MAC Professional Japan Honesuki Boning Knife 6" / 15 cm, → Обява 48124369

MAC Professional Honesuki Boning Knife 6" / 15 cm,
Made in JAPAN
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"Description:
Honesuki • 160 mm • Mighty • molybdenum vanadium en tungsten • western pakka handle • for right hand use

This Honesuki is a traditional Japanese-style poultry boning knife/cleaver. It has a stout blade with a single-bevel edge and a stiff, pointed tip. The thick, stiff blade has enough backbone to drive the knife through chicken joints or small fish bones and the pointed tip allows you to remove meat around bones. 3.0mm thick blade.

Features of the Mighty Professional series
The Mighty series has proven itself in many kitchens. The Professional Series features a thin 2.0-2.5mm blade for less wedging into cuts and an added bolster on the handle for weight and balance. Most of the knives in this series are made with our Original steel with the exception of the MSK-65 and MTH-80 which use the Superior steel. The weight of the bolster in combination with the thin blades makes these knives extremely well balanced. Especially when using a Chef's pinch grip; allowing you to cut through most foods using minimal effort. Except for the MTH-80, MSK-65, and MSL-105 which feature elevated handles, these knives have traditional European shapes with a straight handle and pointed tip.

Elwin de Veld about MAC knives
When I first started with sharpening of the knives, together with my grandfather in 1994, we used to go to many restaurant in The Hague to sharpen. Later, when I took over, I was able to do it all myself. In 1998 I came to the restaurant Seinpost, back then with Paul van Waarden as a head chef, to sharpen their knives. Gert Jan Cieremans, the last chef of now closed restauant Seinpost, has been working there already for 2 years as a chef de partie. Mr. kuntz also has been working there in the kitchen and he owned a MAC. He was truly lyrical about it. I was allowed to sharpen it for him and ever since fell in love with Japanese knives. It's a joy to sharpen, they keep their extreem sharpness for a longer time than the knives I've known.

My first order with MAC were 6 knives from the Original serie. I gave them all to few chefs I know to hear their opinion about them. Of course, they were never returned to me- it was truly the best knfe they've ever used. Since then MAC has become very popular in the kitchens of Dutch restaurants.

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If you're tackling intricate culinary tasks such as boning poultry, the Mac Professional Honesuki Boning Knife BON-60 provides all the precision, versatility, and reliability you need to achieve superb results in the kitchen. With its 15.5cm blade and ultra-comfortable handle, the knife gives you the reassurance of perfect cuts and slices, all whilst being incredibly durable and long-lasting.

Specifically designed for butchery, the honesuki knife features a thick, stiff blade which is ideal for driving straight through chicken joints. And due to the pointed edge, the knife can also be used for delicate tasks such as slicing meat from bones - the perfect knife for kitchens specialising in seafood and poultry.

Made to an exceptional quality, each Mac knife is made in Japan with many parts of the process still completed by skilled craftsmen. Hand wash only.

Product Details:

Brand: MAC
Material: Stainless Steel & Wood
Product Weight: 480g
Further Information:

Strong single-layer stainless steel (AUS8)
Rockwell hardness rating ±
Black Pakka wood handle
Hand wash only - not suitable for cutting bones or frozen food
The thick, stiff blade has enough backbone to drive the knife through chicken or fish and the pointed tip allows you to remove meat around bones
Crafted with high-quality materials for durability and long-lasting sharpness
Traditional Japanese-style poultry boning knife/cleaver with 3mm thickness on the blade

"Made with original molybdenum high carbon steel for great edge retention and ease of sharpening
Rust resistant steel; 60 Rockwell hardness
Riveted handle constructed of laminated Pakkawood and bolster for weight and balance
Single bevel 15° blade angle on one side
Made in Japan with a 25-year warranty"

За справка:
https://www.hamono.nl/en/mac-professional-mighty-honesuki-160-mm-bon-60.html

https://www.facebook.com/share/p/1EbEQ4qs86/
"About 20 years ago, give or take, MAC was one of very few Japanese knife makers whose products you could get in North America, if you knew where to look.

History lesson aside, the point is that you shouldn’t judge a book by its cover! These were all scratched up and had new wooden handles put on them at some point. They were so dull you’d have trouble cutting cheese with them, but the end result was a little shocking. They are SHARP 😳

If you’ve got some beat-up old knives kicking around in your drawer, don’t give up on them or assume that Henkels set at Costco or The Bay is an upgrade. I’d take these old MACs over almost anything on the market today!"