Name: SDK-85 - MAC KNIVES
Brand: - All -
SKU: SDK-85
Price: 1730.00 PLN
Availability: InStock
Rating: 0 (1 reviews)

SDK-85

1,730.00 zł brutto

(1 customer review)

In stock

Additional information
Reviews (1)

Additional information

Type of knife	exclusive knife, fish knife, professional knife, vegetable knife, versatile knife, for meat
Total length (mm)	350
Blade length (mm)	215
Knife weight (g)	395
Blade edge	MAC
Steel type	MAC Superior Steel (subzero AUS8), solid
Rockwell hardness of steel	60
Stain-resistant	Yes
Handle	PAKKA wood

1 review for SDK-85

Rated 5 out of 5

Odessaforum.BIZ.Ua – 22 July 2024

SDK – a very well-made knife, large, heavy, no use of steel was spared

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Cleaver Knife Powerful double bevelled cleaver with MAC edge, ideal for cleaning and cutting up fish and poultry. Blade 215 mm

SDK-85

SDK-85 — strength of form, master precision

There are knives that simply do the job. And there are knives that set the standard for how work in the kitchen should feel. MAC Ultimate belongs to the latter — a series created for those who demand absolute control, perfect balance, and tools that match their ambitions.

The SDK-85 model is the pure embodiment of this philosophy. Monumental in form, perfectly balanced, relentlessly sharp. From the very first contact, it is clear that this is a premium-class knife — designed not to impress visually, but to perform without limits.

A thick blade with the mass and stability of forged knives (2.5–3 mm) is combined with Japanese edge geometry. The result is a fusion of strength and precision that delivers full control when slicing vegetables, meat, herbs, and during intensive, rhythmic work. The tall blade allows cleaver-style techniques — executed with a finesse and accuracy that traditional constructions cannot offer.

At the heart of the knife lies the legendary MAC Superior steel – sub-zero AUS8, hardened at sub-zero temperatures using a patented process continuously applied since 1965. Thanks to the addition of vanadium, the steel maintains a uniform structure, high abrasion resistance, and long-lasting sharpness. It is a material that retains its properties even under daily, intensive use.

The PAKKA wood handle completes the design — moisture-resistant, stable, and perfectly contoured. Its ergonomics ensure natural handling and comfort even during long hours of work. Every detail serves one purpose: maximum confidence in every movement.

The SDK-85 from the ULTIMATE series is a choice for those who want their tools to clearly communicate the level at which they operate. For professionals. For ambitious enthusiasts. For those who understand that quality reveals itself in the very first cut.

This is not an ordinary knife.
It is a statement of how seriously you take cooking.

Recommended recipe

Unagi Don – grilled eel over rice

Unagi Don traces its origins to the Edo period, when grilled eel became a popular street food in the bustling city of Edo (modern-day Tokyo). Eel, rich and nutritious, was valued as a strength-giving dish, especially during the hot summer months, which led to the tradition of eating unagi on the Day of the Ox (Doyo no Ushi). The combination of tender, tare-glazed grilled eel served over hot rice reflects the practical yet refined approach of Japanese cuisine to simple, deeply flavorful dishes. Unagi Don – grilled eel in a bowl of rice – remains a symbol of classic Edo cuisine and the harmony between bold flavor and minimalist presentation.

Ingredients (2 servings)

300–350 g eel fillets unagi kabayaki (ready-made, frozen or chilled)
300 g cooked Japanese short-grain rice
2–3 tbsp kabayaki sauce
1 tsp neutral oil
Sansho (Japanese pepper) – optional
Toasted sesame seeds – optional
Nori for garnish – optional

Kabayaki sauce (if making from scratch):

100 ml soy sauce
100 ml mirin
50 ml sake
1–2 tbsp sugar

Preparation

Rice
Cook the Japanese rice so it is fluffy yet slightly sticky. After cooking, let it rest covered for 10 minutes.
Kabayaki sauce (optional)
In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a boil, then simmer over low heat for 10–15 minutes until reduced to a syrupy consistency.
Eel
Heat a grill pan or regular pan with a little oil. Place the eel fillets skin-side down and heat for 2–3 minutes. Turn over, brush generously with kabayaki sauce, and grill for another 2–3 minutes until caramelized.
Assembling the bowl
Place hot rice into bowls. Arrange the eel on top and drizzle with extra sauce.
Finishing
Sprinkle with sesame seeds and a pinch of sansho. Garnish with nori if desired.

Tips

Do not overcook the eel — it should remain juicy and tender.
Oven method: grill mode, 200°C, 5–7 minutes, brushing with sauce during grilling.
Best served piping hot — the temperature contrast is essential.