Hibachi Knife Skills: How to Wield the Knife Like a Chef

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated May 11, 2023

If you’ve ever dined at a hibachi restaurant, you’ve probably noticed how thin the beef cuts are and how perfect every meat, fish, seafood, or vegetable is – no unaesthetic blocks of food and no ugly cut lines.

The hibachi chef is skilled in knife techniques and able to slice and dice ingredients with ease. Let’s learn some of their tricks and how to sharpen our own knives.

This guide will cover hibachi grilling and yakitori knife techniques, as well as useful Japanese chef tips and tricks.

Let’s get started on mastering the art of the hibachi chef.

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Hibachi & Yakitori knives and how to hold them

It’s important to choose the right knife for the job. Japanese hibachi chefs will use traditional Japanese knives.

For hibachi grilling, a gyuto knife (Japanese chef knife) or a santoku knife is a good choice. These are known as “chef’s knives,” and they’re good for all kinds of cuts.

The gyuto is a versatile Japanese chef knife that has a long, straight blade that can be used for a variety of tasks, including slicing meat.

It’s great for cutting thin, even slices of beef for Japanese BBQ.

It can also be used to cut chicken into 1-inch cubes or slices for the hibachi grill. 

Also, let’s not forget about the Sujihiki knife. This is a slicing knife that is specifically designed for cutting meat.

It has a long, narrow blade that allows for clean, precise cuts without tearing the meat. 

The sujihiki knife is great for cutting thin slices of beef for dishes like shabu-shabu or sukiyaki, but it’s commonly used for clean cuts for the BBQ or yakitori pieces. 

When using a knife to cut thin beef slices, it’s important to use a sharp blade and a steady hand to ensure even cuts.

It’s also helpful to partially freeze the beef before slicing to make it easier to handle and to ensure thin, uniform slices.

For the vegetables, most chefs use a single-edged Usuba vegetable cleaver or a double-edged Nakiri vegetable knife. 

For fish and seafood yakitori or hibachi, a deba knife (Japanese fish knife), a yanagiba (sushi fish knife), or a hankotsu knife (Japanese boning knife) is recommended.

The deba is a heavy, thick-bladed knife that is traditionally used for filleting fish, but it can also be used to cut meat. It has a single bevel edge that allows for precision cuts.

A yanagiba knife has a thin, long blade that’s great for filleting the fish or seafood without tearing the flesh.

The Hankotsu knife is a smaller, more nimble knife that is designed specifically for cutting through bone and cartilage.

It has a pointed tip and a curved blade that allows for precise cuts.

Chefs use it to debone and fillet fish and seafood that is going to be used on the grill or in skewers. 

Grip: how to hold a Japanese knife

1. Grip the handle: Grip the handle of the knife with your dominant hand, making sure your thumb is on the blade-side of the handle.
2. Place your index finger on the spine: Rest your index finger on the spine of the knife, just above the bolster or the heel of the blade.
3. Hold the blade with your thumb and middle finger: Grip the blade with your thumb and middle finger, with your thumb resting on the flat side of the blade and your middle finger on the opposite side.
4. Use your ring finger for stability: Rest your ring finger on the handle of the knife for stability and control.
5. Keep your wrist straight: Keep your wrist straight and in line with your forearm, and use a fluid, rocking motion to cut through food.

Besides a knife there are other tools needed to make hibachi at home: I have a full hibachi gear guide here

How is meat cut for hibachi?

So, you want to know how they cut the meat for hibachi? Well, let me tell you, it’s all about the strip steak. 

This juicy cut of meat is recommended for making hibachi steak at home.

It’s got just the right amount of marbling, which means little white fat streaks throughout the meat, making it oh-so-tender and flavorful. 

Now, when you go to your favorite Japanese steakhouse restaurant, you’ll see the chef expertly slicing the strip steak into thin pieces. 

This is because hibachi steak is all about the presentation, and those thin slices make for a beautiful display on your plate. 

Another option is the cube or rectangular shape.

This involves cutting the meat like beef, pork, or chicken into smaller cube-like shapes, which makes them easier to eat in a bite or two.

This cut ensures meat cooks faster and stays nice and juicy. 

But don’t worry; you don’t need to be a master chef to cut your own hibachi steak at home. Just make sure to get a good quality strip steak and slice it thinly against the grain. 

And if you really want to up your hibachi game, try marinating the steak in a delicious soy sauce-based marinade before cooking.

Trust me, your taste buds will thank you.

Hibachi knife techniques

On a hibachi grill, the food is typically cut into bite-sized pieces or thin strips that are easy to cook and eat. 

Slicing

For meats and seafood, use a long, smooth motion to create thin, even slices. This ensures that the ingredients cook quickly and evenly on the hibachi grill.

The exact shape and size of the food will depend on the specific dish being prepared. 

