MAC Japanese Series BON-60 Boning Knife

The Honesuki is a traditional Japanese poultry knife characterized by its triangular, stiff blade and single-bevel edge. Unlike a flexible Western-style boning knife, this design is built to withstand the torque required to cut through chicken joints and cartilage without bending or snapping.

While it excels at poultry, the stiff, pointed tip is also excellent for trimming surface fat and working with small fish. However, because of its single-bevel edge and rigid construction, it is not designed for general-purpose vegetable chopping or slicing delicate proteins like sashimi.

Yes. A single-bevel blade is sharpened primarily on one side, creating a very acute angle for superior sharpness. You will need to maintain this specific angle on a whetstone, which differs from the standard 50/50 sharpening process used for most Western chef's knives.

This material offers the best of both worlds: the extreme edge retention and hardness of high carbon steel, paired with the corrosion resistance of stainless steel. It holds a razor-sharp edge for a long time, though it should still be hand-washed and dried immediately to maintain its condition.

MAC’s warranty covers manufacturing defects in materials and workmanship under normal kitchen use. It does not cover damage caused by misuse, such as prying, twisting, or cutting frozen foods, which can chip the hardened steel edge.