SK-201 is a small set of knives that offers many possibilities. Consists of two Santoku blades from the seriesSUPERIOR, which is different from other knives MAC thinner blade and less weight. The Japanese manufacturer has improved its Santoku blades several decades ago to serve chefs best. The blade is made of high-quality MAC Superior Steel (subzero AUS8), solid with a hardness of up to 60 on the Rockwell scale. Additionally, it is sandblasted, which undoubtedly makes the blade resistant to damage and gives it even greater aesthetic value. PAKKA wood used to produce the handle, which is a synthesis of natural wood and resin, is much more durable than ordinary natural wood. We especially recommend this set of knives to people who prefer to work with lighter knives.

SK-65 is a universal Santoku kitchen knife from the SUPERIOR series. Santoku knives first appeared in the 1960s as an alternative to the traditional vegetable cleaver called Nakiri. While maintaining a straight edge and height, Nakiri Santoku also have a slightly curved tip, thus the blade has a shape similar to a sheep’s foot, which is why they are sometimes called knives with a “sheep’s foot” blade. The word Santoku means “three virtues”, some say it is meat, fish and vegetables, while others interpret it to mean chopping, slicing and dicing. Regardless of which trio is closer to this interpretation, the Santoku knife quickly became the most popular kitchen knife in Japan, and soon found its way into the hands of chefs around the world. The Santoku knife is a Japanese chef’s knife, which, thanks to its higher blade, makes it much easier to cut vegetables that are ubiquitous in Japanese cuisine, which is considered the healthiest in the world. If your diet is rich in plant products, this professional kitchen knife will certainly be very helpful in preparing meals. Moreover, thanks to its versatile use, it can also be used to cut various types of meat. When equipping a restaurant kitchen with the necessary kitchen appliances, it is worth equipping it with this blade, as it can be used for most cutting techniques and auxiliary work performed with a kitchen knife.

SK-40 is a peeling knife. It was created as a smaller, more handy version of the Santoku knife. With its help, you can easily remove peels from fruits and vegetables. Its sharpness makes the resistance during peeling virtually imperceptible. The knife was created so that it can be used by both a master chef and a person taking their first steps in culinary art. The convenience of using a knife makes both professional and amateur chefs have more fun preparing their favorite dishes. We recommend that every chef who is looking for appropriate equipment for a restaurant should consider purchasing this knife, because this type of accessories is necessary for such a frequent activity as peeling products. Its shape will also work well in auxiliary work, such as lubricating with pastes or butter, it is one of my favorite small knives.

We recommend that you read our guides on how to sharpen knives and how to care for them.