Sujihiki - Slicing

A sujihiki knife is a long, thin, double-bevel Japanese knife primarily used for slicing and carving meat and fish. It's known for its ability to cut thin, even slices with minimal pressure, making it ideal for preparing sashimi, sushi, and other dishes requiring precision. The long blade also allows for smooth, uninterrupted cuts, especially when carving larger pieces like roasts.