Best Hibachi Chef Knife | These 6 are the knives you want to buy
The food prepared at hibachi restaurants ranges from meats, like beef, fish, chicken, pork, shrimp, and pork to veggies, and rice, well as noodles. So you better make sure you have a versatile knife!
This Shun Classic 8” Chef’s Knife Gyuto is one of the most versatile hibachi knives because it can slice through all hibachi ingredients like meat, seafood, fish, and vegetables. It’s a restaurant-grade premium Japanese knife so it’s the best choice for hibachi chefs and home cooks too.
We’ve done the research to find the best hibachi knives, and I’ll discuss what to look for when buying one, so you can cook with confidence.
The diners usually sit around a Hibachi grill, where a skilled Hibachi chef entertains them with different grilling skills.
However, this all cannot happen without one tool—a knife. Every Hibachi chef requires a knife in order to cut through the meats as well as other ingredients required in this cooking technique.
A dull or poor quality knife can make slicing and dicing difficult, and can even lead to dangerous accidents in the kitchen.
Here’s a preview of all the knives and you can read full reviews down below:
Best overall knife for hibachi
Forged VG-MAX carbon steel with a composition of added tungsten, cobalt and chromium to prevent corrosion and rust.
Best budget hibachi knife
Surprisingly, for its price, this knife has a hygienic smooth pakkawood handle and a full tang construction. The elements feel more expensive than they are.
Best knife for hibachi vegetables
Best steak knives
Best slicing knife & best for left-handed
Best hibachi knife set
Best traditional hibachi knife holster
Hibachi knife belt
Best holster for multiple knives
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Read for freeIn this post we'll cover:
- 1 Which knives do Hibachi chefs use?
- 2 Buying guide: how to choose a good hibachi knife
- 3 Best hibachi knives reviewed
- 3.1 Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core
- 3.2 Imarku Japanese Chef Knife
- 3.3 Best knife for hibachi vegetables: DALSTRONG Nakiri Asian Vegetable Knife
- 3.4 Best steak knives: KYOKU Damascus Non-Serrated Steak Knives Set of 4
- 3.5 Best slicing knife & best for left-handed: Miyabi Kaizen Slicing Knife
- 3.6 Best hibachi knife set: Ross Henery Professional 9 Piece Chef Knife Set
- 3.7 Best traditional hibachi knife holster: Double Layers Knife Scabbard/Case
- 3.8 Hibachi knife belt: Hibachi Belt for knife holster
- 3.9 Best holster for multiple knives: Chef Sac Knife Holster
- 4 Bottom line
Which knives do Hibachi chefs use?
One important question is, what is the best type that Hibachi chefs use?
Every hibachi chef knows that hibachi knives differ, and their shape, size, and build can vary. The quality of the knife can influence your hibachi cooking skills and the way you prep food for the hibachi grill.
In this article, we shall highlight some of the best knives that Hibachi chefs can use to prepare their meals.
Hibachi knives differ from regular knives.
Hibachi knives come in a variety of shapes and sizes. For example, some knives have different heels (the bottom of the blade).
Others have different tips, blade curvatures, and handle grips, and they can vary when it comes to sharpness.
Some knives are chef’s knives (gyuto) while some are paring knives or steak knives. Various knives fall under the category of “hibachi” knife. Chefs also use the nakiri vegetable cleaver to cut up vegetables for the grill.
Here’s the thing: a hibachi knife isn’t actually one particular type of Japanese knife and instead refers to a variety of knives used to cook hibachi-style and grilled (yakiniku) foods.
You’ll always see these chefs with a variety of hibachi knives on hand, which allow them to cook for a large group of people at the same time.
When it comes to design, weight, and blade surface, these knives are usually a cut above what you’d find in a typical kitchen.
Knives for making hibachi come complete with a carrying case and other accessories.
Which hibachi knife is good for sushi too?
The gyuto chef’s knife is also ideal for cutting the fish for sushi. It’s a great alternative to the yanagiba because it’s also suitable for all the hibachi food prep tasks.
The hibachi knife is a great choice for those who enjoy sushi and sashimi. This type of knife is also ideal for cutting the fish for sushi.
