Additional information
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270.00 zł brutto
In stock
| Type of knife | |
|---|---|
| Total length (mm) | |
| Blade length (mm) | |
| Knife weight (g) | |
| Steel type | |
| Rockwell hardness of steel | |
| Stain-resistant | |
| Handle |
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In the world of professional kitchens, prestige never shouts — it performs. BF-HB-55 from the designer MAC BLACK series proves that true luxury lives in the details. This is a paring knife that is neither an accessory nor a compromise, but a fully fledged master’s tool, created with the same uncompromising philosophy as a chef’s knife.
At first glance, it captivates with its deep, matte-black blade coated in Teflon. This is not just a premium aesthetic — it is a tangible advantage in daily work. Ingredients do not cling to the blade, cuts remain clean and fluid, and every movement feels effortless and controlled. Each stroke delivers a sense of absolute precision — exactly what is expected from a tool of master-class caliber.
BF-HB-55 is lightweight, perfectly balanced, and exceptionally sharp. It allows for fast, ultra-thin peeling with minimal effort, even when working through large quantities of produce. Ideal for fruits and vegetables, indispensable for garlic, shallots, and other small ingredients, and equally useful for delicate auxiliary tasks such as spreading or trimming. It is a knife that naturally becomes an extension of the hand.
The BLACK series was created for cooks who demand more than pure functionality. It is a line for those who seek tools that are as visually refined as they are technically precise. The black Teflon-coated blade, minimalist form, and Japanese AUS8 steel come together in a composition that impresses both in motion and at rest — poised on the countertop, ready to work.
BF-HB-55 does not compete with larger knives — it completes them. It is the perfect companion in both professional and home kitchens, available as a standalone piece or as part of the BF-H-201 and BF-H-202 sets.
This is not an ordinary paring knife.
It is black elegance distilled into precision.
A tool that, once used, becomes indispensable.
Asazuke is one of the simplest and most everyday forms of Japanese pickles — light, fresh, and ready in no time. When combined with miso, it gains depth of umami and gentle sweetness while preserving the vegetables’ natural crunch. In Japan, this kind of pickle commonly appears alongside rice, grilled fish, and uncomplicated home-style dishes.
2 cucumbers (Japanese or field cucumbers)
1½ tablespoons white miso (shiro miso)
1 teaspoon sugar
1 teaspoon mirin
½ teaspoon sesame oil
½ teaspoon salt
optional:
½ teaspoon grated fresh ginger
a pinch of chili flakes or sesame seeds
Wash and dry the cucumbers. Cut lengthwise into quarters or thick half-slices. Lightly salt, toss, and let rest for 10 minutes to draw out excess moisture. Gently squeeze out the released liquid.
In a small bowl, combine the miso, sugar, mirin, and sesame oil. Mix until smooth and creamy. Add ginger or chili if using.
Add the cucumbers to the miso mixture and toss thoroughly until evenly coated. Cover and refrigerate for 20–40 minutes.
Serve chilled as a side dish with rice, bento, grilled dishes, or ramen. Sprinkle with sesame seeds just before serving if desired.
Crisp • fresh • umami
Ready in under an hour • no fermentation • clean vegetable flavor
This is asazuke — Japanese simplicity at its finest.

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