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SL-115

640.00  with TAX

In stock

Additional information

Knife type

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Blade length (mm)

Total length (mm)

Knife weight (g)

Steel type

Rockwell steel hardness

Stain resistant

Handle

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SL-115

MAC Knives kitchen knives have gained recognition among chefs on all continents. The CHEF series of knives was created with particularly demanding users in mind, such as professional chefs. It is distinguished by precision of workmanship, durability, reliability and diversity. These are the features of kitchen knives, without which it is difficult to work effectively in a professional kitchen. The SL-115 model from this series is a kitchen knife with a very long filleting blade, which can also easily handle larger pieces of meat. Cutting large slices of cold meats can be done with one hand movement. Filleting even very large fish is very efficient, and the prepared sushi will look delicious. When supplying your restaurant with the highest quality MAC kitchen knives, it is worth paying attention to the CHEF series of kitchen knives. If you are a professional chef and often cook fish dishes, we especially recommend the SL-115 knife model, which – if properly sharpened, will serve perfectly in the kitchen for many years.

Recommended recipe

Tekone Sushi

It’s a local specialty of Mie Prefecture, south of Kyoto. The name Tekone sushi comes from words meaning “kneading or mixing by hand.” The combination of sashimi tuna and then marinating in soy sauce and mirin gives this dish a unique taste. There is no need to add additional soy sauce to this sushi dish. Try making sushi tekone next time you crave sushi.

  • 500 g of raw sashimi tuna
  • 1 tablespoon of mirin
  • 1 tablespoon of sake for cooking
  • 3 tablespoons of soy sauce
  • Sushi rice for 4 people, approximately 150-200 g per portion
  • 3 shiso perilla leaves
  • 1 tablespoon of sesame seeds
  • Ginger for sushi
  • 2 tablespoons kizami chopped nori seaweed, optional

 

Mix mirin, sake and soy sauce in a small sauce pan and heat over medium heat. Once it begins to boil, reduce heat to medium-low and simmer for about 5 minutes. This will help cook off the alcohol and thicken the marinade. Leave the marinade to cool.

Cut the tuna into small pieces, then combine the tuna with the marinade in a bowl. Set aside to marinate in the refrigerator for 15-30 minutes.

Now you can make sushi rice. Feel free to prepare according to your preferred method or use our recipe here.

When the sushi rice is ready, transfer it to bowls and top with the marinated tuna. Cut the shiso perilla leaves into thin strips and cover the bowls with the leaves, sesame seeds and arrange the sushi ginger on the side. Optionally, you can also sprinkle chopped nori kizami seaweed on top. You can mix all the ingredients lightly.

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