The Sujihiki is a long narrow blade designed for slicing raw or cooked flesh (meat, poultry, game & fish) with consummate ease. The reduced surface area means that even the most fatty or oily flesh does not stick to the side of the blade. Whether you are preparing transparent slices of Carpaccio, carving the Sunday roast or portioning fish or meat this blade will transform these tricky challenges into satisfyingly pleasurable rituals. Although the single bevel yanagiba is generally recommended for sashimi preparation this blade is so supremely keen and beautifully balanced it can easily be adapted for this purpose especially for those more comfortable with western style moroha blades.