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MAC
In Stock
Commercial Sujihiki Slicer Knife | Chef Series Slicing Knife | 29cm Blade | Mac HW825
£144.46
/ exc vat
£173.35/ inc vat
- 29cm Slicer Blade
- AUS8 Stainless Steel
- Rockwell Hardness of ±60
- Specialist Sujihiki Design
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Product Overview
Here’s a tool that’s all about precision and finesse. The Mac HW825 Sujihiki Slicer is a Japanese-style slicing knife designed for chefs who refuse to compromise on the quality of their cuts. With its long, graceful blade, it’s engineered to glide through ingredients, creating clean, wafer-thin slices with a single, fluid motion. It’s the kind of specialist tool that transforms good presentation into great presentation.
Crafted for the demanding environment of a professional kitchen, this knife is perfect for sushi chefs, caterers, and any culinary expert who regularly prepares delicate fish, carves roasts, or fillets large cuts of meat. The heart of the knife is its high-quality AUS8 stainless steel blade, famed for its excellent edge retention and ease of sharpening. Paired with a comfortable and durable black Pakka wood handle, it offers superb balance and control for effortless work, shift after shift.
If you're looking to elevate your slicing game and achieve those immaculate, professional-grade results you see in top restaurants, then the Mac HW825 sujihiki slicer knife is your new best friend. It’s not just about cutting; it’s about performing with an instrument that’s as serious about food as you are. This is a true chef's tool, built for a perfect finish every time.
Key Features and Benefits
- 29cm Slicer Blade: Long blade allows you to slice large cuts in one single stroke.
- AUS8 Stainless Steel: A tough, reliable steel that holds a razor-sharp edge for longer.
- Rockwell Hardness of ±60: Means less time sharpening and more time creating perfect cuts.
- Specialist Sujihiki Design: The ultimate shape for creating clean, non-stick slices of fish or meat.
- Ergonomic Pakka Wood Handle: Provides a comfortable, non-slip grip for better control and less fatigue.
- Lightweight & Balanced: Feels like an extension of your hand, making precise work effortless.
- Highly Versatile Slicer: Perfect for everything from delicate sashimi to carving a Sunday roast.
- Professional Grade: A trusted tool that delivers consistent performance in busy kitchens.
Technical Specifications
- Brand: MAC
- SKU: HW825
- Blade Length: 29cm (11.4")
- Blade Material: AUS8 Stainless Steel
- Handle Material: Black Pakka Wood
- Rockwell Hardness: ±60 HRC
- Weight: 205g
- Colour: Black Handle, Steel Blade
- Restrictions: Not for cutting bones or frozen food
- Care: Hand wash only
Expert Review and Insights
The moment you pick up the Mac HW825, you can feel the brand's heritage. It's exceptionally well-balanced, sitting comfortably in the hand without feeling cumbersome. In use, it’s ruthlessly efficient, gliding through fish and cooked meats with zero drag. It’s a testament to why professional chefs have trusted MAC knives for decades – it just works, beautifully and reliably.
Sophie Brooks – Chef Tools Expert View Profile →
- Pro: The edge retention on the AUS8 steel is fantastic for a knife at this price point.
- Con: It's a specialist tool; it's not designed for heavy chopping or utility tasks at all.
Case Study: Real Business, Real Results
Harbour Lights, a high-end seafood restaurant in Penzance, Cornwall, was struggling to achieve the gossamer-thin slices of cured salmon required for their signature starter. Their existing knives were crushing the delicate fish, leading to inconsistencies and waste.
"We needed a blade that could do the hard work for us. The Mac Sujihiki is unbelievably sharp and perfectly balanced. It glides through the salmon with no pressure, giving us a perfect slice every single time. Our presentation has improved tenfold."
Michael Davies – Head Chef at Harbour Lights
The switch to the Mac HW825 immediately eliminated product waste from tearing, and reduced plating time for their signature dish by an estimated 20% during busy services.
Installation and Maintenance Guide
Setting It Up
- First Use: Before its first use, carefully wash the knife with warm, soapy water and dry it thoroughly with a soft cloth.
- Handle Care: The Pakka wood handle is durable, but it's good practice to wipe it dry immediately to maintain its integrity.