The sushi knife is also great for cutting vegetables like cucumbers and carrots.
If you are looking for a knife that is good for both sushi and sashimi, then the hibachi knife is a great choice.
The hibachi knife has a sharp blade that is perfect for cutting sushi and sashimi.
The blade is also thin and sharp, which makes it ideal for slicing through fish. The handle of the hibachi knife is comfortable to grip, and the knife is balanced well.
Buying guide: how to choose a good hibachi knife
When you are looking for the best hibachi knife, it is important to keep in mind a few factors that will help you make the best choice.
Here are some things to consider when purchasing a hibachi knife:
Blade material
Hibachi knives are available in both carbon steel and stainless steel options. Carbon steel knives are more durable and can take a sharper edge, but they are also more susceptible to rusting.
Stainless steel knives are less likely to rust, but they are not as durable as carbon steel knives.
VG-10 knives are excellent because they are made from high-quality stainless steel that is both durable and resistant to rusting.
Knife type and size
Hibachi knives are available in a variety of sizes, so it is important to choose one that is appropriate for the food you will be cooking.
If you are only going to use the knife for slicing vegetables, then a smaller knife would be sufficient. However, if you plan on using the knife for meats as well, then a larger knife would be necessary.
For hibachi, a meat knife is the most important. You need a gyuto, a steak knife, or a paring knife.
Blade style
The style of the blade: Hibachi knives are available with both straight and serrated blades. Serrated blades are great for slicing meat, but they can be more difficult to sharpen.
Straight blades are easier to sharpen, but they are not as good at slicing meat.
Some blades have a Granton edge, which means that they have dimples on the blade. These dimples help to prevent food from sticking to the blade.
Some also have a Damascus finish, which is a beautiful pattern that is created by forge-welding different types of steel together.
Bevel
The bevel is the slanted edge of a knife that meets the blade.
The angle of the bevel will determine how sharp the knife is. A sharper angle means a sharper knife.
Most hibachi knives have a double bevel, which means that both sides of the blade are sharpened.
A single bevel knife like the yanagiba is only sharpened on one side. This is the traditional way of sharpening a sushi knife and it results in a much sharper edge.
However, it is also more difficult to use and requires more care to avoid slicing your fingers off.
The blade length
Hibachi knives are available in different blade lengths. Choose a blade length that is suitable for the food you will be cooking.
Most Japanese knives have a blade length between 210mm and 270mm (8-10.5 inches), with 240mm (9.5 inches) being the most popular size.
The handle
Hibachi knives are available with both wooden and plastic handles. Both types of handles have their own advantages and disadvantages.
Wooden handles are more traditional and have a more classic look, but they can be more difficult to clean and sterilize.
Plastic handles are more durable and easier to clean, but they may not have the same classic look as wooden handles.
Pakkawood is a popular material for Japanese knife handles because it is a composite of wood and plastic, so it has the best of both worlds.
It is important to choose a handle that is comfortable to hold and that will not slip in your hand when you are using the knife.
These are just a few things to keep in mind when purchasing a hibachi knife. If you take your time and do your research, you will be sure to find the perfect knife for your needs.
Weight and balance
The weight of the knife should be evenly distributed from the handle to the tip of the blade. If the knife is too heavy or too light, it will be difficult to control.
The knife should feel balanced in your hand, and the blade should not be too heavy or too light.
A well-balanced knife will feel natural in your hand and will be easy to control.
Best hibachi knives reviewed
As you can see, not every knife is a good knife, especially regarding hibachi. To make your choice easier, I’ll review some of the best Japanese knives out there.
Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core
- Durable carbon steel blade
- Great value for money
- Water and bacteria resistant handle
- Requires good care, corrosion prone
- blade length: 8-inch
- blade material: carbon steel
- bevel: double
- tang: full-tang
- handle material: pakkawood
- finish: hammered Damascus
The gyuto (chef’s knife) is the most useful knife for any hibachi chef.
That’s because of this knife’s versatility – it can cut chicken, pork, beef, vegetables, tofu, and even fish. It’s kind of the ultimate “all-purpose” Japanese knife.
