Khipha ku-internet Hibachi Chef Knife | Lezi ezi-6 yimimese ofuna ukuyithenga

About the Author: Joost Nusselder, umbhali wencwadi yokupheka ye-Essential Japanese meal planner cookbook Kubuyekezwe ngoNovemba 2, 2022

Ukudla okuphekwe ezindaweni zokudlela zama-hibachi kusuka enyameni, njengenyama yenkomo, inhlanzi, inkukhu, ingulube, izimfanzi kanye nengulube kuya ezitshalweni, nelayisi, ama-noodle. Ngakho-ke kungcono uqiniseke ukuthi unommese onemisebenzi eminingi!

Lokhu Gwema I-Classic 8” Knife Gyuto yompheki ungomunye wemimese eguquguqukayo ye-hibachi ngoba ingakwazi ukusika kuzo zonke hibachi izithako ezifana nenyama, ukudla kwasolwandle, inhlanzi, nemifino. Kuyiprimiyamu yebanga lokudlela Ummese waseJapane ngakho-ke kuyisinqumo esingcono kakhulu sabapheki be-hibachi nabapheki basekhaya futhi. 

Senze ucwaningo ukuze sithole imimese engcono kakhulu ye-hibachi, futhi ngizoxoxa ngokuthi yini okufanele uyibheke lapho uthenga owodwa, ukuze ukwazi ukupheka ngokuzethemba.

Izidlo zivame ukuhlala eduze kwe-Hibachi grill, lapho umpheki we-Hibachi onekhono ebajabulisa ngamakhono ahlukene okosa.

Nokho, konke lokhu ngeke kwenzeke ngaphandle kwethuluzi elilodwa—ummese. Wonke umpheki we-Hibachi udinga ummese ukuze anqamule inyama kanye nezinye izithako ezidingekayo kule nqubo yokupheka.

Ummese ongacacile noma wekhwalithi engeyinhle ungenza kube nzima ukusika nokudayela, futhi ungaholela ngisho nasezingozini eziyingozi ekhishini.

Nakhu ukubuka kuqala kwayo yonke imimese futhi ungafunda ukubuyekezwa okugcwele ngezansi:

Ummese ongcono kakhulu we-hibachi

GwemaI-Classic 8” Chef's Knife ene-VG-MAX Cutting Core

Insimbi ye-carbon ye-VG-MAX eyakhiwe ngokwakhiwa kwe-tungsten eyengeziwe, i-cobalt ne-chromium ukuvimbela ukugqwala nokugqwala.

Hlola intengo yakamuva

Ummese webhajethi we-hibachi ongcono kakhulu

I-ImarkuIJapan Chef Knife

Kuyamangaza ukuthi ngentengo yawo, lo mmese unesibambo se-pakkawood esihlanzekile nesigcwele ngqi ukwakhiwa. Izakhi zizwakala zibiza kakhulu kunalokho eziyikho.

Hlola intengo yakamuva

Ummese ongcono kakhulu wemifino ye-hibachi

DALSTRONGI-Nakiri Asian Vegetable Knife

Hlola intengo yakamuva

Imimese ye-steak engcono kakhulu

KYOKUImimese Yenyama Engaxutshiwe YaseDamaseku

Hlola intengo yakamuva

Ummese wokusika ongcono kakhulu futhi ohamba kwesokunxele

UMiyabiI-Kaizen Slicing Knife

Hlola intengo yakamuva

Isethi yommese we-hibachi engcono kakhulu

Ross HeneryIsethi Yommese Wompheki Oyizingcezu Eziyisi-9

Hlola intengo yakamuva

Isikhwama esingcono kakhulu sommese we-hibachi

Michael V KwamI-Double Layers Knife Scabbard

Hlola intengo yakamuva

Ibhande lommese we-Hibachi

JPRisikhumba

Hlola intengo yakamuva

I-holster engcono kakhulu yemimese eminingi

Umpheki SacIsigqoko sommese

Hlola intengo yakamuva

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

Yimiphi imimese abapheki bakaHibachi abayisebenzisayo?

Umbuzo owodwa obalulekile uwukuthi, yiluphi uhlobo olungcono kakhulu olusetshenziswa abapheki baseHibachi?

Wonke umpheki we-hibachi uyazi ukuthi imimese ye-hibachi iyahluka, futhi ukwakheka kwayo, usayizi, nokwakheka kungahluka. Ikhwalithi yommese ingaba nomthelela kumakhono akho okupheka e-hibachi kanye nendlela olungiselela ngayo ukudla kwe-hibachi grill.

Kulesi sihloko, sizogqamisa eminye imimese emihle kakhulu abapheki bakaHibachi abangayisebenzisa ukulungiselela ukudla kwabo.

Imimese ye-Hibachi ihluke emimese evamile. 

Imimese ye-Hibachi iza ngezinhlobonhlobo zomumo nosayizi. Isibonelo, eminye imimese inezithende ezihlukene (phansi kwe-blade).

Abanye banamacebiso ahlukene, ama-blade curvature, nezibambo zokubamba, futhi zingahluka uma kuziwa ekubukhalini. 

Eminye imimese imimese yompheki (gyuto) kuyilapho abanye behloma imimese noma imimese ye-steak. Imimese ehlukahlukene iwela ngaphansi kwesigaba sommese "we-hibachi". Abapheki futhi basebenzisa i-nakiri yemifino cleaver ukuze banqume imifino ye-grill.

