280mm (~11in.) Brut de forge Wa Sujihiki. The handle is made from Mountain Laurel from my grandmother's driveway and tie-dye resin, made in-house.
The sujihiki is a double-bevel slicer that excels in pull-cutting. It is used most popularly in Japan for the fish-preparation in sushi, but it is fantastic for any bone-free proteins. It is important to use a sharp knife when cutting meat, as to not crush the muscle tissue. You'll find that meat that is cleanly sliced is more enjoyable than meat that was sawed at.