A sujihiki knife, also known as a slicing knife or a sujibiki knife, is a long, narrow Japanese-style knife that is used for slicing cooked meats and fish. The word "sujihiki" means "muscle puller" in Japanese, which refers to the knife's ability to cleanly slice through meats and fish without tearing or pulling the fibers.
The blade of a sujihiki knife is typically between 9 and 12 inches long and is narrow and thin, with a sharp, pointed tip. The blade is designed to make long, smooth cuts through meats and fish, which helps to preserve their flavor and texture.
Sujihiki knives are particularly useful for slicing cooked meats like roasts, hams, and turkeys, as well as cooked fish like salmon and tuna. They are also great for slicing cured meats like prosciutto or smoked salmon.
Sujihiki knives are a popular choice among professional chefs and home cooks who frequently prepare meat and fish dishes. They offer a precise and efficient option for slicing cooked proteins, which helps to ensure that each slice is evenly cut and maintains its shape.