{"title":"All Kitchenware Products","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe stock a carefully curated range of Japanese kitchenware, directly sourced and imported from Japan’s most trusted manufacturers. Every product is selected for its performance, durability and craftsmanship, giving our customers access to professional-quality knives, utensils, appliances and specialist equipment for both commercial kitchens and home use.\n\u003c\/span\u003e\u003cbr\u003e","products":[{"product_id":"sake-machine","title":"Taiji TS-1 Sake Warming Machine","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003e160 x 345 x 483.5mm, stainless steel. Warm sake to order, one flask at a time, at the same temperature every time.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThe Taiji TS-1 is a counter-top automatic sake warmer. A 1.8L isshōbin stands upside down in the top, the sake runs through a heated water bath, and it dispenses straight into a tokkuri flask at the temperature you set on the dial. Taiji says a single gō (about 180ml) can be ready in around 25 seconds. The flask fills and stops on its own, so nobody is standing over a pan of hot water during service, and the fortieth flask of the night is as warm as the first.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent temperature:\u003c\/strong\u003e a variable thermostat holds the setting, so warm sake stops depending on who is on the bar\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGentle, indirect heat:\u003c\/strong\u003e the sake is warmed through a water bath rather than direct heat, which Taiji designs to protect its flavour\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFast to the table:\u003c\/strong\u003e around 25 seconds for one gō at its quickest, by Taiji's figures\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAuto-stop pour:\u003c\/strong\u003e a level sensor stops the dispense when the flask is full, and the all-stainless body stands up to a busy bar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLoad the bottle:\u003c\/strong\u003e fill the water tank (2.3L), then stand a 1.8L bottle upside down in the top with the supplied cap and anti-tip bracket\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSet the dial:\u003c\/strong\u003e choose a warm setting for the sake on the bottle; nuru-kan (around 40°C) and jō-kan (around 45°C) suit most junmai and honjōzō\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePour to order:\u003c\/strong\u003e place a tokkuri under the spout and let it fill and stop\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClose down:\u003c\/strong\u003e switch off, wipe the spout and exterior, and drain the water tank if the machine will stand unused\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKan-zake (燗酒), warmed sake, is as old as sake drinking in Japan, and the language for it is precise: hinata-kan (日向燗) is sun-warm, around 30°C; nuru-kan (ぬる燗) lukewarm, around 40°C; jō-kan (上燗) around 45°C; atsu-kan (熱燗) hot, around 50°C. The traditional way is a tokkuri stood in a pan of hot water. Taiji (タイジ) was founded in 1964, when it released the Hot Cabi, which it describes as Japan's first electric towel warmer, and its automatic sake warmers followed. Taiji puts its share of Japan's automatic sake warmer market at around 90%.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/the-ultimate-guide-to-sake-temperature\" style=\"text-decoration: underline;\"\u003eThe Ultimate Guide to Sake Temperature\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does warming do to sake?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eIt changes the balance. Gentle warmth brings the rice forward: the sake tastes fuller, rounder and more savoury, acidity softens and the finish lengthens. Sweetness reads as less sugary. Taken too far, the alcohol starts to dominate and delicate fruit aromas disappear, which is why control matters. Richer, rice-driven styles such as junmai, honjōzō and many everyday futsūshu open up beautifully at nuru-kan or jō-kan. Fragrant ginjō and daiginjō are usually better chilled.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAutomatic sake warmer and dispenser, counter-top (酒燗器)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji (タイジ), founded 1964\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW160 x D345 x H483.5mm; 768mm tall with bottle fitted; 916mm clearance needed to load a bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWeight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e5.8kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBottle\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOne 1.8L bottle (isshōbin), inverted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHeating\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eIndirect water bath, variable thermostat; water tank 2.3L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBody\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSupplied With\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eServing stand, bottle cap, water funnel and anti-tip bracket\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature does the Taiji TS-1 warm sake to?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYou set it. The thermostat is variable, so you can dial in the warm-sake range from nuru-kan, around 40°C, to atsu-kan, around 50°C, and it holds there. Start at jō-kan, around 45°C, for most junmai and honjōzō and adjust by taste. Pour a flask, try it, then nudge the dial rather than chasing temperature by hand.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhich sake should you serve warm?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFuller, rice-forward styles: junmai, honjōzō and good futsūshu, especially drier ones. Warmth brings out their body and savouriness. Aromatic ginjō and daiginjō, most nigori and sparkling sake are usually served chilled, as heat flattens what makes them special. A simple rule for a bar: warm the workhorse sake, chill the showpieces.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you clean and look after the TS-1?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWipe the spout and exterior after each service. If the machine will not be used for a few days, switch it off and drain the water tank so water does not stand in it. Keep it upright on a level, stable surface, clear of splash zones, and fit the anti-tip bracket, since a full 1.8L bottle sits high. Remove the bottle before cleaning around the top.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":500944677,"sku":"A0006","price":1199.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_TS-1_Sake_Warming_MachineTaiji_TS-1_Sake_Warming_Machine.jpg?v=1730124218"},{"product_id":"sushi-gloves","title":"Japanese Sushi Making Gloves","description":"\u003cp\u003eIf dipping your hands in water every 30 seconds drives you crazy then sushi gloves are what you need. These gloves make sushi production much easier, for caterers or keen home chefs. With\u003cstrong\u003e 180 in a pack\u003c\/strong\u003e, you won't run out any time soon.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSushi gloves are commonly used by sushi chefs and home cooks to prevent the rice from sticking to their hands while preparing sushi. They can also help to maintain hygiene standards by preventing the transfer of germs and bacteria from the hands to the sushi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eConvenient and affordable tool for anyone who enjoys making sushi at home or in a professional setting.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: Average hand size\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 10\u003c\/li\u003e\n\u003cli\u003ePackaging Material: Card\u003c\/li\u003e\n\u003cli\u003eCare: Single-use — discard after each task; store the box of gloves in a cool, dry place.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":501004405,"sku":"T0887","price":29.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Gloves.png?v=1730994036"},{"product_id":"taiji-towel-warmer-hc-6","title":"Taiji HC-6 Towel Warmer, 6L, White","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003e300 x 307 x 230mm, 6L. A compact hot towel warmer that holds around 32 rolled oshibori at 70 to 80°C.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eA hot oshibori at the start of a meal tells a guest they are being looked after before a single dish arrives. The Taiji HC-6 is the small way to do it. The cabinet is 300mm wide, 307mm deep and 230mm high, so it fits on a back bar, a host stand or the end of a sushi counter, and Taiji rates it for around 32 small rolled hand towels or 10 face towels. A thermostat holds the inside at 70 to 80°C. This is the white finish.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSmall footprint:\u003c\/strong\u003e 300 x 307 x 230mm, so it fits where a larger cabinet will not\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady all service:\u003c\/strong\u003e a bimetal thermostat keeps towels at 70 to 80°C, with a temperature fuse for safety\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEnough for a small room:\u003c\/strong\u003e about 32 small hand towels or 10 face towels, by Taiji's figures\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom the people who started it:\u003c\/strong\u003e Taiji released Japan's first electric towel warmer in 1964\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLoad damp towels:\u003c\/strong\u003e wet and wring the oshibori, roll them and stack them on the shelf tray\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHeat before service:\u003c\/strong\u003e switch on ahead of opening so the first towels are hot when the first guests sit down\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eServe on a tray:\u003c\/strong\u003e offer each guest a towel on arrival, handled with tongs or on a small oshibori tray\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEmpty the drip tray:\u003c\/strong\u003e the drip receiver catches water from the towels; empty and wipe it after service\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eOshibori (おしぼり) comes from shiboru, to wring out: a damp cloth, wrung and offered to a guest to wipe their hands. It is usually traced to the Japanese custom of welcoming travellers at inns with a basin of water and a cloth, and it is now expected in restaurants across Japan, hot in the cooler months and chilled in summer. Taiji (タイジ) was founded in 1964, the year it released the Hot Cabi, which it describes as Japan's first electric towel warmer. The company puts its share of the Japanese towel warmer market at more than 70%.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow hot should an oshibori be?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eHot enough to feel like a welcome, not so hot that a guest has to juggle it. The HC-6 holds its interior at 70 to 80°C. Towels lose heat quickly once they are out of the cabinet and unrolled, so by the time one reaches the guest it is comfortably warm and still steaming. Keep the door closed between servings, and use tongs to hand them out. If the towels are too hot for your room, let them sit on the tray for a few seconds before serving.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D307 x H230mm (external); W220 x D220 x H135mm (internal)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e6L; about 32 small hand towels or 10 face towels\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTemperature\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e70 to 80°C, bimetal thermostat with temperature fuse\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWeight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e4kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFinish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWhite\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji (タイジ), founded 1964\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSupplied With\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eShelf tray and drip receiver\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUK 240V version\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between the white and black HC-6?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eOnly the finish. The machine inside is the same. White is the standard, lower-cost option and sits quietly in a back bar or service area. The \u003ca href=\"\/products\/taiji-hc-6-black\" style=\"text-decoration: underline;\"\u003eblack HC-6\u003c\/a\u003e is the smarter choice for a counter where guests can see it.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I serve cold towels as well as hot?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes, with a separate machine. Hot oshibori suit the cooler months; in summer many restaurants switch to chilled towels. The \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eTaiji CC-8 Cool Cabi\u003c\/a\u003e does the cold version, and the larger \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e suits busier rooms.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I keep the HC-6 clean?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eSwitch it off and take the towels out when it is not in use. Empty and wipe the drip receiver after each service, and wipe the interior and door seal regularly so lint and moisture do not build up. If it will stand unused for a while, unplug it and leave the door ajar so the inside airs out. Keep it on a level surface away from sinks and splash zones.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933365953,"sku":"A0001","price":299.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_HC-6_Towel_Warmer_6L_White.png?v=1730989584"},{"product_id":"taiji-hc-6-black","title":"Taiji HC-6 Towel Warmer, 6L, Black","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Hot-Towel Welcome, in a Finish You Can Put on Show\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Some kit hides in the back; some earns a place on the counter. The Taiji HC-6 in black is the front-of-house towel warmer, the same compact 6-litre machine as the white model in a finish that looks deliberate on show. It holds around 25 to 30 hot rolled towels, ready to hand a guest the moment they sit. Taiji built the first electric towel warmer in 1964, and this is the small-footprint model in its smartest dress.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFront-of-house finish:\u003c\/strong\u003e the black body looks intentional on a counter or sushi bar where guests can see it\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eService-ready:\u003c\/strong\u003e holds 25 to 30 hot hand towels, around 10 face towels, at a steady temperature\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCompact:\u003c\/strong\u003e W300 x D307mm, the same small footprint as the white HC-6, for tight counters\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom the original maker:\u003c\/strong\u003e Taiji invented the electric towel warmer in 1964; its machines are used in over 90 countries\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWelcome service:\u003c\/strong\u003e offer a hot oshibori as guests are seated, the classic Japanese start to a meal\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOn the bar:\u003c\/strong\u003e keep it on the counter as part of the front-of-house set-up\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond dining:\u003c\/strong\u003e suits salons, spas and clinics that present warm towels\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdd cold for summer:\u003c\/strong\u003e pair with a \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e for chilled towels\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eOshibori, and the machine that made it everyday\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The oshibori (おしぼり) is the damp towel handed to a guest on arrival, one of the oldest gestures of Japanese omotenashi, or hospitality. Before the 1960s it meant a gas steamer and real labour, so the hot version belonged mostly to high-end ryotei. Taiji changed that in 1964 with the first electric towel warmer, the Hot Cabi, putting hot-towel service within reach of any room. From Japanese restaurants it spread to hotels, salons and clinics worldwide. The black HC-6 carries that heritage in a finish built to be seen.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eShould I choose the black or white HC-6?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Mechanically they are the same machine: 6 litres, 25 to 30 hand towels, the same footprint and the same Taiji build. The choice is about where it sits. Black is the front-of-house option, smarter on a counter or open sushi bar where guests see it, which is why it carries a small premium. The \u003ca href=\"\/products\/taiji-towel-warmer-hc-6\" style=\"text-decoration: underline;\"\u003ewhite HC-6\u003c\/a\u003e is the value choice for a back bar or service station where looks matter less. If the warmer will be on show, black earns its keep.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eElectric towel warmer (oshibori, おしぼり)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji HC-6 (est. 1964)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlack\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e6 litres, approx 25-30 hand towels (10 face towels)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D307 x H230mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eInner Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW220 x D220 x H135mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e230 to 240V UK mains, 120W\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many towels does the HC-6 hold?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The 6-litre chamber holds roughly 25 to 30 rolled hand towels, or around 10 larger face towels, kept hot and ready to serve. That covers a small restaurant, a bar or a host stand. For a higher-volume room, the larger \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e holds 35 to 45 hand towels and adds a Low\/High temperature control.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is an oshibori towel warmer for?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It holds rolled damp towels hot and ready to offer guests, the traditional Japanese welcome before a meal. The same gesture runs through hotels, first-class travel, salons and spas. A dedicated warmer keeps the towels at a safe, even temperature through service, which improvised methods cannot do reliably or in volume.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I serve cold towels in summer too?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes, with a cooler. Chilled towels are the summer counterpart to hot oshibori. The \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eTaiji CC-8 Cool Cabi\u003c\/a\u003e chills towels, and it can be stacked with the \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e so you can run hot and cold from one tidy tower year-round.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933366145,"sku":"A0002","price":399.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_HC-6_Towel_Warmer_6L_Black.png?v=1730989861"},{"product_id":"taiji-cool-cabi-towel-cooler-cc-8","title":"Taiji CC-8 Cool Cabi, Stackable Towel Cooler, 6L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eW300 x D340 x H261mm, 6 litres, 25 to 33 chilled towels. Taiji's Cool Cabi, built to stack on the HC-8 warmer.