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MAC
MAC Chef Series Sujihiki Slicer Knife 29cm (SL-115)
£112.00(£134.40 inc VAT)
Delivery Information
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The MAC Chef Series Sujihiki (SL-115) is a Japanese-made slicing knife with a 29cm blade, designed specifically for producing long, clean cuts through boneless proteins. The sujihiki profile — long, narrow, and with minimal drag — makes it the standard choice for slicing cooked meats, fish fillets, and similar preparations where a clean, single-pass cut matters.
In a professional kitchen, this knife earns its place at the pass or on the prep bench when portioning roasted joints, sliced beef, salmon sides, or charcuterie. The blade geometry reduces tearing and compression, which preserves both the texture and presentation of the protein. MAC's steel — produced and finished in Japan, with elements of the manufacturing process still handled by skilled craftsmen — holds an edge well under regular professional use, though like any quality knife it rewards consistent maintenance and proper honing between services.
Practical operational benefits include:
- Long, narrow blade allows smooth, single-stroke slicing with minimal tearing
- Suitable for boneless meats, fish, and cooked proteins requiring clean presentation cuts
- Japanese manufacture with strong edge retention under regular professional use
- Balanced handle design reduces hand fatigue during extended prep
- Hand wash only — straightforward to maintain with correct knife care practice
This is a hand-wash-only knife, which is standard for blades of this quality. Dishwasher use will damage both the edge and the handle over time. A suitable honing steel and periodic professional sharpening will keep the blade performing as intended.
The SL-115 is well suited to professional kitchens where sliced protein features regularly on the menu — restaurants, hotel kitchens, deli counters, and catering operations. It is a specialist tool rather than an all-purpose cook's knife, so kitchens looking for a single general-purpose blade should consider a different profile. For operations with very high-volume slicing demands, a dedicated electric slicer may sit alongside this knife rather than replace it.
If you're unsure whether this knife suits the prep work in your kitchen, we're happy to talk it through.
Frequently asked questions
What types of proteins is the sujihiki profile best suited for?
The sujihiki is designed for slicing boneless proteins — cooked joints, roasted meats, fish fillets, and charcuterie are all well within its capability. The long, narrow blade reduces resistance and tearing, making it particularly useful where presentation and clean edges matter. It is not designed for boning, breaking down whole fish, or cutting through cartilage or bone.
How should this knife be maintained in a professional kitchen environment?
Hand washing and drying immediately after use is essential — dishwashers will degrade both the steel and the handle. Regular honing with an appropriate honing steel will keep the edge aligned between services, and periodic professional sharpening will restore the edge geometry when needed. Storing the knife on a magnetic rack or in a blade guard protects the edge and reduces the risk of damage.
Is a sujihiki knife sufficient for high-volume slicing operations, or is additional equipment needed?
For kitchens with moderate slicing requirements — portioning proteins to order or preparing daily mise en place — the SL-115 is a practical and reliable choice. In very high-volume operations where large quantities of product need slicing consistently and quickly, a dedicated electric slicer may be worth considering alongside the knife rather than as a replacement. The two tools serve complementary purposes in a busy kitchen.
Capacity and performance
- Warranty
- 1 Year
£112.00(£134.40 inc VAT)
£112.00(£134.40 inc VAT)
The MAC Chef Series Sujihiki (SL-115) is a Japanese-made slicing knife with a 29cm blade, designed specifically for producing long, clean cuts through boneless proteins. The sujihiki profile — long, narrow, and with minimal drag — makes it the standard choice for slicing cooked meats, fish fillets, and similar preparations where a clean, single-pass cut matters.
In a professional kitchen, this knife earns its place at the pass or on the prep bench when portioning roasted joints, sliced beef, salmon sides, or charcuterie. The blade geometry reduces tearing and compression, which preserves both the texture and presentation of the protein. MAC's steel — produced and finished in Japan, with elements of the manufacturing process still handled by skilled craftsmen — holds an edge well under regular professional use, though like any quality knife it rewards consistent maintenance and proper honing between services.
Practical operational benefits include:
- Long, narrow blade allows smooth, single-stroke slicing with minimal tearing
- Suitable for boneless meats, fish, and cooked proteins requiring clean presentation cuts
- Japanese manufacture with strong edge retention under regular professional use
- Balanced handle design reduces hand fatigue during extended prep
- Hand wash only — straightforward to maintain with correct knife care practice
This is a hand-wash-only knife, which is standard for blades of this quality. Dishwasher use will damage both the edge and the handle over time. A suitable honing steel and periodic professional sharpening will keep the blade performing as intended.
The SL-115 is well suited to professional kitchens where sliced protein features regularly on the menu — restaurants, hotel kitchens, deli counters, and catering operations. It is a specialist tool rather than an all-purpose cook's knife, so kitchens looking for a single general-purpose blade should consider a different profile. For operations with very high-volume slicing demands, a dedicated electric slicer may sit alongside this knife rather than replace it.
If you're unsure whether this knife suits the prep work in your kitchen, we're happy to talk it through.
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