Name: PKF-30 - MAC KNIVES
Brand: - All -
SKU: PKF-30
Price: 330.00 PLN
Availability: InStock

PKF-30

330.00 zł brutto

In stock

Additional information
Reviews (1)

Additional information

Type of knife	peeling knife, professional knife, vegetable knife
Total length (mm)	190
Knife weight (g)	65
Blade edge	MAC
Steel type	MAC Steel (AUS8), solid
Rockwell hardness of steel	59
Stain-resistant	Yes
Handle	PAKKA wood

1 review for PKF-30

Anonymous – 12 April 2025

Compact paring knife with a sharp, precise blade perfect for peeling and intricate prep work. Ergonomic handle and balanced design make everyday kitchen tasks smoother and more enjoyable. Ideal for fruits, veggies, and detailed cutting jobs.

Add a review

You must be logged in to post a review.

PKF-30

PKF-30 — Perfection of Detail in a Luxurious Form

MAC kitchen knives from the PROFESSIONAL series combine a timeless European-inspired profile with legendary Japanese sharpness, precision and durability, creating premium tools designed for the most demanding professionals. The PKF-30, the smallest knife in the

family, is the essence of refined craftsmanship and a testament to the idea that true excellence lies in the smallest details.

This professional paring knife transforms everyday preparation into an experience of comfort, speed and absolute control. Its compact, perfectly balanced blade allows for exceptionally precise peeling, slicing and intricate ingredient work with the elegance and finesse expected from a luxury-class tool. Thanks to its small size and outstanding ergonomics, the PKF-30 fits naturally in the hand, delivering maximum precision even during long and intensive kitchen work.

Japanese quality is visible in every aspect of the finish — from the meticulously sharpened cutting edge to the ergonomic handle designed for extended use without hand fatigue. The razor-sharp blade enables fast, clean peeling of fruits and vegetables, turning what is usually a routine task into a smooth and highly efficient process. It is a tool that saves time, increases productivity and elevates the standard of work in any professional kitchen.

The PKF-30 also excels in carving and other precision tasks that require surgical accuracy, where every millimeter of control matters. Its light weight and ergonomic design reduce strain on the hands, even during hours of continuous use, making it an indispensable tool for restaurants, culinary studios and premium home kitchens alike.

The PROFESSIONAL series is a symbol of reliability, prestige and superior finishing, trusted by master chefs and culinary professionals around the world. The PKF-30 is not merely a paring knife — it is a luxurious precision instrument that enhances comfort, speed and the aesthetic quality of food preparation while reinforcing a professional standard at every workstation.

For those seeking larger counterparts within the same prestigious line, the PKF-50 and PKF-60 models are also available, offering the same philosophy of perfection, ergonomics and exclusive craftsmanship that define the Professional series.

Recommended recipe

Omaki with eel

Omaki with eel, known in Japan as unagi umaki, is an evolution of the classic tamagoyaki that gained popularity in Edo-period cuisine, when eel became one of the most valued ingredients in summer dishes. In Japanese tradition, unagi has long been regarded as a nourishing food that helps the body endure intense summer heat, especially during the hottest days of the year. The combination of a delicate, layered omelet with tender, sweet tare-glazed eel reflects the hallmark harmony of Japanese cuisine—balancing the subtle softness of egg with the deep, rich flavor of the sauce. Over time, the dish became popular both in home cooking and in izakayas, where it is served warm or cold as a nutritious, seasonal dish perfect for hot summer days.

Ingredients:

1/2 grilled eel kabayaki fillet
4 eggs
1 teaspoon sake
2 teaspoons kabayaki unagi sauce
6 tablespoons dashi
1 teaspoon soy sauce
1 teaspoon sugar
1 pinch of salt

Prepare the grilled eel by removing it from the packaging. Place it skin-side down on a sheet of aluminum foil. Pour the sake over the eel and spread it evenly over the fillet. Grill for 1 minute. Flip over and grill for another minute. Then, flip the unagi eel skin-side down again and spread the kabayaki unagi sauce on top and grill for another minute.

In a bowl, combine the eggs, dashi, soy sauce, sugar, and salt. Beat until well combined.

Using a square tamagoyaki pan, add a little vegetable oil and heat over medium heat. Pour 1/3 of the egg mixture into the pan. Using chopsticks, break up any bubbles that form to ensure a uniform consistency. Place the unagi fillet in the center of the egg in the pan. When the eggs are halfway cooked, roll up the egg and place it on top of the fillet. Place the roll at one end of the pan.

Using a kitchen towel and a little vegetable oil, dab some vegetable oil on the exposed areas of the pan to prevent sticking. Add another third of the egg, and once halfway cooked, roll it up again and repeat with the last third of the egg mixture.

Once cooked, remove the umaki from the pan and let it sit for 2-3 minutes to cool and allow the eggs to set. Then, cut into 2-3 cm wide slices. Serve with ginger and more eel sauce, if desired.