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So far so good. Loving my MK9. You can't describe this knife as "petite" by any means. I can't wait to use it more!
I wanted to update my Okendo review of the MK9 now that I've been using it for a while, but it looks like I can't use the link more than once. I'm including my updated review below: I'm always hesitant to review a product immediately after buying it. That said, I've been using the MK9 Chef Knife as my daily driver knife for 5 months now, and I feel like I'm in a good position to talk about the quality, usability, and durability now that I've put it through its paces.
Männkitchen makes some pretty bold claims about the metallurgy of this knife. Can a stainless blade really hold and edge like carbon? Will it really be more durable and chip-resistant? Before I bought, I searched for other examples of nitrogen stainless steel in kitchen knives and didn't find any examples of other manufacturers using that sort of steel. Is there a reason? Are there drawbacks I'm not hearing about? Since I was so happy with the quality of the Pepper Cannon, I decided to take the risk, and I placed my order.
5 months later, I can confidently say that the knife has, so far, been exactly as promised. I use it daily, it's as tarnish-resistant as regular stainless, I haven't even sharpened it (other than honing on a steel) since it arrived, and the row of sutures on my right index finger will attest that it remains razor sharp. When I fumbled the knife the other night and my reflexes kicked in before I remembered that a falling knife has no handle, as the blade sliced through the pad of my meaty…
After what seemed a very long wait my Mannkitchen MK9 knife finally arrived and I gotta say this knife is awsome and was well worth the wait. Its much more substantial than i expected and fits so comfortably in my hand , is very well balanced and importantly is very sharp. I especially love the broad blade and the grip. The knife is very well packed and presented. An excellent product worth every penny.
Good balance, shape and size. Very sharp.
I've only had the knife for a couple of weeks, so I won't be touching on edge retention or ease of sharpening yet.
First impressions are very positive. The knife feels substantial, but not unwieldly. Good balance, and I find the bolster comfortable when using a pinch grip (although I know this isn't a universal opinion). The edge from the factory is razor sharp, and has no problem starting a cut with zero pressure on tougher items like citrus and vegetable skins. Very little slicing drag for shallow cuts. I'm not brave enough yet to use it for breaking down joints or other edge-punishing tasks, but I don't feel like I need to be particularly delicate with it either. I'm looking forward to seeing how the edge ages and what the sharpening experience is like.
The main drawback (which I hesitate to call a drawback, but rather a consequence of the design decisions made) for me is the width of the blade behind the edge. The substantial blade adds a sense of durability, at the cost of increased drag and sticking during slicing operations. It's not going to unseat my carbon steel santoku for thinner, more delicate work.
Overall, I think that the Mk9 will end up as my go-to for most general prep work. The combination of comfort, edge, and durability will keep me from reaching for specialty knives quite as often.
The MK9 blade is made of X63-Nitrogen Steel. The tighter grain structure gives it surgical sharpness, exceptional edge retention, and improved corrosion resistance.
Designed with a Convex Spine Profile, the MK9 curves downward at both ends. This gives you a more natural wrist position that reduces strain and prevents wedging in large ingredients.
With its 2.5 in blade width, you can chop confidently knowing that your knuckles, no matter how big or small, won’t scrape the cutting board! It’s also extra long with a belly concentrated in the front ⅓, so it makes slicing/chopping even the largest ingredients a breeze.
The spine is round & polished so there’s no friction that will lead to discomfort and blistering.
The handle is extra large with added width and thickness, and no angular edges, making it super comfortable for even the largest of hands. Scales made of indestructible G10 ensure it doesn’t slip (even when wet) and won’t swell, shrink, crack, or discolor.
All the safety of a full bolster with none of the drawbacks. It adds stability, protects your hand, and only adds width where it’s needed, so point-to-heel sharpening is easy like Sunday morning.
So far so good. Loving my MK9. You can't describe this knife as "petite" by any means. I can't wait to use it more!
I wanted to update my Okendo review of the MK9 now that I've been using it for a while, but it looks like I can't use the link more than once. I'm including my updated review below: I'm always hesitant to review a product immediately after buying it. That said, I've been using the MK9 Chef Knife as my daily driver knife for 5 months now, and I feel like I'm in a good position to talk about the quality, usability, and durability now that I've put it through its paces.
Männkitchen makes some pretty bold claims about the metallurgy of this knife. Can a stainless blade really hold and edge like carbon? Will it really be more durable and chip-resistant? Before I bought, I searched for other examples of nitrogen stainless steel in kitchen knives and didn't find any examples of other manufacturers using that sort of steel. Is there a reason? Are there drawbacks I'm not hearing about? Since I was so happy with the quality of the Pepper Cannon, I decided to take the risk, and I placed my order.
5 months later, I can confidently say that the knife has, so far, been exactly as promised. I use it daily, it's as tarnish-resistant as regular stainless, I haven't even sharpened it (other than honing on a steel) since it arrived, and the row of sutures on my right index finger will attest that it remains razor sharp. When I fumbled the knife the other night and my reflexes kicked in before I remembered that a falling knife has no handle, as the blade sliced through the pad of my meaty…
After what seemed a very long wait my Mannkitchen MK9 knife finally arrived and I gotta say this knife is awsome and was well worth the wait. Its much more substantial than i expected and fits so comfortably in my hand , is very well balanced and importantly is very sharp. I especially love the broad blade and the grip. The knife is very well packed and presented. An excellent product worth every penny.
Good balance, shape and size. Very sharp.
I've only had the knife for a couple of weeks, so I won't be touching on edge retention or ease of sharpening yet.
First impressions are very positive. The knife feels substantial, but not unwieldly. Good balance, and I find the bolster comfortable when using a pinch grip (although I know this isn't a universal opinion). The edge from the factory is razor sharp, and has no problem starting a cut with zero pressure on tougher items like citrus and vegetable skins. Very little slicing drag for shallow cuts. I'm not brave enough yet to use it for breaking down joints or other edge-punishing tasks, but I don't feel like I need to be particularly delicate with it either. I'm looking forward to seeing how the edge ages and what the sharpening experience is like.
The main drawback (which I hesitate to call a drawback, but rather a consequence of the design decisions made) for me is the width of the blade behind the edge. The substantial blade adds a sense of durability, at the cost of increased drag and sticking during slicing operations. It's not going to unseat my carbon steel santoku for thinner, more delicate work.
Overall, I think that the Mk9 will end up as my go-to for most general prep work. The combination of comfort, edge, and durability will keep me from reaching for specialty knives quite as often.
