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MAC
Out of Stock
Commercial Sujihiki Slicer Knife | Professional Slicing Knife | 27cm Dimple Blade | Mac HW811
£212.40
/ exc vat
£254.88/ inc vat
Out of Stock, but not for long
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- Professional Sujihiki Design
- High-Carbon AUS8 Steel
- Dimpled Blade Surface
- Rockwell Hardness ±60
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Product Overview
Here’s a tool that brings surgical precision to your slicing tasks. The MAC HW811 is a professional-grade Sujihiki, a Japanese-style slicer knife designed for those long, graceful cuts that turn a good dish into a great one. Its long, narrow blade glides through meat and fish with minimal friction, making it an essential piece of kit for any chef serious about presentation and performance. Whether you're portioning a beef roast, finely slicing sashimi, or preparing delicate carpaccio, this knife is built to deliver clean, effortless results every single time.
Crafted for the demanding environment of a commercial kitchen, this knife is a true workhorse. The blade is forged from a single layer of high-carbon AUS8 stainless steel, achieving a Rockwell hardness of ±60 for exceptional edge retention and durability. Paired with a comfortable and robust black Pakka wood handle, it offers perfect balance and control. The standout feature is the dimpled blade, which creates tiny air pockets to prevent food from sticking, allowing for faster, cleaner, and more consistent slicing, even with tricky ingredients.
If you're looking to elevate your slicing game and reduce food waste with perfectly uniform cuts, this is the blade for you. The 27cm Sujihiki Slicer Knife Mac HW811 isn't just a knife; it's an investment in quality, precision, and the final presentation of your culinary creations. It's the secret weapon you'll wonder how you ever managed without, providing the control and sharpness that professional chefs demand.
Key Features and Benefits
- Professional Sujihiki Design: Effortlessly create long, clean slices for beautiful presentation.
- High-Carbon AUS8 Steel: Stays sharper for longer, reducing your sharpening time.
- Dimpled Blade Surface: Food releases easily, making slicing faster and less messy.
- Rockwell Hardness ±60: A tough, durable blade that resists chipping and wear.
- Ergonomic Pakka Wood Handle: Offers a secure, comfortable grip for precise control.
- 27cm (10.6") Blade Length: Perfect for carving large roasts or filleting fish.
- Lightweight and Balanced: Reduces fatigue during long prep sessions in the kitchen.
- Single-Bevel Edge (implied by Sujihiki style): Creates incredibly fine, sharp cuts ideal for sushi.
Technical Specifications
- Brand: MAC
- SKU: HW811
- Blade Length: 270mm / 10.6"
- Weight: 165g
- Blade Material: High-Carbon AUS8 Stainless Steel
- Rockwell Hardness: HRC ±60
- Handle Material: Black Pakka Wood
- Colour: Black & Silver
- Not Suitable For: Cutting bones, frozen food, or dishwasher use.
Expert Review and Insights
The MAC HW811 really stands out in a busy kitchen. It's got that perfect blend of Japanese precision and Western robustness. The blade is ruthlessly sharp out of the box and the dimples genuinely work, especially on things like cured salmon or even roast potatoes. It feels solid, balanced, and ready for a proper service, not just a showpiece.
Sophie Brooks – Chef Tools Expert View Profile →
- Pro: The blade glides through proteins with zero drag or tearing.
- Con: It's hand-wash only; not one for the machine after service.
Case Study: Real Business, Real Results
The Gilded Trout, a renowned seafood bistro in Padstow, Cornwall, needed to upgrade their fish preparation tools. Their chefs were struggling with inconsistent slicing for their popular sashimi platters, leading to presentation issues and food waste during busy services.
"We switched to the MAC Sujihiki and the difference was immediate. The control is phenomenal. Our sashimi has never looked better, and the blade just glides through the fish, which means less waste and faster prep. It's a proper chef's tool."
Robert Finch – Head Chef
The bistro reported a significant improvement in plate presentation and a measured reduction in fish trimming waste by over 10%.
Installation and Maintenance Guide
Setting It Up
- Unbox carefully – the blade is extremely sharp.
