Name: SB-105 - MAC KNIVES
Brand: - All -
SKU: SB-105
Price: 460.00 PLN
Availability: InStock

SB-105

460.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	serrated knife, for meat
Total length (mm)	390
Knife weight (g)	167
Blade edge	MAC
Steel type	MAC Superior Steel (subzero AUS8), solid
Rockwell hardness of steel	60
Stain-resistant	Yes
Handle	PAKKA wood

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SB-105

The SUPERIOR kitchen knife series was created for professional chefs who value comfort, efficiency, and safety in the kitchen — both their own and that of their team. These knives are also designed for those who understand that a perfectly balanced, well-fitted knife enhances precision, productivity, and the overall quality of culinary work.

The SB-105 is a serrated kitchen knife featuring the longest cutting edge in the SUPERIOR series — 270 mm. It maintains an ideal balance between the weight of the handle and the long blade, making it exceptionally comfortable and enjoyable to use. The high-quality steel blade is extremely sharp, delivering clean, precise cuts. Fresh bread, cold cuts, or soft tomatoes can be sliced effortlessly with smooth, even edges. It also performs beautifully when portioning roasted meats or delicate meringue cakes. With this professional knife, every dish you serve will look refined and appetizing on the plate.

It’s one of those knives that, once you start using it, becomes indispensable — you simply can’t imagine your kitchen without it. Thanks to the unified design of MAC knives, the SB-105 also perfectly complements knife sets from the ORIGINAL and CHEF series.

For more information about specialized blade types, visit the Kitchen Knives section.

Recommended recipe

Yaki Udon

If you often visit Japanese restaurants, you’ve probably tried stir-fried yakisoba — but what about its close cousin, yaki udon? Using thick, chewy udon noodles, this yaki udon recipe brings authentic Japanese flavors to a simple stir-fry and is a great way to liven up your kitchen routine.

Ingredients:
• 1 pack of cooked udon noodles
• 3 tsp soy sauce
• 2 tsp mirin (sweet sake)
• 1 tsp dashi stock
• 1 tbsp vegetable oil
• a pinch of salt and pepper

Optional add-ins:
Pork, chicken, shrimp, scallops, boiled egg, chikuwa fish cake, carrot, cabbage, onion, corn, shiitake mushrooms, Japanese mayonnaise

Preparation:

Prepare your add-ins by cutting the vegetables, meat, or seafood into small bite-sized pieces.
To cook the udon noodles, place them in boiling water for 2–3 minutes. There’s no need to add oil or stir them — they’ll separate naturally. Drain and rinse well under cold water in a colander.
Heat a little vegetable oil in a frying pan or wok and start cooking the vegetables and/or meat. The secret to a delicious stir-fry is to make sure all ingredients are evenly mixed and cooked for a few minutes.
Add the cooked udon noodles to the pan, then pour in the soy sauce, mirin, and dashi. Continue mixing so that all ingredients are well combined and coated with the sauce.
For an extra authentic Japanese flavor, top with bonito flakes, Japanese mayonnaise, and a sprinkle of seaweed flakes.

Tips & Notes:
– Use a wok if you have one — it’s designed for stir-frying and lets you cook with less oil.
– For a flavor variation, try replacing the soy sauce, mirin, and dashi mixture with 1 tablespoon of tsuyu sauce and 1 tablespoon of Worcestershire sauce.