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eA hot towel says welcome in winter; in summer, a cold one does the job better. The Taiji CC-8 Cool Cabi is the chilled counterpart to Taiji's Hot Cabi warmers: a 6-litre cooler that holds 25 to 33 rolled hand towels at 7 to 10°C, ready for guests. It shares its footprint with the HC-8 warmer, so with a joining plate the two stack into one hot-and-cold tower. It runs on UK mains at 75W and weighs 5kg.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChilled towels on tap:\u003c\/strong\u003e holds 25 to 33 rolled hand towels, or around 15 face towels, at 7 to 10°C.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStacks with the warmer:\u003c\/strong\u003e same W300 x D340mm footprint as the HC-8 Hot Cabi; a joining plate locks them into one unit.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eQuiet, low draw:\u003c\/strong\u003e cools with a Peltier element rather than a compressor, and draws 75W.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade by Taiji:\u003c\/strong\u003e the Japanese hospitality-equipment maker behind the Hot Cabi towel warmer, first launched in 1964.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSummer welcome:\u003c\/strong\u003e hand guests a chilled oshibori as they sit, a cooling start in warm weather.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYear-round pairing:\u003c\/strong\u003e stack it with an \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 warmer\u003c\/a\u003e and lead with hot or cold as the season changes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild the tower:\u003c\/strong\u003e use a \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e to fix warmer and cooler together.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond dining:\u003c\/strong\u003e suits spas, salons, clinics and events that offer cold towels.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eOshibori (おしぼり), the towel offered to a guest on arrival, is part of omotenashi (おもてなし), Japanese hospitality, and it changes with the season: warm in the cold months, chilled when it is hot. Taiji launched its first electric towel warmer, the Hot Cabi, in 1964 and helped make hot-towel service standard in Japanese restaurants. The Cool Cabi covers the summer side of the same custom. A dedicated cooler keeps a full stock of towels at a steady temperature, rather than relying on space in a fridge drawer.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eShould I run a towel cooler as well as a warmer?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eIf you serve through the summer, yes. A hot towel can feel wrong in a heatwave, where a cold oshibori lands as a genuine refreshment. The tidy solution is to run the CC-8 alongside an \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e, stacked with a joining plate, so both are to hand and staff simply lead with whichever the weather calls for. The cooler holds 25 to 33 hand towels, enough for steady service without constant refilling.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eElectric towel cooler for oshibori (おしぼり), stackable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand and Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji CC-8 Cool Cabi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D340 x H261mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eInner Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW227 x D182 x H152mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e6 litres, approx 25 to 33 hand towels (15 face towels)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTemperature\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e7 to 10°C, Peltier cooling\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e220 to 240V, 75W, UK plug\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWeight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes the CC-8 stack with the Taiji towel warmer?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. The CC-8 and the \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 Hot Cabi\u003c\/a\u003e share the same W300 x D340mm footprint and are designed to stack with the optional \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e, giving you a single hot-and-cold tower. They can also sit side by side. Stacking is the neat way to offer both without doubling the counter space.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow cold does the CC-8 keep towels?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eTaiji specifies 7 to 10°C. That is cool enough to feel refreshing on the hands and face without being icy. The unit uses a Peltier cooling element, so there is no compressor, and it draws 75W. Load towels damp and rolled, and give the cabinet time to bring a fresh batch down to temperature before service.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhen should you serve cold towels instead of hot?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIn warm weather, or in a hot room. The oshibori is there to refresh, so a hot towel suits the cooler months and a chilled one suits summer. Many venues switch with the season, or read the day. Running a cooler alongside a warmer lets you choose, rather than handing a hot towel to a guest who has just come in from the heat.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933368001,"sku":"A0004","price":499.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_CC-8_Cool_Cabi_Stackable_Towel_Cooler_6L.png?v=1730989706"},{"product_id":"taiji-towel-warmer-hc-8mo","title":"Taiji Hot Cabi (HC-8) Stackable Towel Warmer","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eW300 x D340 x H261mm, 8 litres, 35 to 45 hot towels. Taiji's HC-8 Hot Cabi, with Low and High settings, built to stack.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eWhen a room gets through towels faster than a small warmer can keep up, this is the step up. The Taiji HC-8 Hot Cabi holds 35 to 45 rolled hand towels in an 8-litre chamber, with a Low setting of 60 to 70°C and a High setting of 70 to 80°C. It is built to stack: add the matching CC-8 cooler and a joining plate and you have hot and cold towels from one footprint. It runs on UK mains at 140W and weighs 4.5kg.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHigher capacity:\u003c\/strong\u003e an 8-litre chamber holds 35 to 45 hand towels, or around 15 face towels, for a busy room.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo temperatures:\u003c\/strong\u003e Low (60 to 70°C) and High (70 to 80°C) let you match the heat to the towel and the season.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStacks with the cooler:\u003c\/strong\u003e pairs with the CC-8 Cool Cabi via a joining plate for hot and cold towels in one tower.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom the Hot Cabi's maker:\u003c\/strong\u003e Taiji launched its first electric towel warmer in 1964; the HC-8 is its larger stackable model.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVolume welcome service:\u003c\/strong\u003e keep a deep stock of hot oshibori ready through a full sitting.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSet the temperature:\u003c\/strong\u003e run Low for face towels and a gentler warmth, High for a hotter hand towel in winter.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild a hot-and-cold tower:\u003c\/strong\u003e stack a \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e on top with a \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond dining:\u003c\/strong\u003e suits hotels, spas, salons and clinics that serve warm towels at scale.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThe oshibori (おしぼり), the damp towel offered on arrival, is part of omotenashi (おもてなし), Japanese hospitality. Hot towels were once steamed by hand, which kept the practice labour-intensive. Taiji launched the Hot Cabi electric towel warmer in 1964 and made hot oshibori practical for any restaurant or bar. The HC-8 is the larger, stackable Hot Cabi: more capacity, a choice of two temperatures, and the option to pair it with a cooler so a venue can serve hot towels in winter and chilled ones in summer.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHC-8 or HC-6: which towel warmer do I need?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eIt comes down to volume and control. The HC-8 holds 35 to 45 hand towels, adds Low and High temperature settings, and stacks with the CC-8 cooler, so it suits a busier room or one that wants hot and cold towels from one spot. The smaller \u003ca href=\"\/products\/taiji-hc-6-black\" style=\"text-decoration: underline;\"\u003eHC-6\u003c\/a\u003e holds 25 to 30 towels in a more compact body and keeps things simple, which is plenty for a small restaurant, bar or host stand. If you serve a lot of covers, or want temperature control and stacking, choose the HC-8.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eElectric towel warmer for oshibori (おしぼり), stackable\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand and Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji HC-8 Hot Cabi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW300 x D340 x H261mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eInner Dimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW227 x D237 x H152mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e8 litres, approx 35 to 45 hand towels (15 face towels)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTemperature\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLow 60 to 70°C, High 70 to 80°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePower\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e220 to 240V, 140W, UK plug\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWeight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e4.5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMilk white and orange\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many towels does the HC-8 hold?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThe 8-litre chamber holds roughly 35 to 45 rolled hand towels, or around 15 larger face towels, kept hot and ready. That suits a busy dining room or a venue serving a lot of covers. If your volume is lower, the compact \u003ca href=\"\/products\/taiji-towel-warmer-hc-6\" style=\"text-decoration: underline;\"\u003eHC-6\u003c\/a\u003e holds 25 to 30 hand towels in a smaller body.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan the HC-8 do hot and cold towels?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThe HC-8 only warms. For cold towels, add the matching \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 Cool Cabi\u003c\/a\u003e. The two share the same W300 x D340mm footprint and stack with the optional \u003ca href=\"\/products\/taiji-joining-plate\" style=\"text-decoration: underline;\"\u003ejoining plate\u003c\/a\u003e, giving hot and cold oshibori from one tower without taking up two separate spaces.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat temperature should hot towels be?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHot enough to feel restorative, comfortable enough to hold. The HC-8's Low setting (60 to 70°C) suits face towels and a gentler touch; High (70 to 80°C) gives a hotter hand towel for colder months. Staff should always check a towel before it goes to a guest. Having two settings lets you match the heat to the towel size and the time of year.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933368129,"sku":"A0003","price":499.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Taiji_Hot_Cabi_HC-8_Stackable_Towel_Warmer.png?v=1730990015"},{"product_id":"taiji-joining-plate","title":"Joining Plate for Taiji HC-8 \u0026 CC-8","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eStack Hot and Cold Towels Into One Tower\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    This is the small part that turns two machines into one tidy set-up. The Taiji joining plate locks an HC-8 Hot Cabi warmer and a CC-8 Cool Cabi cooler into a single stacked tower, so a kitchen can serve hot towels in winter and cold ones in summer from one footprint. Both machines can sit side by side without it, but the plate is the neat, secure way to combine them.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSaves bench space:\u003c\/strong\u003e stacks the warmer and cooler vertically instead of taking two separate spots\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHot and cold in one:\u003c\/strong\u003e keep both towel options to hand and lead with whichever the season calls for\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNeat and secure:\u003c\/strong\u003e a purpose-made plate, tidier and steadier than simply resting one unit on another\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOptional add-on:\u003c\/strong\u003e only needed if you want to stack; the units also work fine side by side\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuild the tower:\u003c\/strong\u003e seat the \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e on the \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 warmer\u003c\/a\u003e using the plate between them\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYear-round service:\u003c\/strong\u003e run hot above cold so staff can grab either through the seasons\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTight spaces:\u003c\/strong\u003e ideal where a counter cannot spare room for two side-by-side units\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eA small part for a complete oshibori station\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Oshibori (おしぼり) service runs hot and cold across the year, and a busy room often wants both ready at once. Taiji designed the Hot Cabi and Cool Cabi to share a footprint precisely so they can be stacked; this plate is the piece that does it cleanly. It accommodates the usual towel sizes the machines handle, roughly 300 x 370mm for hand towels and 340 x 900mm for larger face towels, so nothing about the stacking changes how either unit is loaded.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eDo I need the joining plate?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Only if you want to stack. The \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8\u003c\/a\u003e and \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8\u003c\/a\u003e both run perfectly well standing side by side. The plate is for kitchens short on counter space, or anyone who wants the cleaner look of a single hot-and-cold tower. If bench space is not tight, you can skip it and add it later.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStacking accessory (joining plate)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFits\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTaiji HC-8 Hot Cabi \u0026amp; CC-8 Cool Cabi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does the joining plate do?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It connects a Taiji \u003ca href=\"\/products\/taiji-towel-warmer-hc-8mo\" style=\"text-decoration: underline;\"\u003eHC-8 warmer\u003c\/a\u003e and \u003ca href=\"\/products\/taiji-cool-cabi-towel-cooler-cc-8\" style=\"text-decoration: underline;\"\u003eCC-8 cooler\u003c\/a\u003e so they stack into one stable tower, giving you hot and cold oshibori from a single footprint. It is an optional add-on; the machines also work side by side.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWill it fit other Taiji towel machines?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It is made for the HC-8 and CC-8, which share the same footprint and are designed to stack. It is not intended for the smaller HC-6. If you run an HC-8 and a CC-8 and want them combined into one tower, this is the part that does it.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Taiji","offers":[{"title":"Default Title","offer_id":10933368769,"sku":"A0005","price":49.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Joining_Plate_for_Taiji_HC-8_CC-8.jpg?v=1730991531"},{"product_id":"bamboo-skewers-250-pieces","title":"Kōmi, Yakitori Skewers, 100 x 15cm","description":"\u003ch5\u003eTeppo-gushi 100 pieces 15cm\u003cbr\u003e鉄砲串 100貫\u003c\/h5\u003e\n\u003ch5\u003eBox of 100 Bamboo Skewers.\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eYakitori bamboo skewers are a popular tool used in Japanese cuisine for grilling and barbecuing chicken skewers, also known as yakitori. These skewers are made from bamboo, which is a lightweight and sturdy material that can withstand high temperatures without burning or splintering.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe skewers are typically thin and pointed at one end, with a flat and wider end that can be used for holding the food in place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo use yakitori bamboo skewers, the cook would typically prepare the chicken or other meat by cutting it into small pieces and threading it onto the skewers. The skewers would then be grilled or barbecued over an open flame, often brushed with a sauce or seasoning for added flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cp\u003eStore in the original box in a cool, dry place away from moisture until ready to use.\u003c\/p\u003e\n\u003ch2\u003eSpec\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eDimensions: 15cm\u003c\/li\u003e\n\u003cli\u003eUnits: 100\u003c\/li\u003e\n\u003cli\u003ePrimary Material: Bamboo\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Other","offers":[{"title":"Single","offer_id":56362515857789,"sku":"S0690","price":5.99,"currency_code":"GBP","in_stock":true},{"title":"CS4","offer_id":56362515890557,"sku":"S0690-CS4","price":21.56,"currency_code":"GBP","in_stock":true},{"title":"CS10","offer_id":56362515923325,"sku":"S0690-CS10","price":50.91,"currency_code":"GBP","in_stock":true},{"title":"CS20","offer_id":56362515956093,"sku":"S0690-CS20","price":95.84,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yakitori_Skewers_Teppo_Gushi_100_pieces_15cm.jpg?v=1730466552"},{"product_id":"swan-ice-shaver","title":"Swan, Large Kakigori Ice Shaver (SI-3B)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Hand-Crank Shaver Behind Proper Japanese Kakigori\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    This is the big one: Swan's large manual kakigori shaver, the retro hand-crank machine you see on Japanese dessert counters. Turn the handle and a block of ice is shaved into snow so fine it melts on the tongue, the texture that separates real kakigori from crushed ice. Built around a 216mm cutting disc and a robust gear drive, it shaves with the cutting power of an electric model but the control and theatre of a hand crank, and it is made to run, all summer, for years. The flagship of the range, for high-volume dessert service.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSnow-fine ice:\u003c\/strong\u003e the fluffy, melt-in-the-mouth texture true kakigori needs\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHigh volume:\u003c\/strong\u003e large 216mm disc, shaving around 0.8kg of ice a minute\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eElectric-grade cutting, by hand:\u003c\/strong\u003e a gear drive with the power and stability of a motor\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuilt to last:\u003c\/strong\u003e robust, rust-resistant, with replaceable blades\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eGood to Know\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBlock ice only:\u003c\/strong\u003e takes a standard ice block (about 15cm square)\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStepless texture:\u003c\/strong\u003e adjust from fine snow to coarser flakes infinitely\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eManual:\u003c\/strong\u003e no power needed, just the hand crank\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eServiceable:\u003c\/strong\u003e spare blades available; most issues solved by a blade swap\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eかき氷 — Kakigori, and why the machine matters\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Kakigori is Japanese shaved ice, and the whole point is texture: not the hard, wet shards of a blender, but a light, dry, snow-like fluff that holds syrup and dissolves instantly. Getting there takes a sharp blade shaving thin ribbons from a solid block at a controlled angle, which is exactly what a Swan does. Swan is the classic name in Japanese ice shavers, and the hand-crank design is part of the appeal, both for the control it gives and the bit of retro theatre at the counter. This large model is the workhorse version, built for a counter that sells kakigori by the hundred.