Name: BON-60 - MAC KNIVES
Brand: - All -
SKU: BON-60
Price: 630.00 PLN
Availability: InStock

BON-60

630.00 zł brutto

In stock

Additional information
Reviews (1)

Additional information

Type of knife	a boning knife, professional knife
Total length (mm)	270
Knife weight (g)	195
Blade edge	MAC
Steel type	MAC Steel (AUS8), solid
Rockwell hardness of steel	59
Stain-resistant	Yes
Handle	PAKKA wood

1 review for BON-60

Tools For Creators – 11 April 2025

The BON-60 boning knife features a narrow, flexible blade designed for precise separation of meat from bone. Excellent control, clean cuts, and sharp tip make it ideal for trimming, deboning, and detailed butchery work. Reliable tool for both home and professional kitchens.

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BON-60

BON-60 — Masterful Precision in the Art of Deboning

The PROFESSIONAL series is a symbol of prestige, artisanal excellence and uncompromising quality, trusted by professional chefs in the finest restaurants around the world. This line of knives is designed for the highest level of performance — where speed, comfort, flawless control and absolute reliability are essential. Japanese MAC knives from the Professional series are crafted in Seki, the legendary center of blade production, using traditional craftsmanship techniques and premium-grade materials, giving them a distinctive luxurious character and exceptional finishing quality.

The BON-60 Honesuki is a highly specialized, professional-grade knife created for precise deboning and expert meat preparation. Originally designed for poultry and small animals such as chicken, duck, turkey or rabbit, it performs equally well in more demanding butchery tasks and fish filleting. This is a blade that gives the chef full control over the structure of the meat, enabling fast, clean and surgically precise work.

The blade, made from high-quality MAC Steel (AUS8), delivers outstanding sharpness, durability and resistance to intensive use in professional kitchens. Its solid construction ensures stability when working around bones and cartilage, while the distinctive, slightly angled tip is specifically engineered for separating meat, removing residual bones and loosening poultry joints with exceptional accuracy. This refined design significantly enhances efficiency and highlights the knife’s specialized, professional nature.

The handle, crafted from PAKKA wood — a luxurious fusion of natural wood and resin — offers superior moisture resistance, durability and a secure, ergonomic grip even during prolonged use. Perfect balance and meticulously refined finishing details allow the knife to feel like a natural extension of the chef’s hand, reducing fatigue and elevating overall working comfort.

The BON-60 Honesuki is not merely a kitchen tool, but a sophisticated culinary instrument that elevates the standard of meat preparation and workflow in premium kitchens. In the hands of an experienced chef, it enables fast, precise and elegant processing of even large quantities of poultry while maintaining the highest cutting quality and visual integrity of ingredients.

With proper use, regular sharpening and appropriate care in accordance with the guidelines of Japanese master craftsmen, the knife retains its legendary sharpness, reliability and luxurious performance for many years of intensive professional use.

Recommended recipe

Chicken Mizutaki Hot Pot

Mizutaki is a traditional Japanese hot pot originating from the Hakata region on the island of Kyushu, where it has been prepared for generations as a nourishing dish for the colder seasons. Unlike more heavily seasoned hot pots, mizutaki is based on slowly simmering chicken in water or a light broth to extract the natural depth of flavor and collagen from the bones. The dish gained wider popularity during the Meiji period, when it began to be served in specialized restaurants as an elegant communal meal cooked at the table. To this day, Chicken Mizutaki Hot Pot represents the Japanese culinary philosophy of purity of flavor, simplicity of ingredients, and the ritual of shared cooking.

Chicken Mizutaki Hot Pot – Recipe (4 servings)

Ingredients:

800 g chicken (thighs, wings, or bone-in pieces)
1.5 L water
1 piece of ginger (about 20 g)
2 cloves garlic (optional)
1 leek or 1/2 napa cabbage
200 g firm tofu
150 g shiitake mushrooms or button mushrooms
1 carrot
1 bunch of chives or green onions
100–150 g udon noodles (optional)
salt to taste

Dipping sauce (ponzu):

3 tbsp soy sauce
2 tbsp lemon juice or yuzu juice
1 tbsp mirin
1 tsp grated ginger

Instructions:

Rinse the chicken and place it in a pot. Cover with water and bring to a boil, skimming off any foam to keep the broth clear.
Add the sliced ginger and simmer on low heat for about 30–40 minutes, until the broth develops a deep, natural flavor.
Meanwhile, prepare the add-ins: cut the napa cabbage into large pieces, cube the tofu, slice the carrot, and clean the mushrooms.
Once the broth is ready, gradually add the vegetables, tofu, and mushrooms, cooking them directly in the pot (ideally placed at the center of the table on a tabletop burner).
Add the udon noodles at the end and cook for a few minutes until tender.
Serve by picking ingredients from the pot and dipping them in the ponzu sauce.
Finally, enjoy the remaining broth, which is the essence of the dish and rich in flavor and collagen extracted from the chicken.