Name: SBK-105 - MAC KNIVES
Brand: - All -
SKU: SBK-105
Price: 1730.00 PLN
Availability: InStock
Rating: 0 (2 reviews)

SBK-105

1,730.00 zł brutto

(2 customer reviews)

In stock

Additional information
Reviews (2)

Additional information

Type of knife	chef's knife, exclusive knife, fish knife, professional knife, vegetable knife, versatile knife, for meat
Total length (mm)	390
Blade length (mm)	265
Knife weight (g)	290
Blade edge	MAC
Steel type	MAC Superior Steel (subzero AUS8), solid
Rockwell hardness of steel	60
Stain-resistant	Yes
Handle	PAKKA wood

2 reviews for SBK-105

Rated 5 out of 5

Paramhans1345@mail4u.lt – 21 October 2023

I recommend prestige and hard work. It will do any heavy task.
Paranjoy – 1 December 2023

The Ultimate series is in a class of its own. If you can afford a good knife, you don’t have to look anymore 😉

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Chef Knife Classic French kitchen knife for versatile use. Blade 265 mm

SBK-105

SBK-105 ULTIMATE — prestige felt in every cut

When cooking evolves from a daily routine into a true passion and a way of life, the need for exceptional kitchen tools becomes natural. This is exactly what defines the exclusive MAC ULTIMATE series — created for those who expect not only outstanding performance, but also prestige, refinement, and uncompromising craftsmanship.

The ULTIMATE series impresses with its presence, flawless finishing, and perfectly balanced design, drawing inspiration from the shape and double-bevel edge of classic European knives while preserving the precision and philosophy of Japanese craftsmanship. One of the most versatile and distinguished models in this line is the SBK-105 — a professional kitchen knife designed for demanding users who consciously choose premium-class tools.

The blade, made from MAC Superior Steel, represents the essence of durability and cutting precision. With a hardness of 60 HRC on the Rockwell scale, it reflects technological excellence and the ability to maintain an aggressively sharp, long-lasting edge. As a result, the knife delivers exceptional cutting performance even during intensive daily use, offering a level of precision that immediately sets it apart from standard kitchen knives.

The handle, crafted from elegant PAKKA wood and enhanced through a synthetic modification process, provides increased resistance to moisture, superior stability, and a refined, comfortable grip. Its perfect contouring and ideal balance in relation to the blade length allow the knife to move smoothly and naturally, ensuring complete control even during long hours of work in the kitchen.

The SBK-105 from the ULTIMATE series is a truly versatile tool, ideal for fine vegetable preparation, slicing meat, and handling ingredients that require a long, stable blade. Its presence in the kitchen is never accidental — it is a deliberate choice of quality, luxury, and a professional approach to cooking. It is highly valued by chefs in professional kitchens as well as by ambitious home cooks striving for culinary excellence.

Crafted from the highest quality materials and produced using traditional Japanese artisanal techniques, this knife delivers exceptional working comfort and long-term reliability. It is not merely a tool — it is a statement of quality awareness, refined taste, and belonging to the elite world of culinary craftsmanship.

To preserve its exceptional sharpness, aesthetics, and luxurious character for many years, regular sharpening and proper maintenance are recommended, in accordance with care guides dedicated to knives made from Japanese steel.

Recommended recipe

Tendon (Tempura Donburi) – tempura over rice in the Japanese style

Tendon, or tempura served over a bowl of rice (donburi), originated during the Edo period (17th–19th century), when tempura became popular as a form of street food in Tokyo (then called Edo). It was a quick, filling, yet relatively luxurious meal for its time, as deep-frying in oil was considered costly. Over time, Tendon evolved from street stalls to specialized tempura restaurants and became a symbol of a comforting, classic Japanese meal. It is most commonly eaten for lunch or an early dinner, especially when a warm, satisfying, and traditional dish is desired.

Ingredients (2 servings)

For the tempura:

6–8 shrimp (peeled, tails on)
1 small sweet potato or 1 carrot
1 small zucchini or eggplant
4–6 shiitake mushrooms
80 g all-purpose flour (or tempura flour)
1 egg (very cold)
120 ml very cold water
Oil for deep frying (approx. 500–700 ml)

For the base:

300 g cooked Japanese short-grain rice

Tendon sauce (tare):

80 ml dashi
2 tbsp soy sauce
2 tbsp mirin
1 tsp sugar

Preparation

Rice
Cook the Japanese rice and let it rest, covered, for 10 minutes to achieve the proper texture and moisture.
Tendon sauce
In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Heat gently for 5–7 minutes until the sauce slightly reduces and develops a deeper flavor.
Preparing the tempura ingredients
Lightly score the shrimp on the underside so they do not curl during frying. Cut the vegetables into long, even pieces to ensure uniform cooking.
Tempura batter
In a bowl, lightly beat the very cold egg with ice-cold water. Add the flour and mix briefly — the batter should remain slightly lumpy and very cold.
Frying
Heat the oil to about 170–180°C (338–356°F). Dip the ingredients in the batter and fry in batches for 2–3 minutes until the tempura is light, pale, and crispy, not overly dark.
Assembling the Tendon
Place hot rice into bowls. Arrange the freshly fried tempura on top. Lightly drizzle with tendon sauce so it partially soaks into the rice while gently coating the tempura.

Tips

The key to perfect tempura is a very cold batter and stable oil temperature.
Tempura should be light and crispy, not heavy or greasy.
Use the sauce sparingly — it should enhance the flavor without softening the coating too much.
Tendon is best eaten immediately, when the contrast between crispy tempura and hot rice is at its peak.