Applications of the Suji-hiki (Muscle Cleaver) Knife

When dismantling a block of meat, this knife is used to cut through muscle. It is long, slender, and easy to use, as it is needed to make fine movements with a slight curve and depth of motion. In some popular restaurants, people may sharpen one side of the blade and use it to slice sashimi.

How to Select a Suji-hiki Knife

Many people use the 30cm for cutting up large blocks, such as at a butcher shop. For teppan-yaki and yakiniku shops, the 27cm is popular. The 24cm knife is appropriate for those with a lower volume of work or that cool with a smaller block. Those who handle beef tend to use a Suji-hiki or Gyuto without the metal clasp for lightness and cost performance. A mouthpiece keeps the juices of the meat from getting onto the handle, which not only is more hygienic and improves balance, but it is also designed to chop smaller items on the cutting board.

For Those Who Want to Prioritize Sharpening

We recommend the 8A-N. AUS8 is the most commonly used material for professional knives, but the Sakai Ichimonji Mitsuhide is made with a lot of care in the treatment and tempering of the edge of the blade, and it is made to be sharp despite using the same materials. For Those Who Want to Prioritize Longevity We recommend the G line. These knives have been a best-selling product for 30 years and have changed the general impression that stainless steel knives are difficult to sharpen. For Those Who Don't Want to Compromise on Either We recommend FV10. It is easy to sharpen and sharpness of stainless steel, and VG10 is very popular as a stainless steel material, but it is easy to work with clad material. At Sakai Ichimonji Mitsuhide, all of our blades are machined and hardened from VG10 in order to improve the sharpness of our stainless steel blades. All blades are machined and tempered with VG10 to improve the sharpness of the blade, and tempering is also custom-processed.