MAC Chef Series 8-inch Boning and Fillet Knife

Specifications

• Blade length: 7.9 inches (200 mm)
• Series: MAC Chef Series: thin 2.0 to 2.5 mm blades of MAC’s original molybdenum steel, with the handle aligned to the spine
• Steel: MAC Original steel, a molybdenum stainless steel
• Edge: double bevel, sharpened evenly on both sides at about 15 degrees per side
• Handle: black Pakkawood, riveted
• Model number: BNS-80

MAC Boning and Fillet Knives

Keeping the Edge

MAC steel is harder than most German and American kitchen knife steel, so the edge is maintained with ceramic rather than a steel rod. As a rule of thumb, we use ceramic on steels greater than 60 Rockwell hardness. The MAC black ceramic honing rod and the white ceramic rod touch up the edge between sharpenings, and the MAC Togu sharpener resets the factory angle on a ceramic wheel.

Care

• Wash by hand with warm, soapy water and dry the knife at once. Do not put it in a dishwasher.
• MAC steel is stainless but not immune to spotting; do not leave the blade wet, soaking or in contact with acidic food.
• Cut on wood or plastic boards. Keep the edge away from bone, frozen food and hard shells.
• Warranty claims are handled by MAC directly.

Knife Merchant is an authorized MAC knife seller.