Both the Sujihiki (double bevel) and the Yanagiba (single bevel) Japanese Kitchen knives are a wonderful addition to any kitchen.
Whilst the Yanagiba with its long slim blade was designed for slicing sashimi without pulling or tearing the flesh, it can also be used for slicing meat, chicken, ham, etc.
Sujihiki literally translates to "Flesh Slicer and its long slim blade does exactly that, its perfect for carving or slicing a roast, raw meats, fish, etc.