For example, for hibachi steak, the meat is often cut into thin strips that are about 1 inch wide and 1/4 inch thick, while for hibachi vegetables, the vegetables are typically cut into bite-sized pieces that are about 1 inch in size. 

The key is to ensure that the food is cut into uniform pieces that will cook evenly and be easy to handle with chopsticks or a fork.

Sengiri or Julienne

The sengiri cutting technique involves cutting vegetables into long, thin strips.

It’s perfect for ingredients like carrots and zucchini, which can be quickly grilled and eaten with chopsticks.

It’s also used to cut the vegetables into strips to add to salads and other side dishes for hibachi. Just think about delicious daikon radish that is eaten alongside tasty beef hibachi bbq.

The Sengiri (sometimes spelled Senjiri) cut is a traditional Japanese cutting technique used to prepare vegetables by slicing them into thin, uniform strips, typically about 1/16 of an inch thick.

But veggies like zucchini or eggplant, which are actually grilled, are usually sliced into very long, thin strips.

This can be done using an Usuba vegetable cleaver.

Find my full review of the best usuba square knives here (with buying guide and what to watch out for)

Yakitori knife techniques: chopping into cubes

Yakitori refers to skewers that are made with small meat or seafood pieces and/or vegetables and then grilled on a hibachi grill. 

It’s basically BBQ skewers, but these differ from Western skewers because the meat is cut into finer, smaller bits. 

For yakitori, cut the meat into small, uniform pieces. Hold the food steady with your non-dominant hand, and use a rocking motion to chop with the knife.

When chopping food for yakitori skewers, it’s important to cut the ingredients into small, uniform pieces that will cook evenly and absorb flavor.

Here are some tips for chopping different types of food:

Beef and pork

Cut the meat into small, bite-sized pieces, about 1 inch in size.

Use a sharp knife and a rocking motion to chop through the meat, making sure the pieces are uniform in size and thickness.

For beef, cut the beef into strips: Using a sharp knife, slice the beef against the grain into strips that are about 1 inch wide and 1/4 inch thick.

Cutting against the grain will ensure that the beef is tender. 

Next, cut the strips into cubes: Take the beef strips and cut them crosswise into cubes that are about 1 inch in size. 

Chicken

Choose the right parts of the chicken. For yakitori, it’s best to use boneless, skinless chicken thighs or chicken breast.

Trim away any excess fat and sinew before cutting.

Cut the chicken into strips

Using a sharp knife, slice the chicken against the grain into strips that are about 1 inch wide and 1/4 inch thick.

Cutting against the grain will ensure that the chicken is tender.

Cut the strips into cubes

Take the chicken strips and cut them crosswise into cubes that are about 1 inch in size. Try to make the cubes as even in size as possible so they cook evenly.

Fish and seafood

Cut the fish or seafood into small, bite-sized pieces, about 1 inch in size.

Use a sharp knife and a gentle sawing motion to slice through the flesh, making sure the pieces are uniform in size and thickness.

When preparing fish and seafood for yakitori, it’s important to choose the right type of seafood and cut it into uniform pieces for even cooking. 

Here are some tips on how to cut different types of seafood for yakitori skewers:

1. Shrimp: Peel and devein the shrimp, leaving the tails intact. Thread the shrimp onto skewers, making sure to leave some space between each one for even cooking.
2. Scallops: Cut the scallops into bite-sized pieces, about 1 inch in size. Thread the pieces onto skewers, making sure to leave some space between each one for even cooking.
3. Squid: Clean the squid and remove the skin. Cut the body into rings or strips, and the tentacles into small pieces. Thread the pieces onto skewers, making sure to leave some space between each one for even cooking.
4. Tuna: Cut the tuna into bite-sized pieces, about 1 inch in size. Thread the pieces onto skewers, making sure to leave some space between each one for even cooking.

When cutting fish and seafood for yakitori, it’s important to use a sharp knife and take your time to ensure even pieces.

You can also marinate the fish or seafood before skewering it to add extra flavor. 

Offal

When preparing offal for skewers, it’s important to choose the right parts of the animal and cut them into small, uniform pieces for even cooking. 

Choose the right parts of the animal: For offal skewers, common choices include chicken liver, beef heart, and pork belly.

Trim away any excess fat and sinew before cutting.

Then, cut the offal into small pieces. Using a sharp knife, cut the offal into small, bite-sized pieces that are about 1 inch in size.

Try to make the pieces as even in size as possible so they cook evenly.

Tofu

Cut the tofu into small, bite-sized pieces, about 1 inch in size.

Use a sharp knife and a gentle sawing motion to slice through the tofu, making sure the pieces are uniform in size and thickness.

Vegetables

Cut the vegetables into small, uniform pieces, about 1 inch in size.