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eSmaller sites:\u003c\/strong\u003e see the compact \u003ca href=\"\/products\/swan-ice-shaver-si-5\" style=\"text-decoration: underline;\"\u003eBlue\u003c\/a\u003e and \u003ca href=\"\/products\/black-swan-small-icer-shaver\" style=\"text-decoration: underline;\"\u003eBlack\u003c\/a\u003e Swan shavers\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhich Swan shaver do I need?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Choose this large SI-3B if kakigori is a serious part of your menu and you need volume and the finest, most consistent snow from block ice. If you want something smaller for a compact counter or lower volumes, the \u003ca href=\"\/products\/swan-ice-shaver-si-5\" style=\"text-decoration: underline;\"\u003ecompact Swan\u003c\/a\u003e takes both block and cubed ice and comes with cups, a scoop and a rose ice holder. All shave the same snow-fine texture; this one simply does it bigger and faster.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eかき氷機 — Manual kakigori (shaved ice) machine\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSwan, SI-3B (Large)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCutting disc\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e216mm effective diameter\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIce type\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlock ice only (approx. 15cm square)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eShaving capacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e~0.8 kg per minute\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDrive \/ texture\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eManual gear drive; stepless coarseness adjustment\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDimensions \/ weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW360 x D360 x H680mm; approx. 22kg\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIncluded\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1 water tray; replacement blades available separately\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan it use cubed ice?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      No, this large model is designed for block ice only, taking a standard block of roughly 15cm square. Block ice is what gives the finest, driest, most even snow, which is why high-volume kakigori counters use it. If you need a machine that also handles cubed ice, the compact Swan shavers take both.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs it really manual?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes, it is hand-cranked, with no motor or power supply needed. The gear drive makes it efficient and stable enough to shave with the power of an electric model, while the manual handle gives you direct control over the ice and adds the retro counter theatre that is part of kakigori's charm.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I maintain it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The blade is rust-resistant stainless steel; keep the machine clean and dry between uses. Blade sharpness is the key to fine snow, and Swan's design makes the blade replaceable, so most performance issues are solved by fitting a fresh blade rather than sharpening. Spare blades are available separately.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Swan","offers":[{"title":"Default Title","offer_id":38597449089,"sku":"T0227","price":1399.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-500.jpg?v=1741355247"},{"product_id":"stainless-steel-unagi-skewers-eel","title":"Kōmi, Stainless Steel Unagi Skewers, 21cm (20 Pieces)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003e21cm flat stainless steel skewers, twenty to a pack: the kushi that hold a butterflied eel flat over fierce charcoal.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eGrilling eel the proper way, unagi kabayaki, depends on holding a butterflied fillet flat and steady over high charcoal heat, and that is what these are made for. Flat stainless steel skewers (kushi) with a sharp tip pierce the eel cleanly and keep it flat so you can turn it, baste it with tare and glaze it without the fillet curling or falling apart. They are heat-resistant, easy to clean and reusable for years. Twenty per pack. Skewers only; the eel is sold separately.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade for eel:\u003c\/strong\u003e holds a butterflied fillet flat and secure over the grill\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHeat-resistant steel:\u003c\/strong\u003e stands up to fierce charcoal heat that scorches bamboo\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReusable:\u003c\/strong\u003e washes clean and lasts for years, with no single-use waste\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean pierce:\u003c\/strong\u003e a sharp tip slides through flesh without tearing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFor unagi:\u003c\/strong\u003e skewer the butterflied eel across the fillet and grill flat over charcoal\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBaste and glaze:\u003c\/strong\u003e turn and brush with tare as it cooks\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond eel:\u003c\/strong\u003e also good for other fish, vegetables and meat\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAfter service:\u003c\/strong\u003e wash, dry and reuse\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eUnagi kabayaki (うなぎ蒲焼) is the classic way to cook freshwater eel: split, boned, skewered and grilled over charcoal while being dipped and brushed with sweet soy tare until glossy. The skewers, kushi (串), are central to the technique. Run across the fillet, they hold the soft, rich flesh flat so it cooks evenly and can be flipped over the coals without breaking. Metal does this better than bamboo, which chars and weakens over high, sustained heat.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/how-to-use-your-konro-grill\" style=\"text-decoration: underline;\"\u003eHow to Use Your Konro Grill\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy metal skewers instead of bamboo?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eHeat and reuse. Eel kabayaki is cooked over high, sustained charcoal heat, which chars and weakens bamboo skewers and risks them snapping mid-service. Stainless steel shrugs off the heat, holds the fillet rigid and flat, and washes clean to be used again. For a dish grilled to order night after night, a set of metal skewers soon pays for itself.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUnagi kabayaki kushi (うなぎ蒲焼用串), eel grilling skewers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMaterial\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eLength\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e21cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePack\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e20 skewers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePlease Note\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSkewers only; eel sold separately\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eAre these only for eel?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo. They are shaped and named for unagi kabayaki, but the same stainless skewers are good for grilling other fish, vegetables and meat. They are a versatile grilling tool that happens to suit eel perfectly.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes this include the eel?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo, this is the skewers only, twenty per pack. The eel is sold separately.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I clean and care for them?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWash in hot soapy water after use and dry thoroughly before storing, as with any stainless tool. There is no soaking and no single-use waste, just a quick clean between services. Kept dry, they last for years.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Single","offer_id":56362233135485,"sku":"S0501","price":13.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/products\/unagi_skewers.jpg?v=1573818706"},{"product_id":"sakai-takayuki-knife-210mm-1","title":"Sakai Takayuki, 45-Layer Damascus Gyuto, 180mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA Hand-Forged Damascus Gyuto from the Knife Capital of Japan\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Sakai has forged blades for over six hundred years, and a Sakai Takayuki gyuto carries that pedigree. This is a 180mm chef's knife (gyuto) with a blade of 45 layers of stainless steel, hand-hammered to draw out the rippling Damascus pattern, then hardened to a Rockwell 60 to 61 for an edge that takes and holds genuine sharpness. Double-edged and balanced on a comfortable hexagonal wooden handle, it is the everyday workhorse blade for a serious kitchen, beautiful to look at and built to cut.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e45-layer Damascus:\u003c\/strong\u003e hand-hammered layered steel for a hard, durable blade with a striking rippled pattern\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGenuinely sharp:\u003c\/strong\u003e hardened to Rockwell 60 to 61, it takes a fine edge and keeps it\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe all-rounder size:\u003c\/strong\u003e 180mm is the versatile everyday chef's-knife length, agile yet capable\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSakai pedigree:\u003c\/strong\u003e made in Sakai, Japan's knife-making capital, and inscribed \"Sakai Takayuki\"\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEveryday prep:\u003c\/strong\u003e slicing, dicing and chopping vegetables, fruit and boneless meat and fish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe first knife to reach for:\u003c\/strong\u003e a true all-purpose chef's knife for most kitchen tasks\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNot for hard work:\u003c\/strong\u003e avoid bones, frozen food and hard rinds, which can chip a hard, fine edge\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCut on the right board:\u003c\/strong\u003e use wood or soft plastic, never glass or stone\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e牛刀: the gyuto, and the blades of Sakai\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    The gyuto (牛刀, literally \"beef knife\") is the Japanese take on the Western chef's knife: a versatile, slightly curved all-purpose blade made for rocking, slicing and chopping. Sakai, near Osaka, has been the heart of Japanese blade-making since the sixteenth century, working to a traditional division of labour in which forging, sharpening and finishing are each done by separate specialists. The Damascus pattern, known in Japan as suminagashi, comes from folding and forge-welding many layers of steel, here forty-five, which adds both strength and the distinctive flowing grain. The \"Sakai Takayuki\" inscription marks it as part of that living tradition.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-kitchen-knives\" style=\"text-decoration: underline;\"\u003eJapanese Kitchen Knives\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is a gyuto, and how is 180mm different from 210mm?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    A gyuto is the Japanese equivalent of a Western chef's knife: the versatile, do-everything blade most cooks reach for first. Length is the main choice. A 180mm gyuto, like this one, is shorter, lighter and more nimble, easy to control for detailed work and well suited to smaller hands and home or compact-kitchen use. A 210mm is the larger professional standard, faster across big boards of prep but less agile. If you want one all-round knife that is comfortable and manoeuvrable, 180mm is an excellent choice.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e牛刀, gyuto (Japanese chef's knife)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai Takayuki (堺孝行)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBlade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e45-layer Damascus stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eHardness\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRockwell 60 to 61\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eEdge\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDouble-edged\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBlade Length\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e180mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eHandle\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHexagonal wooden wa handle\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCare\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHand wash and dry immediately; never dishwasher\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is a Damascus blade?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Damascus refers to a blade made from many layers of steel forge-welded together, which produces the characteristic rippling, watery pattern on the surface, here from 45 layers. Beyond its looks, the layered construction adds strength and resilience to the hard cutting core. In Japan the technique is called suminagashi. The pattern is functional and forged in, not printed on, and is a hallmark of a quality made knife.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I care for a Japanese Damascus knife?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Hand wash it in warm water and dry it immediately, never the dishwasher, which damages both edge and handle. Cut only on wood or soft plastic, never glass, stone or metal, and avoid bones, frozen food and hard rinds, which can chip a hard, fine edge. Hone regularly and have it properly sharpened when needed. Treated this way, a Sakai blade is a lifetime knife.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between a gyuto and a santoku?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both are all-purpose Japanese kitchen knives, but the gyuto has a longer, more curved, pointed blade modelled on the Western chef's knife, which suits a rocking cut and reaching across a board. A santoku is shorter with a flatter edge and a rounded tip, suited to a straight up-and-down chopping motion. The gyuto is the more versatile all-rounder for most cooks, especially anyone used to a Western chef's knife.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14730479632419,"sku":"T3029","price":179.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-615-2.jpg?v=1754385920"},{"product_id":"damascus-hammered-knife-210mm","title":"Sakai Takayuki 33 Layered Damascus Cook's Knife 210mm","description":"\u003ch5\u003eSakai Takayuki 33 Layered Damascus Cook's Knife 210mm\u003cbr\u003e堺孝行 33層 ダマスカス 包丁 210mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eThe blade of the Sakai Takayuki 33 Layered Damascus Cook's Knife is made from 33 layers of stainless steel and high-carbon steel, which are folded together to create a distinctive Damascus pattern. The layered construction gives the blade strength, durability, and resistance to corrosion, while also allowing it to hold a sharp edge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is thin and lightweight, which allows for precise cuts and reduces hand fatigue during extended use.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is a durable and moisture-resistant material that is designed to withstand the demands of a busy kitchen. It is also ergonomically designed for a comfortable grip, which reduces the risk of hand fatigue and injury!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA high-quality and versatile kitchen knife that is ideal for both home cooks and professional chefs. Its' distinctive Damascus pattern and handcrafted construction make it a beautiful addition to any kitchen, while its strength and durability ensure that it will be a reliable and long-lasting tool for all your kitchen needs!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e33 Layer Damascus\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVG10 Steel Core\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e210mm Blade\u003c\/li\u003e\n\u003cli\u003eDouble Edged\u003c\/li\u003e\n\u003cli\u003eMahogany handle\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMade in Sakai, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eAn all-purpose cook's knife for slicing, dicing and chopping vegetables, fruit, and boneless meat and fish — the everyday blade for most kitchen tasks.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry immediately after use; never put it in the dishwasher. Cut only on wood or soft plastic boards, avoid bones, frozen food and hard rinds which can chip the edge, and hone regularly. Treated this way, a Sakai Damascus blade lasts a lifetime.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14730511810595,"sku":"S0658","price":179.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_33_Layered_Damascus_Cook_s_Knife_210mm.jpg?v=1730462308"},{"product_id":"damascus-hammered-petty-knife-150mm","title":"Sakai Takayuki 33 Layers Damascus Petty Knife 150mm","description":"\u003ch5\u003eSakai Takayuki 33 Layers Damascus Petty Knife 150mm\u003c\/h5\u003e\n\u003ch5\u003e堺孝行 33層ダマスカス ペティナイフ 150mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakai Takayuki 33 Layers Damascus Petty Knife 150mm is a high-quality Japanese knife made by skilled artisans in Sakai, Japan. It features a 33-layer Damascus steel blade that has a beautiful, intricate pattern and is made by folding and hammering together layers of steel and iron. The blade is also hardened to 60 HRC, making it very durable and long-lasting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is a versatile, all-purpose knife that is ideal for tasks such as slicing, dicing, and chopping. Its 150mm blade is relatively small and lightweight, making it easy to handle and manoeuvre. The knife's handle is made of durable, black pakka wood that is comfortable to grip and provides a secure, non-slip hold.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn excellent choice for home cooks and professional chefs who are looking for a high-quality, versatile knife that can handle a variety of kitchen tasks with ease. The 33-layer Damascus steel blade is not only beautiful but also provides excellent cutting performance and edge retention!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e Hand wash and dry immediately after use — never put it in the dishwasher, and avoid soaking, as this can damage the pakka wood handle and dull the edge. Store in a knife block, sheath or on a magnetic strip, away from other cutlery.\u003c\/p\u003e\n\u003cp\u003eMade in Sakai, Japan.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14730514464803,"sku":"S0659","price":129.