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Weighing in at 290g, the SBK-105 is a strong, versatile kitchen knife that can be used as both a meat knife, slicing and shredding any food you use in your kitchen. It is made from MAC Superior Steel, which makes this knife one of the sharpest on the market, achieving a Rockwell hardness score of 60. The special engraving on the stain-resistant blade perfectly matches the pakka wood handle, giving the knife an extra exclusive touch. The SBK-105 knife from the Ultimate Series, with its 265 mm blade length and 390 mm overall length, is ideal for professional chefs looking to The chef’s knifeis suitable for both chefs and cooking enthusiasts who need a versatile knife from the top shelf. The Ultimate kitchen knife series is not only a professional tool but also a beautiful object that raises the prestige of your kitchen.

Recommended recipe

Tendon Tempura

The next day is another kitchen challenge! Embarking on the adventure of cooking Japanese food made me feel the makings of a real chef! I was incredibly enthralled by how thoroughly the rules of Chef Satō’s kitchen were explained to me, and I’m incredibly excited that he’s showing me another lunch offering today. Kitchen knives,  I used yesterday were amazing! I hope that today chef’s kitchen knife set  will again be at my disposal. Working with them is incomparable to working with traditional European knives. Japanese kitchen knives  are something that will definitely be in my kitchen when I get home!

Today’s Tendon Tempura proposal. This is one of the dishes that can be found in every Asian restaurant, but after tasting it performed by Chef Satō, I can say that those served by chefs even in the best restaurants cannot compare to the Japanese recipe. As usual, the key to the success of the dish was fresh ingredients and a recipe tested over the years. During the preparation of the Tendon Tempura, I enjoyed like a child being able to use the Ultimate range of kitchen knives.

To prepare Tendon Tempura you need:

  • 300g cooked rice (  as instructed on the pack)
  • 75g tempura flour
  • 4 shiitake mushrooms
  • 80g of shelled king prawns or tiger prawns
  • ¼ aubergine
  • a little sunflower or vegetable sauce
  • 6 tablespoons mirin
  • 2 tablespoons soy sauce
  • 1 teaspoon of prepared dashi liquid
  • 2 tablespoons sugar

How to prepare:

We reach for the Ultimate kitchen knife set, specifically model SBK-105, with which we cut the rennet and aubergine into slices no thicker than 1 cm (they fry faster then) and remove the shell from the prawns, but leave the tail. Then dry all ingredients thoroughly with a towel and place in the fridge to chill well

Prepare the pan! An iron wok will be best, although, as Chef Satō laughs, a deep fryer can be used for our standards, but to a true chef it is not befitting. Fill it with oil to 2heights, heat is raised to 160-170 °C.

While the oil heats up, mix 75g of tempura flour with 110ml of ICE WATER to make a batter. The colder the dough and ingredients, the better the temperature (you can use ice cubes to cool it down).

When the oil has reached the temperature given earlier sprinkle the ingredients with flour and dip them into the batter so that they are all covered with it, then place them in the oil for about a minute on each side so that the batter is golden on all sides.


After frying, set the tempura on a wire rack to drain off any excess oil (you can also use paper towels to drain off any excess fat).

Now it’s time for the sauce! Cook the mirin over a high heat so that all the alcohol evaporates, then add the soy sauce, dashi and sugar, reduce the heat and leave the sauce to simmer for a few minutes.

Finally, transfer the rice and tempura to a doburi bowl, which we pour the sauce over.

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