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SK-201

120.36 with TAX

Previous lowest price was 120.36.

In stock

Additional information

Knives included

SK-40, SK-65

Blade length (mm)

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Weight (g)

,

Knife type

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Steel type

Rockwell steel hardness

Stain resistant

Handle

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SK-201

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.

Recommended recipe

Ganmodoki Tofu

Learn how to use one of the most versatile ingredients in Japanese cuisine with this easy tofu. Made from pressed soybeans, it has long been used in Japanese cuisine as an ingredient in soups, salads and fries, and as a vegetarian alternative to animal proteins. Tofu can seem intimidating if it’s unfamiliar, but with these four recipes you’ll become a tofu master in no time.

• 2 blocks of silk tofu
• 20 g of shiitake mushrooms
• 20 g of carrots
• 4-5 shiso leaves
• 1/2 teaspoon grated ginger
• 1 tablespoon katakuri ko starch powder
• 1/2 teaspoon salt

sauce:
• 1 cup of dashi broth
• 2 tablespoons of soy sauce
• 2 tablespoons of mirin
• 1 teaspoon of sugar
• katakuri ko starch powder
• grated daikon

1. Place the smaller bowl upside down in the larger bowl, wrap the tofu in kitchen paper and place it on a bamboo strainer, then balance it on the smaller bowl.
2. Carefully lower a medium-sized bowl upside down onto the tofu. This should shape the tofu into a shell and help push the water out of the tofu through the bamboo strainer. Leave for half a day to remove as much water as possible.
3. Cut the carrots and shake the mushrooms into small pieces. Then put it in the microwave and cook for 2 minutes.
4. In a bowl, add the well-drained tofu, katakuri ko starch, salt and ginger, mixing well. Then add shiitake mushrooms, carrots and finely chopped shiso and mix.
5. With well-moistened hands, form the tofu into balls and sprinkle with katakuri ko starch powder.
6. Fry in oil until golden brown.
7. In a separate bowl, mix a small amount of katakuri ko starch with water until it forms a thin paste.
8. Add the dashi broth, soy sauce, mirin and sugar to the pot, simmer gently, then add the starch paste and stir until the sauce thickens.
9. Place the ganmodoki tofu on a plate and grate the daikon on top, then pour the sauce over it and serve.

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