At first, the Shun Classic 8” Chef’s Knife might appear to be costly. However, its price is a bit higher because of several reasons.
First, the knife’s blade is made out of high-quality VG-10 stainless steel, with 69 layers. This might sound unreal, but it is true—this knife has 69 layers of steel in one blade.
If you’re looking for a Gyuto chef’s knife that is both razor-sharp and durable, the Shun Classic 8” Chef’s Knife is a great option.
The blade is made of high-carbon stainless steel, which makes it resistant to rust and corrosion.
The sharpness of the blade is also impressive and it holds its edge much better than other Japanese chef’s knives. My only concern is that this is very much a rightie knife and many left-handed users will have a bit of trouble getting used to working with it.
The knife also has a comfortable D-shaped handle that makes it easy to grip. This handle is made of Pakkawood, which is a durable and comfortable material.
Most users compare this Shun knife to the Wusthof chef’s knife. But the reason why Shun is better is that it’s made with harder steel.
Because the steel on the Shun is harder (which means less rusting when doing heavy work), it’s better for cutting up poultry while the Wusthof is better for dicing and mincing vegetables (much easier to use the bolster grip when doing these tasks).
But since hibachi is very much centered around meat, you need a good, sharp knife to cut and slice all types of meats.
You can use the nakiri for veggies anyway. Don’t worry, this gyuto has a thin blade which is perfect for slicing fish too.
Burrfection has a great review video of it right here:
No stainless knife can match the sharpness of an old-fashioned carbon steel one and this Shun knife is no exception.
Even though this knife might look like a major investment, you can do anything you want with the knife, and it will last for a long period of time.
Looking for a specific Sashimi knife? Check out these top Takohiki knife brands in my post
Imarku Japanese Chef Knife
- Balanced full-tang construction
- Hygenic pakkawood handle
- On the heavy side
- Dulls quickly
- blade length: 8 inches
- weight: 6.9 oz
- blade material: stainless steel
- bevel: double
- handle: pakkawood
The imarku Japanese Chef Knife is a great option if you’re looking for a budget-friendly hibachi knife that can perform almost any cutting task when cooking hibachi style.
It’s especially good at slicing through beef so when you need to slice the wagyu beef into super-thin strips for the hibachi grill. But, it can also slice veggies and even fatty fish like salmon.
The blade is made of high-quality stainless steel and has a sharp, durable blade. This knife is lightweight (6.9 oz) compared to the heavier Shun chef’s knife.
Therefore, it’s a good entry-level hibachi knife if you’re starting your hibachi journey and aren’t familiar with using Japanese knives.
The handle is comfortable to hold and the knife is well-balanced, making it easy to control.
It’s surprising that the handle is made of pakkawood since this material is usually reserved for more expensive cutlery.
Imarku’s gyuto is more like german knives because it’s made of German steel, not Japanese high carbon steel. But, this doesn’t make it poor quality – in fact, it’s one of the best budget knives out there.
It has a glossy finish so the only disadvantage is that the food can stick to the sides of the blade. This chrome finish is a bit hard to keep in pristine shape but luckily this particular knife isn’t quick to rust or corrode.
According to users, this knife is sturdy, well-balanced, and easy to maneuver. In addition to the beautiful packaging, this is a high-quality chef’s tool that works.
You’ll be surprised at how sharp the blade is and how well it holds its edge.
The build is sturdy, so this is a durable long-lasting knife.
When you cook on a hibachi grill the problem is that cheap knives can chip, crack, or even break off from the handle but that’s not an issue with this Imarku chef’s knife.
Best overall vs best budget hibachi chef’s knife
The difference between these two knives comes down to quality.
It’s hard to compare any budget knife to the Shun without mentioning that this gyuto is made with over 60 steel Japanese VG Max steel layers so it has an extremely resistant and strong blade.
The sharpness and smoothness of this cutting blade are hard to beat.
In comparison, the imarku gyuto has a simpler German carbon steel blade but it’s still a very good knife. Users are amazed at the sharpness of such an affordable knife.
When it comes to weight and balance, the imarku knife is lighter so it’s better for those who aren’t used to using heavier kitchen knives.