Use a sharp knife and a rocking motion to chop through the vegetables, making sure the pieces are evenly sized for even cooking.

Hold the vegetable steady with your non-dominant hand, and position it on the cutting board.

Using a gentle rocking motion, bring the knife down onto the vegetable, using the weight of the blade to cut through it.

Continue rocking the knife back and forth until the vegetable is chopped into small, uniform pieces.

By mastering these essential knife skills, you’ll be able to create delicious hibachi grilled dishes and perfectly cooked yakitori.

How to chop like a hibachi chef

When it comes to chopping, the way you hold your knife and position your body can make all the difference.

Here’s how I do it:

• Hold the knife with a firm yet relaxed grip, allowing for precise control.
• Stand with your feet shoulder-width apart, slightly angled towards the cutting board.
• Keep your non-dominant hand in a “claw” shape, curling your fingers under and tucking your knuckles in to protect them from the blade.

Once you’ve got your grip and stance down, it’s time to put that blade to work. Here’s how to chop ingredients like a pro:

• Place the flat side of the vegetable on the cutting board, ensuring it’s stable and won’t roll or shift as you chop.
• Position the knife at the desired starting point, resting the blade against your curled knuckles.
• Press the knife downward, using a slight forward motion to slice through the ingredient.
• Lift the blade and shift it forward to the next section, maintaining contact with your knuckles for guidance.
• Repeat the process, adjusting the width of your cuts as needed for the desired size of your chopped pieces.

What’s the secret to Japanese BBQ? Uniform cuts for even cooking

One of the most important aspects of hibachi grilling and yakitori is ensuring that all ingredients are cut into uniform pieces. 

This not only makes the food look more appealing but it also ensures that everything cooks evenly. 

Here are some tips I’ve picked up over the years to help achieve this:

• When cutting meat, always slice with the grain to avoid damaging the fibers and making the meat tough.
• For vegetables, aim for cuts that are approximately the same size and thickness as the meat.
• When slicing seafood, use a smooth, single motion to create delicate, even pieces.

What are the dicing sizes?

When it comes to dicing, size matters. The ideal dice should be uniform in size, typically around a quarter to half an inch. 

This ensures even cooking and a pleasing presentation. Here’s a quick rundown of the various dice sizes you might encounter in recipes:

• Fine dice: 1/8-inch cubes
• Small dice: 1/4-inch cubes
• Medium dice: 1/2-inch cubes
• Large dice: 3/4-inch cubes

The Hibachi spatula: used like a knife sometimes

The hibachi knife, also known as a hibachi spatula, is a thin, flat tool used for flipping and turning food on the grill. 

It’s not your typical kitchen knife, folks, as it’s mostly used to flip the food (meat, veggies, pancakes, etc.). 

This bad boy is specifically designed for hibachi cooking. And let me tell you, watching a hibachi chef work their magic with one of these babies is like watching a master artist at work. 

The idea of the spatula is more about flipping and showing the food off than about actually cutting through it.

However, it can still be used to quickly cut the meat into smaller pieces while still on the grill, especially for teppanyaki. 

When it comes to hibachi cooking, the spatula is an essential tool for flipping and turning meats, seafood, and vegetables on the grill. 

Here are some knife skills for using a hibachi spatula effectively:

1. Grip the handle: Hold the spatula handle with your dominant hand.
2. Position the spatula: Position the spatula under the food to be flipped or turned, making sure it is securely supported by the spatula.
3. Use a flicking motion: Use a flicking motion with your wrist to flip or turn the food over. This motion should be quick and controlled and will help prevent the food from sticking to the grill or falling apart.
4. Use the edge of the spatula: For meats like steak, use the edge of the spatula to press down on the meat and sear it evenly on both sides.
5. Use a scraping motion: To remove any food that may have stuck to the grill, use the flat edge of the spatula to scrape it off. Make sure to use a gentle, controlled motion to avoid damaging the grill surface.

By practicing these knife skills for using a hibachi spatula effectively, you’ll be able to cook delicious hibachi meals with ease.

Conclusion

In conclusion, hibachi knife skills are an essential part of cooking delicious and authentic hibachi-style meals. 

From cutting meats, seafood, and vegetables into uniform pieces for even cooking, to using the right knife and practicing safe cutting techniques, proper knife skills are essential for achieving the desired texture and flavor of hibachi cuisine.

Using a sharp knife and mastering proper cutting techniques can take some time and practice, but with patience and dedication, anyone can become proficient in hibachi knife skills. 

Whether you’re cutting thin slices of meat for yakitori skewers or using a flicking motion with a hibachi spatula to flip and turn food on the grill, honing your knife skills is key to creating delicious hibachi meals that will impress your friends and family.

Now you have the chopping skills down, let’s learn how to make succulent hibachi chicken at home (full recipe!)

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.