Name: SBK-120 - MAC KNIVES
Brand: - All -
SKU: SBK-120
Price: 1940.00 PLN
Availability: InStock

SBK-120

1,940.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	chef's knife, exclusive knife, fish knife, professional knife, vegetable knife, versatile knife, for meat
Total length (mm)	450
Blade length (mm)	320
Knife weight (g)	325
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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Chef Knife Classic French knife for versatile use. Blade 320 mm.

SBK-120

SBK-120 ULTIMATE — monumental power, prestige, and absolute blade excellence

The MAC ULTIMATE knife series is the embodiment of prestige, professionalism, and luxury, instantly setting its owner apart from standard kitchen tools. This is not a line created for the ordinary, but for those who treat cooking as an art, a craft, and a conscious pursuit of the highest quality. Every knife in this series is refined down to the smallest detail by Japanese craftsmen using multi-stage, traditional production methods perfected over decades.

The most impressive and commanding model in this prestigious line is the SBK-120 — a grand chef’s knife designed for the most demanding tasks, especially heavy meat preparation and intensive ingredient processing. Its monumental form, long blade, and perfect balance create an immediate visual impact, clearly communicating authority, skill, and professional intent.

The blade is crafted from MAC Superior Steel, hardened at sub-zero temperatures, resulting in increased hardness on the Rockwell scale. This advanced process delivers exceptional sharpness, long edge retention, and remarkable stability during use. The result is a blade capable of aggressive, long-lasting cutting performance and precision appreciated in professional kitchens around the world. Every movement is smooth, confident, and highly efficient — even during heavy-duty work with demanding ingredients.

The handle, made from exclusive PAKKA wood — a sophisticated fusion of natural wood and resin — ensures enhanced resistance to moisture, outstanding durability, and a luxurious finish. Its ergonomic shape and ideal balance with the substantial blade provide stability, comfort, and complete control, even during prolonged and intensive kitchen work.

The distinctive blade profile, inspired by the classical French knife tradition, merges European structural strength with Japanese precision craftsmanship. As a result, the SBK-120 ULTIMATE becomes a versatile, heavy-duty blade that excels in meat portioning as well as advanced, professional-level food preparation.

This is a tool created for the most demanding kitchens in the world — exclusive, powerful, and uncompromising. Owning the SBK-120 from the ULTIMATE series is not merely a functional choice, but a deliberate statement of quality, status, and belonging to the elite world of culinary craftsmanship. It is a knife that attracts attention, commands admiration, and naturally elevates the prestige of any kitchen in which it is used.

Professional sharpening accessories for Japanese steel knives are also available, allowing you to maintain their exceptional sharpness and luxurious performance for many years. For those captivated by MAC knives and interested in exploring a wider range of specialized blades, the full collection reveals a perfect fusion of tradition, technology, and prestige in its purest form.

Recommended recipe

Ankake Meatballs

Ankake Meatballs originate from Japanese home cooking, where ankake sauce (a thick, glossy sauce thickened with starch) has long been used for meat, fish, and vegetable dishes. Ankake-style dishes became especially popular in the 20th century in everyday cuisine and in the yoshoku style (Japanese interpretations of Western-inspired dishes). Meatballs in ankake sauce are most commonly eaten as a warm lunch or dinner, particularly during colder days, as the rich, velvety sauce provides a comforting and satisfying meal. They are often served with rice as a complete, homestyle teishoku-style dish.

Ingredients (2–3 servings)

Meatballs:

400 g ground meat (pork or pork–beef mix)
1 small onion (approx. 80 g), finely chopped
1 egg
2 tablespoons breadcrumbs (approx. 20 g)
1 tablespoon soy sauce
1 teaspoon grated ginger (approx. 5 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cooking oil (approx. 10 ml)

Ankake Sauce:

250 ml broth (dashi or chicken)
2 tablespoons soy sauce (30 ml)
1 tablespoon mirin (15 ml)
1 teaspoon sugar (5 g)
1 tablespoon potato starch (10 g)
2 tablespoons cold water (30 ml)

Optional:

chopped chives or green onions
sesame seeds
Japanese rice for serving

Preparation

In a bowl, combine the ground meat, onion, egg, breadcrumbs, soy sauce, grated ginger, salt, and pepper. Mix for about 2–3 minutes until the mixture becomes uniform and slightly sticky.
Lightly wet your hands and form meatballs about 4–5 cm in diameter (makes approx. 10–12 pieces).
Heat a pan over medium heat, add the oil, and cook the meatballs for 6–8 minutes, turning occasionally, until evenly browned and fully cooked inside.
In a small saucepan, heat the broth, soy sauce, mirin, and sugar until it reaches a gentle simmer.
In a separate bowl, mix the potato starch with cold water, then pour it into the sauce while stirring continuously. Cook for 1–2 minutes until the sauce thickens and becomes glossy.
Add the meatballs to the ankake sauce and simmer on low heat for 2–3 minutes so they are fully coated with the sauce.

Serving

Serve hot over rice, generously covered with ankake sauce and topped with chopped chives or sesame seeds. It pairs especially well with lightly pickled vegetables or a simple Japanese-style cucumber salad.