Sujihiki can be seen in one of two ways: first, as analogues to the familiar Western styled slicer; or second, as a Western styled, double bevel version of the single bevel Yanagiba, famously used for preparing sushi. Users can choose the length appropriate to their needs and measurements, based on the product the knife will be used on and the available space in the kitchen. Typically the longer Sujihiki is the better, because it ensures that slices can be completed without resorting to sawing through the protein, which can diminish the quality of the final product. While the double bevel Sujihiki is ideal for most Western applications, users who intend to use the knife exclusively for raw fish and who desire the most traditional sushi experience should consider whether a Yanagiba is for them.
Sujihiki commonly range from 240mm to 300mm, though there examples as long as 330-350mm.