The MAC Professional Series Boning Knife 15.5 cm (BON-60) is a Japanese-style Honesuki, built for precision poultry and butchery work. With its thick, stiff blade and single-bevel edge, it delivers the backbone needed to separate chicken joints, trim meat, and cut through small fish bones. The pointed tip provides accuracy for working around bones and removing meat cleanly, making it an indispensable tool for professionals and dedicated home cooks.
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15.5 cm blade length – perfect for poultry and small butchery tasks
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Japanese Honesuki profile – stout blade with pointed tip for working around joints
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Single-bevel edge – sharp and precise for controlled cuts
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Thick 3.0 mm blade – stiff construction provides strength and durability
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Bolstered handle – adds balance and weight for professional control
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Original molybdenum steel – sharp, easy to maintain, and stain-resistant
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Made in Japan – precision-crafted with MAC’s renowned sharpness and quality
Durable, sharp, and highly specialised, the BON-60 is the go-to boning knife for chefs who need strength and control when breaking down poultry and fish.