Pete's right. The MAC is a great knife. It glides through even the toughest bagels. As with all bread knives, sharpening is problematic.
It's currently on sale (?!) for $80 at CKTG (elsewhere too, as far as I know). Whether any bread/cake knife is worth $80 is another question. The Victorinox (Forschner) is quite good for less than half the price.
Cook's Illustrated did a comparo about a year ago. They liked 10" Wusthof Classic best, and rated the 10" Victorinox Fibrox just below it. They rated the MAC fifth -- a Viking and a 14" Fibrox were third and fourth -- downgrading it for slipping on a tomato and a bagel. They're nuts.
FWIW, I don't recommend using a serrated knife for slicing tomatoes or meats. No matter how new and how sharp, they leave a ragged cut compared to a sharp, "fine" (i.e., non-serrated) edge. Of course, some people use serrated knives for all sorts of things because they remain functional even after their dull. But far better to learn to sharpen your fine-edged knives, and reserve the serrated knife for what it does best.
Thus endeth the sermon.
Based on experience with other peoples', I've thought the MACs were the best of breed for quite some time. Better even than the Gudes, which IMO, are over-hyped and way overpriced. Bought a MAC a few months ago, and love, love, love it, while Linda -- my wife -- may love it even more.
BDL
Edited by boar_d_laze - 7/4/11 at 3:40am
