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Zoom MAC Professional 6" Honesuki Boning Knife
Zoom MAC Professional 6" Honesuki Boning Knife
Zoom MAC Professional 6" Honesuki Boning Knife
Zoom MAC Professional 6" Honesuki Boning Knife
Zoom MAC Professional 6" Honesuki Boning Knife
Zoom MAC Professional 6" Honesuki Boning Knife
Zoom MAC Professional 6" Honesuki Boning Knife

MAC Professional 6" Honesuki Boning Knife

Rated 5.0 out of 5 stars
1 Review
In Stock  •  Ships in 24 Hours


  • Made with original molybdenum high carbon steel for great edge retention and ease of sharpening
  • Rust resistant steel; 60 Rockwell hardness
  • Riveted handle constructed of laminated Pakkawood and bolster for weight and balance
  • Single bevel 15° blade angle on one side
  • Made in Japan with a 25-year warranty


The Mac Honesuki Boning Knife is a traditional Japanese style poultry boning knife. Features a stout blade with a single-bevel edge and a stiff, pointed tip. The thick 3.0mm stiff blade has enough backbone to drive the knife through chicken joints or small fish bones. The pointed tip allows you to remove meat around bones. Made in Japan with a 25-year warranty.


Made in Japan
25-Year Warranty

Blade Construction: High-carbon chrome molybdenum and vanadium steel alloy
Handle Construction: Double-riveted black Pakkawood with stainless steel bolster
Rockwell Hardness: 60 degrees
Edge: 15 degrees, single bevel

Blade Length: 6"
Blade Height: 1.75"
Overall Length: 10-5/8"
Spine Thickness at Heel: 3mm
Weight: 7 oz. (202g)

Item number: BON-60

Rated 5.0 out of 5 stars
Based on 1 review
Total 5 star reviews: 1 Total 4 star reviews: 0 Total 3 star reviews: 0 Total 2 star reviews: 0 Total 1 star reviews: 0
100%would recommend this product
1 review
  • L
    Verified Buyer
    I recommend this product
    What is your cooking skill level? Advanced
    What is your gender? Male
    Rated 5 out of 5 stars
    7 years ago
    Sharp, sturdy knife is just the right size

    My five traditional thin MAC blades are really sharp and hold their edges, but I did not want to risk damaging or snapping one while doing close trimming around bones or through chicken joints. I use a Cutco butcher's knife for the big cuts, but wanted a small version to complement it.

    My first purchase was a 4" Shun Deba, which is an excellent knife, but I did not realize until very recently that it had a single-bevel blade, which explained why it would not get very sharp using the device recommended for MAC knives. After reading that the Shun it is best sharpened with two or three stones used in series, I decided "This has got to go". A year ago, you see, I sold the sharpening stones and moved on.

    So I did some serious research looking for a Japanese replacement knife, and in reply to an inquiry at the MAC web site, I learned that this boning knife, while also a single-bevel type, is made differently from the Shun and can be sharpened with the device in my kitchen drawer. Following that "Aha!" moment, I popped for the the 6" MAC.

    It arrived in the handsome MAC box and I found an excuse to use it that same night to trim a bunch of beef rib bones...easy-breezy It feels very steady, sure, and sturdy in my hand, more so than the Shun, which has a small, round handle. While not as maneuverable as the smaller Shun, the MAC's pointer tip about makes up for it.

    The thing is also rugged enough to take on most squash varieties, but I'll check with MAC before trying to cut…

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