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The Sujibiki knife is used to remove tendons from a chunk of meat. Because the blade is long and narrow in width, it can also be used for cutting sashimi (raw fish).
The series of Sujibiki knife, Maboroshi has a sandwich structure with stainless and steel (shirogami (white paper) No.1). The surface of the blade is Uchidashi finish and this series is the most popular knife. The steel (shirogami (white paper) No.1), which is white steel called shirogami (white paper), contains many carbon and that makes knife hard and high sharpness cutting blade, and the raw materials are made by Hitachi Metals, Ltd.