Tojiro Shippu Sujihiki knife 21 cm VG-10

A kitchen knife designed for portioning and slicing meats, such as poultry, roasts, or ham—after the product is cooked or roasted. The special blade, which is much narrower and thinner than in ordinary knives, allows for a fluid and precise cut across the entire surface, while a thicker knife often gets stuck and tears the meat.