The primary function of a Sujihiiki is to trim, cut, and slice meat, following its natural fibers, while removing excess fat and connective tissue. Due to the non-linear nature of muscle fibers in meat, Sujihiiki typically have a narrower blade, allowing users to have precise control over the blade. The thin blade is also well-suited for slicing meat into thin pieces. Professional chefs often use Sujihiiki for various purposes, and they are particularly useful in preparing sashimi dishes.
