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MAC
Out of Stock
Fillet Knife | Professional Sole Filleting Knife | 17.5cm Blade | Mac HW804
£197.58
/ exc vat
£237.10/ inc vat
Out of Stock, but not for long
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- Single-Layer AUS8 Steel
- Extreme Blade Flexibility
- Sub-1.0mm Thin Blade
- Rockwell Hardness of ±60
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Product Overview
Stepping up your fish prep requires a tool that's more scalpel than cleaver. This is the Mac HW804, a professional fillet knife 17.5cm blade designed with a single purpose in mind: to glide through delicate fish with absolute precision. It's an artist's brush for the serious chef, turning a tricky task into a satisfying, fluid motion.
Crafted for professional kitchens, fishmongers, and culinary artisans who refuse to compromise on quality, this specialist knife is your secret weapon for perfect fillets. Its extraordinarily thin and flexible blade follows contours that other knives would tear, making it the go-to choice for flatfish like sole and flounder, or for creating wafer-thin sashimi slices that melt in the mouth.
Featuring world-renowned Japanese steel and an ergonomic Pakka wood handle, the Mac HW804 isn't just another knife—it's an investment in consistency, reduced waste, and flawless presentation. If you're ready to master the art of filleting, this is the tool that will take you there.
Key Features and Benefits
- Single-Layer AUS8 Steel: Offers a fantastic blend of sharpness, durability, and rust resistance.
- Extreme Blade Flexibility: Bends to nearly 90 degrees to hug bones and skin perfectly.
- Sub-1.0mm Thin Blade: Glides through delicate flesh with minimal drag for clean, tear-free cuts.
- Rockwell Hardness of ±60: Holds its razor-sharp edge for longer, reducing sharpening frequency.
- Lightweight 100g Design: Reduces hand fatigue during long prep sessions in a busy kitchen.
- Ergonomic Pakka Wood Handle: Provides a comfortable, secure grip even when working with wet hands.
- 17.5cm Filleting Knife Blade: The ideal length for control and precision on small to medium fish.
- Specialist Sole Filleting Knife: Purpose-built for flatfish, ensuring you get maximum yield every time.
Technical Specifications
- Brand: MAC
- SKU: HW804
- Model: SO-70
- Blade Length: 17.5cm / 6.8"
- Weight: 100g
- Blade Material: Single-Layer AUS8 Stainless Steel
- Blade Hardness: Rockwell ±60
- Handle Material: Black Pakka Wood
- Colour: Black & Silver
- Usage Warning: Not suitable for cutting bones or frozen food
- Care Instructions: Hand wash only
Expert Review and Insights
The Mac HW804 is a bit of a marvel. In your hand, it feels impossibly light yet perfectly balanced. It's not a general-purpose tool; it's a specialist that does one thing exceptionally well. For any chef regularly working with Dover sole, plaice, or preparing sashimi, this knife offers a level of control that genuinely improves the final dish.
Sophie Brooks – Chef Tools Expert View Profile →
- Pro: The blade's flexibility is phenomenal, navigating fish skeletons effortlessly and minimising waste.
- Con: It's extremely delicate; using it on bones or frozen items would be a disaster.
Case Study: Real Business, Real Results
The Salty Siren, a renowned seafood bistro in Whitstable, Kent, upgraded their kitchen tools to better handle the daily influx of local Dover sole and plaice. Their existing knives were causing tearing and leaving too much meat on the bone.
"The Mac HW804 is precise. The blade just finds its way around the bone. We're getting cleaner fillets, and the kitchen team are working faster and with more confidence. It’s a proper bit of kit."
Robert Evans – Head Chef
Since introducing the Mac HW804 fillet knife, The Salty Siren has measured a 5% increase in yield from their flatfish and cut down filleting time per fish by nearly 20%.
Installation and Maintenance Guide
Getting Started
- Before first use, carefully hand wash the knife with warm, soapy water and dry immediately.
- Take a moment to feel the balance and weight in your hand—this is not a typical chef's knife.
- Always use it on a wooden or plastic cutting board to protect the fine edge.
