The honesuki — Japans dedicated poultry boning knife — is one of those tools that changes how you think about buying chicken. Once you can break down a whole bird quickly and cleanly, buying whole becomes the obvious choice: better value, better flavor from the carcass, and complete control over how the pieces are cut. MAC has been making knives in Seki City since 1964, and the BON-60 is their take on this classic format — built to the same standards as the rest of the Professional line and backed by the same 25-year warranty against defects in materials and workmanship.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness and edge retention in a way that most conventional stainless steels cannot replicate. The triangular profile of the honesuki is purpose-designed for the specific demands of poultry work — the pointed tip navigates cleanly around joints and along the backbone, the flat spine provides control when pushing through cartilage, and the overall geometry keeps the blade tracking close to bone without binding or deflecting. At 155mm the blade length is well suited to everything from a standard chicken to a small turkey or game bird. The spine runs 3mm at the heel, giving the knife enough backbone for the occasional firm push through a joint without sacrificing the agility needed for detailed work. The western-style handle sits comfortably through the repetitive motions of fabrication work, and at 7.0 oz the knife has enough presence to feel authoritative without becoming tiring.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with raw poultry and dry thoroughly before storing. The steel responds well to water stones and ceramic honing rods; regular maintenance between sharpenings will keep the edge performing through repeated use. Avoid hard bones beyond poultry joints and do not use the knife on frozen product.
The blade is roll forged from MACs proprietary chrome-moly vanadium steel, an alloy engineered for thinness and edge retention in a way that most conventional stainless steels cannot replicate. The triangular profile of the honesuki is purpose-designed for the specific demands of poultry work — the pointed tip navigates cleanly around joints and along the backbone, the flat spine provides control when pushing through cartilage, and the overall geometry keeps the blade tracking close to bone without binding or deflecting. At 155mm the blade length is well suited to everything from a standard chicken to a small turkey or game bird. The spine runs 3mm at the heel, giving the knife enough backbone for the occasional firm push through a joint without sacrificing the agility needed for detailed work. The western-style handle sits comfortably through the repetitive motions of fabrication work, and at 7.0 oz the knife has enough presence to feel authoritative without becoming tiring.
Care Instructions: Hand wash and dry after each use — this knife is not dishwasher safe. Rinse promptly after contact with raw poultry and dry thoroughly before storing. The steel responds well to water stones and ceramic honing rods; regular maintenance between sharpenings will keep the edge performing through repeated use. Avoid hard bones beyond poultry joints and do not use the knife on frozen product.
- Maker: MAC Knife, Inc.
- Location: Seki City, Japan
- Founded: 1964
- Construction: Mono Steel, Roll Forged
- Steel: Proprietary Chrome-Moly Vanadium
- Edge Grind: Double Bevel
- Blade Length: 155mm
- Total Length: 265mm
- Spine Thickness at Heel: 3mm
- Blade Height: 43mm
- Weight: 7.0 oz (198g)
- Warranty: 25 years against defects
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