TH-100

670.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	a dimple knife, chef's knife, fish knife, sushi knife, versatile knife, for meat
Blade length (mm)	255
Total length (mm)	380
Knife weight (g)	222
Blade edge	MAC
Steel type	MAC Steel (AUS8)
Rockwell hardness of steel	59
Stain-resistant	Yes
Handle	PAKKA wood

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TH-100

TH-100 – Professional Chef’s Knife from the CHEF Series

The TH-100 from the CHEF series is a versatile chef’s knife designed for maximum precision, balance, and cutting comfort. Its long, agile blade makes it ideal for slicing, dicing, chopping, and mincing a wide range of ingredients — from delicate vegetables to meats and cured products.

The knife’s blade features Granton-style indentations, which create small air pockets between the blade and the food. This prevents slices from sticking to the surface, allowing for smooth, effortless, and precise cuts even during fast-paced kitchen work.

Crafted from high-quality Japanese MAC Steel (AUS8), the TH-100 offers exceptional hardness, durability, and ease of resharpening. Its perfect balance and ergonomic design ensure fluid, dynamic motion, making it an excellent choice for both professional chefs and passionate home cooks who value precision and comfort.

Every MAC knife is hand-finished by skilled craftsmen in Japan, ensuring unmatched sharpness, longevity, and performance. Many loyal MAC users have relied on their knives for over 60 years, a true testament to the brand’s legendary quality.

To keep your TH-100 in perfect condition for years to come, we recommend reviewing our guides: “How to Clean Your Knives” and “How to Sharpen Kitchen Knives.”

For those who prefer a smaller blade, this model is also available in more compact versions — the TH-80 and TH-50 — offering the same outstanding performance in a lighter, handier form.

Recommended recipe

Chirashi Sushi – Colorful and Effortless “Scattered Sushi”

Chirashi Sushi is one of the simplest yet most visually stunning forms of sushi. The name literally means “scattered sushi” – instead of rolling the ingredients, you simply layer them beautifully over seasoned rice. Traditionally enjoyed during Hinamatsuri (the Doll Festival) in Japan, this dish also makes a perfect light lunch or eye-catching party meal.

Ingredients:
• 1 packet of Chirashi sushi mix
• 500 g cooked Japanese rice

Preparation:

Cook 500 g of Japanese rice according to the package instructions. You don’t need to add rice vinegar while cooking – it’s included in the Chirashi mix.
Open the Chirashi sushi mix packet and add one sachet to the warm rice. Gently mix using a wooden paddle or large spoon until the ingredients are evenly combined, taking care not to mash the rice.
Once the rice has slightly cooled, transfer it to a serving platter or bowl.
Garnish with the toppings included in the mix and any of your favorite sushi ingredients such as thin slices of Japanese omelet (tamagoyaki), cucumber, avocado, salmon, tuna, shrimp, or pickled vegetables.

Tips:
– Chirashi Sushi has many regional variations across Japan, so feel free to get creative with your ingredients.
– For a traditional finishing touch, sprinkle with toasted sesame seeds, shredded nori, or serve with pickled ginger on the side.
– This dish can be made ahead of time — the flavors deepen beautifully as it rests.