The sujihiki knife is a long, thin and narrow (dual bevel) slicing knife, quite light and nimble given it's length.Traditionally used as the home cook version of a yanagiba knife for sashimi preparation, they work well for any number of slicing duties including meat and vegetables. Many chefs are using shorter sujihiki as their primary knife during service, they are a great all round utility knife for professionals or the home cook.