MKS-105

1,110.00 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)	390
Blade length (mm)	260
Knife weight (g)	221
Blade edge	MAC
Steel type	MAC Steel (AUS8), solid
Rockwell hardness of steel	59
Stain-resistant	Yes
Handle	PAKKA wood

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MKS-105

The world-famous Japanese blade is not only a samurai sword, but also high-quality professional kitchen knives. The MAC PROFESSIONAL series, manufactured in Japan, is undoubtedly one of these knives. One of these is the MKS-105. Its shape is similar to traditional Japanese YANAGIBA knives, sharpened with a MAC edge. This is a legendary sharp kitchen knife, suitable for processing meat and fish. The blade length of this kitchen knife is 260 mm and is made of MAC Steel (AUS8), a solid steel with a hardness of 59 on the Rockwell scale, making it one of the sharpest filleting knives available on the market. Working with a well-chosen knife will allow you to properly prepare the product without damaging its cellular structure, which is crucial for bringing out the perfect flavor. The MKS-105 knife is perfect for precise meat processing, filleting, and removing cartilage and other fibers. With this blade, any chef in a restaurant or home kitchen will perform these tasks with ease. All this means that, when it’s part of a chef’s toolbox, they’ll save valuable time in a professional kitchen. This knife represents what blades in the world’s finest kitchens should be. It’s highly corrosion-resistant, so with proper care, it won’t discolor due to the chemical reaction between the steel and the acid.

We encourage you to read our guide on how to clean knives and how to professionally sharpen kitchen knives.

Recommended recipe

Datemaki

I can’t wait for the New Year! For the past few days, Chef Satō and I have been preparing traditional New Year’s dishes, and there are still so many more to come. But New Year’s isn’t just about wonderful dishes; it’s also about grand celebrations and parties that celebrate the beginning of a new chapter! I can’t wait for them! And I’m also looking forward to the gift I’ll give myself! This year, it’s Japanese kitchen knives, which Master Satō will help me choose, and a knife sharpener! After the New Year, I’ll have my own set of chef’s knives!

Today, we explored another New Year’s dish: Datemaki. These are savory snacks made with eggs and fish cake. They’re perfect for all kinds of parties or as a snack in lunch boxes, although they’re traditionally eaten on New Year’s Day. The recipe Chef Satō showed me is incredibly easy to make, so I plan to use it often!

To make Datemaki, you’ll need:

• 100g hanpen fish cake

• 4 large eggs

• 2 tablespoons mirin

• 1 tablespoon sake

• 1 tablespoon sugar

• 1 tablespoon honey

• 1 teaspoon soy sauce

• a pinch of sea salt

Preparation:

Preheat the oven to 200°C (400°F) along with a roasting pan or casserole dish.

Crack the eggs into a bowl and mix thoroughly, then add the diced hanpen and sea salt. Mix thoroughly.

Strain the mixture through a sieve and then pour into the roasting pan or casserole dish. Bake in the oven for 20 minutes, or until the cake is lightly browned on top.

Remove the dish from the oven and place a bamboo mat on top. Quickly turn the dish so that the datemaki is on top. Score the surface at regular intervals to prevent cracking during transfer.

Then roll up the bamboo mat and secure it with rubber bands. Wrap the mat in plastic wrap and set aside for 2 hours to ensure it retains its shape. Once the time is up, carefully unfold the mat so that the satemaki retains its shape.

Using the MKS-105 from MAC Knives, cut the dough into pieces approximately 2cm wide and enjoy a beautiful and delicious meal.