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_33_Layers_Damascus_Petty_Knife_150mm.jpg?v=1730472124"},{"product_id":"sakai-takayuki-tus180","title":"Sakai Takayuki TUS Chefs Knife 180mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA 180mm Sakai Takayuki gyuto in TUS high-carbon stainless steel: an easy-care, properly sharp Japanese chef's knife for a first blade or a busy line.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThis is the TUS gyuto from Sakai Takayuki, the knife brand of Aoki Hamono in Sakai, the city at the centre of Japanese professional knife making. The blade is a single high-carbon stainless steel stamped TAKAYUKI TUS steel, double-edged, with a steel bolster and a Western-style handle of plywood held by three rivets. Aoki describe the TUS as a slightly lightweight knife, and it is made for both home and professional kitchens. At 180mm it is quick and easy to control.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStainless and forgiving:\u003c\/strong\u003e high-carbon stainless steel resists rust, so it copes with a wet, busy kitchen\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSharp from the box:\u003c\/strong\u003e ground thinner than most Western chef's knives, for clean, precise cuts\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFamiliar handle:\u003c\/strong\u003e a riveted Western-style handle with a bolster, comfortable if you are moving from a European knife\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSakai made:\u003c\/strong\u003e from Aoki Hamono, one of the best-known knife houses in Sakai\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEveryday prep:\u003c\/strong\u003e slicing, dicing and chopping vegetables, herbs, boneless meat and fish\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePush and pull cuts:\u003c\/strong\u003e let the edge do the work with a forward or drawing stroke rather than heavy force\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAvoid hard work:\u003c\/strong\u003e no bones, frozen food or hard shells, which can chip a thin edge\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRight board:\u003c\/strong\u003e cut on wood or a soft cutting board, never glass, stone or steel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThe gyuto (牛刀, literally beef knife) is Japan's version of the Western chef's knife, adopted in the Meiji era as Western cooking arrived and now the everyday knife in most Japanese professional kitchens. Sakai, in Osaka Prefecture, has made blades for centuries and is still home to the specialist forgers, sharpeners and handle makers who produce most of Japan's professional kitchen knives. Aoki Hamono sells its knives under the Sakai Takayuki (堺孝行) name, and the TUS range is its dependable stainless line: less showy than its Damascus and carbon steel knives, and much easier to live with.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/sakai-takayuki-the-home-of-japanese-knives\" style=\"text-decoration: underline;\"\u003eSakai Takayuki: The Home of Japanese Knives\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs 180mm the right size for a gyuto?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eFor most home cooks, and for anyone working on a small board or in a tight section, yes. A 180mm gyuto is nimble, light in the hand and easy to control for fine work such as shallots, herbs and garlic, while still long enough to slice a chicken breast or a salmon fillet in a single stroke. Many professionals prefer 210mm or 240mm for speed on big prep, but a 180mm is the knife people tend to reach for most often.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eGyuto (牛刀), Japanese chef's knife\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand and Maker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai Takayuki (堺孝行), Aoki Hamono, Sakai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSeries\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTUS, product number 16611\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlade Length\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e180mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSteel\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTUS high-carbon stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eEdge\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDouble-edged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHandle\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePlywood, Western style, three rivets, steel bolster\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCare\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHand wash and dry straight away; never the dishwasher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWill a TUS knife rust?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is a high-carbon stainless steel, so it is far more rust-resistant than a carbon steel knife and does not need oiling. Stainless is not stain-proof, though. Wash and dry it straight after use, do not leave it soaking or wet on the board, and it will stay clean and bright.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I keep it sharp?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHone lightly and often, and sharpen on a whetstone when honing no longer brings the edge back. A medium grit stone (around 1000) restores the edge and a finer stone polishes it. Our \u003ca href=\"\/blogs\/masterclass\/step-by-step-how-to-sharpen-your-sakai-takayuki-knife\" style=\"text-decoration: underline;\"\u003estep-by-step sharpening guide\u003c\/a\u003e walks through it. Avoid pull-through sharpeners, which can damage a thin Japanese edge.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs it dishwasher safe?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo. The heat, detergent and knocking about in a dishwasher dull the edge and damage the handle. Hand wash it with warm soapy water, dry it straight away, and store it in a block, on a magnetic strip or with a blade guard.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14730528489507,"sku":"S0661","price":99.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_TUS_Chefs_Knife_180mm.jpg?v=1730463952"},{"product_id":"sakai-takayuki-sashimi-knife-240mm","title":"Sakai Takayuki TUS Sashimi Knife 240mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSakai Takayuki TUS steel 240mm Sashimi knife \/ slicer\u003cbr\u003e堺孝行 TUSステンレス 刺身包丁 240mm\u003c\/h5\u003e\n\u003cp\u003eThe Sakai Takayuki TUS Sashimi Knife is a high-quality Japanese knife designed for slicing raw fish and other delicate ingredients with precision.\u003c\/p\u003e\n\u003cp\u003eIt features a long, narrow blade, with a single bevel edge that is sharpened only on one side for superior sharpness.\u003c\/p\u003e\n\u003cp\u003eThe blade is made of high-quality Japanese stainless steel, which is known for its durability and resistance to corrosion. The handle is made of durable and comfortable-to-grip black Pakkawood, a synthetic material made to mimic the look and feel of natural wood.\u003c\/p\u003e\n\u003cp\u003eMade in Japan by skilled craftsmen, using traditional Japanese knife-making techniques. It is a highly sought-after knife among both professional chefs and home cooks who value the precision and beauty of Japanese knives!\u003c\/p\u003e\n\u003cp\u003eHigh carbon stainless steel\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e240mm Blade\u003c\/li\u003e\n\u003cli\u003eTUS High Carbon Stainless Steel\u003c\/li\u003e\n\u003cli\u003eDouble Edged\u003c\/li\u003e\n\u003cli\u003ePlywood handle with steel core and 3 pins\u003c\/li\u003e\n\u003cli\u003eMade in Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eA single-bevel blade for slicing raw fish and other delicate ingredients cleanly in one smooth stroke, rather than a sawing motion — the standard blade shape for sashimi and sushi preparation.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry immediately after use; never put it in the dishwasher. Cut only on wood or soft plastic boards, and hone regularly to keep the single-bevel edge true. Treated this way it stays a reliable blade for years.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14730539761699,"sku":"S0663","price":139.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-616-2.jpg?v=1754400763"},{"product_id":"japanese-mandolin-vegetable-slicer","title":"Samurai, Japanese Mandolin Slicer (Adjustable)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eFast, Even Slices and Julienne, Every Time\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThe Japanese mandolin is one of the great prep workhorses, and this Samurai is the classic Benriner-style design that professional kitchens reach for. A razor-sharp stainless blade and an adjustable thickness setting let you turn out perfectly uniform slices, from translucent for a gratin or salad to chunkier for pickles, and a set of teeth handle fine julienne. It is quick, precise and consistent in a way that is hard to match by knife at speed, and it comes with a hand guard to keep fingers clear of the blade.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\u003cem\u003eThe main body of this item is Plastic and the blades are stainless steel \u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUniform cuts, fast:\u003c\/strong\u003e identical slices and julienne in seconds\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdjustable thickness:\u003c\/strong\u003e from paper-thin to chunky, dialled in precisely\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRazor-sharp stainless blade:\u003c\/strong\u003e durable, hygienic and easy to clean\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHand guard included:\u003c\/strong\u003e holds the vegetable safely against the blade\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSet the thickness:\u003c\/strong\u003e adjust the blade to the cut you want\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUse the guard:\u003c\/strong\u003e hold the vegetable in the hand guard, never bare-handed near the end\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSlice or julienne:\u003c\/strong\u003e run it down the blade in a steady stroke\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e rinse, dry and store with the blade protected\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e万能野菜調理器 — The all-purpose Japanese slicer\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThe Japanese mandolin, often called by the famous brand name Benriner, earned its place in kitchens worldwide by doing one thing supremely well: producing fast, even, repeatable cuts. Where a knife relies entirely on the cook's hand, the mandolin's fixed, adjustable blade guarantees consistency, which matters when you need fifty identical slices for a gratin, even rounds for pickling, or fine julienne for a garnish. Compact and quick to set up, it is the tool you reach for whenever uniformity and speed matter more than the showmanship of the knife.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat can I make with it?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003ePlenty. Wafer-thin potato for crisps and gratins, even cucumber and radish for salads and pickles, fine julienne of carrot or daikon for garnish, and neat rounds of onion. Anything that benefits from uniform thickness, in quantity, is a job for the mandolin. Always use the hand guard, especially as you near the end of the vegetable.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e万能野菜調理器 — Japanese mandolin (Benriner-style) slicer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSamurai\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBlade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStainless steel, adjustable thickness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFunctions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSlice and julienne\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eIncluded\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAdjustable hand guard\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I adjust the slice thickness?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. The blade adjusts so you can set anything from paper-thin to a chunkier cut, which is what makes one mandolin so versatile across crisps, gratins, salads and pickles. Combined with the julienne teeth, it covers most fine-cutting jobs.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs it safe to use?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eA mandolin blade is extremely sharp, so always use the supplied hand guard to hold the vegetable, particularly as you reach the end. Used with the guard it is safe and fast; used without it, mandolins are a common cause of kitchen cuts, so make the guard a habit.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I clean it?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRinse it under running water straight after use, taking great care around the blade, and dry it well. The stainless blade is durable and easy to keep clean; store it so the blade is protected and not exposed in a drawer.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Samurai","offers":[{"title":"Black","offer_id":31541924790372,"sku":"S0260","price":44.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S0260.png?v=1770649981"},{"product_id":"sakai-takayuki-petty-knife-150mm-1","title":"Sakai Takayuki Traditional Damascus Petty Knife 150mm","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch5\u003eSakai Takayuki 45 Layered Damascus Petty Knife 150mm\u003cbr\u003e堺孝行 45層 ダマスカス ペティナイフ 150mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakai Takayuki Traditional Damascus Petty Knife 150mm is a high-quality Japanese kitchen knife made in the Sakai region of Japan, which is known for its long history of producing exceptional cutlery. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis petty knife is part of the Traditional Damascus series, which features a distinctive Damascus pattern on the blade that is achieved through the layering of two types of steel: a hard VG-10 steel core and softer stainless steel on the outside.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is designed for precise cutting tasks such as peeling, trimming, and slicing smaller fruits and vegetables, as well as for preparing small cuts of meat and fish.  It is incredibly sharp and durable, thanks to the high-quality materials and craftsmanship that go into making it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e The handle made of beautiful, durable mahogany wood with a traditional octagonal shape that provides a comfortable grip and excellent control.  It is also  triple-riveted for added strength and stability.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn excellent choice for anyone looking for a high-quality Japanese petty knife that is both beautiful and functional!\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e45 Layer Damascus\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e150mm Blade Special Stainless\u003c\/li\u003e\n\u003cli\u003eDouble Edged\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHexagon profile wooden WA handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMade in Sakai, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eInscription \"Sakai Takayuki\"\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eCare\u003c\/h4\u003e\n\u003cp\u003eHand wash only and dry immediately after use — the Damascus-clad VG-10 blade should never go in a dishwasher, and standing water will mark the pattern and dull the edge. Keep the mahogany handle away from prolonged soaking. Store in a knife block, blade guard or on a magnetic strip rather than loose in a drawer.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14836518617123,"sku":"T3033","price":159.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_Traditional_Damascus_Petty_Knife_150mm.png?v=1731425213"},{"product_id":"sakai-takayuki-damascus-knife-190mm","title":"Sakai Takayuki 33 Layered Damascus Gyuto Knife 190mm","description":"\u003ch5\u003eSakai Takayuki 33 Layered Damascus Gyuto Knife 190mm\u003cbr\u003e堺孝行 33層 ダマスカス 牛刀包丁 190mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakai Takayuki 33 Layered Damascus Gyuto Knife is a high-quality Japanese chef's knife made by skilled craftsmen in Sakai, Japan. The blade is made of 33 layers of Damascus steel, which gives it a beautiful pattern and excellent edge retention. The core layer of the blade is made of VG-10 steel, a high-quality stainless steel known for its durability and sharpness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle is made of luxurious cherry wood, which is both durable and comfortable to hold. The knife is designed to be versatile and can be used for slicing, chopping, and dicing a variety of ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA top-of-the-line kitchen knife that is perfect for both professional chefs and home cooks who are looking for a high-quality and versatile knife to add to their collection!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e33 Layer Damascus\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVG10 Steel Core\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e190mm Blade\u003c\/li\u003e\n\u003cli\u003eDouble Edged\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCherry Wood WA handle\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eMade in Sakai, Japan\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eA versatile gyuto for slicing, chopping and dicing a wide range of ingredients — the knife most cooks reach for first.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry immediately after use; never put it in the dishwasher. Cut only on wood or soft plastic boards, avoid bones, frozen food and hard rinds which can chip the edge, and hone regularly. Treated this way, a Sakai Damascus blade lasts a lifetime.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":14836588675107,"sku":"S0664","price":179.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_33_Layered_Damascus_Gyuto_Knife_190mm.png?v=1731425458"},{"product_id":"konro-bbq-310mm","title":"Shokunin, Japanese Charcoal Konro Grill, 310mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Compact Konro, Where Charcoal Grilling Starts\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The classic entry into proper Japanese charcoal grilling. At 310mm this is the compact konro, the right size for a small professional kitchen, a yakitori counter or a serious home set-up, comfortably handling 2 to 4 covers. Burn binchotan in it and you get the same intense, clean radiant heat the larger grills give, in a footprint that fits almost anywhere. It is the konro we count 2-star Umu among the buyers of.