Name: BF-AB-60 - MAC KNIVES
Brand: - All -
SKU: 4950673100414
Price: 370.00 PLN
Availability: InStock

BF-AB-60

370.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	chef's knife, fish knife, safe knife, sushi knife, versatile knife, for meat
Blade length (mm)	170
Total length (mm)	290
Knife weight (g)	107
Steel type	MAC Steel (AUS8), solid
Rockwell hardness of steel	59
Stain-resistant	Yes, Teflon coating
Handle	PAKKA wood

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BF-AB-60

BF-AB-60 — Modern Form. Japanese Precision. Total Control.

Some knives simply cut.
Others define the way you work in the kitchen.

BF-AB-60 is a knife created by MAC Knives for those who expect more than pure functionality. It belongs to the Black series—a line where bold, contemporary design meets Japanese precision and uncompromising build quality.

At first glance, the BF-AB-60 stands out with its deep, uniform black silhouette. The matte blade coated with a teflon finish and the color-matched handle form a minimalist, almost graphic design. This is a knife that looks professional—and performs exactly that way. Here, design is not decoration. It is a statement.

Beneath the black surface lies MAC AUS8 steel—the Japanese counterpart to 440C, enhanced with vanadium to improve crystalline structure uniformity and increase wear resistance. The result is long-lasting sharpness, a refined cutting feel, and exceptional stability, even under intensive use. This is steel that refuses compromise between sharpness and durability.

The 170 mm blade length is carefully chosen to deliver the ideal balance between precision and versatility. Light, agile, and instantly responsive, the knife follows the hand effortlessly. It allows all fundamental cutting techniques with full control—from precise fish portioning to everyday kitchen prep. The rounded, safety-focused tip enhances comfort and security, making the BF-AB-60 equally confident in a professional kitchen and at home.

A defining feature is the teflon-coated blade surface. Ingredients release cleanly, slices fall away smoothly, and the cut surface remains neat and refined. This matters most when working with fish and sushi—where visual perfection is as important as flavor.

BF-AB-60 is a knife for cooks who:
– value bold, modern design
– want faster, cleaner workflow
– demand Japanese quality in a contemporary form
– see kitchen tools as part of their personal style

This is not a knife that disappears into a drawer.
It’s a knife that belongs on the countertop—because it looks as good as it performs.

Recommended recipe

Beef Yakitori with Green Tea and Seasoned Japanese Rice

aromatic skewers, clean umami, a calm Japanese dining ritual

This dish is inspired by yakitori served in izakayas, but presented in a more refined form. Gently marinated and grilled beef is paired with Japanese-style seasoned rice and green tea, which not only accompanies the meal but subtly enhances its character. Simple ingredients, technique, and balance—exactly the way Japan likes it.

Ingredients (serves 2)

Beef yakitori

350 g beef (sirloin, ribeye, or top round), cut into even cubes
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon sake (optional)
1 teaspoon brown sugar
1 teaspoon sesame oil
freshly ground black pepper
2–3 scallions, cut into segments
bamboo skewers, soaked in water

Seasoned rice

200 g Japanese short-grain rice
1 tablespoon rice vinegar
1 teaspoon sugar
½ teaspoon salt

Green tea

sencha or genmaicha
hot water (about 70–80°C / 160–175°F)

Method

Place the beef in a bowl and mix with soy sauce, mirin, sake, sugar, sesame oil, and a pinch of pepper. Cover and marinate for 30–60 minutes in the refrigerator.

Rinse the rice thoroughly until the water runs clear, then cook using classic Japanese proportions (about 1:1.1–1.2 rice to water). In a small bowl, combine the rice vinegar, sugar, and salt. Once the rice is cooked, gently fold in the seasoning, loosening the grains without pressing them.

Thread the skewers, alternating beef and scallion pieces. Preheat a grill, grill pan, or oven grill. Grill the skewers for 2–3 minutes per side, until the beef is juicy and lightly caramelized. Brush with any remaining marinade during grilling if needed.

Brew the green tea gently, avoiding boiling water to prevent bitterness.

To serve

Arrange a portion of seasoned rice on each plate and place the beef yakitori alongside. Serve with a cup of green tea.

This dish is simple, elegant, and calming—perfect for a quiet evening when you want to experience Japanese cuisine through harmony rather than intensity.