The Sujihiki blade is known for its narrow width and short height, which reduce contact and friction when slicing through meat. These dimensions make it ideal for slicing delicate fish in a single clean stroke, making it excellent for preparing sashimi. This type of Japanese knife is also useful for cutting large pieces of poultry meat, due to its double-beveled edges. The Sujihiki blade is particularly effective for slicing, making it useful for slicing fish filets, carving roasts such as top sirloin or tri-tip, and cutting poultry like turkey.