\n  \u003c\/p\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuilt for binchotan:\u003c\/strong\u003e the clean, intense radiant heat that defines yakitori and robata\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCompact footprint:\u003c\/strong\u003e 310mm fits small kitchens, counters and home set-ups\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRight for 2–4 covers:\u003c\/strong\u003e the natural starting size for charcoal grilling\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTrusted at the top:\u003c\/strong\u003e on order with 2-star Umu\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFuel it right:\u003c\/strong\u003e burn \u003ca href=\"\/products\/japanese-bincho-sumi-charcoal-10kg\" style=\"text-decoration: underline;\"\u003ebinchotan\u003c\/a\u003e for the cleanest heat\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSkewers or mesh:\u003c\/strong\u003e rest skewers across the rails or add a \u003ca href=\"\/products\/konro-bbq-replacement-mesh\" style=\"text-decoration: underline;\"\u003egrill mesh\u003c\/a\u003e\n\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYakitori and more:\u003c\/strong\u003e ideal for skewers, also small cuts, fish and vegetables\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSite it safely:\u003c\/strong\u003e use on a stable, heatproof surface with good ventilation\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e焜炉 — The konro, and the heat of binchotan\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The konro (焜炉) is the traditional Japanese charcoal grill: a ceramic, trough-shaped brazier built so skewers rest across the top while charcoal burns in the well below. Its purpose is to make the most of binchotan, the prized white charcoal that burns hotter, cleaner and longer than ordinary lumpwood, throwing off intense infrared heat that sears yakitori and robata with almost no smoke or flame. A grill shaped to concentrate heat, and a fuel that delivers it, is the foundation of Japanese charcoal cookery. The 310mm is that idea at its most accessible.\n  \u003c\/p\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhich size konro should I buy?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Match the length to your covers. This 310mm suits 2 to 4 and small spaces; the \u003ca href=\"\/products\/konro-bbq-540mm\" style=\"text-decoration: underline;\"\u003e540mm\u003c\/a\u003e handles 4 to 8 and is the all-round workhorse; the \u003ca href=\"\/products\/japanese-konro-770mm\" style=\"text-decoration: underline;\"\u003e770mm\u003c\/a\u003e is the long counter grill for high-volume skewer service; and the \u003ca href=\"\/products\/xl-depth-konro-bbq-700mm\" style=\"text-decoration: underline;\"\u003eXL Deep 700×350mm\u003c\/a\u003e adds depth for larger cuts and whole fish. Start with the 310 if you are testing charcoal service or working in a tight space.\n  \u003c\/p\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapanese konro charcoal grill (焜炉), regular\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eW310 x D230 x H210mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e2–4 covers\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFuel\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBinchotan \/ charcoal\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAs Used At\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUmu (2★)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat charcoal should I use, and how do I put it out?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eUse \u003ca href=\"\/products\/japanese-bincho-sumi-charcoal-10kg\" style=\"text-decoration: underline;\"\u003ebinchotan\u003c\/a\u003e for the best results, hotter, cleaner and longer-burning than ordinary charcoal. It is slow to light, so a chimney starter helps. Rather than letting it burn out, smother it in a \u003ca href=\"\/products\/charcoal-extinguishing-pot\" style=\"text-decoration: underline;\"\u003echarcoal extinguishing pot\u003c\/a\u003e to cool and reuse it, which makes binchotan go much further.\u003c\/p\u003e\n  \u003c\/details\u003e\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I look after a konro grill?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it dry, let it cool fully between uses, and always set it on a stable, heatproof surface with good ventilation, as it gets very hot. Don't douse a hot konro with water to cool it; let the charcoal die down or lift it into an extinguishing pot. Brush the rails clean once cool, and it will last for years.\u003c\/p\u003e\n  \u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shokunin","offers":[{"title":"Default Title","offer_id":31672509366372,"sku":"S0642","price":339.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/PfapN2TfquK2WV0-Egirz_VqwhN8vW_00001.jpg?v=1781802497"},{"product_id":"shark-skin-wasabi-grater","title":"Shark Skin Wasabi Grater, Small","description":"\u003ch5\u003eCHOJIRO samekawa-oroshi 67 x 110mm\u003cbr\u003e長次郎作 鮫皮おろし\u003cspan\u003e 67 x 110mm\u003c\/span\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eAs it's grated the true essence of wasabi is released, both in smell and flavour. This grater is made from real sharkskin, which provides the perfect texture to grate wasabi.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis Nagajiro - real shark skin and Japanese cedar wood wasabi greater is used by top sushi chefs in Japan. Beautifully handcrafted to the levels you would expect. Believe it or not, this wasabi grater is used at the \"World Wasabi Picking Championships\"!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA large shark skin and Japanese cedar wasabi grater is a traditional Japanese tool used to grate wasabi root into a fine paste. The grater is typically made of a rectangular block of Japanese cedar with a rough shark skin surface on top. To use the grater, you simply rub the wasabi root back and forth across the shark skin surface until it is grated into a fine paste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDid you know?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShark skin is the traditional material used for wasabi graters because its rough texture helps to break down the fibrous structure of the wasabi root and release its flavour and aroma. The cedar wood block underneath provides a stable base for the grating process and also helps to absorb excess moisture from the wasabi paste, which helps to preserve its flavour and texture!\u003c\/p\u003e\n\u003cp\u003eThey are commonly used in high-end sushi restaurants and by home cooks who are passionate about traditional Japanese cuisine.\u003c\/p\u003e\n\u003cp\u003eA must-have for a top chef.\u003c\/p\u003e\n\u003ch4\u003eCare\u003c\/h4\u003e\n\u003cp\u003eWipe clean with a damp cloth after use and dry thoroughly — do not soak the shark skin or cedar wood base in water, as prolonged wetting can damage both the grating surface and the wood. Store in a dry place away from direct heat.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":15125486436387,"sku":"S0639","price":59.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Small_shark_Skin_Wasabi_Grater.png?v=1731320580"},{"product_id":"sesame-seed-grinder","title":"Slicky-N Sesame Seed Grinder","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eGrind sesame to order, straight over the plate.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThe Slicky-N is a Japanese hand sesame grinder (gomasuri-ki). Fill the clear body with roasted sesame, then twist the base and freshly ground seeds fall out over the dish. Made in Japan from strong nylon, as marked on the grinder, and sold boxed.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003ePairs with:\u003c\/strong\u003e \u003ca href=\"\/products\/roasted-sesame-seeds-white-500g\" style=\"text-decoration: underline;\"\u003eMitake Roasted White Sesame Seeds\u003c\/a\u003e and \u003ca href=\"\/products\/black-sesame-seeds\" style=\"text-decoration: underline;\"\u003eMitake Roasted Black Sesame Seeds\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFresh every time:\u003c\/strong\u003e ground sesame loses aroma quickly; grinding to order keeps it.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOne hand:\u003c\/strong\u003e twist the base and season over the pass or the pan.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClear body:\u003c\/strong\u003e see at a glance when it needs a refill.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMade in Japan:\u003c\/strong\u003e strong nylon construction, as marked on the grinder.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGomashio:\u003c\/strong\u003e grind over rice with a pinch of salt.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGoma-ae:\u003c\/strong\u003e grind sesame for dressing blanched spinach or green beans.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodles and salads:\u003c\/strong\u003e finish soba, udon, ramen and salads at the table.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond Japan:\u003c\/strong\u003e over hummus, roast vegetables, stir-fries and grain bowls.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eGomasuri (胡麻擂り) means grinding sesame, and in the Japanese kitchen it is traditionally done in a suribachi, a ridged ceramic bowl, with a wooden pestle called a surikogi. Freshly ground sesame is the base of goma-ae, greens dressed with sesame, and of gomashio, sesame salt for rice. The point of grinding at the last minute is aroma: once the seed is broken its oil starts to fade. A gomasuri-ki (ごますり器) like this does the same job by hand, a pinch at a time.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-spices\" style=\"text-decoration: underline;\"\u003eJapanese Spices \u0026amp; Seasonings\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy grind sesame seeds fresh?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eWhole roasted sesame is crunchy and mild. Grind it and the oil inside is released, so the aroma jumps: nutty, toasty and much more pronounced. That aroma fades fast once the seed is broken, which is why ready-ground sesame tastes flat next to sesame ground over the plate. Grinding to order gives the strongest flavour from the fewest seeds, and a softer, more even texture that clings to rice, noodles and greens.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eGomasuri-ki ごますり器 (sesame grinder)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eSlicky-N スリッキーN\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTwist-base grinding, one-handed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eMade in Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eHand grinder in strong nylon, boxed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eGrinding roasted sesame to order\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhich sesame seeds should I use in it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eRoasted sesame seeds (iri goma) give the best result, as roasting brings out the aroma that grinding releases. White sesame is milder and nutty; black sesame is earthier and slightly bitter. Make sure the seeds are dry before filling, or they will clog the mechanism.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I grind other spices in it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is designed for sesame seeds. Small, dry seeds of a similar size may work, but hard spices or anything oily or damp can jam it. Keep one grinder for sesame and you will not carry flavours from one dish to the next.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I clean it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eEmpty out any remaining seeds, then wash by hand in warm water and dry thoroughly before refilling. Avoid soaking, which can affect the grinding mechanism over time.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Slicky-N","offers":[{"title":"Single","offer_id":56932349280637,"sku":"S0636","price":9.99,"currency_code":"GBP","in_stock":true},{"title":"CS4","offer_id":56932349313405,"sku":"S0636-CS4","price":35.96,"currency_code":"GBP","in_stock":true},{"title":"CS10","offer_id":56932349346173,"sku":"S0636-CS10","price":84.92,"currency_code":"GBP","in_stock":true},{"title":"CS20","offer_id":56932349378941,"sku":"S0636-CS20","price":159.84,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/slicky-n-sesame-seed-grinder-hero.jpg?v=1791843854"},{"product_id":"katsuobushi-bonito-slicer","title":"Katsuobushi Bonito Slicer 240 x 100mm","description":"\u003ch5\u003eMarusan Katsuobushi kezuriki 240 x 100mm\u003cbr\u003eマルサン 鰹節削り器 木製鰹箱 240 x 100mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eThe Katsuobushi Bonito Slicer, also known as a Hanakatsuo Kezuri, is a traditional Japanese kitchen tool used for slicing dried bonito fish. Bonito fish is an essential ingredient in many Japanese dishes, including dashi, a broth used in soups, stews, and other dishes!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe slicer consists of a wooden base with a long, thin blade attached to the top. The blade is made of high-quality steel and is extremely sharp, allowing it to slice the dried bonito fish into thin, delicate shavings. The wooden base typically has a hole in the centre where the bonito fish is placed before slicing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA unique and essential tool for anyone who wants to create traditional Japanese dishes that require dried bonito fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo use the Katsuobushi Bonito Slicer, the dried bonito fish is first placed on the wooden base and held in place with one hand. The other hand then pulls the blade across the surface of the fish, creating thin, paper-like shavings that are used to flavour dashi and other dishes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWipe the blade and wooden box clean with a dry cloth after use — avoid soaking, since standing water can warp the wood and dull or rust the blade. Keep the blade lightly oiled between uses to prevent rust, and store the slicer in a dry place.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":15125532737571,"sku":"S0635","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Katsuobushi_Bonito_Slicer_240_x_100mm.jpg?v=1730471169"},{"product_id":"wasabi-grater","title":"Stainless Steel Wasabi Grater, Medium","description":"\u003ch5\u003eTSUBOE SAME-KICHI 100 x 180mm\u003cbr\u003eツボエ サメ吉 小 \u003cspan\u003e100 x 180mm\u003c\/span\u003e\n\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eWasabi gets hotter and when it's exposed to air, so as it gets grated, the wasabi will get more and more hot in flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWasabi will taste different depending on whether you grate it faster or slower. If you grate it slower, it is more creamy and still hot. Wasabi gets much hotter when it's grated smaller as more and more of its surface area is becoming exposed to the air around it. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe wasabi root is grated against the teeth of the grater, producing a fine paste that can be used for seasoning sushi, sashimi, and other Japanese dishes. Stainless steel wasabi graters are preferred by many chefs because they are durable, easy to clean, and do not react with the wasabi, ensuring a clean and authentic flavour!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCare\u003c\/h4\u003e\n\u003cp\u003eRinse and dry after use. The stainless steel construction is dishwasher safe, though hand washing is recommended to keep the fine grating teeth in the best condition for longer.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Single","offer_id":56362574610813,"sku":"T0172","price":24.99,"currency_code":"GBP","in_stock":false},{"title":"CS4","offer_id":56362574643581,"sku":"T0172-CS4","price":89.96,"currency_code":"GBP","in_stock":false},{"title":"CS10","offer_id":56362574676349,"sku":"T0172-CS10","price":212.41,"currency_code":"GBP","in_stock":false},{"title":"CS20","offer_id":56362574709117,"sku":"T0172-CS20","price":399.84,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Stainless_Steel_Wasabi_Grater.jpg?v=1730470142"},{"product_id":"charcoal-extinguishing-pot","title":"Binchotan Extinguishing Pot","description":"\u003ch5\u003eBinchotan hikeshi-tsubo\u003cbr\u003e備長炭 火消し壷\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003e110-175mm \u003c\/strong\u003e\u003cb\u003ediameter\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen you're finished grilling or cooking with binchotan charcoal, you can place the hot charcoal pieces into the extinguishing pot. The pot is typically made of a non-flammable material like ceramic or metal, and has a lid with a small opening to allow for air flow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs binchotan burns for much longer than regular charcoal, you can remove the lit briquettes from your konro, place into this pot and put on the lid which will put out the charcoal, ready for use again next time, saving resources and money.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo extinguish the charcoal, simply place the hot pieces into the pot and cover them with the lid. The lack of oxygen inside the pot will cause the charcoal to slowly cool down and stop burning, without producing any smoke or ash. The pot can be reused multiple times, making it an eco-friendly and convenient way to dispose of hot charcoal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePlease note that the pot is 175mm wide, however, the opening of the pot is 110mm wide. Please check that this size fits your requirements.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":15125572616227,"sku":"S0646","price":64.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Binchotan_Extinguishing_Pot.png?v=1731333190"},{"product_id":"binchotan-starter-pan","title":"Binchotan Charcoal Starter Pan 18cm","description":"\u003ch5\u003eHiokoshi-ki\u003cbr\u003e火おこし器\u003c\/h5\u003e\n\u003cp\u003eA binchotan charcoal starter pan is a specialised cooking tool designed to easily ignite and start binchotan charcoal for cooking or grilling.\u003c\/p\u003e\n\u003cp\u003e The bottom of the pan has a series of small holes or slots to allow for airflow, which is essential for igniting the charcoal. The pan also has a long handle to allow for safe and easy handling. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e How to Use?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo use the binchotan charcoal starter pan, you first place the pan on a stove burner or other heat source. Next, you fill the pan with a small amount of newspaper or other kindling, and then place several pieces of binchotan charcoal on top of the kindling. You can then light the kindling and let it burn until the charcoal ignites and starts to glow! \u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":15135244615715,"sku":"S0645","price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Untitled_1080_x_1080_px_-_2024-11-11T134223.202.png?v=1731332588"},{"product_id":"sushi-rice-container-20l","title":"Eslen, Sushi Rice Container, 20L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003e470 x 365 x 230mm, 20L. The insulated box that keeps a full batch of shari at skin temperature through service.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eSushi rice is only right in a narrow band. Too hot and it turns gluey; too cold and the grains tighten and lose their gloss. The Eslen 20L holds a full batch of seasoned shari at a steady temperature from first order to last, so the rice on the final plate matches the rice on the first. It is moulded in Japan by Sekisui from expanded polystyrene, with a close-fitting lid, and it is sized for a busy sushi counter or takeaway line.