Sujihiki are double edged slicing knives with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness.

These knives can carve large roasts and other meats and fish, and can be used for thinly slicing other ingredients, such as cucumbers or smoked salmon. They are the modern, double-bevel equivalent of the traditional, single-bevel yanagiba slicer knife.