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MAC MTH-80 vs Tojiro DP gyuto

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Short answer

The MAC MTH-80 is a 200 mm Japanese chef's knife in molybdenum vanadium stainless steel with dimples along the edge and a Western handle. The Tojiro DP gyuto is a budget favorite with a VG-10 core clad in softer stainless steel and a bolstered Western handle, usually priced well under the MAC. The MAC is the more refined, thinner-feeling knife; the Tojiro DP is the value pick. If you want a listed alternative at the MAC's level, the Masamoto VG 210 mm gyuto is the closest match.

Facts are taken from each Amazon listing. Prices are checked daily and shown with their date.

Verdict

Buy the MAC MTH-80 if you want a refined, thin, dimpled first gyuto at about $150. Buy the Tojiro DP if you want the lowest-cost VG-10 gyuto and accept plainer finishing. If neither fits, the Masamoto VG 210 mm is the closest listed alternative, with HRC 58-59 steel and a full tang bolstered handle.

This page is for cooks buying their first Japanese chef's knife who keep seeing two names: the MAC MTH-80 and the Tojiro DP gyuto. Both have Western handles, both are stainless, and both are often recommended to beginners. The Tojiro DP is usually priced below the $150 floor of our product list, so it is not linked here; we describe it from widely published specs and compare the closest listed knife, the Masamoto VG gyuto, alongside the MAC. We cover steel, profile, dimples, fit and finish and value.

The two knives in brief

MAC MTH-80 Professional Series (listing): an 8 inch class chef's knife with a 200 mm blade (7.8 inches), stainless molybdenum vanadium steel, and hollow edge dimples that the listing says prevent food from sticking. MAC is a Japanese maker known for thin, light Western-handled knives. Our best MAC knives guide covers the rest of the line.

Tojiro DP gyuto (general knowledge, not in our list): Tojiro is a knife maker in Niigata, Japan. DP stands for its three-layer construction, a VG-10 core clad in softer stainless steel, with Tojiro rating the core around HRC 60. It has a Western handle with a stainless bolster and is sold in 210 and 240 mm among other sizes. It is commonly priced well below the MAC, which is why it is so often recommended as a first Japanese knife.

Spec comparison

MAC and Masamoto facts come from the listings. Tojiro DP facts are widely published specs, shown for reference only. Where a listing does not state a figure we say so rather than guessing.

  • MAC MTH-80 Professional

    Blade length
    200 mm
    Steel
    Molybdenum vanadium stainless
    Hardness
    Not listed
    Handle
    Western
    Notes
    Dimpled edge

  • Tojiro DP gyuto (not listed)

    Blade length
    210 mm common
    Steel
    VG-10 core, stainless clad
    Hardness
    About HRC 60 (maker spec)
    Handle
    Western with bolster
    Notes
    Budget price

  • Masamoto VG 210 mm gyuto

    Blade length
    210 mm
    Steel
    Hyper molybdenum vanadium stainless
    Hardness
    HRC 58-59
    Handle
    Full tang, POM with stainless bolster
    Notes
    Professional line
MAC MTH-80, Tojiro DP and the closest listed alternative

Steel and edge

The Tojiro DP's VG-10 core is a well known Japanese stainless steel that takes a fine edge and holds it well. Read what is VG-10 steel for details. The softer cladding protects the core and makes the blade a little tougher.

The MAC listing describes its blade as molybdenum vanadium stainless steel without a hardness figure, so we will not quote one. In practice MAC knives are known for very thin blades behind the edge, which is what makes them cut so easily. The Masamoto VG uses a similar molybdenum vanadium stainless steel listed at HRC 58 to 59, a bit softer than VG-10, which makes it tougher and easy to sharpen. All three sharpen well on whetstones; see our whetstone grit guide and steel chart tool.

