The "Sujihiki" Knife | Carving Knife | "Muscle Cutter"
The Sujihiki knife is a long sharp blade specifically built for slicing. The sharpness and length of the blade on a Sujihiki (similar to Yanagabi) allows its holder to slice through a large piece of fish or steak in a single motion.
As said by a famous Japanese lady "The final stroke of a dish should be the same as the movement of a bow over a violin in an orchestra - one smooth movement." This prevents damage and ensures a smooth clean finish on the fish (or whatever else you are cutting).
The sujihiki is a double-sided knife that is easier and more versatile than a Yanagiba (single bevelled) so unless you are Yanagiba obsessed it is most likely the knife for you to finalize your dish as beautiful as when you began.
PLEASE NOTE - For better or worse every handle is different. The images of handles change from knife to knife - the burl of wood is like the daily weather - hard to predict.