wiki- Sujibiki

• Definition
  A Sujibiki knife is a specialized Japanese kitchen knife designed for slicing meat, trimming tendons, and preparing delicate cuts of fish. Its long, narrow blade enables smooth slicing motions that preserve the texture and flavor of ingredients.
• Details
  Sujibiki knives typically range from 210mm to 300mm in length. The thin and narrow blade makes it easy to maneuver along tendons or fat layers with precision. Most are double-edged, allowing use by both right- and left-handed cooks. The slim profile also reduces friction, ensuring clean and uninterrupted slices.
• Comparison
  Compared with Gyuto (chef’s knives), Sujibiki knives are narrower and thinner, optimized for slicing rather than chopping. While a Gyuto excels at versatile tasks, a Sujibiki is superior when working with large cuts of meat or when ultra-thin, consistent slices are required. Unlike Yanagiba, which is traditionally single-edged and used primarily for sashimi, Sujibiki offers more flexibility due to its double-edged construction.
• Practical Use
  Sujibiki knives are highly effective for trimming tendons and fat, slicing roast beef or ham, and even handling sashimi preparation. The long blade allows a single pulling motion, minimizing damage to fibers and preserving juiciness. After use, careful washing, complete drying, and regular sharpening with a medium or finishing whetstone are recommended to maintain performance.
• Cultural Note
  Sujibiki knives are widely appreciated by Japanese chefs for their role in Western-influenced cuisine, such as carving roasts, but they have also been adopted in traditional Japanese kitchens for precision tasks. Their balance of functionality and elegance has made them popular among both professionals and serious cooking enthusiasts.

Related websites
Other Types of Japanese Knives