German stainless 56-58
VG-10, VG-MAX 60-61
SG2 / R2 62-64
Aogami Super 63-65
54565860626466HRC
Edge retention
rises with hardness
Chip risk
rises with hardness
Ease of sharpening
falls with hardness

Steels on the chart: X50CrMoV15 HRC 56 to 58; Cromova 18 HRC 56 to 58; AUS-10 HRC 59 to 60; VG-10 HRC 60 to 61; VG-MAX HRC 60 to 61; FC61 HRC 61 to 61; Ginsan (Silver 3) HRC 60 to 61; SG2 / R2 HRC 62 to 64; ZDP-189 HRC 64 to 66; Shirogami 1 and 2 HRC 61 to 64; Aogami 1 and 2 HRC 61 to 64; Aogami Super HRC 63 to 65.

Typical hardness ranges as makers state them. Indigo bars are stainless steels, the black bar a carbon steel.

Profile, dimples and handling

The MTH-80's dimples are shallow ovals above the edge. They break suction on wet, starchy foods like potatoes and cucumbers so slices fall away more easily. They do not affect sharpening until the knife has been sharpened down many times. The blade is 200 mm, slightly shorter than a typical 210 mm gyuto, which suits average home boards.

The Tojiro DP has a classic gyuto profile with a pointed tip and moderate belly, and a Western handle with a bolster that adds weight near the hand. The Masamoto VG also uses a full tang with a stainless bolster. A bolstered handle can make a knife feel more solid but slightly heavier at the heel. See how to hold a chef knife for the pinch grip that suits all three.

Gyuto side view with tip, belly, flat, heel, edge, spine, choil, ferrule, tang and handle labeled, a 210 mm length dimension and an HRC callout210 mmTipBellyEdgeFlatHeelChoilSpineFerrule (bolster on a Western knife)Tang (hidden)HandleHRC 60-61hardness of the steel
Tip
The point, for fine work
Belly
The curve of the edge, for rocking cuts
Flat
The straight part of the edge near the heel
Heel
The rear corner of the edge
Choil
Where the edge ends at the handle
Spine
The thick back of the blade
Ferrule
The collar of a wa handle; a Western knife has a bolster
Tang
The steel inside the handle
HRC
Hardness of the steel, here 60-61
Parts of a gyuto with a wa handle. On a Western knife a bolster takes the place of the ferrule and the tang runs the full length of the handle.

Fit, finish and value

Budget knives often save money on finishing. Commonly reported points on the Tojiro DP are a plain finish and spine and choil edges that can feel sharp until you round them with fine sandpaper. That is a simple fix, and the blade itself is well regarded for the price.

The MAC and Masamoto sit at a higher price and are generally smoother in finish. The MAC listing is at the $150 level, and the Masamoto VG is above $200. If budget is tight, the Tojiro DP is a sound first step. If you want a knife that feels finished and refined from day one, the MAC MTH-80 is the stronger choice. Compare more options in best Japanese knives for beginners and how much do Japanese knives cost.

See the best MAC knives →

Which first gyuto should you buy

All three are double bevel with Western handles, so they feel familiar to anyone coming from a German knife. Our Japanese vs German knives page explains what changes when you switch, and best gyuto knives lists more picks.

  • MAC MTH-80 if you want a thin, light, dimpled 200 mm blade with a polished feel and are happy to spend about $150.
  • Tojiro DP gyuto if you want a VG-10 knife at the lowest sensible price and do not mind basic finishing.
  • Masamoto VG 210 mm if you want a professional Japanese gyuto from a historic maker with a durable POM handle and slightly softer, tougher steel.

Frequently asked questions

Is the MAC MTH-80 worth the extra over the Tojiro DP? If you value a thin blade, dimples and smoother finishing, yes. If budget matters most, the Tojiro DP gives you a VG-10 core for less.

Is the Tojiro DP good for beginners? Yes. Its Western handle and stainless VG-10 core make it easy to live with, and it sharpens well on whetstones.

Why is the MTH-80 200 mm and not 210 mm? That is MAC's sizing for its 8 inch class chef's knife. In use it compares with 210 mm gyutos from other makers.

Can I put either in the dishwasher? No. Hand wash and dry both right away. See can Japanese knives go in the dishwasher.

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