Sujihiki

Most sujihiki typically have blade lengths ranging from around 240mm to 330mm although there are some shorter and longer but this is the most common size range. Their thin and sharp blade and narrow tip allow for superior performance when you slice larger pieces of meat and other proteins in a single pass which helps prevent cellular damage to the proteins when compared to shorter kitchen knives making several passes back and forth when slicing.

You can use a sujihiki to slice and prepare both meat and fish although more typically if you are preparing sushi or sashimi a single bevel yanagiba knife would be the most appropriate knife for this but if you need a more versatile slicing knife for home or occasional use then the sujihiki is a versatile option.