Nansi into: ummese we-hibachi empeleni awulona uhlobo oluthile lommese waseJapane futhi esikhundleni salokho ubhekisela ezinhlobonhlobo zemimese esetshenziselwa ukupheka ukudla kwesitayela se-hibachi nokudla okugazisiwe (yakiniku). 

Uzohlala ubona laba bapheki abanezinhlobonhlobo zemimese ye-hibachi esandleni, ebavumela ukuthi baphekele iqembu elikhulu labantu ngesikhathi esisodwa.

Uma kuziwa ekwakhiweni, isisindo, kanye ne-blade surface, le mibese ivame ukusikwa ngaphezu kwalokho ongakuthola ekhishini elijwayelekile.

Imimese yokwenza i-hibachi ize iphelele nekesi eliphethe nezinye izisetshenziswa.

Imuphi ummese we-hibachi olungele i-sushi futhi?

The i-gyuto ummese chef sika futhi ekahle ukusika inhlanzi ye-sushi. Kuyindlela ehlukile the yanagiba ngoba ibuye ilungele yonke imisebenzi yokulungiselela ukudla kwe-hibachi. 

Ummese we-hibachi uyisinqumo esihle kulabo abathanda i-sushi ne-sashimi. Lolu hlobo lommese lulungele futhi ukusika inhlanzi ye-sushi.

Ummese we-sushi nawo ulungele ukusika imifino efana namakhukhamba nezaqathi.

Uma ufuna ummese okulungele kokubili i-sushi ne-sashimi, khona-ke ummese we-hibachi uyisinqumo esihle.

Ummese we-hibachi une-blade ebukhali elungele ukusika i-sushi ne-sashimi.

I-blade nayo incane futhi ibukhali, okwenza ilungele ukusika izinhlanzi. Isibambo sommese we-hibachi sikhululekile ukubamba, futhi ummese ulinganisela kahle.

Umhlahlandlela wokuthenga: indlela yokukhetha ummese omuhle we-hibachi

Uma ufuna ummese we-hibachi ongcono kakhulu, kubalulekile ukukhumbula izici ezimbalwa ezizokusiza wenze ukukhetha okungcono kakhulu.

Nazi ezinye izinto okufanele uzicabangele lapho uthenga ummese we-hibachi:

Indwangu ye-blade

Imimese ye-Hibachi iyatholakala kuzo zombili izinketho zensimbi ye-carbon nensimbi engagqwali. Imimese yensimbi ye-carbon iqinile futhi ingathatha umphetho obukhali, kodwa futhi isengozini yokugqwala.

Imimese yensimbi engagqwali mancane amathuba okuthi igle, kodwa ayiqinile njengemimese yensimbi ye-carbon.

Imimese ye-VG-10 zinhle kakhulu ngoba zenziwe ngensimbi engagqwali yekhwalithi ephezulu ehlala isikhathi eside futhi imelana nokugqwala.

Uhlobo lommese nosayizi

Imimese ye-Hibachi itholakala ngobukhulu obuhlukahlukene, ngakho-ke kubalulekile ukukhetha okufanelekile ekudleni ozokupheka.

Uma uzosebenzisa ummese kuphela ukusika imifino, khona-ke ummese omncane uzokwanela. Kodwa-ke, uma uhlela ukusebenzisa ummese wenyama futhi, khona-ke ummese omkhulu uzodingeka.

Ku-hibachi, ummese wenyama ubaluleke kakhulu. Udinga i-gyuto, ummese we-steak, noma a ummese wokuhlwaya.

Isitayela se-blade

Isitayela se-blade: Imimese ye-Hibachi iyatholakala ngawo womabili ama-blade aqondile nama-serrated. Ama-Serrated blades alungele ukusika inyama, kodwa angaba nzima kakhulu ukuwalola.

Ama-blades aqondile lula ukulola, kodwa azikwazi ukusika inyama.

Amanye ama-blade anonqenqema lwe-Granton, okusho ukuthi anama-dimples ku-blade. Lezi zinhlayiya zisiza ukuvimbela ukudla ukuthi kunamathele ku-blade.

Abanye futhi banayo a iDamaseku iyaphela, okuyiphethini elihle elenziwa yi-forge-welding izinhlobo ezahlukene zensimbi ndawonye.

Bevel

I-bevel unqenqema olutshekile lommese oluhlangana nensingo.

I-engeli ye-bevel izonquma ukuthi ummese ubukhali kangakanani. I-engeli ebukhali isho ummese obukhali.

Imimese eminingi ye-hibachi inayo i-double bevel, okusho ukuthi izinhlangothi zombili zensingo zicijile.

A ummese we-bevel eyodwa ngathi iyanagiba ilolwa ohlangothini olulodwa kuphela. Lena indlela yendabuko yokulola ummese we-sushi futhi kuphumela onqenqemeni olucijile kakhulu.

Kodwa-ke, kunzima kakhulu ukukusebenzisa futhi kudinga ukunakekelwa okwengeziwe ukuze ugweme ukusika iminwe yakho.

Ubude be-blade

Imimese ye-Hibachi itholakala ngobude obuhlukene be-blade. Khetha ubude be-blade obufanele ukudla ozokupheka.

Iningi Imimese yaseJapan inobude be-blade obuphakathi kuka-210mm no-270mm (8-10.5 amayintshi), no-240mm (9.5 amayintshi) okungusayizi odume kakhulu.

