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The Sujihiki, also known as a slicer or carving knife, is well-suited for delicately slicing cooked or raw meat and poultry. Featuring a double-edged blade, its slender and elongated profile sets it apart from the Gyuto (Chef’s knife), facilitating smoother and more precise carving. Additionally, it excels at thinly slicing raw fish, making it a versatile alternative to traditional sashimi knives.