Mac Professional Honesuki Boning Knife – 155mm (Made in Japan)

The Mac Professional Honesuki 155mm is a Japanese-style boning knife purpose-built for breaking down poultry and navigating around joints with surgical precision. Unlike traditional Western boning knives, the Honesuki features a stiff, triangular blade with a sharp pointed tip—ideal for trimming meat, cutting through tendons, and working cleanly around bones.

With its 3mm-thick, robust spine and double-bevel edge, this knife offers incredible control without any flex, making it a favorite among butchers and chefs who demand efficiency and accuracy.

Handcrafted in Japan using premium MV steel, this blade delivers durability, edge retention, and rust resistance, all anchored by a beautiful, well-balanced pakkawood handle.

Key Features:

• Blade Length: 155mm
• Blade Thickness: 3.0mm (stiff, no flex)
• Blade Material: High-carbon chrome Molybdenum Vanadium (MV) steel
• Hardness: ±60 Rockwell
• Handle: Black resin Pakkawood with full tang & bolster
• Edge: 15° double bevel on each side (Western-style grind)
• Collection: Mac Pro
• Made in Japan 

Best For:

• Boning and breaking down whole poultry (chicken, duck, quail)
• Trimming meat and working around cartilage
• Cutting through small fish bones and joints
• Precise butchery tasks requiring control over brute force

Why Choose the Honesuki:

• Traditional Japanese boning knife with Western-style double bevel
• Stiff triangular blade offers exceptional accuracy
• Excellent alternative to flexible Western boning knives
• Compact and balanced — ideal for professional chefs and home cooks alike

Pro Tip:

Let the pointed tip guide your cuts through tight joints and around bones. The stiff spine and added weight from the bolster provide power without sacrificing precision—perfect for deboning, trimming, or detailed butchery.