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHolds temperature:\u003c\/strong\u003e thick expanded polystyrene walls slow heat loss, so seasoned rice stays near body temperature far longer than in an open tub\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA full batch in one box:\u003c\/strong\u003e 20L means fewer trips back to the rice cooker in the middle of service\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent texture:\u003c\/strong\u003e steady warmth stops the top drying and the bottom hardening, so every portion handles the same\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight, rigid and easy to clean:\u003c\/strong\u003e moulded in one piece with a snug lid, quick to wipe down between batches\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHold seasoned shari:\u003c\/strong\u003e transfer freshly seasoned \u003ca href=\"\/products\/yamazaki-japanese-rice\" style=\"text-decoration: underline;\"\u003esushi rice\u003c\/a\u003e in while warm and keep the lid on between orders\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDamp cloth on top:\u003c\/strong\u003e lay a clean, damp cloth over the rice under the lid to stop the surface drying\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWork in trays:\u003c\/strong\u003e use the separate \u003ca href=\"\/products\/tray-inserts-for-eslen-sushi-rice-container-20l\" style=\"text-decoration: underline;\"\u003etray inserts\u003c\/a\u003e, which stack inside, to prep rice in stages and rotate fresh trays through service\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCold holding too:\u003c\/strong\u003e the same insulation keeps chilled prep cold, so it earns its space outside sushi service\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSushi rice has its own name and its own temperature. Shari (シャリ), the seasoned, vinegared rice at the heart of sushi, is traditionally served at hito-hada (人肌), skin temperature, close to the warmth of the hand. Counters have long kept it in a wooden ohitsu or hangiri, which breathes and buffers the temperature while the chef works through it. Eslen (エスレン) is Sekisui's long-running brand of expanded polystyrene, and this container does the same insulating job in a format built for volume, holding far more rice than a wooden tub and taking the knocks of a hard service.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-rice\" style=\"text-decoration: underline;\"\u003eJapanese Rice\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow do you keep sushi rice at the right temperature during service?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKeep it covered and insulated, not chilled and not on direct heat. Season the rice, let it come down to around body temperature, then move it into an insulated container and keep the lid on between orders. A damp cloth over the surface stops the top layer drying out. Avoid the fridge, which firms the grains and dulls the flavour, and avoid a hot holding cabinet, which dries and yellows the rice. Held this way, a full 20L box stays workable for a normal service.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eInsulated sushi rice container with lid\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eEslen, by Sekisui\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e470 x 365 x 230mm (external)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCapacity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e20L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMaterial\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eExpanded polystyrene\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePairs With\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\n\u003ca href=\"\/products\/tray-inserts-for-eslen-sushi-rice-container-20l\" style=\"text-decoration: underline;\"\u003eTray inserts\u003c\/a\u003e (sold separately, up to 5 stack inside)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCare\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHand wash with warm water and mild detergent; no abrasive scourers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes the Eslen container keep sushi rice warm?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt insulates rather than heats. The expanded polystyrene walls slow heat loss, so rice that goes in warm stays close to body temperature for far longer than it would in an open or thin-walled box. That is what sushi rice needs: held at skin temperature, not reheated. It is not a powered warmer and does not plug in, which is part of why it is reliable and simple to keep clean.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat are the tray inserts for?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThe \u003ca href=\"\/products\/tray-inserts-for-eslen-sushi-rice-container-20l\" style=\"text-decoration: underline;\"\u003etray inserts\u003c\/a\u003e hold the seasoned shari inside the container and stack, up to five to a box. Running several trays lets you prep rice in stages and bring fresh trays through service rather than working from one large mass. They are sold separately and sized for this 20L container.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you clean and care for the container?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHand wash with warm water and a mild detergent, then dry before storing. Avoid abrasive scourers and harsh chemicals, which can scratch or break down the polystyrene surface over time. Keep the lid clean too, as a good seal is what holds the temperature. Stored dry with the lid on, it stacks neatly and is ready for the next service.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Eslen","offers":[{"title":"Default Title","offer_id":15135616008227,"sku":"S0632-WLid","price":249.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/MMFutJvh19AUX9kYUENkP_2fZUJLcL_00001.jpg?v=1781820731"},{"product_id":"shichirin-grill-replacement-mesh-round","title":"Yakiniku Grill Replacement Mesh Round 260mm","description":"\u003ch5\u003eYakiniku Grill Replacement Mesh Round 280mm\u003c\/h5\u003e\n\u003ch5\u003e焼肉グリル 交換アミ 丸型 280mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eA replacement mesh grate that is designed to fit a yakiniku grill, a type of Japanese tabletop grill used for grilling meat and vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe mesh grate is made of high-quality stainless steel, which is durable and long-lasting, and it is designed to withstand high temperatures and resist warping or damage over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use? \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo use the replacement mesh grate, simply remove the old grate from the yakiniku grill and replace it with the new one. Make sure to securely attach the new mesh grate to the grill so that it stays in place while you are cooking.\u003c\/p\u003e\n\u003cp\u003eProperly maintaining and replacing the mesh grate on your yakiniku grill is important for ensuring that it continues to cook food evenly and efficiently. Over time, the mesh grate can become worn or damaged, which can affect the quality of your grilled food. By replacing it with a new mesh grate, you can help ensure that your yakiniku grill continues to perform well for many years!\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":15135846432803,"sku":"S0674","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yakiniku_Grill_Replacement_Mesh_Round_260mm.jpg?v=1730885790"},{"product_id":"konro-bbq-replacement-mesh","title":"Replacement Mesh for 280x215mm Konro","description":"\u003ch5\u003esumibi konro ami\u003cbr\u003e炭火コンロ 網\u003c\/h5\u003e\n\u003cp\u003e280x215mm\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe replacement mesh is a rectangular-shaped wire mesh made of heat-resistant materials such as stainless steel or iron, and is designed to sit on top of the konro's charcoal grate. The mesh provides a stable surface for the food to be placed on, preventing it from falling through the gaps in the charcoal grate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver time, the replacement mesh can become worn or damaged due to repeated use, high temperatures, and exposure to the elements. When this happens, it's important to replace the mesh to ensure that your food remains stable and secure while grilling.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Use?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo replace the mesh, simply remove the old mesh from the konro, and replace it with a new one. Make sure to choose a replacement mesh that is the correct size and shape for your konro to ensure a proper fit. With a new replacement mesh in place, you can continue to enjoy the delicious taste of Japanese-style grilled foods, knowing that your grill is in top working condition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBrush off ash and food residue after each use once the mesh has cooled, and wipe with a dry cloth — avoid soaking stainless mesh in water, which encourages rust. Store somewhere dry between uses and replace once the wires become warped or badly worn.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":15136057753635,"sku":"S0641","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-244.jpg?v=1730391166"},{"product_id":"chiba-peeler-s","title":"Chiba, Katsuramuki Peeler S (100mm)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eKnife-Quality Katsuramuki, Without the Decade of Training\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Katsuramuki, peeling a daikon into one long, continuous, paper-thin sheet, is one of the hardest knife skills in a Japanese kitchen and takes years to master by hand. The Chiba Peeler does it mechanically, and crucially it does it well: the sheet comes off moist and glassy, with the same clean finish you would get from a perfectly handled knife, not the dry, torn surface of an ordinary peeler. For any kitchen that plates tsuma, wraps and translucent vegetable sheets, it turns a slow, high-skill job into a fast, consistent one. Made in Japan by Chiba.\n  \u003c\/p\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\u003cstrong\u003eIts companion:\u003c\/strong\u003e the \u003ca href=\"\/products\/chiba-tsuma-vegetable-slicer\" style=\"text-decoration: underline;\"\u003eChiba Tsuma Vegetable Slicer\u003c\/a\u003e turns the katsuramuki sheet into fine daikon shreds for sashimi garnish.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKnife-quality finish:\u003c\/strong\u003e a moist, glassy sheet, not a dry, torn peel\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent every time:\u003c\/strong\u003e the same continuous paper-thin sheet, repeatably\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSaves skill and time:\u003c\/strong\u003e katsuramuki without years of training or a slow hand\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAdjustable thickness:\u003c\/strong\u003e sheets down to around 0.5mm, finer with adjustment shims\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMount the vegetable:\u003c\/strong\u003e daikon and similar, up to 100mm diameter and 120mm wide\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePeel the sheet:\u003c\/strong\u003e turn out one long continuous katsuramuki sheet\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSet the thickness:\u003c\/strong\u003e add up to two 0.3mm shims to peel thinner\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean and dry:\u003c\/strong\u003e wash and dry thoroughly before storing\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e桂むき: katsuramuki, the benchmark skill\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Katsuramuki (桂むき) is the technique of rotating a cylinder of vegetable, usually daikon, against a knife to peel it into a single unbroken sheet as thin as paper. It is a rite of passage for Japanese chefs and the basis of tsuma (the fine shreds under sashimi), translucent vegetable wraps, and countless garnishes. The skill lies in keeping the sheet even and unbroken with a glassy, moist surface. The Chiba Peeler is built to deliver exactly that result by machine, so the finish is judged against a knife, not against a supermarket peeler.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eDoes it make shredded tsuma garnish too?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    On its own it makes the katsuramuki sheet, not the shreds. This model is dedicated to producing the continuous sheet; to turn that sheet into fine shredded tsuma you either cut the sheet by hand or fit the separate shredding adapter (sold separately), which produces garnish at around 0.6mm. Think of it as doing the hard part, the flawless sheet, brilliantly, then letting you finish to your own spec.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e桂むき (katsuramuki) rotary vegetable peeler\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChiba, Peeler S\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMax vegetable size\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e100mm diameter, 120mm width\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSheet thickness\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e~0.5mm; thinner with up to two 0.3mm shims\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eShredded garnish\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e~0.8mm, or ~0.6mm with the separate adapter (sold separately)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKatsuramuki sheets for tsuma, wraps and garnishes\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is katsuramuki used for?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The continuous paper-thin sheet is the starting point for tsuma (the fine daikon shreds plated under sashimi), for delicate vegetable wraps and rolls, and for translucent garnishes. Because the sheet is even and unbroken, it can be rolled and shredded into uniform tsuma or used whole to wrap and present other ingredients.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I control the thickness?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. It peels at around 0.5mm as standard, and you can fit up to two 0.3mm adjustment shims to take the sheet thinner for more delicate work. That control is part of what gives it a knife-like result rather than a fixed, one-thickness peel.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I care for it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Wash and dry it thoroughly after every use before storing, as you would any fine blade tool. The cutting blade can be maintained on a whetstone or honing rod to keep the glassy, knife-quality finish, and keeping it clean and dry protects the edge and the mechanism over years of service.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Chiba","offers":[{"title":"Default Title","offer_id":30983996538915,"sku":"S0647","price":349.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Chiba_Peeler_S_..jpg?v=1730460821"},{"product_id":"chiba-tsuma-vegetable-slicer","title":"Chiba, Tsuma Vegetable Slicer (Daikon Garnish)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eFine, Even Tsuma, Without the Knife Skill\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Tsuma, the cloud of fine daikon shreds plated under sashimi, is one of those details that quietly separates a serious Japanese kitchen from an ordinary one. Cutting it by hand to an even, hair-fine thickness takes real knife skill and time. The Chiba Tsuma slicer does it for you: it turns vegetables into long, uniform, delicate shreds, consistently and fast, so every plate gets the same clean, professional garnish. It is the natural partner to the Chiba katsuramuki peeler, taking the sheet stage through to finished tsuma.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRestaurant-grade tsuma:\u003c\/strong\u003e fine, even shreds with a clean, knife-like finish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent and fast:\u003c\/strong\u003e the same garnish on every plate, in a fraction of the time\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSkill in the tool:\u003c\/strong\u003e professional results without years of training\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePairs with the peeler:\u003c\/strong\u003e the companion to Chiba's katsuramuki peeler\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePrep the vegetable:\u003c\/strong\u003e daikon, carrot, cucumber and other firm vegetables\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eShred:\u003c\/strong\u003e produce long, fine, uniform strands of tsuma\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRefresh:\u003c\/strong\u003e hold the shreds in iced water to crisp before plating\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClean:\u003c\/strong\u003e wash and dry thoroughly after use\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eつま — Tsuma, and why it matters\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Tsuma is the shredded vegetable garnish, most often daikon, that accompanies sashimi. It is not just decoration: it refreshes the palate between pieces of fish, absorbs moisture on the plate, and shows the diner that care has been taken. The mark of good tsuma is fineness and evenness, long, delicate, identical strands that sit in a light, airy mound. Achieving that by hand is a benchmark knife skill; a dedicated Chiba slicer delivers the same result reliably, which is why it earns its place on a busy sashimi station.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003ePairs with:\u003c\/strong\u003e the \u003ca href=\"\/products\/chiba-peeler-s\" style=\"text-decoration: underline;\"\u003eChiba Katsuramuki Peeler S\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow does this work with the Chiba peeler?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    They are two halves of the same job. The \u003ca href=\"\/products\/chiba-peeler-s\" style=\"text-decoration: underline;\"\u003ekatsuramuki peeler\u003c\/a\u003e turns a daikon into one continuous paper-thin sheet; the tsuma slicer takes vegetables through to the fine shredded garnish. Together they let a kitchen produce flawless katsuramuki sheets and the fine tsuma that comes from them, both to a knife-quality standard, without tying up a skilled chef for the whole prep.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eつま — Tsuma slicer for fine shredded vegetable garnish\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eChiba\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDaikon and firm vegetables for tsuma and garnish\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePairs with\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\u003ca href=\"\/products\/chiba-peeler-s\" style=\"text-decoration: underline;\"\u003eChiba Katsuramuki Peeler S\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is tsuma?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Tsuma is the fine shredded vegetable garnish, usually daikon, served with sashimi. It refreshes the palate, helps keep the plate clean and dry, and signals care in presentation. Good tsuma is long, fine and even, exactly what a dedicated slicer is built to produce.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhich vegetables can I use?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Firm vegetables shred best: daikon above all, but also carrot, cucumber and similar. Crisping the finished shreds in iced water before plating gives that light, airy, restaurant-style mound.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I care for it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Wash and dry it thoroughly after every use, as with any fine blade tool, and keep it dry between uses to protect the cutting edge. A clean, sharp blade is what keeps the tsuma fine and even.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Chiba","offers":[{"title":"Default Title","offer_id":30984002764835,"sku":"T3057","price":549.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Chiba_Tsuma_Vegetable_Slicer.jpg?v=1730460857"},{"product_id":"pichit-paper-ageing-sheets","title":"Paper Ageing Sheets 25cm x 34cm (40 sheets)","description":"\u003ch5\u003eKyusui sheet x 40`\u003cbr\u003eリード 吸水シート 40枚入\u003c\/h5\u003e\n\u003cp\u003eThese unique sheets of absorbent contain a natural Flavonoid which absorbs the moisture and the fragrance of fresh fish and meat. Can even be used in the freezer.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo use, the sheets are placed between layers of meat or cheese and stored in a controlled environment with proper temperature and humidity. The enzymes and cultures in the paper help to break down proteins and fats in the meat or cheese, resulting in a more complex and flavourful product!