A gyuhiki is a modern hybrid Japanese knife that sits between a gyuto and a sujihiki. It is double bevel, longer and slimmer than a gyuto, yet a little taller and stiffer than a typical sujihiki, so it slices like the one and still preps like the other. The name (牛引) pairs the gyu of gyuto with the hiki of sujihiki. It is usually made in the longer sizes, 240mm and up.
It is best at clean, efficient slicing of proteins and fish, with enough height and rigidity left for light prep during service. Compared with the gyuto, it cuts longer slices with less sticking. Compared with the sujihiki, its closest sibling, it is a little taller and stiffer, so it handles more general kitchen tasks. That balance is why line cooks in busy restaurants favour it; at home it is a less common choice.
Not to be confused with the sujihiki: the gyuhiki is a little taller and stiffer, a slicer with some chef's-knife height, where the sujihiki is slimmer and a more dedicated slicer.
