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

HP-PK-120

820.00  brutto

In stock

Additional information

Type of knife

, ,

Blade length (mm)

Total length (mm)

Knife weight (g)

Steel type

Blade edge

Rockwell hardness of steel

Stain-resistant

Handle

Reviews

There are no reviews yet.

Be the first to review “HP-PK-120”

HP-PK-120

HP-PK-120 — Precision in Its Purest Form

The MAC Nashiji series is a tribute to the Japanese philosophy of the knife as an intensely personal tool. These blades are not created to impress in a display case, but to work faster, quieter, and more precisely than anything you’ve known before. The HP-PK-120 is its most intimate expression—a compact, perfectly balanced knife that makes the biggest difference in everyday work.

The distinctive Nashiji finish, inspired by the natural texture of Japanese nashi pear skin, gives the blade a raw, organic elegance. Each knife carries a unique surface pattern, making every piece one of a kind. This finish is not merely visual—its irregular texture reduces food adhesion and improves cutting flow, especially when working with moist fruits and vegetables.

The HP-PK-120 is further enhanced with precision-engineered indentations along the blade. During cutting, they create micro air pockets between the blade and the ingredient, reducing friction and resistance. In practice, this means cleaner cuts, greater control, and a noticeably sharper feel with every movement.

This knife is designed for tasks that demand speed and accuracy: peeling fruits and vegetables, trimming mushrooms, and fine in-hand work where precision matters more than force. Its compact size makes the HP-PK-120 a natural extension of the hand—an ideal tool for both professional kitchens and refined home cooking.

Ergonomics have been perfected. The handle’s varied shape at the front and rear ensures a secure, intuitive grip, while the elevated handle angle keeps the hand in a natural, fatigue-free position. Even during prolonged, detailed tasks, the knife simply “disappears” in the hand, leaving you with complete control of the cut.

The handle is crafted from highly durable PAKKA wood, resistant to moisture and intensive use. The blade is forged from premium MAC Steel (AUS-8) with a hardness of 59 HRC, delivering an ideal balance of sharpness, durability, and ease of sharpening. This steel is also stain-resistant, so with proper care the blade maintains its pristine appearance even when exposed to acidic ingredients.

The HP-PK-120 is a lightweight professional kitchen knife that genuinely speeds up daily prep. Every chef will appreciate the time it saves—time that can be invested in flavor, detail, and perfection on the plate.

MAC Nashiji HP-PK-120 is not an accessory.
It is a first-contact tool—the knife you reach for instinctively, because you know it will do exactly what you expect.
Quietly. Precisely. Without compromise.

Recommended recipe

Vegan Japanese Stuffed Sweet Potatoes

This dish is a modern expression of Japanese cuisine inspired by washoku, where simplicity of ingredients meets depth of flavor and respect for the product. Sweet potatoes (satsumaimo) are highly valued in Japan—roasted, steamed, and sold by street vendors in autumn. In this version, they are filled with an aromatic, plant-based umami-rich stuffing that enhances their natural sweetness rather than masking it.

Ingredients

  • 4 medium sweet potatoes

  • 1 tablespoon sesame oil

  • 1 small onion, finely chopped

  • 1 garlic clove, finely grated

  • 150 g shiitake mushrooms or brown mushrooms, finely chopped

  • 100 g firm tofu, crumbled

  • 2 tablespoons light soy sauce

  • 1 tablespoon miso paste (white or light)

  • 1 teaspoon maple syrup or raw sugar

  • 1 teaspoon rice vinegar

  • 1 teaspoon freshly grated ginger

  • 2 tablespoons sliced spring onions

  • toasted sesame seeds, for serving

  • optional: a few drops of chili oil or shichimi tōgarashi

Preheat the oven to 200°C (390°F). Wash and dry the sweet potatoes thoroughly, then prick them several times with a fork. Place them on a baking tray lined with parchment paper and bake for 45–55 minutes, until completely tender and lightly caramelized on the skin.

Meanwhile, prepare the filling. Heat the sesame oil in a frying pan over medium heat. Add the onion and cook until soft and lightly golden. Add the garlic and ginger and sauté briefly until fragrant. Add the mushrooms and cook until their moisture evaporates and they begin to brown.

Add the crumbled tofu, soy sauce, miso paste, maple syrup, and rice vinegar. Stir well and cook for a few more minutes, until the filling becomes cohesive, deeply flavored, and rich in umami. Remove from heat and fold in the spring onions.

Slice the baked sweet potatoes lengthwise, gently opening the center without tearing the skin. Lightly mash some of the flesh with a fork to create space for the filling. Generously spoon the filling into each potato.

Serve immediately, sprinkled with toasted sesame seeds and, if desired, finished with a drizzle of chili oil or a pinch of shichimi tōgarashi. This dish works beautifully as a light main course or an elegant Japanese-style dinner.

 
Pieczone bataty z nadzieniem japońskim

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.