Isibambo

Imimese ye-Hibachi iyatholakala ngazo zombili izibambo zokhuni nezepulasitiki. Zombili izinhlobo zezibambo zinezinzuzo zazo kanye nokubi.

Izibambo zokhuni zingezendabuko futhi zinokubukeka okujwayelekile, kepha kungaba nzima kakhulu ukuzihlanza kanye nokubulala amagciwane.

Izibambo zepulasitiki zihlala isikhathi eside futhi kulula ukuzihlanza, kodwa zingase zingabi nokubukeka okujwayelekile okufana nezibambo zokhuni.

I-Pakkawood iyinto ethandwayo Izibambo zommese waseJapane ngoba iyinhlanganisela yokhuni nepulasitiki, ngakho inomhlaba omuhle kakhulu womabili.

Kubalulekile ukukhetha isibambo esikhululekile ukusibamba futhi esingeke sishelele esandleni sakho uma usebenzisa ummese.

Lezi izinto ezimbalwa nje okufanele uzikhumbule lapho uthenga ummese we-hibachi. Uma uthatha isikhathi sakho futhi wenza ucwaningo lwakho, uzoqiniseka ukuthi uthola ummese ophelele wezidingo zakho.

Isisindo nokulinganisela

Isisindo sommese kufanele sisatshalaliswe ngokulinganayo kusukela ekubambeni kuya ekugcineni kwe-blade. Uma ummese unzima kakhulu noma ulula kakhulu, kuzoba nzima ukuwulawula.

Ummese kufanele uzizwe ulinganisela esandleni sakho, futhi i-blade akufanele ibe nzima kakhulu noma ibe lula kakhulu.

Ummese olinganiselayo uzozizwa ungokwemvelo esandleni sakho futhi kuzoba lula ukuwulawula.

Imimese engcono kakhulu ye-hibachi ibuyekeziwe

Njengoba ubona, akuwona wonke ummese owummese omuhle, ikakhulukazi mayelana ne-hibachi. Ukwenza ukukhetha kwakho kube lula, ngizobuyekeza eminye imimese yaseJapan ehamba phambili laphaya. 

Okuphelele okuhle kwe-hibachi

Gwema I-Classic 8” Chef's Knife ene-VG-MAX Cutting Core

7.9

Bun score

Ubukhali

4.3

Qeda

3.9

ukuqina

3.6

Hlola intengo yakamuva

Okuhle kakhulu

• I-carbon steel blade eqinile
• Inani elikhulu lemali
• Isibambo esimelana namanzi namagciwane

uyawa

• Idinga ukunakekelwa okuhle, ukugqwala okuvamile

Hlola intengo yakamuva

• ubude be-blade: 8-intshi
• blade impahla: carbon steel
• isiqephu: kabili
• tang: full-tang
• isibambo impahla: pakkawood
• qeda: iDamaseku ekhandwe ngesando

I-gyuto (ummese wompheki) iwummese owusizo kakhulu kunoma yimuphi umpheki we-hibachi.

Lokhu kungenxa yokuguquguquka kwalo mmese - ukwazi ukusika inkukhu, ingulube, inyama yenkomo, imifino, i-tofu, ngisho nenhlanzi. Kuwuhlobo lommese waseJapane “wenhloso yonke” wokugcina.

Ekuqaleni, i-Shun Classic 8” Knife Yompheki ingase ibonakale ibiza kakhulu. Nokho, intengo yayo iphakeme kancane ngenxa yezizathu eziningana.

Okokuqala, i-blade yommese yenziwe ngekhwalithi ephezulu I-VG-10 insimbi engagqwali, enezingqimba ezingama-69. Lokhu kungase kuzwakale kungenangqondo, kodwa kuyiqiniso—lommese unezingqimba zensimbi ezingu-69 endaweni eyodwa. 

Uma ufuna ummese wompheki we-Gyuto obukhali futhi oqinile, i-Shun Classic 8” Chef's Knife inketho enhle kakhulu.

I-blade yenziwe ngensimbi engagqwali enekhabhoni ephezulu, eyenza ukuthi imelane nokugqwala nokugqwala.

Ukucija kwensingo nakho kuyamangaza futhi ibambe unqenqema lwayo kangcono kakhulu kuneminye imimese yabapheki baseJapan. Okungikhathazayo nje ukuthi lona ummese olungile kakhulu futhi abasebenzisi abaningi abasebenzisa kwesokunxele bazoba nenkinga yokujwayela ukusebenza nawo.

Ummese ubuye ube nesibambo esinethezekile esimise okuka-D esenza kube lula ukuwubamba. Lesi sibambo senziwe nge-Pakkawood, into ehlala isikhathi eside futhi ekhululekile.

Abasebenzisi abaningi baqhathanisa lo mmese we-Shun nombese wompheki we-Wusthof. Kodwa isizathu esenza iShun ibe ngcono ukuthi yenziwe ngensimbi eqinile.

Ngenxa yokuthi insimbi ku-Shun iqinile (okusho ukugqwala okuncane lapho wenza umsebenzi onzima), kungcono ukusika izinkukhu kuyilapho i-Wusthof ingcono ukudayela nokugawula imifino (kulula kakhulu ukusebenzisa i-bolster grip uma wenza le misebenzi).

Kodwa njengoba i-hibachi igxile kakhulu enyameni, udinga ummese omuhle, obukhali ukuze usike futhi usike zonke izinhlobo zenyama.

