The traditional knife used for the fabrication of sushi is the single bevel yanagiba. Yanagibas are long elegant tools for creating clean, precise cuts. Their length, up to and in excess of 300mm, ensures that slices are completed in a single pulling stroke with no sawing. The single bevel design of these knives requires a different set of techniques for use and sharpening but offers a more acute bevel angle and a cutting edge that performs better in soft, thin products like fish. For cooks and chefs that prefer a knife that can be used for the fabrication of sushi while retaining adaptability to other roles, the sujihiki is a double bevel knife that is a very similar, but more versatile, in design to the yanagiba.