MAC Professional Sujihiki Slicer Knife with Dimple 27cm

The MAC Professional Sujihiki is a Japanese-made slicing knife designed specifically for clean, controlled cuts through meat, fish, and large vegetables. The 27cm blade follows the traditional Sujihiki profile — long, narrow, and ground to a fine edge — which allows the knife to travel through protein in a single drawing motion rather than a series of short strokes. This reduces tearing and produces neater, more consistent slices with less effort from the person using it.

The blade features a dimple pattern along its face. These shallow hollows reduce the contact area between the blade and the food being cut, which helps prevent thin slices from adhering to the side of the knife during service. In practice, this makes repetitive slicing tasks — breaking down a side of salmon, carving roasted joints, or prepping large batches of cured meats — noticeably more efficient. MAC manufactures these knives in Japan, with significant portions of the production process still carried out by skilled craftspeople, which shows in the consistency of the edge and the balance of the finished knife.

Key practical points for kitchen use:

• Long blade length suited to carving and portioning larger cuts without rocking
• Dimple face reduces food adhesion during repetitive slicing tasks
• Fine Japanese edge holds well under regular professional use
• Balanced handle reduces fatigue during extended prep sessions
• Hand wash only — not suitable for dishwasher or automated warewashing

This knife is best suited to kitchens where clean slicing and presentation matter — restaurants, hotel kitchens, and any operation doing regular charcuterie, fish, or carving work. It is a specialist tool rather than an all-purpose knife, so it works best alongside a broader set of MAC Professional blades. If your team is building out a knife kit and you are unsure which blades to prioritise, we are happy to talk through your prep requirements.