MAC Chef Series BNS-60 Filleting Knife 16cm
Product Description
The MAC Chef Series BNS-60 is a professional filleting knife with a 16cm blade, made in Japan to the standards MAC's knives are well known for among working chefs. It...
Specifications
- Warranty
- 1 Year
Downloads
Product Description
The MAC Chef Series BNS-60 is a professional filleting knife with a 16cm blade, made in Japan to the standards MAC's knives are well known for among working chefs. It is designed specifically for the precise, controlled cuts required when breaking down whole fish — removing pin bones, skinning fillets, and working around the frame of delicate species without tearing the flesh.
In a busy fish section or seafood-focused kitchen, the quality of a filleting knife has a direct effect on yield and presentation. The BNS-60 offers the combination of a blade that holds a reliable edge under regular use and a handle that remains comfortable during extended prep sessions. The flexibility of the blade allows it to follow the contours of the fish closely, which matters when you are filleting high volumes of sole, plaice, or flounder where waste adds up quickly.
From a practical standpoint, the knife suits chefs who need a dependable, purpose-made filleting tool rather than a general-purpose blade pressed into service. A few points worth noting:
- Japanese construction with skilled hand-finishing at key stages of production
- Blade geometry suited to close, controlled work on flat and round fish
- Balanced handle design that supports extended prep without fatigue
- Requires hand washing only — not suitable for dishwashers
- Edge retention appropriate for daily professional use with correct maintenance
This knife is well suited to fish-focused restaurants, hotel kitchens, fishmongers, and any operation where fish butchery is a regular part of the workflow. For chefs handling very high volumes across multiple species, it is worth considering whether a broader selection of specialist blades would complement it.
If you are building out a knife kit or unsure which MAC blades best suit your section's needs, we are happy to talk it through.
Key Features
- 16cm Japanese-made blade engineered for precise fish filleting work
- Flexible blade profile follows fish contours closely during filleting
- Balanced handle designed to reduce fatigue during extended prep sessions
- Edge retention suited to daily professional use with proper knife care
- Hand-finished construction with skilled craftsmanship at key production stages
Operational Benefits
- Improves fillet yield by reducing flesh loss on delicate fish
- Reliable edge retention supports consistent cuts throughout busy prep
- Comfortable handle reduces hand fatigue during high-volume fish work
- Purpose-built geometry removes guesswork when working around fish frames
- Durable construction withstands the demands of daily professional kitchen use
Specifications
- Warranty
- 1 Year
Downloads
Frequently Asked Questions
- The BNS-60 is particularly well suited to flat fish such as sole, plaice, and flounder, where a flexible blade that can follow a flat frame closely gives the best yield. It performs well on round fish too, though chefs regularly working on larger species like salmon or sea bass at high volume may find it worth pairing with a longer or stiffer blade for certain tasks.
- MAC recommends hand washing only — dishwashers will damage the blade edge and handle over time. Regular honing with an appropriate ceramic or fine steel will maintain the edge between sharpenings, and periodic sharpening by someone experienced with Japanese knife geometry will keep the blade performing as intended.
- For most day-to-day filleting of small to medium-sized fish, 16cm is a practical working length that gives good control without being unwieldy. If your kitchen handles a high proportion of larger whole fish — whole salmon or large sea bass, for example — a longer filleting knife may be more efficient, and it is worth speaking with us about what would suit your specific menu.