Mac Professional Sujihiki Slicer – 260mm Japanese Carving Knife

The Mac Professional Sujihiki 260mm is your go-to carving knife for elegant, effortless slicing. Forged in Japan using premium MV steel, this long, narrow blade glides through cooked meats, roasts, and large fish with precision and control.

Designed in the French tradition for professional chefs and culinary perfectionists, the Sujihiki’s slim profile reduces friction between the blade and food, delivering clean, even slices every time.

Whether you're filleting salmon or carving roast beef at the dinner table, this is the knife to do it with finesse and flair.

Key Features:

• Blade Length: 260mm
• Blade Material: High-carbon Molybdenum Vanadium (MV) steel
• Hardness: ±60 Rockwell
• Layers: Single-layer rust-resistant steel
• Edge: 15° double bevel (on each side)
• Handle: Durable, riveted black Pakkawood with bolster for balance
• Collection: Mac Pro
• Made in Japan 

Best For:

• Slicing cooked meats and roasts
• Carving poultry or brisket
• Filleting large fish (salmon, halibut, tuna)
• Presentation carving at the table

What is a Sujihiki Knife?

Sujihiki (literally “flesh slicer” in Japanese) is a double-edged carving knife specifically crafted for slicing proteins without bones. Its long, thin blade creates less drag and vacuum between the blade and the flesh, resulting in smoother, more refined cuts.

Length Tip:
The 260mm blade is an ideal middle ground—long enough for graceful slicing without being unwieldy. The longer the blade, the less pressure is required to cut, enabling cleaner, thinner slices.

Why It Belongs in Your Kitchen:

• Professional-grade precision
• Aesthetically elegant for table side presentation
• Minimises tearing, shredding, or bruising of proteins
• Enhances plating and presentation

Pro Tip:

Choose the longest blade length you're comfortable handling for the smoothest slicing experience. Longer blades reduce resistance and improve the quality of each slice—especially useful for special occasions or professional service.