Why America’s Test Kitchen Calls the MAC Japanese Series 6 1/2-Inch the Best Vegetable Cleaver

Byamazingfoodstv


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Our testing editors chose the MAC Japanese Series 6 1/2-Inch Japanese Vegetable Cleaver as our favorite knife in our search for the best vegetable cleaver. It weighs less than 5 ounces, sports a 1.9-millimeter spine, and is light, sharp, and nimble, making vegetable work a breeze.

HIGHLY RECOMMENDED: This small, lightweight cleaver was razor sharp and easy to control. Just about every tester who handled this knife wanted to take it home. It sailed through all of our tests, slicing through even butternut squash more effortlessly than heftier Chinese cleavers did.

*** Our editors proudly maintain an unassailable reputation as an unbiased and advertising-free cooking authority, and our objective reviews are strictly uninfluenced by product manufacturers, distributors, or retailers. ***

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America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in the test kitchen of Cook’s Illustrated magazine, located just outside Boston.

Each episode features recipes we’ve carefully developed to make sure they work every time. The test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don’t work, and taste supermarket ingredients to save you time in the store. It’s a common-sense, practical approach you won’t find on other cooking shows.

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35 Comments

  3. Best? That is a loaded question. Best at WHAT price level is far more useful. The 'best' knife at a lower price may be a poor knife compared to a $700 knife. For the TV show, they select a budget Mac knife. The Mac has low quality steel that will definitely and quickly develop rust spots. The Mac is also only good for soft vegetable. Not a recommended knife or brand.

  8. Once you learn about knives, you realize this is an insane analysis. You wouldn't use a Usuba to cut a butternut squash that way ever. And Mac makes good knives but it is definitely not the best nakiri in this price range. Also, the Chinese cleaver while it could be an everyday use knife is likely going to be doing very different tasks than a nakiri half the time. It's just a completely different knife. I can't say anything negative about the knife they picked but the explanation is not good.

  9. Japan definitely makes some of the best knives in the world. When I visited Japan I bought quite a few carbon steel knives, and one stainless steel. Surprising to me, carbon steel was difficult to find compared to stainless steel; however, at a store that only sells knives or one that sells to restaurants, carbon steel is throughout the store, not stainless steels. I enjoy them much more than Wusthof, and the recommended ATK Chef knife. But like the video says, I cannot use any of mine near bones, or even hard vegetables for that matter; they chip easily.

  17. Japanese Vegetable Knife is NOT a cleaver. Its a huge difference for what they used to. I'm sry, but when you're doing a review… Do your research!! Props on the people in den comments – they know more as you do… Sry.

  19. MAC knives are some of the best kitchen knives to come out of Japan. Everyone who has actually USED ONE finds them to be incredible knives, and professional knife sharpeners sing their praises in terms of their quality and their ability to hold and edge. You can never go wrong with a MAC knife. I myself prefer Shun and Miyabi Japanese knives, but all three brands are fantastic.

    However, I disagree with putting Japanese nakiris together with Chinese cleavers….the Chinese cleavers are an all-purpose knife in China, much like our western styled chef's knife, where as the nakiri is really just a veggie prep-only knife. Anyone who used to watch the old "Yan Can Cook" series knows just what a Chinese cleaver can do when used properly. However, even Martin Yan preferred the German made versions! No kidding!

  27. I think the blades that are sharpened only on one side is for a very specific purpose. The Japanese kitchen knives have a lot of designated, special-use knives. Multiple knives for fish …and probably multiple knives for veges.

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