The handles of both knives are made of pakkawood and have the classic D-shaped handle.
While the imarku is ergonomic and well-balanced in the hand, the Shun is ultimately the better knife – you can get a very good grip on it once you get used to using real Japanese knives.
If you’re a chef who needs to show off Japanese knife skills at a hibachi restaurant, the Shun gyuto is the knife that will impress people.
It’s extremely well made and easy to use. But, if you’re getting started with hibachi at home, you can perform all the cutting tasks with the imarku blade.
Best knife for hibachi vegetables: DALSTRONG Nakiri Asian Vegetable Knife
- blade length: 7 inches
- weight: 11.2 oz
- blade material: high carbon steel
- bevel: double
- handle: G10 composite
The DALSTRONG Nakiri Asian Vegetable Knife is a great option for those who are looking for a knife that can handle Hibachi vegetables of all kinds. It is a classic vegetable cleaver with the Granton edge that ensures the vegetables don’t stick to the sides of the blade – this is the key to fast, precise cuts.
It’s a heavier knife than the average Japanese knife because of its large, rectangular blade shape – don’t worry, it’s easy to use though.
Unless you’ve used a veggie cleaver before, it’s hard to know that you’re missing out by using a regular knife to cut vegetables.
The DALSTRONG Nakiri Asian Vegetable Knife from the Gladiator Series is not only made out of high-carbon steel but it is also designed to lie even against your chopping board.
This vegetable cleaver gives you extra blade surface, which gives you the opportunity to cut faster and reduces your preparation time. Also, the tall blade provides plenty of knuckle clearance for easy movement.
Besides, the knife is tapered, which increases its slicing efficiency. Also, the additional height on its blade allows you to slice almost anything, from large and hard veggies like sweet potatoes to soft ones like tomatoes.
It’s even good for cutting all the herbs, garlic, ginger, and other aromatics for various Japanese recipes.
The Gladiator Series Nakiri Knife is also designed with a comfortable and ergonomic G10 handle that is slip-resistant, even when your hands are wet. And, to ensure its durability, the full tang is triple-riveted.
Many restaurants are now switching their knives from Wusthof or Zwilling to the Dalstrong Gladiator series because of an excellent price to performance value – these knives are extremely sharp and last long.
The Gladiator series has a Granton edge but it’s a smooth finish compared to the Shogun series which has a hammered finish.
You might notice small flaws in the logo but that doesn’t affect the nakiri’s functionality in any way.
If you’re planning on adding a lot of vegetables to your Hibachi grilling, then you’ll need a dedicated vegetable knife, and you can’t go wrong with the Dalstrong Nakiri.
It’s perfect for home cooks and hibachi chefs alike, especially if you work at a vegan restaurant where vegetables are your base ingredients.
You also might want to get one of these top Hibachi forks I’ve reviewed in my post here
Best steak knives: KYOKU Damascus Non-Serrated Steak Knives Set of 4
- blade length: 3.5 inches
- weight: 4 oz
- blade material: VG-10 high carbon stainless steel
- bevel: double
- handle: fiberglass G10 composite
A steak knife is a common tool used by Japanese Hibachi chefs in Hibachi restaurants because its versatility is unparalleled. It’s really efficient at cutting meat, especially grilled steaks.
Generally, these types of smaller Japanese knives have a lot in common with Western cooks’ knives, especially their characteristics.
They’re great for cutting up the cooked meat but can also cut up seafood and fish by making smooth cuts so you don’t end up with rough or ripped edges.
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.
The KYOKU non-serrated steak knife’s design has a slender blade, making it very flexible in the kitchen.
Since it’s not serrated, the cuts are smooth, and you won’t have to worry about the meat being ripped or torn.
That’s such an important feature to consider because if you’re cooking for customers, you can’t serve them poorly cut and fringy meat since it doesn’t look professional.
The blades are forged from VG-10 Japanese super steel with a 63+ Rockwell hardness that can maintain its edge for a long time.
These steak knives are also full-tang with a comfortable fiberglass handle that is riveted for durability.
