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znaki mac222

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Rockwell steel hardness

Stain resistant



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When you start treating your culinary craft as an art, you need knives that have also been masterfully made so that you can feel the joy and satisfaction of perfectly prepared dishes every day. Undoubtedly, such an elite group of knives includes the SDK-85 model from the prestigious ULTIMATE series, created with passion step by step by Japanese masters with attention to the smallest details. This exclusive knife is very sharp and is made of carefully selected materials to ensure quality and precision. For cooks and chefs, knives are an essential tool, held in the hand for many hours, and then every detail and precision of workmanship cannot be overestimated. Anyone who holds this knife will immediately feel how quickly and easily it can cut and process food products used in both European and Asian cuisine. Thanks to the high height of the blade, it can be used as a cleaver. Cutting vegetables using various techniques, whether meat or herbs, will easily produce the desired shape. People observing the process of preparing dishes using this knife will immediately notice that they are dealing with a professional for whom quality is the first priority.

Please be advised that the cleaver-type knives offered by MAC are not intended for chopping bones. The answer to the question of how to properly care for the SDK-85 cleaver knife can be found in our guide on knife care and sharpening.

Recommended recipe

Unagi Don – grilled eel in a bowl of rice

The day is so unusually hot that the very thought of spending it in a hot kitchen is overwhelming. I hope to be able to stack produce in the fridge, or at least make ice cream or another meal that will be in sub-zero temperatures. I’m glad I’ll miss sharpening my knives today, after all, I got a commendation recently for sharpening them like a pro. Today, I’m also going to learn how to complete a kitchen knife set that includes onlyall-purpose knives that can be used like all kinds of professional kitchen knives. I am extremely curious to see what the day will bring.

Today’s weather inspired Chef Satō to teach me one of Japan’s most popular summer dishes. Unagi Don is grilled eel in a bowl of rice. This is indicated by the name, as “unagi” means “eel” in Japanese, while “doburi” means “bowl” – although this term is also used to describe the type of food served in this dish. Interestingly, eel is traditionally eaten in Japan during the summer months, as it is thought to increase stamina, which is extremely necessary during hot weather.

To prepare Unagi Don – grilled eel in a bowl of rice, we need:

  • 200 g rice
  • 260 ml water
  • Eel

unagi sauce:

  • 2 ½ tablespoons of sugar
  • 1 ½ tablespoons of sake
  • 4 tablespoons of soy sauce
  • 4 tablespoons mirin

How to prepare:

We start by preparing the sauce. In a small saucepan, combine mirin and sake and cook for a minute.

Reduce heat and add sugar, stirring until completely dissolved.

Add the soy sauce and simmer the sauce for 10 minutes, until thickened then set aside to cool.

Then wash the rice (200 g) and boil it in 260 ml of water.

Preheat the grill to about 250 °C.

We reach for kitchen knives, from which we choose the SDK-85 kitchen knife from the Ultimate Series, with which we cut off the head and other thick and tough parts of the fish. For filleting, I use the SKS-105 knife from the Ultimate Series. Filet the eel, then cut the fillets in half widthwise so that they fit halfway into the rice bowl.

Line a baking sheet with aluminum foil and place eel fillets greased with vegetable oil on top. Grill for 5 minutes until lightly browned.

Remove the fillets from the grill, brush them with the unagi sauce and grill again until the sauce is bubbling on top.

Serve the dish in a bowl with rice smeared with the remaining sauce, topped with the unagi fillets.

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