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eStore unused sheets in their original packaging in a cool, dry place away from direct light and moisture.\u003c\/p\u003e","brand":"Pichit","offers":[{"title":"Single","offer_id":56362316267901,"sku":"S0772","price":39.99,"currency_code":"GBP","in_stock":true},{"title":"CS4","offer_id":56362316300669,"sku":"S0772-CS4","price":143.96,"currency_code":"GBP","in_stock":false},{"title":"CS10","offer_id":56362316333437,"sku":"S0772-CS10","price":339.91,"currency_code":"GBP","in_stock":false},{"title":"CS20","offer_id":56362316366205,"sku":"S0772-CS20","price":639.8,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Paper_Ageing_Sheets_25cm_x_34cm_40_sheets.jpg?v=1730381637"},{"product_id":"hasegawa-cutting-board-scraper","title":"Hasegawa Cutting Board Scraper","description":"\u003ch5\u003eHasegawa Cutting Board Scraper\u003c\/h5\u003e\n\u003ch5\u003eハセガワまな板スクレーパー\u003c\/h5\u003e\n\u003cp\u003eThe Hasegawa cutting board scraper is a kitchen tool that is designed to help you clean and maintain your cutting board. Hasegawa is a Japanese company known for producing high-quality kitchen tools and cutlery, and their cutting board scraper is no exception!\u003c\/p\u003e\n\u003cp\u003eUsing a cutting board scraper can help to extend the life of your cutting board and improve the overall quality of your cooking. Over time, cutting boards can become stained and damaged from repeated use, which can make them more difficult to clean and less hygienic. By using a scraper to remove any residue or buildup from your cutting board, you can help to keep it in good condition and reduce the risk of cross-contamination.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eA useful tool for anyone who enjoys cooking and wants to maintain the quality and cleanliness of their cutting board. It is a simple and effective tool that can make a big difference in the quality of your food preparation!\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eRinse and dry the scraper itself after each use to keep it hygienic, and store it somewhere dry between uses.\u003c\/p\u003e","brand":"Hasegawa","offers":[{"title":"Default Title","offer_id":30984334147619,"sku":"T3025","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Hasegawa_Cutting_Board_Scraper.png?v=1731403093"},{"product_id":"hasagawa-soft-cutting-board-600mm","title":"Hasegawa Soft Cutting Board 600mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003e600 x 300 x 20mm, 2.4kg. A wood core sealed in soft synthetic rubber: kind to your knife edge, grippy under the fish, and dishwasher safe.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThis is the Hasegawa FSR20-6030 soft cutting board, the 600 x 300mm size in Hasegawa's wood-core range. A 10mm broadleaf wood core sits between two 5mm layers of soft elastomer, with polyethylene edges, and the wood is fully enclosed. The result is a board that gives slightly under the blade like good wood, stays flat through hot washes like plastic, and weighs noticeably less than a solid plastic board of the same size. At 600mm it covers a full section of prep, from breaking down a side of salmon to slicing sashimi.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEasy on edges:\u003c\/strong\u003e the soft surface absorbs the impact of the blade, so fine Japanese edges stay sharp for longer.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFood stays put:\u003c\/strong\u003e the slightly tacky surface grips fish and vegetables, which helps with long pull cuts and thin slicing.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLighter to handle:\u003c\/strong\u003e the wood core makes it roughly 30% lighter than a solid plastic board of the same size, which matters at the sink.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStays flat:\u003c\/strong\u003e the enclosed core resists warping through repeated high-temperature washing.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFish prep:\u003c\/strong\u003e fillet, skin and portion fish on a board that grips and will not blunt a deba or yanagiba.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSashimi and sushi:\u003c\/strong\u003e slice with long single strokes; the soft surface lets the edge glide through.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTransfer:\u003c\/strong\u003e the board flexes a little, so you can tip chopped ingredients into a pan or bowl.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKeep it clean:\u003c\/strong\u003e use the \u003ca href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-knives\/products\/hasegawa-cutting-board-scraper\"\u003eHasegawa scraper\u003c\/a\u003e to lift knife marks and keep the surface smooth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eHasegawa Chemical Industry (長谷川化学工業) makes cutting boards in Japan for home and professional kitchens. Traditionally, Japanese chefs cut on wooden manaita (まな板) of hinoki or ginkgo because soft wood is kind to single-bevel knives. Plastic boards are easier to keep hygienic but tend to be hard and heavy. The wood-core soft board is Hasegawa's answer to both: the cushion and grip of a wooden board on the surface, a sealed wooden core for rigidity and low weight, and a finish that goes through a commercial dishwasher.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-kitchen-knives\" style=\"text-decoration: underline;\"\u003eJapanese Kitchen Knives\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs a wood-core board hygienic?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eYes, in normal use. The wood is sealed inside the board, under 5mm of synthetic rubber on each face and polyethylene on the edges, so food never touches it. The surfaces are dishwasher safe and can be bleached, and the board tolerates temperatures from minus 30°C up to 90°C. The only way to expose the core is serious abuse, such as hacking through bone with a heavy cleaver or cutting through the edge. Scrape the surface smooth from time to time and it will stay easy to clean.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSoft cutting board with wood core (まな板)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMaker and Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHasegawa, FSR20-6030\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e600 x 300 x 20mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWeight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e2.4kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eConstruction\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e5mm soft synthetic rubber each face, 10mm broadleaf wood core, polyethylene edges\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTemperature Range\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMinus 30°C to 90°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCleaning\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDishwasher safe, bleach safe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWill it blunt my knives?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eLess than almost any other board. The soft rubber surface gives slightly under the edge instead of resisting it, which is what dulls a blade on hard plastic, glass or stone. That makes it a good match for thin, hard Japanese blades such as yanagiba and gyuto. Keep cutting on the flat of the board rather than the edges for the best result.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan it go in the dishwasher?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. The board is dishwasher safe and can be sanitised with chlorine bleach. Its temperature range runs up to 90°C, and the wood core is there partly so the board does not warp with repeated hot washes. Let it dry standing on its edge, and avoid leaving it in direct sunlight, which can age the surface.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I remove knife marks and stains?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eUse the \u003ca href=\"https:\/\/www.sushisushi.co.uk\/collections\/japanese-knives\/products\/hasegawa-cutting-board-scraper\"\u003eHasegawa scraper\u003c\/a\u003e to shave off a thin layer of the surface, which removes cut marks and ingrained stains and leaves it smooth again. A diluted bleach soak deals with discolouration. Regular scraping keeps the board hygienic and extends its working life.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n","brand":"Hasegawa","offers":[{"title":"Default Title","offer_id":30984394932259,"sku":"T3024","price":269.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Hasegawa_Soft_Cutting_Board.jpg?v=1730459470"},{"product_id":"pichit-paper","title":"Pichit Paper, 32 Sheets","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003ePichit Regular, 32 sheets of about 25 x 35cm: the Japanese osmotic dehydration sheet that draws water and fishy odour out of fish and meat, with no heat and no salt.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eWrap a fillet in Pichit (ピチット), put it in the fridge, and the sheet pulls free water out of the surface while the flavour stays in the fish. The box puts it simply: 包むだけで、生臭みをとり、旨みを凝縮する, just wrap it to remove fishy smells and concentrate umami. It is made in Japan by Okamoto, and this is the Regular (レギュラー) grade in the 32-sheet professional (業務用) box, the high-absorption grade in a range that also includes a gentler Mild and a stronger Super.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo heat, no salt:\u003c\/strong\u003e it firms and dries fish without cooking it or seasoning it, so you decide the cure separately\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCleaner flavour:\u003c\/strong\u003e it takes out the drip that carries fishy odour, leaving a cleaner-tasting fillet\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBetter texture:\u003c\/strong\u003e firmer flesh for sashimi and a drier surface that sears rather than steams\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRepeatable:\u003c\/strong\u003e the same sheet and the same time give the same result, which paper and a cold shelf do not\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSashimi and sushi:\u003c\/strong\u003e wrap saku blocks in the fridge to firm the flesh and tighten the flavour before slicing\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThawing:\u003c\/strong\u003e wrap frozen fish before it thaws so the sheet takes up the drip instead of the fish sitting in it\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBefore searing or smoking:\u003c\/strong\u003e dry the surface of fish, duck or pork so it colours evenly and takes smoke well\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIchiyaboshi:\u003c\/strong\u003e an overnight semi-dry for fish in the fridge, without hanging it outside; the Super grade goes further\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eJapanese fish cookery has always started with water. Salt draws it out (the furijio, 振り塩, of a light salting), kombu draws it out in kombujime (昆布締め), and air draws it out in ichiyaboshi (一夜干し), fish dried overnight. Each method leaves its own mark on the flavour. Pichit does the same job with none of that. Each sheet is a pouch of semi-permeable polyvinyl alcohol film sealed around a concentrated starch syrup (水あめ) layer. The syrup's high osmotic pressure pulls water, and the odour compounds carried in it, through the film, while the umami-carrying amino acids stay in the food.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eHow is Pichit different from kitchen paper?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKitchen paper only takes up liquid that is already on the surface. Pichit works by osmosis: the concentrated layer inside the sheet keeps drawing water out of the outer layer of the fish for as long as it is wrapped, so the flesh itself tightens rather than just being blotted. Because the film only lets water and small molecules through, the fish loses moisture and much of its fishy smell but not its flavour. The practical result is a firmer, cleaner-tasting piece of fish and a surface that is properly dry.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFood-use osmotic dehydration sheet (食品用浸透圧脱水シート)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand and Maker\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePichit, made by Okamoto (オカモト株式会社), Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRegular (レギュラー), high absorption (高吸収)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eContents\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e32 sheets, professional pack (業務用)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSheet Size\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eApprox 25 x 35cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eConstruction\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePolyvinyl alcohol semi-permeable film enclosing a starch syrup layer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBest Used For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFish, shellfish and meat before slicing, searing, smoking or after freezing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow long should I leave fish wrapped?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt depends on the size and type of the piece and how far you want to go, so start short and check. Wrap the fish completely, keep it in the fridge, and unwrap to look and touch: the flesh firms and the sheet swells as it takes up water. Thin fillets change quickly; thick blocks take longer. Once you find the time that suits a dish, it repeats.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhich Pichit grade do I need?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eOkamoto makes three strengths. Mild is the gentlest, for keeping fresh sashimi. Regular, this one, is high absorption and the all-round kitchen grade, and the one Okamoto points to for freezing and thawing. Super is the strongest, for overnight-dried fish and preparing fish for smoking.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store unused sheets?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep them sealed in the box in a cool, dry place away from humidity and direct sunlight, as the sheets are made to take up water. Take out only what you need. A sheet that has been used on fish or meat has done its job and should be thrown away.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Pichit","offers":[{"title":"Default Title","offer_id":30984437530659,"sku":"T3064","price":47.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Pichit_Paper.jpg?v=1730470191"},{"product_id":"komi-stainless-steel-nori-storage-box","title":"Kōmi, Stainless Steel Nori Storage Box (Nori Tin)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe airtight tin that keeps nori crisp at the counter.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eNori goes limp the moment it meets damp air. This stainless steel nori box holds full-size sheets flat and sealed, so they stay crisp and snap-fresh through service. It is the storage the sushi counter is built around, sturdy, wipe-clean and made to sit by the board.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003eStocking the box? Pair it with our \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eJapanese nori sheets\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKeeps nori crisp:\u003c\/strong\u003e a tight seal keeps damp air out, so sheets stay snap-fresh.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFull-sheet fit:\u003c\/strong\u003e holds full-size nori flat, no folding or curling.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuilt for service:\u003c\/strong\u003e stainless steel, sturdy and wipe-clean, made to live on the line.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCounter-ready:\u003c\/strong\u003e sits beside the board for quick, one-handed access mid-roll.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi station:\u003c\/strong\u003e keep working nori sealed and to hand through service.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eWith a desiccant:\u003c\/strong\u003e drop in a silica sachet to hold the sheets at their crispest.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDry store:\u003c\/strong\u003e a reusable home for opened packs, better than a clipped bag.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBeyond nori:\u003c\/strong\u003e also suits other dry, moisture-sensitive sheets and wrappers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eA nori tin (海苔缶, nori-kan) is a fixture of the Japanese sushi counter. Nori (海苔) is laver, pressed and dried into thin sheets, and it is hygroscopic, meaning it readily draws moisture from the air and turns soft and leathery once it does. An airtight metal box solves that, holding the sheets flat, dark and dry so each one keeps the clean snap that makes a roll. Stainless steel is the professional choice because it seals well, takes daily handling and wipes clean.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/11870961-sushi-tools-and-equipment\" style=\"text-decoration: underline;\"\u003eSushi Tools and Equipment\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy store nori in a tin?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eBecause nori is one of the most moisture-sensitive things in the kitchen. Left in a clipped bag or a loose box, it softens within hours in a humid kitchen and loses the crispness that lets it hold a roll and cut cleanly. A sealed metal tin keeps air and moisture out, holds the sheets flat so they do not curl, and shields them from light. Add a silica desiccant and the sheets stay at their best for far longer, which means less waste and a better roll every time.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNori-kan 海苔缶 (nori storage tin)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eMaterial\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eStainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eHolds\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eFull-size nori sheets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAirtight nori storage at the sushi counter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I keep nori crisp once it is opened?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMove it into an airtight container as soon as the pack is opened, ideally with a silica desiccant sachet, and keep it somewhere cool, dark and dry. A sealed metal tin like this one is ideal. If a sheet does soften, a few seconds passed over a low flame or in a dry pan crisps it straight back up. The key is keeping moisture and air away between uses.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDoes the box come with nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo, this is the storage box on its own. It is designed to hold full-size nori sheets, so you fill it with your own. If you need sheets to go with it, our \u003ca href=\"\/products\/komi-japanese-yaki-nori-b-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eJapanese nori\u003c\/a\u003e fits straight in.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I clean and care for it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eWipe it out with a dry or barely damp cloth and make sure it is fully dry before you put nori back in, as any trapped moisture is exactly what you are trying to keep out. Avoid leaving it wet or soaking it. Kept dry and sealed, a stainless steel tin lasts for years of daily service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":30984520499235,"sku":"T3052","price":74.