Unlike the traditional wooden handles, these are more suitable for busy restaurant use where they undergo more than average wear and tear.
The steak knife set includes 4 pieces of steak knives, each with its own sheath. The blades are 3.5 inches long and the knives weigh 4 oz each.
The only problem is that the balance isn’t quite perfect since the handles seem a tad too heavy.
The Damascus steel used in these steak knives has a beautiful wood grain pattern that makes it stand out from other steak knives.
Despite the impressive appearance, the main selling point of these steak knives is their performance.
Learn more about sharpening Japanese knives the traditional way (with a whetstone) here
Best slicing knife & best for left-handed: Miyabi Kaizen Slicing Knife
- blade length: 8 inches
- weight: 8 oz
- blade material: VG-10 steel
- bevel: double
- handle: micarta
The Miyabi Kaizen Slicing Knife is the best slicing knife you can buy because it’s extremely sharp and can make very precise cuts.
It’s also a double-bevel knife that is universal so both left and right-handed users can cut meat for hibachi.
It’s also comfortable to hold and use because of its well-balanced design.
The blade is made from VG-10 Japanese super steel with a 60+ Rockwell hardness. It’s handcrafted and forged in Seki, Japan where all of the best premium Japanese knives are made.
Each Miyabi blade is sharpened (hand-honed) to a 9.5 to 12-degree edge, thus it’s one of the sharpest knives.
It truly holds its edge like no other slicing knife so it’s the best option if you have to cut, clean, and prep the meat for hibachi grilling.
This knife makes it easy to cut through the fat, connective tissue, and even tough cuts of beef or lamb.
It doesn’t get stuck in the fibers of the meat. When using it to slice chicken, it will make a clean, smooth cut with one swift move.
A micarta handle is used for the Miyabi Kaizen Slicing Knife. It’s a material made from layers of linen or paper that are impregnated with synthetic resin.
This results in a very strong, durable, and comfortable handle that is easy to grip.
Also, this material is easy to handwash and clean and it doesn’t collect bacteria and germs as some wooden handles do.
Although it comes with a premium price tag, this knife is worth it because it’s very well made and durable. Compared to the likes of TUO, this brand makes chef-worthy knives.
The Miyabi Kaizen Slicing Knife is a great option for those looking for a slicing knife.
It’s made of high-quality stainless steel and has a sharp, durable blade. The handle is comfortable to hold and the knife is well-balanced, making it easy to control.
Check prices and availability here
Steak knife vs slicing knife
When it comes to steak knives, there are two main types: the steak knife and the slicing knife.
The steak knife is the more common type that is used in restaurants and households. It has a serrated blade that can cut through meat easily.
The slicing knife, on the other hand, has a straight edge and is better for slicing meat thinly.
So, which one should you use for hibachi?
The answer really depends on what you’re trying to achieve. If you’re looking for precision cuts, then the slicing knife is the better option.
However, if you’re just looking to cut through thick pieces of meat quickly, then the steak knife is the way to go.
In general, I recommend using a steak knife for hibachi because it’s the more versatile option.
However, if you have the Miyabi slicing knife that you’re comfortable using, then feel free to use it instead. Both are interchangeable.
I’ve picked the KYOKU steak knives without a serrated edge because these make much cleaner cuts and don’t ruin the meat’s delicate texture. I recommend the KYOKU knife for cooked meat.
The Miyabi slicing knife is versatile so it can be used to slice the meat too, but it’s best for food prep and cutting raw meat.
Best hibachi knife set: Ross Henery Professional 9 Piece Chef Knife Set
- number of pieces in set: 9
- blade length: between 4 – 10 inches
- weight: various
- blade material: high carbon stainless steel
- bevel: double
- handle: high carbon stainless steel
The Ross Henery Professional 9 Piece Chef Knife Set is a great option for those who are looking for a complete Hibachi knife set.
It has all of the knives a chef needs to prep, cook, and serve hibachi for diners. It’s also an amazing set for culinary school because you get knives of all sizes and blade shapes.
9 PIECE SET includes:
- a 10” carving knife
- 8” chefs knife
- 8” filleting knife
- 8” bread knife
- 7” cleaver
- 6” boning knife
- 4” paring knife
- 10” meat fork
- 12” sharpening steel.
