MAC Chef Series PB-60 Boning Knife
Best precision tool for home cooks tackling detailed butchery and deboning.
This is the surgical instrument your kitchen needs for breaking down proteins with absolute precision. While its lightweight, narrow build lacks the heft of a heavy-duty cleaver, the razor-sharp edge and effortless maneuverability make it the ultimate choice for intricate butchery and clean, bone-hugging cuts.
$46.95
at
Northwestern Cutlery
Who it's for
- Butchers needing long-lasting sharpness for heavy-duty tasks
- Chefs performing intricate work who prioritize hand comfort
- Home cooks seeking precision when trimming and deboning meat
Who should skip it
- Users who need a heavy-duty blade for prying or hacking
- Busy cooks who prefer low-maintenance, dishwasher-safe tools
- Budget-conscious shoppers looking for an entry-level kitchen knife
Performance breakdown
Edge Retention
High-carbon steel maintains a razor-sharp edge through rigorous butchery tasks.
Maneuverability
The slim, lightweight profile navigates tight bone structures with surgical precision.
Ergonomic Comfort
Pakkawood handle provides a secure, natural grip for extended prep sessions.
Sharpening Ease
The steel composition allows for quick, effortless honing on standard stones.
Balance and Control
Perfectly weighted for delicate cuts without causing wrist or hand fatigue.
Build Longevity
Professional-grade construction backed by an extensive twenty-five-year performance warranty.
Key Specs
Blade Material
Chrome Molybdenum Vanadium steel
Handle Material
Pakkawood
Blade Length
6 inches
Blade Hardness
57-61 HRC
Construction Type
Stamped
Bolster Type
None
Country of Origin
Japan
Knife Type
Boning Knife
Number of Pieces
1
Set or Individual
Individual
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