Skip to content
Japanese craftsmanship for the kitchen of tomorrow
Reliable Japanese quality
Enjoy cooking!
Feel the sharpness!
It's time, get started
znaki mac222

FREE DELIVERY from 350 PLN

* does not apply to cash on delivery shipments

MTH-80

840.00  brutto

In stock

Additional information

Type of knife

, , , , , , ,

Total length (mm)

Blade length (mm)

Knife weight (g)

Blade edge

Steel type

Rockwell hardness of steel

Stain-resistant

Handle

Reviews

There are no reviews yet.

Be the first to review “MTH-80”

MTH-80

MTH-80 — An Icon of Precision in the Hands of Professionals

The Professional series represents the essence of Japanese functional excellence, where luxury does not shout — it performs, quietly, through the perfection of every cut. The MTH-80 has consistently ranked at the top of international chef’s knife rankings since 2008 and has become one of the most recognized and respected models created by MAC Knives. This is not just a kitchen tool. It is a blade that builds authority at the workstation.

The refined blade is engineered for maximum efficiency in real kitchen conditions — from portioning meat, through slicing vegetables, to precise herb chopping. The signature dimples along the sides of the blade create an air pocket that reduces food adhesion, allowing for smooth, fast and almost effortless cutting. Every motion feels light, clean and controlled — exactly what professionals expect from a premium knife.

At the core of the knife is carefully selected high-grade MAC Superior Steel, which allows for an exceptionally thin and razor-sharp cutting edge. The blade is sharpened by experienced craftsmen in Seki, Japan — a city renowned worldwide for its centuries-old knife-making tradition, where craftsmanship is treated as an art form. This is where true prestige is forged and felt in every slice.

The handle, made of PAKKA wood — a fusion of natural wood and resin — enhances the exclusive character of the Professional series while delivering outstanding durability, moisture resistance and a secure, stable grip. The perfect balance between blade and handle ensures that, despite its substantial size, the knife feels remarkably light, agile and elegant in hand, like a tool crafted for a master.

Knives from the Professional series do more than improve comfort — they transform the cooking experience. They elevate speed, precision and the visual quality of prepared dishes, making them the preferred choice of professional kitchens, chefs and demanding cooking enthusiasts who refuse to compromise on quality.

The MTH-80 combines luxurious finishing, legendary sharpness and practical perfection in one timeless form. A blade that does not merely meet expectations — it redefines them.

To maintain maximum performance, cutting precision and long-term durability of a premium-class knife, proper sharpening and regular care are essential.

 
 

Recommended recipe

Curry Udon Noodles

Warm up your guts the Japanese way with curry udon. A fusion of old and new Japanese cuisine, curry udon consists of udon noodles mixed with Japanese curry sauce and tsuyu to create a hearty, warming noodle soup with the rich flavor of curry katsu. Try this simple noodle recipe when you’re short on time but don’t want to sacrifice flavor.

Ingredients:

2-3 blocks of Japanese curry roux
1/2 onion
1/2 potato
1/2 carrot
2 packages of pre-cooked udon noodles
4 tablespoons of tsuyu soup stock
640-760ml water
1 spring onion
Shichimi togarashi (optional)

To make curry udon, start by chopping the onion, potato, and carrot into small pieces and add them to a pan filled with 120ml of water for each block of curry roux.

Bring the water to a boil, then simmer for 20 minutes or until the vegetables are tender.

Add 2-3 cubes of curry roux (depending on the amount of water) to the pot and simmer for 10 minutes. Stir until the curry sauce is thick and smooth.

Add 4 tablespoons of tsuyu broth to 400 ml of water and simmer in a separate pan to make a noodle soup.

Cook the udon noodles in hot water for a few minutes, then drain well in a colander.

Place the cooked udon noodles in a bowl, add the noodle soup, and top with the curry sauce. Garnish with chopped scallions and serve immediately.

Tips and Information
– To spice up the Curry Udon noodles, add a pinch of Shichimi Togarashi seasoning when serving.

– You can also add bite-sized pieces of cooked chicken.

You may also like…

Zdjęcia ilustrujące przepisy na stronach produktowych wykorzystano z serwisów: photo-ac.com, freepik.com i pixabay.com na podstawie licencji udzielanych przez owe serwisy.

Jeśli potrzebujesz pomocy przy wyborze noży, pomożemy Ci

Podaj swoje imię i nazwisko, numer telefonu oraz godziny w jakich możemy skontaktować się z Tobą.

Oddzwaniamy tylko pod numery telefonu z polskim numerem kierunkowym +48.