Ungasebenzisa i-nakiri ukwenza imifino noma kunjalo. Ungakhathazeki, le gyuto ineblade elincanyana elilungele ukusika izinhlanzi.

I-Burrfection inevidiyo enhle yokubuyekeza lapha:

Awukho ummese ongenasici ongafanelana nobukhali bensimbi yensimbi ye-carbon yakudala futhi lo mbese we-Shun uyafana.

Noma lo mmese ungabonakala njengotshalomali olukhulu, ungenza noma yini oyifunayo ngommese, futhi uzohlala isikhathi eside.

Ufuna ummese othile weSashimi? Hlola le mikhi ephezulu yommese weTakohiki kokuthunyelwe kwami

Ummese webhajethi we-hibachi ongcono kakhulu

I-Imarku IJapan Chef Knife

7.1

Bun score

Ubukhali

3.5

Qeda

3.5

ukuqina

3.6

Hlola intengo yakamuva

Okuhle kakhulu

• Ukwakhiwa kwe-tang egcwele okulinganiselayo
• Isibambo se-pakkawood se-Hygenic

uyawa

• Ohlangothini olunzima
• Ikhula ngokushesha

Hlola intengo yakamuva

• ubude be-blade: 8 inches
• isisindo: 6.9 oz
• blade impahla: insimbi engagqwali
• isiqephu: kabili
• isibambo: pakkawood

I-imarku Japanese Chef Knife iyinketho enhle uma ufuna ummese we-hibachi ovumelana nesabelomali ongenza cishe noma yimuphi umsebenzi wokusika lapho upheka isitayela se-hibachi.

Kuhle kakhulu ukusika inyama yenkomo ngakho-ke uma udinga ukusika inyama yenkomo ye-wagyu ibe yimichilo emincane kakhulu ye-hibachi grill. Kodwa, ingakwazi futhi ukusika imifino kanye nezinhlanzi ezinamafutha njenge-salmon.

I-blade yenziwe ngensimbi engagqwali yekhwalithi ephezulu futhi ine-blade ebukhali, ehlala isikhathi eside. Lo mmese ulula (6.9 oz) uma uqhathaniswa nommese wompheki we-Shun osindayo.

Ngakho-ke, ummese wezinga lokungena omuhle we-hibachi uma uqala uhambo lwakho lwe-hibachi futhi ungajwayele ukusebenzisa imibese yesi-Japanese.

Isibambo sikhululekile ukusibamba futhi ummese uzinzile, okwenza kube lula ukuwulawula.

Kuyamangaza ukuthi isibambo senziwe nge-pakkawood njengoba le nto ngokuvamile igcinelwe ukusika okumba eqolo.

I-gyuto ka-Imarku ifana kakhulu nemimese yaseJalimane ngoba yenziwe ngensimbi yesiJalimane, hhayi insimbi ye-carbon ephezulu yaseJapane. Kodwa, lokhu akukwenzi kube yikhwalithi ephansi - empeleni, ingenye yemimese yesabelomali engcono kakhulu laphaya.

Inomphetho ocwebezelayo ngakho okuwukuphela kokubi ukuthi ukudla kunganamathela ezinhlangothini zensingo. Lesi siphetho se-chrome sinzima kancane ukusigcina sisesimweni esihlanzekile kodwa ngenhlanhla lo mmese awusheshi ukugqwala noma ukugqwala.

Ngokusho kwabasebenzisi, lo mmese uqinile, ulinganisele kahle, futhi kulula ukuwuqondisa. Ngaphezu kokupakishwa okuhle, leli ithuluzi labapheki bezinga eliphezulu elisebenzayo.

Uzomangala ukuthi i-blade ibukhali kangakanani nokuthi ibambe kahle kangakanani unqenqema.

Isakhiwo siqinile, ngakho-ke lona ummese ohlala isikhathi eside.

Uma upheka kuhhavini ye-hibachi inkinga ukuthi imimese eshibhile ingaklebhuka, iqhekeze, noma ihlukane nesibambo kodwa lokho akuyona inkinga ngalo mmese wompheki we-Imarku.

Ummese wompheki we-hibachi ongcono kakhulu uma uqhathaniswa nesabelomali esingcono kakhulu

Umehluko phakathi kwale mimese emibili wehla ngekhwalithi.

Kunzima ukuqhathanisa noma yimuphi ummese webhajethi ne-Shun ngaphandle kokusho ukuthi le gyuto yenziwe ngezingqimba zensimbi ezingaphezu kuka-60 zaseJapane VG Max ngakho-ke inenkemba engazweli kakhulu futhi eqinile.

Ubukhali nokushelela kwale blade yokusika kunzima ukukuhlula.

Uma kuqhathaniswa, i-imarku gyuto ine-blade yensimbi ye-carbon steel yaseJalimane elula kodwa isengummese omuhle kakhulu. Abasebenzisi bayamangala ngobukhali bommese othengeka kangaka.

Uma kuziwa esisindweni nebhalansi, ummese we-imarku ulula ngakho-ke ungcono kulabo abangajwayele ukusebenzisa imimese yasekhishini esindayo.

Izibambo zayo yomibili imimese zenziwe nge-pakkawood futhi zinesibambo sakudala esimise okuka-D.

Nakuba i-imarku i-ergonomic futhi ibhalansile kahle esandleni, i-Shun ekugcineni iwummese ongcono - ungathola ukuyibamba kahle uma usujwayele ukusebenzisa imimese yangempela yaseJapane.

