MTH 80 ChePs knife.我在复习Mac厨房刀，尤其是80年代的厨师刀。
MAC MTH-80 CHEF'S KNIFE，尤其是80年代的厨师刀。
Food and Wine Magazine and was recently named the best overall Chef's knife by the New York Times Wire Cutter，I'm going to go through its key features，我将详细介绍它的主要特点。
What ike abouti an CONG，我喜欢的和不喜欢的。
Illet you knlow ifits worth i，我会告诉你是否值得。
在开始之前，我还会提供一些备选方案供考虑。
Have you tried Mac knives？你试过真久作刀吗？If you have OVERVIEW OF MAC，让我们从一些基本知识开始。
Mac可能没有最差品牌的品牌认知度。
但从1964年开始他们就在这里卖了超过25个。
So this is net a fly by night.company，所以这不是夜航公司。
This knie and Almac knives are made in Seki City and Almac 阿尔马克刀是在塞基市制造的。
Japan are region with a long history of knife making.日本是一个做刀历史悠久的地区。
Mac offers several different collections，Mac提供多种不同的收藏，but the professional which is the one that this knife belongs to is their most popula.但这把刀所属的专业人士是他们最受欢迎的。
The blade on this Knifeis made from high carbon steel.这把刀上的刀刃是由高碳钢制成的。
It has a Rockwell hardness rating of 59，它的洛氏硬度等级为59，which is on par with most premium knives.和大多数高级刀具一样。
When the steel is too soft，当钢材太软时，the knife loses is edge quickly刀很快失去了刀口，但如果太难，it becomes brite and more prone to chipping.它变得易碎，更容易碎裂。
So 59 is a really good sweet spot.所以59是一个非常好的甜点。
The handle is made of packwood.把手是用胶木制成的。
Packwood is a wood and resin composite that's heat resistant，包木是一种耐热的木材和树脂复合材料，moisture resistant and super durable.防潮，超级耐用。
You'll find it on a lot of different knives，你会在很多不同的刀上找到它，especially Japanese kitchen knives.尤其是日本菜刀。
The blades are 棘手ed.刀片是冲压的。
They're not forged.他们不是伪造的。
of steel and forged as when the blade is formed from a 层面 层面 垂直于日本菜刀 (一)年的刀所属的专业人士是他们最受欢迎的。
single block that's heated and pounded into shape optioned blades are thinner and flimsier than forged blades，冲压叶片比锻造叶片更薄和更灵活。
but this is not the case with Mac，但Mac不是这样。
Mac blades go through sub-zero tempering，MAC刀片经过零下回火。
which means the steel is treated with liquid hydrogen to这意味着钢用液态氢处理，使合金更硬，并给予它更好的边缘保持。
After the blade is stamped into shape，刀片冲压成形后，他们把整个侧面从脊椎到边缘磨成V形锥体，刀冲压后，焊接垫子。
This whole process requires more labour than forged knives，这整个过程比锻造刀具需要更多的劳动，它会产生更锐利和更精确的边缘。
I'll show off how it 总成 in a minute.我将在一分钟内展示它的表现。
A couple call outs on the design一对夫妇呼唤设计，so compared to Japanese与日本人相比，most Japanese chefs knives the edges actually a little然而，当你将它与大多数西式刀具进行比较时，边缘实际上很平，所以很直。
which allows for more straight，允许更直的，精确切割。
So with Mac you get the best of both worlds，所以有了Mac，你可以在这两个世界中获得最好的，用于切片和切碎的较平的边缘和用于摇摆的轻微曲线。
它有一个中空的边缘，also known as a Granton edge也被称为格兰顿边缘。
这些微小的酒窝在食物之间形成一个小气袋，帮助它从刀片上释放出来。
In my experience I haven't found that to make a big diference 根据我的经验，我没有发现这会产生很大的变化，but it's worth celingout.但值得一提。
麦克尼夫有一个全唐和三铆接手柄。
The handle shape is very similar to most western style knives，刀柄形状与大多数西式刀非常相似。
例如，if you compare it to the Woodstock Classic， Classic.所以 it has a similar curve toward the ****end.它有一个类似的曲线朝向****端。
If you look closely you can see very subtlewood grains in the dark pack wood.你仔细看，可以看到非常微妙的木纹在黑暗的包木。
it's a very classy looking knife.这是一把非常漂亮的刀。
So here's what l really ike about about the the Mac knife.这就是我真正喜欢的Mac刀。
首先，它很轻。