- Know Your Tool: Familiarise yourself with the knife's balance and length before putting it to work on expensive ingredients.
Keeping It Going
- Hand Wash Only: Never, ever put this knife in a dishwasher. The harsh detergents and high heat will ruin the blade and handle.
- Sharpen with Care: For best results, use a whetstone to sharpen the blade. A honing steel can be used for regular maintenance between sharpenings.
- Store Safely: Keep it in a knife block, on a magnetic strip, or in a sheath to protect the ultra-sharp edge from damage.
- Right Job Only: Remember, this is a commercial Japanese slicing knife. Do not use it to cut through bones, frozen food, or hard pits.
Frequently Asked Questions
Q: What is a sujihiki knife specifically used for?
A: It's a Japanese slicer, designed with a long, narrow blade for making clean, single-stroke cuts through boneless fish or meat, such as sashimi or carved roasts.
Q: Is this knife good for chopping vegetables or general prep work?
A: No, we don't recommend it. Its thin, long blade is not designed for the rocking motion of chopping and could be damaged. Use a Santoku or Gyuto for general tasks.
Q: What is AUS8 steel?
A: It's a very popular Japanese stainless steel known for its great balance of toughness, edge retention, and resistance to rust, making it a reliable choice for professional kitchens.
Q: Can I put the Mac HW825 knife in the dishwasher?
A: Absolutely not. To protect the high-carbon steel blade and the Pakka wood handle, you must always wash it by hand with mild soap and dry it immediately.
Q: How should I sharpen this knife?
A: A Japanese whetstone is the best method for sharpening a sujihiki to maintain its fine edge. A ceramic honing rod can be used for regular, gentle maintenance.
Q: What is a Pakka wood handle?
A: Pakka wood is a wood/resin composite. It offers the beauty and feel of real wood but with far greater durability and water resistance, which is ideal for a busy kitchen.
Q: Is the blade single or double bevel?
A: The Mac HW825 has a double-bevel edge (sharpened on both sides), making it suitable for both right-handed and left-handed chefs.
Q: How does the ±60 Rockwell hardness benefit me?
A: This indicates a very hard steel. The main benefit is superior edge retention, meaning the knife stays razor-sharp for much longer than softer steel knives.
The MAC Advantage: A Cut Above the Rest
Since its founding in Japan in 1964, MAC has carved out a world-renowned reputation by blending the best of Eastern and Western knife-making. The Mac HW825 chef slicer is a perfect example of this philosophy. It's not just about a sharp edge; it's about creating a tool that feels right, works consistently, and withstands the rigours of a professional kitchen. Chefs trust MAC not just for the initial sharpness, but for the long-term reliability. Choosing a MAC knife is an investment in your craft. It means fewer interruptions for sharpening, less frustration from poorly performing tools, and a higher level of precision in your final presentation. This is the kind of dependable quality that quietly improves your daily workflow, delivering tangible value far beyond the initial purchase by enabling consistency and excellence, day in, day out.
Explore more from MACWhat a Rockwell Hardness of 60 HRC Really Means for Your Edge
You often see 'Rockwell Hardness' or 'HRC' listed on quality knives, but what is it? Think of it as a certified measure of the steel's toughness and its ability to resist being dented or deformed. A rating of ±60 HRC, like on this chef series sujihiki knife 29cm, places it in the upper tier for kitchen knives. For a simple analogy, imagine trying to crumble a digestive biscuit versus a hard-baked biscotti. The biscotti (higher HRC) holds its shape and won't break apart easily. In the same way, this harder steel won't lose its fine, sharp edge quickly, even with daily professional use. This means you spend far less time sharpening your knife and more time getting those perfect, consistent results your customers expect.
Who Should Buy This?
Sushi Restaurants
Essential for preparing flawless sashimi and maki, ensuring each slice of fish is perfect and cleanly cut.
Fine Dining & Bistros
Ideal for the pass, carving roast beef, lamb, or turkey into elegant portions for immaculate plating.
Event Caterers
A reliable and impressive tool for on-site carving stations, delivering consistent quality for every guest.
Ambitious Professional Chefs
For any chef wanting to add a high-performance, specialist Japanese slicing knife to their personal toolkit.
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