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TH-201

Original price was: €218.40.Current price is: €185.64. with TAX

Previous lowest price was 185.64.

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sklep@macknives.pl
+48 733 804 975

Additional information

Knives included

TH-50, TH-80

Blade length (mm)

,

Weight (g)

,

Knife type

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Steel type

Rockwell steel hardness

Stain resistant

Handle

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TH-201

The knives in this set come from the CHEF series, which is famous for the fact that the blades have the shape of blades popular in Europe, i.e. their handle and the spine of the blade are in a straight line, while the blade of the knife is pointed. To ensure durability, all of them are made of MAC Steel (AUS8) with a hardness of 59 on the Rockwell scale, which also makes the knives extremely sharp, and PAKKA wood was used to produce the handle, it is a synthesis of natural wood and resin, very resistant to absorption. water. The knives have been selected to constitute a practical set for everyday use. The set is packed in an attractive black box and can be an elegant and functional gift.

TH-80 is a versatile kitchen knife with recesses in which air pockets are created during cutting and prevent the slices from sticking to the blade. All parameters make this chef’s knife perfectly balanced and ensure high comfort of use. Due to the fact that it is a universal knife, it has many applications, it can be used for portioning meat, chopping or cutting vegetables and fruit using various techniques. The perfect complement to this knife is the peeling knife from this set.

TH-50 is a kitchen knife for peeling, it can also be used for portioning, cutting small fruits and vegetables, as well as for auxiliary work, such as lubricating or crushing. The recesses in the knife blade make it easier for the skins to come off the knife during peeling, thus shortening the peeling time. Its handle is very comfortable and profiled to fit any type of hand. Using it makes work pleasant and, most importantly, prevents hand overload despite constant, repetitive movement during use.

Each MAC knife is hand-ground by qualified workers to ensure consistently excellent knife sharpness. We encourage you to read the guide on how to sharpen Japanese knives according to the instructions of Japanese masters of the craft.

Recommended recipe

Eggplant and Mooli Soba Salad

Cool off during the warm spring and summer months with one of these three quick and easy cold soba dishes – eggplant and mooli soba, ham and cucumber soba, and crispy sprouted buckwheat soba. We guarantee that all this will cool you down and your taste buds will sing.

  • 80 g soba noodles
  • 1 whole eggplant
  • 50 ml diluted
  • tsuyu tsuyu radish
  • umeboshi plum
  • green perilla leaf

Pierce the eggplant several times with a fork. Add to pot of boiling water (making sure all eggplant is covered) and cook for 10-15 minutes or until tender. Once ready, rinse with cold water to prevent further cooking. Cut into thin slices.

In a separate pot of boiling water, add the dried soba and cook for 4-6 minutes or until the soba is desired softness. Once done, rinse with cold water to prevent further cooking, shake off excess water and add the pasta to the bowl.

Pour the tsuyu over the soba, then arrange the eggplant slices, grated mooli, umeboshi plum and perilla leaf.

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