Name: PE-01 - MAC KNIVES
Brand: - All -
SKU: PE-01
Price: 70.00 PLN
Availability: InStock

PE-01

70.00 zł brutto

In stock

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PE-01

PE-01 — precision that begins with the very first stroke

In a professional kitchen, there is no room for random tools. Only those that increase speed, reduce strain, and allow a chef to maintain rhythm for hours truly belong there. The PE-01 peeler was designed with exactly this philosophy in mind—as a tool that works with the chef, never against them. Exceptionally handy, perfectly balanced, and uncompromisingly efficient, it allows large quantities of produce to be peeled quickly, saving what is most valuable in the kitchen: time and energy.

The handle is shaped to sit naturally in the hand, preventing fatigue even during extended use. This is the kind of detail you only truly appreciate after hours of intensive prep—when the grip remains confident and movements stay smooth and precise. Special textured ridges ensure the peeler stays firmly in hand even when wet or soiled, offering full control in all conditions.

Its double-sided blade allows peeling in both directions, making the PE-01 fully ergonomic for both right- and left-handed users. The cut is light, clean, and fast, whether you are working with small, delicate fruits or large vegetables with thick, resistant skins. This versatility turns the peeler into a natural extension of the chef’s hand.

At the core, however, is the steel. The PE-01 is made from the same high-quality steel for which the Japanese knife manufacturer MAC is renowned—a material known for exceptional durability, edge stability, and resistance to dulling. As a result, the peeler maintains its performance far longer than most tools on the market. This is not an accessory for a season, but one built for years of intensive use.

PE-01 proves that luxury in the kitchen does not always come in grand forms. Sometimes it reveals itself in a perfectly designed detail that makes a real difference every single day. This is one of those tools that becomes indispensable after the first use—quiet, precise, and utterly reliable. Exactly what a professional expects.

Recommended recipe

Hiroshima Okonomiyaki

Try a different version of a Japanese favorite with this easy Hiroshima okonomiyaki recipe. Unlike the more popular version of okonomiyaki, where the dough is mixed with cabbage and other ingredients, each ingredient of Hiroshima okonomiyaki is stacked on top of each other and topped with a layer of yakisoba noodles, egg, tasty sauces and toppings. Enjoy this recipe as a main meal.

100g okonomiyaki flour
120 ml of water
3 eggs
150g cabbage
60g bean sprouts
6 slices of bacon
2 servings of steamed yakisoba noodles
okonomiyaki sauce sauce
kewpie mayonnaise
2 spring onions
a pinch of aonori seaweed powder
katsuobushi dried bonito flakes
1 teaspoon of pickled ginger

Start by chopping the green onion and cabbage. Try to chop the cabbage as finely as possible.

Grab a bowl and mix the okonomiyaki flour with water and 1 egg until you have a smooth, lump-free dough.

Now the fun part, take a frying pan or hotplate and grease it with some vegetable oil and place it over medium heat. Make sure the pan is evenly heated before the next step, otherwise the okonomiyaki will have trouble taking shape.

Add a little less than half of the dough to the pan, forming a nice even circle, remember not to make the circle too wide or it won’t be able to hold its shape. Then add half the cabbage and half the bean sprouts to the top of the cake, then add a layer of 3 sprinkles of bacon.

Pour 1 tablespoon of the batter on top of the mixture to hold it all together, and let the okonomiyaki cook for about 7 to 10 minutes, then flip it over with a spatula to cook on the other side.

While the other side of the okonomiyaki is cooking for 7 to 10 minutes, take another pan and cook 1 batch of yakisoba with a little vegetable oil and the sauce provided in the package.

Once the yakisoba is cooked, spoon the okonomiyaki onto the noodles with a spatula. Crack the egg into a bowl and break the yolk, then pour it into the first pan on the side of the okonomiyaki.

Place the okonomiyaki (with the noodles underneath) on top of the egg and cook for 1 to 2 minutes. Once done, tip the finished okonomiyaki onto a plate and arrange it crosswise with the okonomiyaki sauce and mayonnaise. The final touch is a sprinkling of chives, aonori seaweed, katsuobushi and pickled ginger. Repeat the whole process again for the second okonomiyaki and you’re done.