The Mac Professional Chef’s Knife is modeled after the standard French chef’s knife which has a slightly curved edge and a fast taper towards the tip. This is compared to a Japanese chef’s knife which has a more gradual taper from the heel to the tip. This blade is more common for professional chefs who prefer a larger chef’s knife. A multipurpose knife for just about anything you would cut on a cutting board. The weight of the bolster in combination with the blade makes this extremely well balanced in the center of your hand. Cut through most foods using minimal effort. Made in Japan
Features:-
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Made with high carbon chrome Molybdenum steel with vanadium
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Rust resistant steel;
- Hardness:- ±60
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Riveted handle constructed of resin Pakkawood with bolster for added weight and balance
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Double bevel 15° blade angle on each side
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Made in Japan
This is the classic Japanese poultry boning knife, known as the Honesuki. It has a stiff, triangular blade with a sharp pointed tip, designed for maneuvering around joints and cutting through tendons with precision. Unlike Western boning knives, it has little to no flex and is built for control.
Function – Boning and butchery knife. Ideal for breaking down poultry, trimming meat, and working around bones with clean, accurate cuts.
Tip: The 150mm Honesuki is the most popular size for home cooks and professionals alike, offering excellent balance for poultry and small meat prep.
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