Brands
MAC vs Shun
What this is based on: published manufacturer specifications and retailer listings, cited on each product; the weight of professional and owner reviews across multiple retailers; and hands-on experience sharpening and cooking with knives of this type. We have not individually tested every model listed, we do not run instrumented sharpness testing, and we do not claim a test we did not run.
Quick picks
| # | Product | Best for | Score | Price |
|---|---|---|---|---|
| 1 |  MAC Professional 8" Chef's Knife with Dimples (MTH-80) | The one-knife kitchen | 8.8 | |
| 2 |  Shun Classic 8" Chef's Knife (DM0706) | A knife you want to look at | 8.3 | |
| 3 | Tojiro DP Gyuto 210mm (F-808) | First Japanese knife | 8.6 |
| MAC MTH-80 | Shun Classic DM0706 | |
|---|---|---|
| Steel | Sub-zero tempered high-carbon Mo-V alloy, mono-steel | VG-MAX core, Damascus clad |
| Hardness | 61 HRC | 61 HRC |
| Factory edge | 15° per side | 16° per side |
| Spine at heel | 2.5mm | Comparable, slightly thicker profile |
| Blade height | 1 7/8 in | Comparable |
| Weight | 6.8 oz | Light |
| Handle | Riveted Pakkawood, integrated bolster | D-shaped pakkawood, stainless bolster |
| Warranty | 25 years | Limited lifetime |
| Looks | Plain | Striking |
The cutting argument
The MAC wins it. At 6.8oz with a 2.5mm spine and a 15-degree factory edge, it is one of the thinnest, lightest knives at this price, and it is the knife that most consistently wins direct comparisons. It is also unusually consistent unit to unit, which matters when you are buying online.
The Shun is not far behind and is a very good knife. But a meaningful part of its price goes into 68 layers of cladding that do nothing for how it cuts.
The looks argument, taken seriously
A knife you enjoy picking up is a knife you use. That is not a trivial benefit and we are not going to sneer at it. If the Damascus pattern makes you cook more, it has paid for itself in a way no spec sheet captures.
The MAC is genuinely plain. Riveted handle, hollow-ground dimples, no drama. Some people find that honest and some find it disappointing.
The handles, which decide it for many people
- MAC: a conventional riveted Western handle with an integrated bolster. Neutral, symmetrical, works for either hand.
- Shun: a D-shape oriented for right-handed use. More comfortable than the MAC if you are right-handed and it suits your grip; noticeable if you are not.
The Tojiro DP gyuto is thinner at the spine than the MAC (1.9mm) with VG-10 at 59 to 60 HRC, for a fraction of either price. What you give up is fit, finish and the handle. Tojiro against Shun.
The verdict
MAC, for most people. It is the better cutter, it costs less, and its 15-degree factory grind is the angle every sharpening guide assumes. It asks the least of you and gives the most back.
Buy the Shun if you want the knife to be beautiful. That is the whole difference, and it is a real one.
The picks in detail
#1 · The one-knife kitchen
MAC Professional 8" Chef's Knife with Dimples (MTH-80)
The knife that wins the most side-by-side tests and asks the least of you. Thin, light, 61 HRC, and forgiving enough that a mediocre sharpening job still cuts well.
What it does well
- 6.8 oz with a 2.5 mm spine — genuinely light in the hand over a long prep session
- 15 degrees per side from the factory, which is the angle you will maintain anyway
- 25-year warranty and a reputation for consistency unit to unit
Where it gives way
- Costs meaningfully more than a Tojiro DP for a similar hardness
- Mono-steel, so no cladding to protect the core if you drop it edge-first
- The dimples do less for release than the marketing implies
Skip it if: Anyone chasing maximum edge retention. At 61 HRC in a mono-steel it will not out-last a powder-steel blade, and the dimples are cosmetic more often than useful.
| Blade length | 8 in (approx. 200 mm) |
|---|---|
| Steel | Sub-zero tempered high-carbon molybdenum vanadium alloy |
| Hardness | 61 HRC |
| Edge angle | 15 degrees per side (double bevel) |
| Blade height | 1 7/8 in |
| Spine at heel | 2.5 mm |
| Weight | 6.8 oz |
| Handle | Riveted Pakkawood with integrated bolster |
#2 · A knife you want to look at
Shun Classic 8" Chef's Knife (DM0706)
The Damascus-clad knife people actually buy. A 16-degree-per-side VG-MAX edge at 61 HRC, a D-shaped pakkawood handle, and a look that sells itself.
What it does well
- 16 degrees per side is a sensible factory angle — acute, but not so thin it chips on a carrot
- Handle geometry is genuinely comfortable in a pinch grip
- Kai's warranty and free sharpening service are real, useful things
Where it gives way
- You pay a significant premium over a MAC or Tojiro for the Damascus cladding
- The D-shaped handle is oriented for right-handed use
- Thin tip is easy to snap if you twist it in a squash
Skip it if: Left-handed cooks who dislike a D-shaped handle, and anyone who resents paying for 68 layers of cladding that do nothing for cutting.
| Blade length | 8 in |
|---|---|
| Steel | VG-MAX core, 34 layers Damascus cladding each side |
| Hardness | 61 HRC |
| Edge angle | 16 degrees per side |
| Handle | D-shaped pakkawood with stainless bolster and end cap |
| Warranty | Limited lifetime |
#3 · First Japanese knife
Tojiro DP Gyuto 210mm (F-808)
The default answer to 'my first real Japanese knife'. VG-10 at around 60 HRC in a plain three-layer build, at a price that makes the inevitable first chip survivable.
What it does well
- VG-10 at 59-60 HRC takes a genuinely fine edge and holds it far longer than a German knife at 56-58
- 1.9 mm spine and 43 mm heel make it thin behind the edge without being fragile
- Cheap enough that learning to sharpen on it is not frightening
Where it gives way
- Handle finish is functional and unlovely; some units need the bolster easing with sandpaper
- Stainless cladding is soft and scratches readily
- Nothing about the fit and finish will impress anyone
Skip it if: Anyone who wants the knife to be beautiful. The handle is a workmanlike composite with a stainless bolster and nothing about it is charming.
| Blade length | 210 mm (8.3 in) |
|---|---|
| Steel | VG-10 core, 13-chrome stainless cladding (san mai) |
| Hardness | 59-60 HRC |
| Heel height | 43 mm |
| Spine at heel | 1.9 mm |
| Weight | approx. 187 g |
| Handle | Western, laminated composite wood with stainless bolster |
Common questions
Are MAC knives better than Shun?
What steel do MAC knives use?
Do the dimples on a MAC knife do anything?
Which is easier to sharpen?
Sources
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