The Sujihiki knife is a Japanese slicing knife that is used primarily for slicing boneless meats and fish. Its long, narrow blade is typically around 9 to 12 inches in length, and is ground to a sharp, thin edge that allows for smooth, precise slicing.
The Sujihiki knife is similar in shape to a Western slicing knife, but is typically lighter and more agile due to the thinner blade and sharper angle of the cutting edge. This makes it particularly well-suited for tasks that require precision and control, such as slicing raw fish for sashimi or carving thin slices of roast beef or pork.
In Japanese cuisine, the Sujihiki knife is often used in conjunction with a Yanagiba knife, which is a longer, single-bevel knife used for cutting sashimi and other raw fish. While the Yanagiba is used for making the initial cuts, the Sujihiki is used to finish slicing the fish or meat into thin, even slices.
Overall, the Sujihiki knife is an essential tool for professional chefs and home cooks who need to slice large quantities of meat or fish with precision and accuracy.