Name: PK-25 - MAC KNIVES
Brand: - All -
SKU: PK-25
Price: 180.00 PLN
Availability: InStock

PK-25

180.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	peeling knife, vegetable knife
Blade length (mm)	65
Total length (mm)	165
Knife weight (g)	30
Blade edge	MAC
Steel type	MAC Steel (AUS8)
Rockwell hardness of steel	59
Stain-resistant	Yes
Handle	PAKKA wood

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PK-25

PK-25 from the CHEF Series – The Precision Paring Knife

The PK-25 from MAC’s CHEF series is a small, ultra-light kitchen knife designed for peeling, trimming, cleaning, and performing delicate precision tasks. It’s also known as a tourné knife, featuring a distinct “bird’s beak” tip that allows for exceptional control and precision. With its curved blade, you can easily remove blemishes from fruits, vegetables, or mushrooms and peel them with accuracy and ease.

Japan is famous for the art of Mukimono — decorative fruit and vegetable carving. The PK-25 is the perfect tool for this craft, enabling you to create beautiful, intricate edible decorations with professional precision.

While most basic kitchen tasks like slicing meat or vegetables can be done with a chef’s knife, there are countless smaller jobs that require a compact, agile blade — and that’s where the PK-25 truly shines. It’s one of those essential knives that quickly becomes indispensable during every stage of meal preparation.

Choosing the PK-25 ensures your dishes are not only prepared efficiently but also look stunning on the plate. With proper care and maintenance, this knife will deliver lasting sharpness, precision, and satisfaction for years to come.

Check out our care guide for expert tips on how to maintain your MAC knives in top condition.

Recommended recipe

Aji Nanbanzuke – Spicy Marinated Mackerel (Japanese Style)

This refreshing summer dish is a beloved Japanese classic — light, tangy, and full of flavor. Aji Nanbanzuke (literally “horse mackerel in Nanban style”) features fried fish marinated in a sweet-and-sour soy-based sauce with a touch of chili heat. The Nanban style was introduced to Japan by Portuguese and Spanish traders in the 16th century, and today it’s a perfect example of East-meets-West culinary harmony.

Ingredients:
• 3 horse mackerel fillets (or mackerel, salmon, or tuna)
• 1 onion
• 1 carrot
• 2 bell peppers (preferably of different colors)
• 3 tbsp potato starch or cornflour
• salt and pepper to taste
• oil for frying

For the marinade:
• 50 ml rice vinegar or sushi vinegar
• 1 tbsp mirin
• 1 tbsp sake
• 1½ tbsp soy sauce
• 1 dried red chili, thinly sliced

Preparation:

Combine all marinade ingredients in a small bowl and set aside to let the flavors blend.
Cut the onion, carrot, and peppers into thin strips.
Heat a little oil in a pan over medium heat, add the vegetables, and sauté for 3–5 minutes until tender. Remove from heat, pour in the marinade, and mix gently.
Pat the fish fillets dry with paper towels, season with salt and pepper, and lightly coat them in starch or flour.
Heat oil in a pan or pot to 180°C (355°F). Fry 1–2 fillets at a time, skin side down first, for about 2–3 minutes, until golden and crispy. Drain on paper towels.
Arrange the fish on a serving plate, top with the warm marinated vegetables, and let rest for a few minutes to absorb the flavors.

Serving suggestion:
Serve with freshly steamed rice and a wedge of lemon. This dish also tastes amazing chilled — after a few hours in the fridge, the marinade deepens the flavor beautifully.

Tips:
– For a milder version, remove the chili seeds or replace the chili with sweet paprika.
– The marinade can be made ahead of time and stored in the fridge for up to 3 days.
– Aji Nanbanzuke also works well with firm white fish like cod or pike-perch.