A long blade that is short from heel to spine makes this style of knife perfect for slicing proteins. The long blade offers the opportunity to make long strokes which is necessary for achieving the perfect slice while the short profile reduces friction with the ingredient further improving its abilities in this area. The sujihiki is not a versatile shape and does not lend itself well to any other tasks.
At the shop we tend to have a bias toward super thin, light knives. These knives fall under both those categories and feel as thought they're gliding through most ingredients. Made with Swedish steel layered with Nickle, the 45 layer Damascus blades provide excellent edge retention with minimal maintenance. Beautiful fit and finish everything about these knives screams quality including their Beautiful rosewood handles octagonal in shape.