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znaki mac222

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Original price was: €194.40.Current price is: €165.24. with TAX

Previous lowest price was 165.24.

In stock

Additional information

Knives included

SP-50, SA-80, SR-85

Blade length (mm)


Weight (g)

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Knife type

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Steel type

Rockwell steel hardness

Stain resistant



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The compact GSH-3 set, which includes two kitchen knives from the SUPERIOR series and one ceramic bar sharpener, will allow you to prepare a variety of dishes with a variety of ingredients and at the same time ensure that the blades are kept in the excellent quality offered by the world-renowned Japanese manufacturer MAC. The main features of the knives from this set are a unique rounded tip of the blade and a characteristic hole made in it, which were adapted from the previously created ORIGINAL series, but with improvements, because additionally their blades are sandblasted, which consequently increases their durability and also gives them unique look. The blades are made of MAC Steel (AUS8), a solid steel with a hardness of 60 on the Rockwell scale. PAKKA wood was used to produce the handles – it is a very durable material, resistant to water absorption. Moreover, due to the individual needs of users, this series was created for people who prefer to work with lighter knives because they are low in weight. All MAC knives are sharpened very thinly and sharply like a single traditional Japanese knife by experienced craftsmen in the city of Seki, a region famous for the production of kitchen knives. This set of kitchen tools is a useful trio in every kitchen.

SA-80 is a universal kitchen knife, perfect for filleting various types of meat, as well as cutting vegetables, cutting cold meats, and portioning meat. A comfortable handle and perfect balance make working with this knife a pleasure even for long hours. Thanks to the sharpness of this extremely practical knife, you can save a lot of time and energy on other kitchen tasks. It is worth adding that this blade is sandblasted, which additionally increases the knife’s resistance to cracking and gives it a unique look. To ensure safety, the end of the blade has been rounded, which helps avoid injuring yourself or other people in the kitchen, which is easy to do when working in a large team or a small kitchen. A useful solution is a practical hole in the blade for hanging the knife, thanks to which it can be stored in a visible and easily accessible place.

SP-50 is a very handy and sharp kitchen knife for peeling. The blade is sandblasted, which increases its durability and also gives it a unique look. It was created for peeling mushrooms, vegetables, fruits and other products. Its small size also makes it perfect for carving. This knife model is a great choice for both restaurant and home use.

The SR-85 ceramic rod sharpener with a sharpening surface length of 215 mm is a medium-length sharpener in our offer. It is made of the highest quality ceramic materials dedicated to sharpening the Japanese steel from which MAC knives are made. Its granularity is very small >10,000. The SR-85 ceramic rod sharpener is used to keep knives sharp, just a few simple movements are enough, usually it takes about 30 seconds. This is a very important process to keep the blades very sharp at all times. The included sharpening instructions will help you easily implement this good practice on a daily basis. In addition, it is also a tool for smoothing the blade in the final stage when fully sharpening a knife on a stone. The sharpening guide also contains necessary information on various sharpening techniques to keep your knives in the best condition for as long as possible.

The kitchen knives section contains useful information about different types of knives.

Recommended recipe

Meat and Potato Stew

Enjoy a hearty Japanese winter warmer with this nikujaga meat and potato stew. Nikujaga is made of thinly sliced beef stewed with potatoes and onions in a slightly sweet soy sauce, usually served with steamed white rice. Easy to prepare and deliciously filling, nikujaga is perfect as a main home meal.

  • 150 g of sukiyaki beef
  • 450 g potatoes
  • 1 onion
  • 150 g carrots
  • 480 ml of water
  • 2 tablespoons of sake
  • 1 teaspoon of dashi broth
  • 1 tablespoon of sugar
  • 1 tablespoon of mirin
  • 2 tablespoons soy sauce
  • vegetable oil
  • 4 servings of Japanese rice

Start by cutting the meat and onion into thin slices. Peel the carrots and potatoes, then cut them into small pieces.

Heat some vegetable oil in a pan, then add the onion, cook over medium heat for a few moments, then add the meat and let it cook. Then add potatoes and carrots.

Then add water, cooking sake and dashi broth. Bring to the boil, skim off any scum that forms, then cover and simmer for 10 minutes.

Add sugar and mirin and cook for another 5 minutes.

Then add soy sauce and simmer for another 5 minutes uncovered.

Continue simmering until the liquid has reduced and your nikujaga is ready to enjoy. Serve with freshly cooked white rice.

• You can also use pork for this recipe.
Serve with freshly cooked white rice. Shirataki konnyaku noodles or fried abura age tofu are also delicious additions.

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