Carving knives or slicers are used to portion proteins before cooking or to portion and present proteins when they are done cooking. On Chef Knives to Go the most common slicer is the Japanese style sujihiki. The sujihiki is a double bevel variant on the traditional single bevel yanagiba used in the preparation of sushi. Slicers are typically long flat knives that are short in height. The length allows the cook to produce clean cuts by cutting entirely through their product in a single fluid motion. While slicers are primarily used for proteins, some users find these knives comfortable and adaptable as general purpose kitchen knives as well.