- Give it a gentle wash with warm, soapy water and dry it thoroughly before its first use.
- For best performance, give the edge a few passes on a honing steel to ensure it's perfectly aligned.
- Familiarise yourself with the balance and weight before tackling a big job.
Keeping It Going
- Always hand wash immediately after use. Never put it in a commercial dishwasher.
- Dry the knife completely before storing to prevent any risk of corrosion.
- Store it in a knife block, on a magnetic strip, or in a blade guard to protect the edge.
- Hone the blade regularly and have it professionally sharpened when needed to maintain its peak performance.
Frequently Asked Questions
Q: What is a Sujihiki knife primarily used for?
A: It's a Japanese slicer designed for long, uninterrupted strokes to cut boneless meat and fish. It's perfect for carving roasts, portioning steaks, and preparing sashimi.
Q: Can I use this knife for chopping vegetables?
A: While it can slice some vegetables, its long, thin blade is not designed for heavy-duty chopping. A chef's knife or Nakiri would be more suitable for that task.
Q: What is AUS8 steel?
A: AUS8 is a well-regarded Japanese stainless steel known for its good balance of toughness, edge retention, and corrosion resistance, making it ideal for professional kitchen knives.
Q: Why does the blade have dimples?
A: The dimples create small air pockets, which reduce friction and prevent food from sticking to the blade. This allows for cleaner, smoother, and faster slicing.
Q: Is this knife suitable for someone left-handed?
A: Most MAC knives, including this one, feature a double-bevel edge, making them perfectly suitable for both right-handed and left-handed users.
Q: How should I sharpen the Mac HW811?
A: We recommend using a high-quality whetstone to maintain the fine edge. Regular honing with a ceramic or steel rod will also keep it in top condition between sharpenings.
Q: Is the Pakka wood handle durable?
A: Yes, Pakka wood is a wood/resin composite that is highly durable, water-resistant, and designed to withstand the rigours of a busy commercial kitchen environment.
Q: Can I use this to cut through small bones or frozen food?
A: No, the fine, hard edge is designed for precision slicing. Using it on bones or frozen items can cause the blade to chip or be permanently damaged.
The MAC Advantage: A Cut Above in Performance
Investing in a MAC knife goes beyond the immediate features; it's an investment in consistency and reputation. For over 50 years, MAC has forged a name for itself by blending traditional Japanese craftsmanship with modern innovation, creating blades that are trusted by professional chefs worldwide. The HW811 isn't just a sharp tool; it's a model of reliability. Its construction is focused on longevity, meaning fewer replacements and a consistent performance that you can count on during the busiest of services. This reliability translates directly into business value: less food waste from ragged cuts, faster prep times, and a higher quality of presentation that customers notice. In a professional kitchen where every second and every gram counts, the precision and durability of a Mac professional kitchen knife provide a tangible return day after day.
Explore more from MACHow Dimples Deliver the Perfect, Non-Stick Slice
Ever wondered what the little indentations on a knife blade are for? On this commercial Japanese slicer knife, those dimples (sometimes called a Granton edge) are a clever piece of engineering designed to solve a common kitchen problem: food sticking to the blade. As the knife cuts, the dimples create tiny air pockets between the blade and the food.
Think of it like aquaplaning in a car, but in reverse. Instead of water lifting a tyre, the air pockets prevent moist or starchy foods—like raw fish, sliced potatoes, or even cheese—from creating a vacuum seal against the flat steel. This dramatically reduces friction, allowing you to make a single, smooth, and clean slice without the food tearing or clinging to the knife. It means faster prep, less mess, and more beautiful, intact slices.
Who Should Buy This?
- High-End Sushi Restaurants: Perfect for achieving paper-thin, clean slices of tuna, salmon, and other fish for sashimi and nigiri.
- Fine-Dining Hotel Kitchens: An essential tool for the garde manger or meat section for carving roasts and preparing delicate carpaccio.
- Premium Gastropubs: Ideal for carving the Sunday roast perfectly, ensuring every slice is uniform and appealing to the customer.
- Specialist Butchers & Delis: Provides the precision needed for slicing cured meats and charcuterie with minimal waste and maximum presentation value.
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