it's not going to feel nearly as heavy as most westermn style knives because of ts ightwelght.由于重量轻，它不会像大多数西式刀具那么重。
It's a lot more nimble and manoeuvrable它更灵活，更灵活。
如果你购物时间很长，就不会有风险乏力。
The other thing I really like is that its balaintRAD.我真正喜欢的另一件事是它是平衡的。
so the balance point is completely in the 鱼嘴 of the knife，所以平衡点完全在刀的中心。
right at the bolster between the handle and the blade，就在手柄和刀片之间的垫子上。
has a nice curve to rest your finger on.手柄光滑舒适，有一个很好的曲线让你的手指休息。
很熟悉。
你将会在大多数西式刀中找到的设计。
正如我提到的，I really like the unique blade profile.我真的很喜欢独特的刀刃外形。
It has a flatter belly than most chefs，它比大多数厨师的肚子更平。
→刀子刚好有足够的曲线可以切碎岩石，但是刀子足够直，可以切碎岩石。
→鱼肉鱼肉 that you re going to find in most western style knives.几乎是厨师和中心的混合体。
→最后但肯定不是最不重要的，这是我测试过的最锋利的刀之一。
→它可以轻松地切割原料，甚至硬成分，如胡萝卜和土豆。
→从脊椎到边缘的V型锥度和高碳含量增强了其边缘保持力，so you really don't need to sharpen these knives.所以你真的不需要磨刀。
·下面有几件我不喜欢提到的Mac刀，It's 爆发力，它很轻，but it mig you re used to western style knives.如果你习惯了西式刀，你得多用力一点。
→When压在坚硬的原料上时，你得多那么一点，但值得一提，The handle is 寐寐ably short.手柄明显短。
如果你有小手这不是问题，但是如果你有更大的手那可能是不舒服的。
正如我所说的边缘是超锋利的，but because the edge is so fine it feels a little.但因为刀刃很好，所以感觉比德国刀更细。
bit more delicate than a German knife in fact.由于其高碳含量，the steel is more prone to rust and stains than other knives.钢材比其他刀具更容易生锈和污渍。
You need to be especially aware of this when cutting corrosive acid foods like 防腐us or tomatoes，你在切腐蚀性酸性食物如柑橘或西红柿时需要特别注意。
as those can stain the blades.因为它们会污染叶片。
I spoke with a representative at Mac and he told me their philosophy is to provide the very best performance，我和Mac的一位代表谈过了，他告诉我他们的理念是提供最好的性能，which means their alloy does not contain as much chromium as most stainless steel，这意味着它们的合金中的铬含量不及大多数不锈钢。
but because of that it holds its edge and Hornet significantly better.但正因为如此它保持了它的优势，并且表现得更好。
So if you 2H2se所以如果你优先考虑。
表现和不在乎拥有最闪亮的刀。
This is actually a good thing.这实际上是件好事。
Plus you can easily 点焊 off any rust or stains，而且你可以很容易地擦掉任何锈迹或污渍。
I mertioned thait the narrow blade profile我提到窄的刀刃轮廓使刀更轻，更灵活，但它也有缺点。
·如果习惯于用刀刃铲食材，比如说在切草药想把它切成碟了，在这里的空间不大。
可以在这个刀刃上看到明显更宽，并允许铲更多的食物。
麦克刀不是最贵的，但它们也不便宜。
·这个厨师Life is listed on Max's websitefor 195美元，生活在麦克斯的网站上195美元，特别是如果把它和其他的压印刀相比较，亚马逊和梅西百货的网站上都提供了MAC力，有一件事需要注意，如果在亚马逊上购买，一定要从授权销售商那里购买。
但是如果不从授权销售商那里购买，所以应该购买ac M TH180还是其他Mac力？When we're talking about the best kitchen knives 生意 is harder a little bil igter and more nimble like a Japanese style knife.像一把日本风格的刀子一样轻一点，更灵活。
It's an extremely well rounded knife.这是一把非常圆的刀。
It's lightweight，它很轻，但它在你的手里感觉结实而平衡。
So if youl're looking for well rade knives that are comfortable in your hand and ultra sharp.所以，如果你要找的是手心舒适、超锋利的小力。
You absolutely should buy Mac knives.你绝对应该买麦克刀。
However，if you're looking for a knife that you cand of beat up in the kitchen that has a little bit softer steel and is a little bit less 机架 to chipping，然而，如果你在寻找一把刀，你可以在厨房里打，有一点更软的钢和一点不易碎。
then you may want to get a western style knife like a worst off is willing or even made in。
然后你可能会想得到一把西式的刀，就像一个最坏的是愿意或甚至制造的。
If you're ready to buy or just want to read more reviews，如果你准备购买或者只想阅读更多评论。
I've linked to this knife and all the knives i've mentioned in this video inr the descrjption，我把这把刀和我在描述中提到的所有刀都连在一起了。