Achieve clean, accurate fillets every service with the 15cm Hygiplas Pro fillet knife (blue). The flexible 15cm high-grade stainless steel blade follows the contours of fish to separate flesh from bone cleanly, helping to minimise waste and speed up prep. A fine, tapered edge with a 52° Rockwell hardness balances reliable edge retention with easy sharpening – ideal for daily filleting, skinning and trimming in professional kitchens.

Built for control and comfort, the durable blue handle ensures HACCP compliance in raw fish areas. The ergonomic construction provides a secure, non-slip grip even when wet, reducing fatigue during high-volume service. Weighing just 93g and easy to clean, the Hygiplas Pro fillet knife delivers consistent performance for seafood restaurants, caterers and fishmongers.

Flexible blade for precise filleting – sharp edge allows clean separation of flesh from bone

Blue handle for easy identification in colour-coded kitchens. Blue – raw fish

Non-slip ergonomic handle for comfort and control

52° Rockwell hardness rating for reliable edge retention and ease of sharpening

Highly durable – built to withstand high volume use in professional kitchens

Ideal for seafood restaurants and fishmongers

Fillet Knives

Boning Knives

Designed for precise meat preparation, the 15cm Hygiplas Pro boning knife (red) delivers clean, accurate cuts with minimal waste. A 15cm (5.9″) narrow, pointed stainless steel blade with a tapered profile glides around bones, joints and connective tissue for confident deboning and trimming. The sharp point excels at detailed work, making the knife a go-to for butchers, chefs and high-volume meat prep stations seeking speed, consistency and reduced wastage.

Built for daily commercial use, the Hygiplas Pro boning knife features a durable ergonomic handle with a secure non-slip grip, even in wet or greasy conditions. The red colour-coded end supports HACCP systems for raw meat, helping to prevent cross-contamination. Weighing just 93g, the knife feels lightweight and balanced for all-day comfort, whilst a 52° Rockwell hardness ensures reliable edge retention and easy sharpening to minimise downtime. An easy-clean design helps maintain hygiene in busy professional areas.

Narrow blade designed for expertly working around bones and joints

Red handle for easy identification in colour-coded kitchens. Red – raw meat

Non-slip ergonomic handle for comfort and control

52° Rockwell hardness rating for reliable edge retention and ease of sharpening

Highly durable – built to withstand high volume use in professional kitchens

Ideal for butchers and meat prep stations

Sharp point for detailed trimming tasks

Boning Knives

Boning Knives

If you’re tackling intricate culinary tasks such as boning poultry, the Mac Professional Honesuki Boning Knife BON-60 provides all the precision, versatility, and reliability you need to achieve superb results in the kitchen. With its 15.5cm blade and ultra-comfortable handle, the knife gives you the reassurance of perfect cuts and slices, all whilst being incredibly durable and long-lasting.

Specifically designed for butchery, the honesuki knife features a thick, stiff blade which is ideal for driving straight through chicken joints. And due to the pointed edge, the knife can also be used for delicate tasks such as slicing meat from bones – the perfect knife for kitchens specialising in seafood and poultry.

Made to an exceptional quality, each Mac knife is made in Japan with many parts of the process still completed by skilled craftsmen. Hand wash only.

Strong single-layer stainless steel (AUS8)

Rockwell hardness rating ±60

Black Pakka wood handle

Boning Knives

Boning Knives

If you’re tackling intricate culinary tasks such as filleting poultry, the Mac Chef Series Boning Knife PB-60 provides all the precision, versatility, and reliability you need to achieve superb results in the kitchen. With its 15.5cm blade and ultra-comfortable handle, the knife gives you the reassurance of perfect cuts and slices, all whilst being incredibly durable and long-lasting.

Specifically designed for filleting, the knife features a stiff blade which provides control and precision to the edge of the blade. And due to the pointed edge, the knife can also be used for delicate tasks such as slicing meat from bones – the perfect knife for kitchens specialising in seafood and poultry.

Made to an exceptional quality, each Mac knife is made in Japan with many parts of the process still completed by skilled craftsmen. Hand wash only.

Strong single-layer stainless steel (AUS8)

Rockwell hardness rating ±60

Black Pakka wood handle

Hand wash only – not suitable for cutting bones or frozen food

Suitable for fishermen and hunters as a reliable fillet knife

6″ boning knife with oversize handle for enhanced grip in slippery butchering conditions

Boning Knives

Boning Knives