The sujihiki is a slender, Japanese carving knife designed for cutting meat and fish with long, precise cuts. It is the Japanese counterpart to the Western carving knife , but often thinner and more refined in both balance and aesthetics.

The Sujihiki knife is ideal for: Cutting roasts, hams and fillets, Slicing fish - e.g. in connection with sashimi or sushi Removing tendons and fat layers without damaging the meat

The knife's thin blade and low friction make it easy to achieve smooth, clean cuts, which is essential in Japanese cuisine, where presentation is as important as taste.