Hibachi chefs use a variety of knives to prepare food, each designed for a specific purpose. The most common knife used by Hibachi chefs is the hibachi knife, also known as a Santoku knife.
The Santoku knife is a general-purpose kitchen knife that originated in Japan. The word “Santoku” means “three virtues,” referring to the knife’s ability to handle three types of cutting tasks: slicing, dicing, and chopping. The blade is typically between 5 and 8 inches long and has a straight edge, which allows for precise cuts.
In addition to the Santoku knife, Hibachi chefs may also use other specialized knives, such as:
- Deba knife: This is a heavy-duty knife with a thick blade that is used for filleting fish and other seafood.
- Usuba knife: This is a thin, sharp knife that is used for precise vegetable cuts.
- Yanagiba knife: This is a long, thin knife that is used for slicing raw fish for sashimi.
- Cleaver: This is a heavy, rectangular knife that is used for chopping through bones and tough cuts of meat.
Hibachi chefs rely on their knives to quickly and efficiently prepare food in front of their guests, so they typically use high-quality, sharp knives that are specifically designed for use in the kitchen. These knives are often made from high-carbon stainless steel, which allows them to maintain a sharp edge over time and resist corrosion.
To keep these knives in good condition, Hibachi chefs will typically sharpen and hone them regularly using specialized tools like sharpening stones or honing rods. This ensures that the knives are always sharp and ready to handle whatever cutting tasks the chef needs to perform.
In addition to the knives mentioned above, Hibachi chefs may also use a gyuto knife, which is a Japanese version of the Western chef’s knife. The gyuto knife has a thinner blade than a traditional chef’s knife, making it easier to make precise cuts. It is versatile and can be used for a variety of cutting tasks, including chopping, slicing, and dicing.
Another knife that Hibachi chefs may use is the nakiri knife, which is a Japanese vegetable knife that has a rectangular-shaped blade. The blade is thin and sharp, making it easy to make precise cuts when preparing vegetables.
Hibachi chefs may also use a bread knife, which has a serrated edge that makes it ideal for cutting through bread and other baked goods without crushing them.
It’s worth noting that Hibachi chefs take great pride in their knives and often have them custom-made or hand-crafted to suit their individual needs and preferences. They also take great care to keep their knives sharp and well-maintained, as a dull or poorly-maintained knife can be dangerous and may lead to injuries in the kitchen.
