The Best Hibachi Cooking Tools


hibachi cooking tools

There are dozens of tools needed to make a Hibachi style recipe; however, Hibachi chefs often use Hibachi knives, forks, spatulas, scrapers and pliers on the grill.

Mincing meat, vegetables and other ingredients is the first thing a chef does when preparing a rich Hibachi meal. This is the most useful place for Hibachi knife. Mixing ingredients in a Hibachi iron pot is another job that chefs do throughout the preparation and cooking process. Thirdly, the Hibachi scraper is used by the chef to do this.

Hibachi Knife

cooking tools

Steak knife is a common tool used by Japanese Hibachi chefs in Hibachi restaurants, because its versatility is unparalleled.

Generally, niuyu has a lot in common with Western cooks’ knives, especially its characteristics. You can equate it with a traditional Japanese nagiri dish and a Western Chef’s knife, but better than both evolved to perform a variety of tasks, including cutting fish and vegetables.

Its design has a slender blade, making it very flexible in the kitchen.The profile of the blade is similar to Sabatier’s in France, except that the curvature of the blade’s abdomen is not as obvious as Sabatier’s.

Gyotos is mainly used for pushing, but some have a more pronounced blade profile and can be used to cut anything in a recipe.

Hitachi Fork

cooking tools

Since almost all of the recipes involve barbecues, you can’t work without the barbecue fork in the barbecue grill.

This interesting looking kitchen tool is reminiscent of Poseidon’s trident, which can be made into a double fork with only two sharp protrusions, but can also pick up large pieces of meat and put them back on the grill.

When the meat needs to be cut into any shape to meet the requirements of the recipe, chef hippach uses a fork and knife in series.

The Jabba can also be used for the main course at dinner, especially if one of the recipes in the menu is barbecue or barbecue.

Hibachi Spatula

Scraper is a wide, flat, flexible blade for mixing, spreading and lifting materials, including food, medicine, plaster and paint. On the other hand, the Hibachi spatula is designed for cooking, but it does retain its original purpose, which is to mix food, in this case, it is the Hibachi recipe.

Chefs will start using shovels when cooking recipes on previously prepared stoves. You may see the chef mix the ingredients on the surface of the barbecue dozens of times before preparing to eat. Chefs also use them to make their Hibachi cooking skills to make customers happy, just as iron plate cooks do to please them.

The spatula can be a pair of solid stainless steel construction, or one with a solid surface and the other with a perforated surface.

Hibachi Scraper

The grill scraper is used to scrape off oil and grease, sometimes used by chefs when cleaning the grill. It can also be used to scrape off food scraps!

Sometimes chefs use a hipparcut scraper to help mix ingredients or remove stubborn fried foods that need to be left for later use or consumption. The grill scraper can also be used for other grills, such as ordinary commercial stoves or iron grills.

It is usually made of stainless steel with riveted wooden or polyethylene handles, designed to withstand the temperature of the grill, so it can be used for a long time before replacement.

Tongs

Some people use tongs to roast meat and sausages. Pliers are tools designed to be used as “extensions” of the hand to pick up, grasp and lift objects so as to avoid hand contact with delicate or harmful objects being processed.

There are many forms of pliers suitable for their specific use. Pliers designed to have a long arm with a flat circular / rectangular shape or any similar shape pivoted at a joint near the hand are pliers for handling delicate objects.

The tongs you see in the ads for charcoal chips are examples of this type of tongs. Hibachi and BBQ tongs are also included (they are also used to serve salads or spaghetti). It is made of commercial grade stainless steel and sometimes has a polyethylene plastic cover along the arm to further protect the hand from heat conduction.

These are the few Hibachi tools to invest in.

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