YAMADA KOGYO HAMMERED CHINESE WOK DOUBLE HANDLE THICKNESS 1.2MM strainer the Hitachiya Gokaden Santoku

the Hitachiya Gokaden Santoku

**Using water to extinguish binchotan is dangerous as it causes the binchotan to absorb water

This is the perfect tool for making Japanese sweet omelet/datemaki or "Roll cake" with solid waved shape surface

This “丸 Maru” series is designed with the “Japanese Modernism” theme that will be in harmony with any style of kitchens

GOKADEN Soba Knife 270mm(11″) & 300mm(12")

YAMADA KOGYO HAMMERED CHINESE WOK DOUBLE HANDLE THICKNESS 1.2MM strainer the Hitachiya Gokaden SantokuWorld Famous Wok Why hammering wok? Hammering the iron sheet refines the particles, making them smaller, stronger, and more durable. The woks varying thickness ensures even heat distribution, while the hammered surface creates micro size dimples that help prevent food from burning. A sheet of iron is hammered over 5,000 times and is checked by skills craftsman. By hammering the iron sheet, the iron particles become smaller and stronger. Excellent heat