The Sujihiki Knife is the slicer. It's long drawn out extra sharp blade mean that as the final movement in preparing a dish is the slice with the Sujihiki knife
The Sujihiki knife is very similar to the Yanagiba knife (and used in the same way) however to make it more accessible to those in the west this is a single bevelled knife.
The single bevel ensures a slice movement similar to a western carver (where as a Yangiba will curve due to internal concave nature of the blade.
Whilst the knife is used all year long, special moments like the slicing of a chicken or turkey at Christmas make the Sujihiki an important part of presentation to the diner.