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Boning/ fillet • 180 mm • molybdenum vanadium en tungsten • western pakka handle • for right and left hand use
This 180 mm boning knife has an oversize handle to maximize your grip when working in slippery butchering environments. The handle shape is designed for both a standard grip or a reverse butcher's grip. This version has a straight blade with a slightly curved edge. Also a great fillet knife for fishermen and hunters.
Features of the CHEF series:
Elwin de Veld about MAC knives:
When I first started with sharpening of the knives, together with my grandfather in 1994, we used to go to many restaurant in The Hague to sharpen. Later, when I took over, I was able to do it all myself. In 1998 I came to the restaurant Seinpost, back then with Paul van Waarden as a head chef, to sharpen their knives. Gert Jan Cieremans, the last chef of now closed restauant Seinpost, has been working there already for 2 years as a chef de partie. Mr. kuntz also has been working there in the kitchen and he owned a MAC. He was truly lyrical about it. I was allowed to sharpen it for him and ever since fell in love with Japanese knives. It's a joy to sharpen, they keep their extreem sharpness for a longer time than the knives I've known.
My first order with MAC were 6 knives from the Original serie. I gave them all to few chefs I know to hear their opinion about them. Of course, they were never returned to me- it was truly the best knfe they've ever used. Since then MAC has become very popular in the kitchens of Dutch restaurants.
