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A nakiri has a straight edge from heel to tip, so the whole edge meets the board at once and cuts all the way through a carrot or a scallion without the accordion effect of a curved blade. The MAC JU-65 is a 6.5-inch nakiri for cooks who prep a lot of vegetables.The thin, light blade makes clean, straight cuts for julienne, chiffonade of greens and paper-thin cucumber. The square tip is safe to work with and gives a broad face for carrying prep to the pan.For a nakiri with a bolster, see the Professional MJU-65. For a tall blade with a slight curve, the vegetable cleaver. Our Kitchen Knife Shapes guide explains the nakiri and usuba. Learn More

A small board, a galley kitchen or a smaller hand all favor a shorter chef’s knife, and the HB-70 brings the thin Chef Series blade down to 7.25 inches. It is long enough for onions and chicken thighs, and short enough to control closely on a crowded counter.The blade is narrow and light, with a fine tip for garlic and shallots and enough curve to rock through herbs. It also makes a capable second knife beside a longer chef’s knife, taking the small jobs that do not need a full-length blade.If you want more length from the same series, step up to the 8.5-inch HB-85 or the 8-inch BK-80. For a 7-inch knife with a non-stick coating, see the BF-HB-70. Our knife shapes guide compares chef’s knives with santokus and utility knives at this size. Learn More

The MTH-80 is the knife MAC itself describes as its most popular for everyday use. It is an 8-inch gyuto with a flat stretch of edge near the heel, so the blade stays in contact with the board for push cuts and fine dicing, and a tip fine enough for shallots and garlic.What the Dimples and Bolster DoA row of dimples above the edge breaks the seal that forms between a flat blade and wet or starchy food, so slices of potato, apple and summer squash fall away instead of riding up the knife. The bolster adds a little weight at the handle and gives the thumb and forefinger a firm place to pinch. Tempered using a special sub-zero treatment, this knife is both harder and tougher than others with the same steel composition. This knife has a traditional gyuto profile, unlike the other Mighty MACs in the Professional line, which have a French or Western profile.RecognitionThis knife has been named the Best Chef’s Knife Overall by Bon Appétit. It has also been named the Best Overall Chef’s Knife by Food & Wine and the Best Chef’s Knife for Most Cooks by Wirecutter.For a lighter knife with the same dimpled blade and no bolster, see the Chef Series TH-80. For a longer Professional knife with a French profile, compare the 9.5-inch MBK-95. Our guide to kitchen knife shapes explains how a gyuto differs from a Western chef’s knife. Learn More