Uma ungumpheki odinga ukukhombisa amakhono ommese wase-Japan endaweni yokudlela ye-hibachi, i-Shun gyuto iwummese ozojabulisa abantu.

Yenziwe kahle kakhulu futhi kulula ukuyisebenzisa. Kodwa, uma uqala nge-hibachi ekhaya, ungenza yonke imisebenzi yokusika nge-imarkku blade.

Ummese ongcono kakhulu wemifino ye-hibachi: DALSTRONG I-Nakiri Asian Vegetable Knife

(buka izithombe eziningi)

• ubude be-blade: 7 inches
• isisindo: 11.2 oz
• blade impahla: high carbon steel
• isiqephu: kabili
• isibambo: G10 esiyinhlanganisela

I-DALSTRONG Nakiri Asian Vegetable Knife iyindlela enhle kulabo abafuna ummese ongakwazi ukuphatha imifino ye-Hibachi yazo zonke izinhlobo. Kuwuhlelo lwakudala lwemifino olunonqenqema lwe-Granton oluqinisekisa ukuthi imifino ayinamatheli ezinhlangothini zensingo - lesi ukhiye wokusikeka ngokushesha, nokunembayo.

Iwummese osindayo kunommese ojwayelekile wase-Japan ngenxa yomumo wawo omkhulu, owunxande – ungakhathazeki, kulula ukuyisebenzisa nokho.

Ngaphandle uma uke wasebenzisa i-veggie cleaver ngaphambili, kunzima ukwazi ukuthi uyaphuthelwa ngokusebenzisa ummese ojwayelekile ukusika imifino.

I-DALSTRONG Nakiri Asian Vegetable Knife evela ku-Gladiator Series ayenziwanga nje kuphela ngensimbi enekhabhoni ephezulu kodwa futhi iklanyelwe ukuqamba amanga ngisho nalapho ubhekene nebhodi lokunquma.

Le cleaver yemifino ikunikeza indawo eyengeziwe ye-blade, okukunika ithuba lokusika ngokushesha futhi kunciphise isikhathi sakho sokulungiselela. Futhi, i-blade ende ihlinzeka ngokukhululeka kwe-knuckle ukuze kube lula ukunyakaza.

Ngaphandle kwalokho, ummese ucijile, okwandisa ukusebenza kwawo kokusika. Futhi, ukuphakama okungeziwe ku-blade yayo kukuvumela ukuthi usike cishe noma yini, kusukela emifino emikhulu neqinile efana nobhatata kuya kwezithambile ezifana notamatisi.

Kuhle ngisho nokusika wonke amakhambi, u-garlic, ujinja, namanye ama-aromatics okupheka okuhlukahlukene kwaseJapane.

I-Gladiator Series Nakiri Knife nayo yakhelwe ngesibambo se-G10 esinethezekile nesiqinile esingasheleli, nanoma izandla zakho zimanzi. Futhi, ukuze kuqinisekiswe ukuqina kwayo, i-tang egcwele i-riveted kathathu.

Izindawo zokudlela eziningi manje sezishintsha imimese yazo isuka eWusthof noma iZwilling iye ochungechungeni lwe-Dalstrong Gladiator ngenxa yenani elihle kakhulu lenani lokusebenza - le mibese ibukhali ngokwedlulele futhi ihlala isikhathi eside.

Uchungechunge lwe-Gladiator lunomphetho we-Granton kodwa lushelelezi uma luqhathaniswa nochungechunge lwe-Shogun olunesiphetho esisando. 

Ungase uqaphele amaphutha amancane kulogo kodwa lokho akuthinti ukusebenza kwe-nakiri nganoma iyiphi indlela.

Uma uhlela ukwengeza imifino eminingi ku-Hibachi grilling yakho, uzodinga ummese ozinikele wemifino, futhi awukwazi ukungahambi kahle nge-Dalstrong Nakiri.

Ilungele abapheki basekhaya nabapheki be-hibachi ngokufanayo, ikakhulukazi uma usebenza endaweni yokudlela ye-vegan lapho imifino iyizithako zakho eziyisisekelo.

Bheka izintengo zakamuva lapha

Ungahle uthande ukuthola enye yalezi zimfoloko eziphezulu zeHibachi engizibuyekezile kokuthunyelwe kwami ​​lapha

Imimese ye-steak ehamba phambili: Imimese ye-Steak ye-KYOKU yaseDamaseku Engaxutshiwe Isethi engu-4 

(buka izithombe eziningi)

• ubude be-blade: 3.5 inches
• isisindo: 4 oz
• blade impahla: VG-10 high carbon steel stainless
• isiqephu: kabili
• isibambo: fiberglass G10 esiyinhlanganisela

Ummese we-steak uyithuluzi elivamile elisetshenziswa abapheki base-Japan be-Hibachi ezindaweni zokudlela ze-Hibachi ngenxa yokuthi ukuhlukahluka kwawo akunakuqhathaniswa. Isebenza kahle kakhulu ekusikeni inyama, ikakhulukazi ama-steaks asosiwe.

Ngokuvamile, lezi zinhlobo zemimese emincane yaseJapane zinokufana okuningi nemibese yabapheki baseNtshonalanga, ikakhulukazi izici zayo.

