The Sujihiki knife is primarily used for slicing fish, meat, boneless meats, and tender vegetables. Its narrow blade allows for easy and precise slicing, making it particularly useful for raw fish dishes. The knife's design allows for very thin slices in a single motion, avoiding friction as each slice is smoothly cut. The Sujihiki knife is characterized by its double edge, making it suitable for both left- and right-handed users. It has a long, narrow blade with a pointed tip, typically 240 to 300 mm long and 30 to 40 mm high.

The origin of the Sujihiki knife dates back to Japan, where it is considered a Western version of the traditional Japanese Yanagiba knife. The Yanagiba has long been used in Japanese cuisine to slice boneless proteins, particularly in the preparation of sushi and sashimi. As Japanese cuisine spread worldwide, the need arose for a knife capable of meeting both Japanese and Western culinary techniques. Thus, the Sujihiki was born, combining the precision and sharpness of the Yanagiba with a design that appeals to Western chefs and cooks. Today, the Sujihiki knife is a testament to the fusion of culinary traditions and exemplifies adaptability and innovation in the world of kitchen cutlery. In conclusion, the Sujihiki knife is a versatile and essential tool for any kitchen. Its long, narrow, double-beveled blade effortlessly slices through boneless proteins, minimizing friction and preserving the freshness of each ingredient. While it has limitations in terms of heavy-duty tasks and general use, its specialized slicing capabilities make it a valuable addition to any kitchen's arsenal. Whether you're a professional chef or a home cook, the Sujihiki knife deserves a place in your kitchen for precise and delicate slicing tasks.