Precision Filleting Starts With the Right Knife

Preparing fish requires a knife that is sharp, responsive and flexible enough to follow the natural contours of the fish.

The MAC BNS-80 Professional Fillet Knife has been specifically engineered to make filleting easier, cleaner and more efficient.

Its finely ground 20cm flexible blade allows you to work closely against the backbone and rib cage, producing neat fillets while maximising the amount of usable meat.

Instead of forcing the blade through the fish, the BNS-80 follows the natural structure of the flesh, helping reduce waste and delivering professional-quality results.

Whether you’re preparing snapper, salmon, barramundi, trout or flathead, this knife gives you the confidence to work with precision.

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Flexible Blade for Maximum Control

Unlike a traditional chef’s knife, the BNS-80 features a carefully engineered flexible blade.

This flexibility allows the knife to:

• Follow the contours of the fish
• Remove skin with minimal waste
• Glide around rib bones
• Produce smoother cuts
• Separate flesh cleanly from the skeleton
• Improve overall precision

The result is cleaner fillets, better presentation and greater yield from every fish.

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Premium Japanese Molybdenum Steel

Every MAC knife is manufactured in Japan using carefully selected premium steel designed for professional performance.

The BNS-80 features high-quality Japanese molybdenum steel that offers:

• Outstanding sharpness
• Long-lasting cutting performance
• Excellent corrosion resistance
• Easy sharpening
• Lightweight handling

The incredibly fine cutting edge allows the blade to glide effortlessly through delicate fish flesh without tearing or damaging the meat.

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Designed for Seafood Professionals

Whether you’re a professional chef, commercial fisherman, seafood retailer or recreational angler, precision matters.

The BNS-80 has been designed to handle:

• Whole fish
• Large fish
• Small fish
• Skinning fillets
• Portioning fish
• Removing pin bones
• Preparing sashimi portions
• Trimming seafood
• Butterflying fish

Its exceptional control makes it suitable for everything from delicate flathead fillets through to larger species such as kingfish and salmon.

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Lightweight Comfort Throughout Every Cut

Long preparation sessions demand a knife that feels comfortable in the hand.

The ergonomic triple-riveted handle has been carefully balanced to provide:

• Excellent grip
• Reduced fatigue
• Superior control
• Comfortable handling
• Outstanding balance

Combined with the lightweight blade, the knife feels agile and responsive, allowing precise movements throughout every stage of fish preparation.

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More Than Just a Fillet Knife

Although designed specifically for fish, many chefs also use the BNS-80 for:

• Trimming silver skin
• Portioning boneless chicken
• Preparing tenderloin
• Trimming fat from meat
• Butterflying poultry
• Delicate slicing tasks

Its narrow blade and exceptional control make it one of the most versatile specialist knives in the kitchen.

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Perfect For

The MAC BNS-80 is ideal for:

• Professional chefs
• Seafood restaurants
• Commercial kitchens
• Recreational fishermen
• Home cooks
• Fish markets
• Butchers
• BBQ enthusiasts
• Culinary schools

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Specifications

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Key Features

• Premium Japanese craftsmanship
• Flexible 20cm fillet blade
• Razor-sharp precision edge
• Designed for maximum fillet yield
• Lightweight construction
• Ergonomic handle
• Excellent corrosion resistance
• Outstanding edge retention
• Suitable for commercial and home kitchens
• Premium gift-box presentation

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Care Instructions

To keep your MAC BNS-80 performing at its best:

• Hand wash immediately after use, particularly after contact with saltwater or acidic foods.
• Dry thoroughly before storing.
• Never place the knife in a dishwasher.
• Store safely in a blade guard, knife block or magnetic rack.
• Sharpen using a quality whetstone or professional sharpening service.
• Avoid twisting the blade or cutting through hard bones to maintain the knife’s fine edge.

With proper care, your MAC Fillet Knife will provide years of dependable performance.

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Frequently Asked Questions

Is the blade flexible?

Yes. The BNS-80 features a flexible blade specifically designed to follow the contours of fish, making filleting easier and helping maximise usable meat.

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Can this knife remove fish skin?

Absolutely. The flexible blade makes skinning fish one of its strongest features, allowing you to separate the skin from the flesh with minimal waste.

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Is it only suitable for fish?

No. While it’s designed for fish preparation, it’s also excellent for trimming boneless meat, preparing poultry and performing other delicate slicing tasks.

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Can it cut through fish bones?

It is designed to work around bones, not through them. For cutting through larger bones, a cleaver or heavy-duty butcher’s knife is recommended.

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Where is the MAC BNS-80 manufactured?

The BNS-80 is proudly made in Japan using premium Japanese molybdenum steel and MAC’s renowned knife-making expertise.

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Why Buy the MAC BNS-80?

Whether you’re landing fresh fish on the weekend or preparing premium seafood in a commercial kitchen, the MAC BNS-80 gives you the precision and control needed to achieve professional results. Its flexible Japanese blade, lightweight design and exceptional sharpness help you produce cleaner fillets, reduce waste and enjoy a more efficient preparation experience.

Built with the quality and craftsmanship that MAC is known for, the BNS-80 is an investment that will reward you every time you prepare seafood.