Mac Knife Professional Series Fillet Knife

No, this knife is not designed for heavy-duty tasks. Its extremely thin, flexible blade is crafted specifically for delicate work like filleting fish and slicing sashimi; using it on bones or hard produce will likely damage the edge.

The blade is remarkably flexible, capable of bending to nearly a 90-degree angle. This flexibility allows it to glide closely along the bones of flatfish like sole or flounder, ensuring you get the maximum amount of meat with minimal waste.

It is a specialized tool rather than an all-purpose knife. While it excels at precision tasks like skinning fish or slicing sashimi, you will still need a standard chef's knife or santoku for general chopping, dicing, and prep work.

This knife features a blade thickness of 1.5 mm. This ultra-thin profile is what gives the knife its signature flexibility and allows for the clean, effortless slicing required for delicate proteins.

Because the blade is so thin and specialized, it requires careful handling. We recommend honing it regularly with a fine grit rod and avoiding any contact with hard surfaces, such as glass or stone cutting boards, which can dull the edge quickly.