The Sujihiki ("Flesh Slicer") and Yanagiba ("Willow-Leaf Blade") are premium Japanese knives perfect for sushi, sashimi, and precise meat slicing. Their long, narrow blades allow effortless, ultra-thin cuts of raw seafood, beef, and turkey. The extended blade length enables long, single strokes, preventing tearing and reducing resistance for clean, precise cuts. Made from high-quality steel, they offer exceptional sharpness, durability, and corrosion resistance, ideal for chefs and sushi enthusiasts.