Filleting and slicing knives

Western-style slicing and filleting knives are called Sujihiki in Japan. They have long slender blades that 

minimize meat sticking  to their surface. Some chefs prefer flexible blades, others prefer solid ones. The length of the blades starts at 20 cm. Sashimi knives are also used for filleting, but since these are very important knives for Japanese cuisine, we dedicate a separate chapter to them..

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