MAC Professional Sujihiki Slicer Knife 26cm MKS-105
Product Description
The MAC Professional Sujihiki MKS-105 is a Japanese slicing knife with a long, slender blade designed specifically for drawing cuts through boneless proteins. The sujihiki profile — narrow, with minimal...
Specifications
- Warranty
- 1 Year
Downloads
Product Description
The MAC Professional Sujihiki MKS-105 is a Japanese slicing knife with a long, slender blade designed specifically for drawing cuts through boneless proteins. The sujihiki profile — narrow, with minimal height — reduces drag and surface contact as the blade passes through meat or fish, which is what allows it to produce clean, even slices without tearing or compressing the food. It is a fundamentally different tool from a chef's knife, built for one task and executed well.
In a professional kitchen, this kind of knife earns its place on the board during service prep and carving. Whether it's portioning a whole cooked salmon, slicing roasted joints to consistent thickness, or working through cured meats and charcuterie, the length and geometry of the blade do much of the work. MAC manufacture their knives in Japan, with skilled hand-finishing remaining part of the production process, and the steel holds an edge well under regular professional use.
Practical strengths worth noting for kitchen use:
- Long slender blade reduces resistance when slicing through whole joints or fillets
- Clean draw-cut geometry minimises tearing on delicate proteins
- Japanese blade steel takes and holds a fine working edge
- Comfortable handle for extended prep work without fatigue
- Hand wash only — straightforward care requirement that preserves edge and finish
There are no electrical or installation requirements. The knife requires hand washing rather than machine washing, which is standard practice for any quality Japanese blade. Edge maintenance with an appropriate whetstone or honing rod is recommended to keep it in reliable working condition over time.
This knife is well suited to professional chefs and kitchen brigades where slicing work is a regular part of service prep — particularly in restaurants, hotels, or delis handling whole joints, fish, or charcuterie. If your operation involves high-volume repetitive slicing at pace, it is worth discussing whether a different blade profile or weight would suit your specific workflow better.
If you're unsure whether the sujihiki is the right profile for the way your kitchen works, we're happy to talk it through.
Key Features
- 26cm Japanese sujihiki blade profile for long, clean draw cuts
- Narrow blade geometry minimises surface drag on proteins
- Hand-finished Japanese steel construction for lasting edge retention
- Ergonomic handle designed for controlled, extended slicing work
- Suitable for boneless meats, fish, and charcuterie preparation
Operational Benefits
- Produces consistent, even slices without tearing delicate proteins
- Reduces prep time when portioning whole joints or fillets
- Reliable edge retention reduces mid-service sharpening interruptions
- Comfortable handling supports precision during extended prep sessions
- Hand-wash-only care routine preserves blade quality over time
Specifications
- Warranty
- 1 Year
Downloads
Frequently Asked Questions
- A sujihiki is a dedicated slicing knife, designed for long draw cuts through boneless proteins such as whole fish fillets, roasted joints, and cured meats. Its narrow, low-profile blade reduces resistance and surface contact, which is what gives it the ability to produce clean, even slices that a broader chef's knife would struggle to match. It is not suited to tasks that require rocking cuts or working around bone.
- Hand washing and immediate drying is the correct care routine for any quality Japanese blade — dishwashers will damage both the edge and the handle over time. For edge maintenance, regular honing with an appropriate rod and periodic sharpening on a whetstone suited to harder Japanese steel will keep it in good working condition. With proper care, this is a knife built to last in professional use.
- For most professional kitchens, a 26cm sujihiki handles the majority of slicing tasks comfortably — whole salmon sides, standard roasting joints, and charcuterie boards all fall well within its range. If your operation regularly works with very large whole fish or oversized cuts where a single uninterrupted stroke matters, a longer blade may give you a cleaner result. It is worth discussing your specific use case with us if you are unsure.