The MAC Japanese Series Boning Knife is one quite like no other when it comes to precision and ease of use in the kitchen, which is why it's loved by chefs and households all over the world.

The ultra-sharp 15cm blade is crafted from a highly durable high carbon chrome molybdenum vanadium steel that makes it possible to cut through even the toughest cuts, including chicken joints and fish bones thanks to being slightly stiff, while the bevel edge and pointed tip allows for complete control during cutting, allowing you to move around with ease to get the best cut.

This MAC Japanese Series Boning Knife is one that will last for years with the right care and will save you so much time and money from buying other knives that lose their quality and sharpness with each use.

This knife should be sharpened regularly and should be cleaned with warm water and a light detergent and then left to dry fully before each use to ensure it stays in the best condition possible. It shouldn't be submerged in water or put in the dishwasher.

If you're going to treat yourself to this knife, then why not add in a quality chopping board to go with it?