Zilungele ukusika inyama ephekiwe kodwa futhi zingasika ukudla kwasolwandle nenhlanzi ngokwenza ukusikeka okubushelelezi ukuze ungagcini unemiphetho enzima noma eklebhukile.

Iphrofayili ye-blade ifana ne-Sabatier's e-France, ngaphandle kokuthi ukugoba kwesisu se-blade akubonakali njenge-Sabatier.

Idizayini yommese we-steak engashiyiwe we-KYOKU ine-blade ezacile, iwenza ube lula kakhulu ekhishini.

Njengoba ingekho i-serrated, ukusikeka kuyashelela, futhi ngeke kudingeke ukhathazeke ngokuthi inyama iklebhukile noma idabukile.

Lokho kuyisici esibalulekile okufanele sicatshangelwe ngoba uma uphekela amakhasimende, awukwazi ukuwanika inyama engasikiwe futhi efriziwe ngoba ayibukeki njengochwepheshe.

Ama-blade enziwe ngensimbi eyi-VG-10 yaseJapan enokuqina kwe-63+ Rockwell engagcina unqenqema lwalo isikhathi eside.

Le mimese ye-steak nayo igcwele-tang ngesibambo se-fiberglass esikhululekile esihlotshiswe ngokuqina.

Ngokungafani nezibambo zokhuni zendabuko, lezi zilungele ukusetshenziswa kwendawo yokudlela ematasa lapho zidlula khona ukuguga okujwayelekile.

Isethi yommese we-steak ihlanganisa izingcezu ezi-4 zemimese ye-steak, ngayinye inomgodla wayo. Ama-blade angama-intshi angu-3.5 ubude kanti imimese inesisindo esingu-4 oz lilinye.

Inkinga nje ukuthi ibhalansi ayilungile neze njengoba izibambo zibonakala zinzima kakhulu.

The Insimbi yaseDamaseku esetshenziswa kule mimese ye-steak inephethini elihle lokusanhlamvu lokhuni elenza igqame kweminye imimese ye-steak.

Naphezu kokubukeka okuhlaba umxhwele, iphuzu eliyinhloko lokuthengisa lale mibese ye-steak ukusebenza kwayo.

Bheka izintengo zakamuva lapha

Funda kabanzi mayelana nokulola imimese yaseJapane ngendlela evamile (nge-whetstone) lapha

Ummese wokusika ongcono kakhulu futhi ohamba kwesokunxele: UMyabi Kaizen Slicing Knife

(buka izithombe eziningi)

• ubude be-blade: 8 inches
• isisindo: 8 oz
• blade impahla: VG-10 steel
• isiqephu: kabili
• isibambo: micarta

I-Miyabi Kaizen Slicing Knife iwummese wokusika ongcono kakhulu ongawuthenga ngoba ubukhali kakhulu futhi ungenza ukusikeka okunembe kakhulu.

Futhi i-double-bevel umese osebenza yonke indawo ukuze abasebenzisi abangakwesokunxele nabakwesokudla bangasika inyama ye-hibachi.

Ikhululekile futhi ukuyibamba nokusebenzisa ngenxa yokwakheka kwayo okunokulinganisela.

I-blade yenziwe nge-VG-10 Japanese super steel enobulukhuni be-Rockwell obungu-60+. Kwenziwe ngesandla futhi kwenziwa ngomgunyathi e-Seki, e-Japan lapho kwenziwa khona yonke imimese yama-Japanese ephambili kakhulu.

I-Miyabi blade ngayinye ilolwe (icijiswe ngesandla) ibe unqenqema lwe-9.5 kuya ku-12-degree, ngaleyo ndlela ingomunye wemimese ebukhali kakhulu.

Ibambe onqenqemeni lwayo njengokungekho omunye ummese wokusika ngakho-ke iyindlela engcono kakhulu uma kufanele usike, uhlanze, futhi ulungiselele inyama yokosa i-hibachi.

Lommese wenza kube lula ukusika amafutha, izicubu ezixhumeneyo, kanye nokusikeka okuqinile kwenyama yenkomo noma yewundlu.

Ayibambeki emicu yenyama. Uma uyisebenzisa ukusika inkukhu, izokwenza ukusika okuhlanzekile, okubushelelezi ngomnyakazo owodwa osheshayo.

Isibambo se-micarta sisetshenziselwa i-Miyabi Kaizen Slicing Knife. Yimpahla eyenziwe ngezingqimba zelineni noma iphepha elifakwe inhlaka yokwenziwa.

Lokhu kubangela isibambo esiqine kakhulu, esiqinile, futhi esikhululekile okulula ukusibamba.

Futhi, le nto kulula ukuyigeza futhi ihlanzeke futhi ayiqoqi amagciwane namagciwane njengoba kwenza ezinye izibambo zokhuni.

Yize iza nethegi enamanani aphezulu, lo mmese uwufanele ngoba wakhiwe kahle kakhulu futhi uhlala isikhathi eside. Uma kuqhathaniswa nokuthandwa kwe-TUO, lolu hlobo lwenza imimese efaneleke umpheki.

I-Miyabi Kaizen Slicing Knife iyindlela enhle kulabo abafuna ummese wokusika.

Yenziwe ngensimbi engagqwali yekhwalithi ephezulu futhi inensingo ebukhali, ehlala isikhathi eside. Isibambo sikhululekile ukusibamba futhi ummese uzinzile, okwenza kube lula ukuwulawula.

