Sujihiki

About Sujihiki Knives
Sujihiki knives were originally designed for cutting meat along the muscle line. However, their double-bevel makes them easy to use for right and left-handed people. Many cooks use them to cut all kinds of flesh, including sashimi, raw meat, roasts, fish, and poultry.

Sujihiki are ideal for carving and slicing. The long blade allows slicing in a single stroke. The longer, thinner blade prevents the blade from sticking to the meat. You can create clean, ultra-thin slices of meat and fish such as carpaccio.