- Store it separately on a magnetic knife strip or in a sheath to prevent chipping.
Keeping It Perfect
- Always hand wash immediately after use, especially after contact with acidic ingredients.
- Never place this knife in a dishwasher; the harsh detergents and high heat will damage the blade and handle.
- Dry it thoroughly with a soft cloth before storing to prevent any water spots or corrosion.
- Have it professionally sharpened or use a fine-grit whetstone; pull-through sharpeners are too aggressive for this blade.
Frequently Asked Questions
Q: Is this knife really flexible enough to bend 90 degrees?
A: Yes, the thin blade is designed for extreme flexibility, allowing it to bend significantly to follow the contours of a fish skeleton without snapping. This is its key design feature.
Q: Can I use this for other fish, like salmon or cod?
A: While it excels with delicate flatfish, its sharp, thin blade is also excellent for skinning other fish like salmon or slicing them for sashimi. However, for deboning larger, tougher fish, a sturdier boning knife is recommended.
Q: Is the handle waterproof?
A: The Pakka wood handle is highly water-resistant, but it is not fully waterproof. It should always be hand-washed and dried promptly, and never left to soak in water.
Q: Does this knife come sharp?
A: MAC knives are renowned for their exceptional factory sharpness. It will arrive razor-sharp and ready for immediate professional use.
Q: Is the blade full tang?
A: This knife features a partial tang, which is a deliberate design choice. It contributes to the knife's overall light weight and enhances the blade's signature flexibility at the tip.
Q: How is AUS8 steel different from other knife steels?
A: AUS8 is a high-quality Japanese stainless steel that offers a great balance. It's hard enough to hold a very sharp edge, tough enough to resist chipping, and has excellent corrosion resistance.
Q: Why can't I cut bones with it?
A: The blade is incredibly thin and hardened for sharpness, not impact. Attempting to cut through bone will almost certainly chip or damage the fine edge.
Q: What's the best way to store the Mac HW804 fillet knife?
A: The safest way is on a magnetic knife rack or in a dedicated knife block or sheath. This protects the fine edge from being knocked against other utensils in a drawer.
The MAC Advantage: Precision Engineered for the Professional
Choosing a MAC knife isn't just about buying a sharp piece of steel; it's an investment in a legacy of culinary excellence. For decades, MAC has been the trusted choice in professional kitchens worldwide, celebrated for blending traditional Japanese craftsmanship with innovative, ergonomic design. The value of the HW804 extends far beyond its first use. It represents consistency—the ability to produce perfectly uniform fillets shift after shift. It embodies efficiency, reducing product waste and prep time, which directly impacts your bottom line. This isn't a disposable tool; it's a partner in the kitchen that, with proper care, will deliver uncompromising performance for years. The trust chefs place in the MAC brand is built on this reliability, knowing that every knife is engineered not just to cut, but to perform as an extension of their own skill and passion.
Explore more from MACWhy an Ultra-Thin Blade Makes All the Difference
When you see a spec like 'sub-1.0mm thickness', it's easy to wonder what that really means for your kitchen. Think of it like this: a standard kitchen knife is like a well-made garden spade, great for digging but clumsy for delicate work. The Mac HW804's blade is more like a fine trowel used by an archaeologist. Its extreme thinness, combined with its flexibility, allows it to separate flesh from the bone with surgical precision. It doesn't push or tear the delicate fibres of the fish; it simply glides through the path of least resistance. This means you get a perfectly clean fillet every time, with more of the product on the plate and less in the bin.
Who Should Buy This?
- Fine Dining Restaurants: Essential for chefs creating refined seafood dishes where presentation and texture are paramount.
- Sushi Bars & Japanese Kitchens: The perfect tool for preparing immaculate sashimi and delicate fish for nigiri.
- Boutique Fishmongers: Allows for expert filleting in front of customers, demonstrating quality and skill.
- Premium Event Caterers: Guarantees consistency and quality for high-end seafood canapés and main courses.
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Experience precision filleting today—add the Mac HW804 professional fillet knife 17.5cm to your basket now and feel the difference for yourself.