Bheka izintengo nokutholakala lapha

Ummese we-steak vs ummese wokusika

Uma kuziwa emimese ye-steak, kunezinhlobo ezimbili eziyinhloko: ummese we-steak kanye nommese wokusika.

Ummese we-steak wuhlobo oluvame kakhulu olusetshenziswa ezindaweni zokudlela nasemakhaya. Inensingo eyisiyingi ekwazi ukusika inyama kalula.

Ngakolunye uhlangothi, ummese wokusika unomphetho oqondile futhi ungcono ukusika inyama ibe mncane.

Ngakho-ke, iyiphi okufanele usebenzise i-hibachi?

Impendulo incike ngempela kulokho ozama ukukuzuza. Uma ufuna ukusikeka okunembayo, ummese wokusika uyinketho engcono.

Kodwa-ke, uma nje ubheke ukusika izingcezu eziwugqinsi zenyama ngokushesha, khona-ke ummese we-steak uyindlela okufanele uhambe ngayo.

Ngokuvamile, ngincoma ukusebenzisa ummese we-steak we-hibachi ngoba inketho eguquguqukayo.

Nokho, uma unommese wokusika we-Miyabi okhululekile ukuwusebenzisa, zizwe ukhululekile ukuwusebenzisa esikhundleni salokho. Zombili ziyashintshana.

Ngikhethe imimese yenyama ye-KYOKU engenawo umphetho osihlelile ngenxa yokuthi lezi zenza ukusikeka okuhlanzeke kakhulu futhi azikonakali ukuthungwa kwenyama okuthambile. Ngincoma ummese we-KYOKU wenyama ephekiwe.

Ummese wokusika i-Miyabi usebenza ngezindlela eziningi ngakho-ke ungasetshenziswa ukusika inyama futhi, kodwa kungcono kakhulu ekulungiseleleni ukudla nokusika inyama eluhlaza.

Isethi yommese we-hibachi ehamba phambili: Isethi ye-Ross Henery Professional 9 Piece Chef Knife Set

(buka izithombe eziningi)

• inombolo yezingcezu kusethi: 9
• ubude be-blade: phakathi kwama-intshi angu-4 - 10
• isisindo: ezihlukahlukene
• blade impahla: carbon steel insimbi engagqwali
• isiqephu: kabili
• isibambo: insimbi engagqwali ephezulu ye-carbon

I-Ross Henery Professional 9 Piece Chef Knife Set iyinketho enhle kulabo abafuna isethi yommese we-Hibachi ephelele.

Inayo yonke imimese umpheki ayidingayo ukuze alungiselele, apheke, futhi aphakele i-hibachi yokudla. Futhi kuyisethi emangalisayo yesikole sokupheka ngoba uthola imimese yawo wonke amasayizi nama-blade shape.

9 PIECE SET ihlanganisa:

• ummese oqoshiwe ongu-10”
• 8” ummese wabapheki
• 8” ummese wokugcwalisa
• 8” umbese wesinkwa
• 7” ilula
• 6” ummese wobhoko
• 4” ummese okhandayo
• 10” imfoloko yenyama
• 12” insimbi elolayo.

Uthola nekhanvasi gingqa ummese ukuze uphathe imimese yakho.

Imimese yenziwe ngensimbi engagqwali yekhwalithi ephezulu futhi inezibambo ezikhululekile ezibamba kalula, nazo zenziwe ngezinto ezifanayo.

Ama-blades abukhali futhi ahlala isikhathi eside, okuwenza abe mahle ekunqamuleni inyama eqinile. Amakhasimende ahlabeke umxhwele ngendlela le mimese ebamba ngayo unqenqema nokuthi idinga ukulolwa kuyaqabukela.

Isethi futhi iza nensimbi elolayo ukuze ugcine imimese yakho isesimweni se-tip-top.

Yonke imimese, kuhlanganise ne-cleaver, ibhalansile kahle ukuze ukwazi ukuyibamba futhi uyiqondise kalula.

Okuwukuphela kwenkinga yale sethi ukuthi ibiza kakhulu. Kodwa-ke, uma ucabangela inani lemimese oyitholayo kanye nekhwalithi yabo, intengo ilungile.

Futhi, abanye abantu bathola izibambo zensimbi ezenziwe ngomthungo zikhululekile uma ziqhathaniswa nezibambo ze-pakkawood noma ze-micarta zaseJapane.

Lokhu kuyindlela enhle kulabo abafuna isethi ephelele yemimese ye-hibachi. Futhi kuyisinqumo esihle kulabo abafuna isipho somuntu othanda ukupheka i-hibachi.

Imimese ngeke igle noma igle futhi inzima kakhulu!

Uma kuqhathaniswa ne-Wusthof, le sethi iqinile ngoba yonke yenziwe ngensimbi futhi azikho izingxenye ezithambile. 

Ngakho-ke, kungakhathaliseki ukuthi ungumpheki we-hibachi, umpheki wasekhaya oqalayo, esikoleni sokupheka noma uthanda ngempela imimese yase-Japanese, lokhu kuyisethi yevelu enkulu.

Bheka izintengo zakamuva lapha

Isibambo sommese se-hibachi esingcono kakhulu: I-Double Layers Knife Scabbard/Ikesi

(buka izithombe eziningi)

Wake wawabona ama-scabbards ama-mese aseJapan asetshenziswa abapheki abangochwepheshe? Hhayi-ke, lesi isifaniso esihle esilungele imimese ye-hibachi.

