The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Sujihiki knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.