The name of the Japanese carving knife is Sujihiki. A Sujihiki knife features a long and narrow blade between 8” (210mm) and 14” (360mm long). The blade has an acute angle, requiring less effort for cutting. Additionally, the sharp edge slices food without meat damage. This way, you can use the Sujihiki as a filleting knife to prepare raw fish while preserving the flavor and texture of the fish. Overall, Sujihiki knives can fillet, trim, and slice fish or meat in thin layers.