SO-70

840.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	filleting knife, fish knife, professional knife, sushi knife, for meat
Total length (mm)	305
Blade length (mm)	175
Knife weight (g)	100
Blade edge	MAC
Steel type	MAC Superior Steel (subzero AUS8), solid
Rockwell hardness of steel	59
Stain-resistant	Yes
Handle	PAKKA wood

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SO-70

Professional Japanese MAC knives quickly conquered the culinary world with their high quality. The most popular of these are undoubtedly the PROFESSIONAL series kitchen knives. The SO-70 filleting knife is one of them, designed for filleting. What sets it apart? Without a doubt, its design. The blade is flexible and performs well where a stiff kitchen knife might simply damage the product. It’s ideal for separating skin from fish and other tasks where a flexible blade would be indispensable. Its handle is made of highly durable PAKKA wood, ensuring the knife will last a long time in the kitchen. With it, you can easily fillet even the largest fish you prepare in the kitchen. However, filleting isn’t just about fish and other meats; it also involves fruit and vegetables, and this professional kitchen knife can handle that as well. Its total length is 305 mm, which, despite weighing just 100 g, makes the knife handy and very comfortable to use. It’s a tool that will prove useful both in the hands of an experienced chef and those just starting their cooking adventures in the comfort of their own home. The SO-70 kitchen knife is highly stain-resistant, which, combined with proper care, will ensure its longevity. We encourage you to check out our guide on how to clean knives.

To take care of your kitchen team, it’s worth equipping your restaurant with this knife and other reliable MAC blades.

Recommended recipe

Gulasz ryżowy Hayashi

It happened. After a few weeks of cooking classes, I finally managed to assemble my own kitchen knife set! It’s finally ready! It only has three knives so far, but you have to start somewhere. My collection includes Japanese kitchen knives that Master Satō helped me choose. I’m so excited because today was the first time I used my own knives while cooking! It might sound strange, but for any aspiring chef, it’s an incredible experience to be the first person to use a knife to prepare a dish.

Speaking of cooking, today we made Hanyashi rice stew, prepared with top-quality, tender beef and fresh vegetables with my favorite demi-glace sauce. Hayashi Goulash is a so-called yoshoku dish, a Japanese dish heavily influenced by Western cuisine. Almost everyone has tried a similar dish at some point in their lives. However, this recipe from Master Chef Satō will ensure that the only goulash you’ll ever want to make from now on is Hayashi Goulash!

To prepare Hayashi Goulash Rice, you’ll need:

200 g finely chopped beef

6-8 blocks of Hayashi Goulash rice roux

1 teaspoon Worcestershire sauce (optional)

450-500 ml water

1 onion

1 carrot

100 g fresh Asian mushrooms

2 tablespoons sesame oil

800 g cooked Japanese rice

Preparation:

Cook the rice according to your preferred method, but remember to keep it as fluffy as possible.

Using an SO-70 knife, chop the meat, vegetables, and mushrooms into small pieces. Lightly sauté the vegetables in sesame oil in a heavy-bottomed pan.

Add the beef to the pan and sauté with the vegetables until browned. Then add the water and simmer for about 15 minutes, then remove from the heat.

Add the Hayashi Roux rice stew and mix well. At this point, you can add a little more water depending on your preferred consistency.

Return the stew to the heat and simmer for 10 minutes. Finally, add a little Worcestershire sauce to enhance the flavor.

Place the cooked rice in a bowl and add the stew. Garnish with fresh parsley or other vegetables.

The rice stew can be stored in the refrigerator for several days and used as a sauce for other dishes, such as omurice. The sauce itself can also be eaten with pasta.