Based on the information provided, whether you “need” a sujihiki knife depends on your cooking habits and preferences. Here are some key points to consider:

Purpose of a Sujihiki

• A sujihiki is primarily designed for slicing and carving boneless meat and fish
• It excels at creating thin, straight slices of meat and fish

When You Might Need a Sujihiki

• If you frequently prepare dishes that require precise slicing of meat or fish, especially for raw consumption
• If you want to carve roasts or slice larger cuts of meat efficiently
• If you enjoy preparing sushi or sashimi-style dishes

Limitations of a Sujihiki

• Not suitable for cutting bones or hard foods
• Not ideal for chopping or push-cutting motions due to its narrow profile
• May not be necessary if you don’t often work with boneless meats or fish

Alternatives

• If you mostly cut and fillet fish, a Deba knife might be more appropriate
• For general-purpose meat processing, a Gyuto or Bunka knife would likely be more versatile

Recommendation

A sujihiki can be a valuable addition to your kitchen arsenal if:

1. You frequently cook dishes that require precise slicing of meat or fish.
2. You enjoy preparing sushi or sashimi-style meals.
3. You value having specialized tools for specific cooking tasks.

However, if you primarily focus on other types of cuisine or don’t often work with boneless meats and fish, you may not need one immediately.

Ultimately, whether you “need” a sujihiki depends on your personal cooking preferences and the types of dishes you regularly prepare. If you decide to acquire one, it will likely enhance your ability to prepare certain types of food more efficiently and beautifully.