You also get a canvas knife roll to carry your knives around.
The knives are made of high-quality stainless steel and have comfortable handles that are easy to grip, also made of the same material.
The blades are sharp and durable, making them great for cutting through tough meat. Customers are impressed at how well these knives hold their edge and that they require sharpening quite rarely.
The set also comes with a sharpening steel rod so you can keep your knives in tip-top condition.
All of the knives, including the cleaver, are well-balanced so you can hold and maneuver them with ease.
The only downside to this set is that it’s quite expensive. However, considering the number of knives you get and their quality, the price is justified.
Also, some people find the textured steel handles less comfortable compared to pakkawood or micarta Japanese handles.
This is a great option for those who want a complete set of hibachi knives. It’s also a good choice for those who are looking for a gift for someone who loves to cook hibachi.
The knives won’t rust or corrode and they are very heavy-duty!
Compared to Wusthof, this set is more durable because it’s all made of steel and there are no flimsy components.
So, whether you’re a hibachi chef, a beginner home cook, in culinary school or just really passionate about Japanese knives, this is a great value set.
Best traditional hibachi knife holster: Double Layers Knife Scabbard/Case
Have you ever seen the metallic Japanese knife scabbards professional chefs use? Well, this is a great replica that’s perfect for hibachi knives.
This particular item is handmade and designed for Japanese chefs.
You place the holster onto a belt, preferably leather so it stays on tight and doesn’t move around.
The scabbard is made of steel and fits onto a hibachi knife belt. This scabbard is very tough and durable. It will protect your knives from getting damaged or nicked.
The top is 60mm14mm. The bottom is 50mm10mm. Therefore, you can always have your gyuto and one other knife (maybe the slicing knife) at your waist for easy access.
This is a great option for those who want a more traditional way to carry their hibachi knives. It’s also a great gift for someone who loves to cook hibachi.
Hibachi knife belt: Hibachi Belt for knife holster
This is another custom-made product for storing knives on your waist as you work and cook hibachi.
The belt is made of black leather and has a strong metal buckle. It’s adjustable so it will fit most people.
The length of the belt is 110cm. The width is 4cm.
This particular belt has two loops. One loop is for your gyuto knife and the other one is for a slicing knife.
You can also buy a single loop belt if you only need to carry one knife.
This is a great gift for someone who loves to cook hibachi. It’s also a good option for those who want to have an authentic Japanese cooking experience.
Best holster for multiple knives: Chef Sac Knife Holster
- size: adjustable, up to 50 inches
If you’re cooking with all of the Japanese hibachi knives, you need a large knife holster belt like this one from Chef Sac. It has 7 holes for all the different knives.
Therefore you can have the gyuto, the slicing knife, fish knife, and more, all on the same knife belt.
This belt is made of black nylon 500D netted sandwich and it’s adjustable. It will fit most people because it fits people with a waist of up to 50 inches.
This material is very tough and durable and also heat-resistant so you don’t have to worry about the knives getting damaged or the belt catching fire.
I like the idea of such belts because then you don’t misplace the knives while cooking and you also don’t injure yourself since they’re securely stored around your waist.
The Chef Sac knife belt is designed by chefs with comfort in mind. You won’t have to struggle to take out or put a knife back into the holster.
Therefore, you can switch between blades while showing off your knife skills to hungry diners!
Bottom line
These are some of the best knives that Hibachi chefs can use while grilling.
You can also grab one of these knives in case you want to start this cooking style as they will get things easier for you.
These knives can be found in different online stores, and they will definitely make your grilling experience completely different.
For the most versatility and sharpness when cutting meat, vegetables, and fish, you can get the Shun Classic 8” Chef’s Knife with VG-MAX Cutting Core.
This knife provides the most balanced feeling when cutting and chopping foods for hibachi.
Also check out my in depth post on the best Hibachi grills you can buy.
Check out our new cookbook
Bitemybun's family recipes with complete meal planner and recipe guide.
Try it out for free with Kindle Unlimited:
Read for free
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
