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The knife with long narrow blade in the shape of willow leaf, which easily penetrates the cutting material. Thanks to its length and the possibility of separation of the material by one cut, which is very smooth, preserves the integrity and freshness of cutting food. Sujihiki can be recommended especially for sushi and sashimi, big roast meat and other kinds of meat and fish, but it can be also used for cutting thin slices of vegetable. Shorter models are often used as auxiliary peeling knives. Sujihiki is both-side sharpened knife in western style, equivalent of traditional one-side sharpened knife Yanagiba.
