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Boning knife for removing meat from bones
Corrosion-resistant AUS-8 stainless alloy (carbon, molybdenum and vanadium)
Good edge retention / easy to sharpen thanks to hardness of -+59 HRC
Final sharpening by hand, on stone: incredible sharpness from first use
Unique blade profile combines rigidity and cutting performance
Resistant, non-slip black synthetic handle - Marked guard
Optimal for professionals - Made in Japan in Seki
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This MAC Chef 15.5cm boning knife features a blade that is considered rigid for this type of model. With it, you can loosen the flesh around the bones, without wasting anything. Its thin, narrow, curved blade is perfect for this purpose.
The blade is crafted from a Japanese stainless alloy (AUS-8) that has been enriched with the not inconsiderable elements of carbon, tungsten, molybdenum and vanadium. Let's get into the details:
- The first 2 elements influence the blade's hardness, making it more rigid. A rigid blade is one that will hold its edge over the long term, and on which you can work a sharper, razor-like edge.
- The last 2 elements also have a small impact on hardness, but while vanadium increases the alloy's elasticity and shock resistance, molybdenum increases its resistance to corrosion.
The result is a high-performance, long-lasting alloy that's a pleasure to use.
Its composition makes this alloy easy to work with, and you can maintain it with a whetstone when you feel that the knife is losing its edge.Sharpening is done by hand, on a water stone, by an expert. The craftsman's skill ensures a razor-sharp edge right from the 1st use. Last but not least, the wire has a hybrid shape, between a Japanese angle (unilateral) and a Western angle (V-shaped symmetrical).
This gives the knife the perfect combination of performance and edge life. What's more, the finesse of the cutting edge ensures clean penetration that reduces fatigue over the long term (no need to force to slice).
The handle is made of black synthetic material. Lightweight, it is pleasant to use over time. What's more, its ridged surface makes it non-slip, to ensure perfect control of the knife. The extended guard protects your fingers from the cutting edge.
Care: wash the knife in lukewarm water with a soft sponge. Then dry it with a soft cloth, leaving no trace of moisture on its surface. In this way, you'll preserve its original performance and appearance over time.
For the record, the name MAC comes from the word "Macrocosm", which in simplified terms means "immense universe" (reflecting the founder's ambition to equip every country in the world with his knives). He chose to retain the first 3 letters of the word.
The factory is located in Seki, a Japanese town renowned for its quality cutlery production since the Middle Ages, and was founded in the 60s, after its founder had studied in the United States. He worked part-time as a cook to supplement his studies. It was there that he had the opportunity to test kitchen knives that weren't necessarily to his taste. Using a dull, heavy and very sharp German knife, he dropped it, narrowly missing planting it in his foot. Instead, the knife stuck in the ground, and when he tried to pull it out, about 3cm of the tip broke off. To fix this, he resharpens the blade with a whetstone, making the tip "rounder". Gradually, he realizes that this modification increases the knife's efficiency, and thus his own yield.
On his return to his homeland, this experience gave him the idea of founding the MAC company, with the aim of creating knives with a formidable cutting edge that would be durable, safer, lighter and therefore easier to use. The brand now boasts several patents to its credit, and is known the world over. It is particularly aimed at professional chefs who need high performance and efficiency.
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