MAC Professional Japanese boning knife 15,5cm

The MAC Professional 15.5cm boning knife is ideal for boning meats, thanks to its thick, rigid blade (approx. 3mm thick). In fact, you can slide it between the joints of your chicken, for example, but also between the bones of fish. The "broken" tip makes it easy to remove meat from around the bones.

This knife is part of the MAC Professional series, developed for professional chefs who need to work fast and well. These knives make no compromises on sharpness or ergonomics. They save you time in the kitchen, while remaining pleasant to handle, even over prolonged and repetitive use.

The blade is made of AUS-8 stainless steel . Its alloy is enriched with carbon, tungsten, molybdenum and vanadium. Molybdenum and vanadium have a small impact on rigidity. In addition, vanadium increases the alloy's elasticity and thus its impact resistance, while molybdenum increases the steel's corrosion resistance. Carbon and tungsten are also important elements, as they influence the blade's hardness. The more they are present, the stiffer it is, and a stiff blade will hold its edge for a long time. What's more, you can work its edge to a razor-sharp finish, since steel is capable of holding such a finish.

The steel in this MAC Professional knife is therefore high-performance and long-lasting. This alloy is also easy to work with, so you can easily maintain it with a whetstone when the need arises.

The knife also features a hybrid cutting edge, combining a Japanese angle (unilateral) and a Western angle (symmetrical). This particular angle gives the knife the perfect combination of fearsome sharpness and longevity. Thefinal sharpening is done by hand, on a water stone. The craftsman's skill ensures a razor-sharp edge from the very first use.

The handle is made of two plates of Pakkawood, a composite material combining laminated wood and resin compressed under heat. The end result is resistant to moisture, impact and temperature variations. 3 rivets hold the Pakkawood to the full tang blade. A steel bolster links the blade to the handle. The shape of the handle is designed to be as ergonomic as possible.

To care for your knife, wash it by hand in lukewarm water with a soft sponge. Dry immediately with a soft cloth, leaving no trace of moisture on the surface. In this way, you'll retain its original performance and appearance for a long time to come.

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MAC is a Japanese knife manufacturer whose factory is located in Seki, a Japanese town renowned for its quality cutlery production since the Middle Ages. The brand was created in the 60s, after its founder studied in the USA, where he worked as a part-time cook to supplement his studies. It was there that he had the opportunity to test kitchen knives that weren't necessarily to his taste. As an anecdote, he was using a heavy, very sharp, blunt German knife when he dropped it on the floor, narrowly missing stabbing himself in the foot. Instead, the knife stuck in the ground, and when he tried to remove it, about 3cm of the point had broken off. To fix this, he took a sharpening stone to the blade, making the point "rounder". Gradually, he realized that this modification had significantly increased the knife's efficiency, and with it his own output. When he returned to his homeland, this experience inspired him to found the MAC company, with the aim of producing knives with a formidable cutting edge that would be safer, longer-lasting and easier to use.

The brand now boasts several patents to its credit, and is known the world over. 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.

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