Le nto yenziwe ngesandla futhi yakhelwe abapheki baseJapan.

Ubeka i-holster ebhandeni, okungcono kakhulu isikhumba ukuze lihlale liqinile futhi linganyakazi. 

I-scabbard yenziwe ngensimbi futhi ingena ebhandeni lommese we-hibachi. Lesi scabbard siqinile futhi sihlala isikhathi eside. Izovikela imimese yakho ukuthi ingalimali noma iqhutshwe.

Okuphezulu kungu-60mm14mm. Okuphansi kungu-50mm10mm. Ngakho-ke, ungahlala une-gyuto yakho nomunye ummese owodwa (mhlawumbe ummese wokusika) okhalweni lwakho ukuze ufinyelele kalula.

Lokhu kuyindlela enhle kulabo abafuna indlela yendabuko yokuphatha imimese yabo ye-hibachi. Futhi kuyisipho esihle kumuntu othanda ukupheka i-hibachi.

Bheka izintengo zakamuva lapha

Ibhande lommese le-Hibachi: Ibhande le-Hibachi lebhodlela lommese

(buka izithombe eziningi)

Lona omunye umkhiqizo owenziwe ngokwezifiso wokugcina imimese okhalweni lwakho njengoba usebenza futhi upheka i-hibachi.

Ibhande lenziwe ngesikhumba esimnyama futhi linensimbi eqinile. Iyalungiseka ngakho izolingana abantu abaningi.

Ubude bebhande buyi-110cm. Ububanzi buyi-4cm.

Leli bhande linamalophu amabili. Iluphu eyodwa eyommese wakho we-gyuto kanti enye eyommese wokusika.

Ungakwazi futhi ukuthenga ibhande elilodwa leluphu uma udinga ukuphatha ummese owodwa.

Lesi yisipho esihle kakhulu somuntu othanda ukupheka i-hibachi. Futhi inketho enhle kulabo abafuna ukuba ne isipiliyoni sokupheka saseJapan esiyiqiniso.

Bheka izintengo zakamuva lapha

I-holster engcono kakhulu yemimese eminingi: I-Chef Sac Knife Holster

(buka izithombe eziningi)

• usayizi: adjustable, kufika ku-50 amayintshi

Uma upheka ngayo yonke imimese ye-hibachi yase-Japanese, udinga ibhande elikhulu lombese elifana naleli elivela ku-Chef Sac. Inezimbobo eziyisi-7 zayo yonke imimese ehlukene.

Ngakho-ke ungaba ne-gyuto, ummese wokusika, ummese wezinhlanzi, nokunye, konke ebhandeni lommese elifanayo.

Leli bhande lenziwe ngesemishi elinenethi elimnyama elinayiloni 500D futhi liyalungiseka. Izolingana abantu abaningi ngoba ilingana nabantu abanokhalo olungafika kuma-intshi angu-50.

Le nto iqinile futhi ihlala isikhathi eside futhi ayikwazi ukumelana nokushisa ngakho-ke akumele ukhathazeke ngokuthi imimese izolimala noma ibhande livutha umlilo.

Ngiyawuthanda umqondo wamabhande anjalo ngoba uma upheka imimese awubeki kabi futhi awuzilimazi ngoba asuke egcinwe kahle okhalweni lwakho.

Ibhande lommese we-Chef Sac liklanywe abapheki abanokunethezeka engqondweni. Ngeke kudingeke ukuthi uthwale kanzima ukukhipha noma ukubuyisela ummese eholster.

Ngakho-ke, ungashintsha phakathi kwama-blade ngenkathi ukhombisa amakhono akho ommese uye kwabadlayo abalambile!

Bheka izintengo zakamuva lapha

Isiphetho sendaba

Lena eminye yemimese engcono kakhulu leyo Abapheki bakaHibachi ungasebenzisa ngenkathi ukosa.

Ungakwazi futhi ukubamba omunye wale mimese uma kwenzeka ufuna ukuqala lesi sitayela sokupheka njengoba zizokwenzela izinto zibe lula.

Le mimese ingatholakala ezitolo ezihlukene ze-inthanethi, futhi nakanjani izokwenza ulwazi lwakho lokugcoba luhluke ngokuphelele.

Ngokuguquguquka okukhulu nokuba bukhali lapho usika inyama, imifino, nenhlanzi, ungathola i-Shun Classic 8” Chef's Knife ene-VG-MAX Cutting Core.

Lommese unikeza umuzwa olinganiselayo lapho usika futhi usika ukudla kwe-hibachi. 

Futhi hlola okuthunyelwe kwami ​​kokujula kuma-grill amahle kakhulu we-Hibachi ongawathenga.

Bheka incwadi yethu entsha yokupheka

Izindlela zokupheka zomndeni wakwa-Bitemybun ezinohlelo lokudla oluphelele kanye nomhlahlandlela weresiphi.

Yizame mahhala nge-Kindle Unlimited:

Funda mahhala

UJoost Nusselder, umsunguli weBite My Bun ungumthengisi wokuqukethwe, ubaba futhi uthanda ukuzama ukudla okusha ngokudla kwaseJapan enhliziyweni yothando lwakhe, futhi kanye nethimba lakhe ubelokhu enza izindatshana zebhulogi ezijulile kusukela ngo-2016 ukusiza abafundi abathembekile ngezindlela zokupheka namathiphu okupheka.