Here you get a good boner that can both bone larger cuts of meat and fillet fish, as the knife is semi-flexible.
The knife has a good robust handle that provides a secure grip. In addition, the blade has a nice straight profile all the way to the handle.
The steel is of the classic stainless alloy from MAC, and has a hardness of approx. 59 HRC. This is ideal for the deboner's tasks, as it must be able to withstand coming into contact with bone, and therefore must not be too hard.
The hallmark of the MAC Pro series are high-quality knives that were originally intended for chefs and others who needed to use the knives professionally. They are designed to be tough and to be used for hours every day.
Like all other knives in our range, the usual basic rules apply to this knife. If you want to get the most out of your knife, iron it on a ceramic iron - and do it quietly. If it needs to be sharpened, do it on a wet stone or have it done by us. Never use a dishwasher to clean the knife, and do not cut bones or frozen items - the MAC is certainly a tough knife, but you should always be careful. If you comply with this, you will have a good knife for years.
| Type |
Bones |
| Length |
160mm
|
| Forging and steel |
One layer - stainless |
| Grinding |
Double-egged/standard |
| Handle type |
Classic western |
| Stainless steel |
Yes |
| Hardness |
Approx. 59 HRC |
| Stock material |
Black Pakka wood
|
| Saya |
No |
Foodgear always advises against cutting all kinds of bones and frozen goods. Knives must not be washed in a dishwasher, as this removes sharpness and provokes rust - even in stainless alloys!