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Stainless_Steel_Nori_Holding_Box.jpg?v=1730383722"},{"product_id":"rice-net-medium","title":"Rice Cooking Net, Medium","description":"\u003cp\u003e\u003cspan\u003eRice nets, also known as mesh screens or strainers, are a type of kitchen tool used to rinse, drain, and dry rice. They are commonly used in Japanese and other Asian cuisines, where rice is a staple food and is prepared in a variety of ways.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThey are designed to be placed inside a bowl or pot, and are used to rinse the rice under running water until the water runs clear. This helps to remove excess starch and any impurities that may be present in the rice.\u003c\/p\u003e\n\u003cp\u003eOnce the rice has been rinsed, rice nets can also be used to drain excess water from the rice. They can be placed inside a larger bowl or pot, with the rice on top, and tilted to allow the water to drain out.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRice nets are also useful for drying rice after it has been cooked. They can be placed on a flat surface and the cooked rice can be spread out on top, allowing any excess moisture to evaporate and the rice to cool down.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003ePlace inside a bowl or pot to rinse rice under running water until it runs clear, removing excess starch; then use to drain and, once cooked, to spread rice out so excess moisture can evaporate as it cools.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eRinse clean after use and allow to air dry fully before storing, to prevent mildew or lingering odours in the mesh.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":30984537538595,"sku":"T3053","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Rice_Cooking_Net.jpg?v=1730471855"},{"product_id":"tare-pot-spoon","title":"Tare Pot \u0026 Spoon 360ml\/22ml","description":"\u003ch5\u003eTare tsubo \u0026amp; hishaku spoon\u003cbr\u003eたれ壺 柄杓スプーンセット\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eA tare pot and spoon is a tool used in Japanese cooking to measure and mix seasoning sauces, such as soy sauce, mirin, and sake. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsed to hold the seasoning sauce and the spoon is used to measure and mix the ingredients! \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe tare pot and spoon are commonly used in dishes such as teriyaki, yakitori, and sukiyaki. The precise measurements provided by the spoon ensure consistent seasoning of the dish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePot: 360ml\u003cbr\u003eSpoon: 22ml\u003c\/p\u003e\n\u003ch2\u003eCare\u003c\/h2\u003e\n\u003cp\u003eHand wash in warm water and dry thoroughly before storing. Avoid abrasive scourers, which can dull the glaze.\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":31041448181860,"sku":"S0780","price":34.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-613.jpg?v=1753262126"},{"product_id":"comb-blade-chiba-peeler-s","title":"Chiba Comb Blade for Chiba Peeler S","description":"\u003ch5\u003eChiba Comb Blade for Chiba Peeler S\u003c\/h5\u003e\n\u003ch5\u003eチバピーラーS用チバコーム刃\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eChiba comb blade is a replacement blade for the Chiba Peelers S, which is a type of Japanese vegetable peeler. The blade is designed with a comb-like edge, which allows for easy and precise peeling of vegetables and fruits. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Chiba Peelers S are known for their sharpness and durability, and are widely used by both professional chefs and home cooks in Japan and around the world. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe comb blade is made from high-quality steel and is easy to replace when needed, making it a practical and convenient tool for any kitchen!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eCare\u003c\/h4\u003e\n\u003cp\u003eRinse and dry after use to prevent rusting, and store away from moisture when not in use.\u003c\/p\u003e","brand":"Chiba","offers":[{"title":"Default Title","offer_id":31094422831204,"sku":"T3048","price":120.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Chiba_Comb_Blade_for_Chiba_Peeler_S.jpg?v=1730728864"},{"product_id":"chiba-throwing-net-adapter-blade","title":"Chiba Throwing Net Adapter Blade (original)","description":"\u003ch5\u003eChiba Throwing Net Adapter Blade\u003c\/h5\u003e\n\u003ch5\u003e千葉投網アダプターブレード\u003c\/h5\u003e\n\u003ch4\u003eCare\u003c\/h4\u003e\n\u003cp\u003eRinse and dry after use to prevent rusting, and store away from moisture when not in use.\u003c\/p\u003e","brand":"Chiba","offers":[{"title":"Default Title","offer_id":31094460579940,"sku":"T3055","price":174.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Chiba_Throwing_Net_Adapter_Blade.jpg?v=1730370795"},{"product_id":"chiba-peeler-s-spare-flat-blade","title":"Chiba Peeler S Spare Flat Blade","description":"\u003ch5\u003eChiba Peeler S Spare Flat Blade\u003c\/h5\u003e\n\u003ch5\u003e千葉ピーラーS替平刃\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eChiba peeler is a type of Japanese vegetable peeler that is known for its sharp and durable blade. The blade is made of high-quality stainless steel, which makes it resistant to rust and corrosion and easy to clean.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA replacement blade that can be used to replace the original blade when it becomes dull or damaged. The replacement blade is designed to fit perfectly onto the Chiba peeler handle, so you can continue to use your peeler with a new, sharp blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTo replace the blade, you will need to remove the old blade from the peeler handle and then attach the new blade in its place. This process is typically straightforward and can be done with a simple screwdriver.\u003c\/span\u003e\u003c\/p\u003e","brand":"Chiba","offers":[{"title":"Default Title","offer_id":31094506324068,"sku":"T3051","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Chiba_Peeler_S_Spare_Blade.jpg?v=1730729885"},{"product_id":"yakumi-3-set-tray","title":"Yakumi Pans \u0026 Lid (3 inners)","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003c!-- SECTION 1: HEADLINE + OPENING (credential-led) --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Three-Tin Yakumi Set That Holds Its Temperature\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    When a station needs its garnishes kept honest at temperature, this is the set. Three stainless tins under a single lid, Japanese-made, sized to drop into an ice bath or a hot water bath so the condiments inside hold exactly where you want them. Rafael Cagali at Da Terra (2 Michelin stars) and Brett Graham of The Ledbury (3 stars) both run Yakumi pans on the pass. The outer frame is 330 x 145mm, each tin 136 x 106 x 59mm at 0.65L, and every tin lifts out for filling, chilling or washing.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTemperature control:\u003c\/strong\u003e drop the set into an ice bath or hot water bath and the stainless tins hold garnishes at the temperature the dish needs\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLidded and covered:\u003c\/strong\u003e the fitted lid keeps condiments protected between orders and in the fridge\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRight size for a tight station:\u003c\/strong\u003e three 0.65L tins carry the essentials without the bench space of a larger set\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUsed in starred kitchens:\u003c\/strong\u003e Yakumi pans are used by kitchens including Da Terra, The Ledbury, Restaurant Story, Le Manoir, Ikoyi and Paul Ainsworth at Number 6\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCounter condiments:\u003c\/strong\u003e hold ginger, wasabi and spring onion at a sushi station, lid on between orders\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIce bath service:\u003c\/strong\u003e sit the set in ice to keep delicate garnishes and dressings cold through a long service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHot bath service:\u003c\/strong\u003e sit it in a water bath to hold warm sauces or melted butter ready to finish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePrep and store:\u003c\/strong\u003e fill, lid and refrigerate, then carry straight to the line\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CULTURAL \/ ETYMOLOGY --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eGarnishes are only right at the right temperature\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Yakumi (薬味) is the Japanese word for the aromatic condiments that finish a dish: ginger, wasabi, sliced spring onion, shichimi and the like, prepared fresh and used in small amounts. Keeping them at the right temperature matters as much as keeping them to hand. Grated wasabi dulls as it warms, a citrus dressing flattens, a butter sauce splits as it cools. A lidded stainless set like this is built to be dropped into an ice bath or a water bath so each condiment holds its condition through service. It is a small piece of mise en place doing the quiet work of keeping the last plate as sharp as the first.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-spices\" style=\"text-decoration: underline;\"\u003eJapanese Spices \u0026amp; Seasonings\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003c!-- SECTION 4: PRACTICAL Q\u0026A --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eCan you put a Yakumi pan in an ice bath?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yes. The set is stainless steel, so it sits safely in an ice bath or a hot water bath. Chefs use the ice bath to hold delicate or perishable garnishes, grated daikon, citrus, dressings, cold and fresh through a long service, and the water bath to keep warm sauces or clarified butter ready at the pass. Because the tins are removable, you can chill or warm one without affecting the others, and the lid keeps everything covered between orders. It is a simple way to control temperature at the garnish station without tying up a fridge drawer or a bain-marie insert.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 5: PRODUCT DETAILS TABLE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYakumi pan set with lid (薬味鍋セット)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eMaterial\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eStainless steel\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eInner Tins\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e3 removable, with lid\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOuter Dimensions\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e330 x 145 x 60mm\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eInner Tin Size\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e136 x 106 x 59mm, 0.65L each\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHolding condiments at temperature in mise en place\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTIONS 6–8: FAQ ACCORDION --\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between the 3-tin and 8-tin Yakumi sets?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      The three-tin set has three larger 0.65L tins under a lid, in a compact 330 x 145mm frame, which suits a smaller station or a kitchen that wants fewer, deeper compartments and the option to ice-bath the whole set. The \u003ca href=\"\/products\/yakumi-pan-set-8\" style=\"text-decoration: underline;\"\u003eeight-tin set\u003c\/a\u003e has eight smaller tins in a longer 435 x 145mm frame for kitchens carrying a wider range of garnishes. The tin sizes differ between the two, so spares are not interchangeable. Many kitchens run both, the eight-tin on the main pass and the three-tin on a secondary station.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan you buy replacement tins for the 3-tin set?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. The \u003ca href=\"\/products\/large-yakumi-inner-tins\" style=\"text-decoration: underline;\"\u003elarge Yakumi inner tins\u003c\/a\u003e (136 x 106 x 59mm, 0.65L) are the tins used in this set and are sold separately, as singles or in cases. Keeping spares lets you prep garnishes ahead, hold them in the fridge, and rotate a full tin onto the line rather than stopping to refill during service.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do you clean the Yakumi pan set?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Hand washing is best. Lift out the tins and the lid, wash in warm soapy water and dry before storing. Stainless steel is non-reactive with acidic and salty condiments and easy to sanitise, with no coating to wear off, which is why it holds up to daily service. Avoid abrasive scourers that can scratch the surface. Stored dry with the lid on, the set stacks neatly and is ready for the next shift.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"EBM","offers":[{"title":"Default Title","offer_id":31412580974692,"sku":"S0774","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Untitled_1080_x_1080_px_97.png?v=1731323591"},{"product_id":"sakai-takayuki-tweezers","title":"Sakai Takayuki Boning Tweezers 120mm","description":"\u003ch5\u003eSakai Takayuki Boning Tweezers 120mm\u003cbr\u003e魚骨抜き 120mm\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cp\u003eMade from high-quality stainless steel, which makes them durable and resistant to rust and corrosion. The tweezers have a slim, pointed tip that allows you to easily grasp and remove bones, without damaging the flesh of the fish or poultry.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compact size of the tweezers makes them easy to manoeuvre and control, allowing you to remove bones quickly and efficiently.\u003c\/p\u003e\n\u003cp\u003eSakai Takayuki Japanese made wide tweezers, perfect for boning fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e Dishwasher-safe stainless steel, though hand washing and drying after use keeps the fine tip in good condition for longer.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31412591558756,"sku":"S0825","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_Boning_Tweezers_120mm.png?v=1731322691"},{"product_id":"sakai-takayuki-petty-knife-150mm","title":"Sakai Takayuki TUS Petty Knife 150mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA 150mm stainless petty knife from Sakai for the small, fiddly jobs a chef's knife is too big for.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThe Sakai Takayuki TUS Petty is a Japanese utility knife with a 150mm blade, around 29mm deep at the heel, in Takayuki's own TUS stainless steel. It is double-bevelled, so it works for right- and left-handed cooks, and fitted with a Western-style pakkawood handle. Peeling, trimming, segmenting citrus, deveining prawns, cutting garnish: this is the knife that does the close work while the gyuto stays on the board.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRight size for detail:\u003c\/strong\u003e 150mm is long enough to slice a shallot and short enough to turn a mushroom.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLow-maintenance steel:\u003c\/strong\u003e TUS is a molybdenum-vanadium stainless steel, so it shrugs off acidic fruit and a wet board.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEasy to sharpen:\u003c\/strong\u003e at around 58 to 59 HRC it takes an edge quickly on a whetstone and is less prone to chipping than harder steels.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFamiliar grip:\u003c\/strong\u003e a Western-style pakkawood handle that feels at home to cooks used to European knives.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFruit and veg prep:\u003c\/strong\u003e peeling, coring, hulling and segmenting citrus and apples.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFine work:\u003c\/strong\u003e garnishes, shallot brunoise, trimming herbs and turning vegetables.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSmall protein jobs:\u003c\/strong\u003e deveining prawns, trimming silverskin and portioning small fish fillets.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCare:\u003c\/strong\u003e hand wash and dry straight away, store on a magnet or in a guard, and hone it little and often.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSakai (堺), in Osaka Prefecture, has been a centre of Japanese blade-making for centuries, and the city's craftsmen are known for splitting the work between specialist forgers, sharpeners and handle makers. Sakai Takayuki (堺孝行) is the knife brand of Aoki Hamono (青木刃物製作所), one of the best-known makers in the city. The petty (ペティナイフ) takes its name from the French petit: it is Japan's version of the small utility or paring knife, and every Japanese kitchen has one alongside the gyuto.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/sakai-takayuki-the-home-of-japanese-knives\" style=\"text-decoration: underline;\"\u003eSakai Takayuki: The Home of Japanese Knives\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is a petty knife used for?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eAnything too small or delicate for a chef's knife. A petty handles the jobs you would otherwise do in your hand or with a paring knife: peeling and segmenting fruit, trimming vegetables, cutting garnishes, scoring, and small butchery such as trimming a tenderloin or cleaning prawns. At 150mm it is a little longer than a Western paring knife, so it can also slice small items on the board, which is why many chefs use it as their second knife.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePetty knife (ペティナイフ), Japanese utility knife\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai Takayuki (堺孝行), made by Aoki Hamono\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlade Length\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e150mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBlade Height\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eApprox. 29mm at the heel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSteel\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTUS stainless steel (molybdenum-vanadium), approx. 58 to 59 HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eEdge\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDouble bevel, suits left- and right-handed users\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHandle\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWestern-style black pakkawood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eInscription\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTAKAYUKI TUS STEEL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSakai, Osaka, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs TUS steel stainless?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. TUS is Sakai Takayuki's own molybdenum-vanadium stainless steel. It resists rust far better than carbon steel, which makes it a good first Japanese knife or a hard-working knife for a busy kitchen. Wash and dry it after use all the same; no knife likes being left wet.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan it go in the dishwasher?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNo. Heat, detergent and knocks from other items will dull the edge and damage the pakkawood handle. Hand wash in warm soapy water, dry it straight away, and store it on a magnetic strip, in a block or in a blade guard.\u003c\/p\u003e\u003c\/details\u003e\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I sharpen it?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eOn a whetstone. A medium grit (around 1000) sets the edge and a finer stone (3000 to 6000) polishes it. Because the blade is double-bevelled, sharpen both sides evenly. Between sharpenings, a few strokes on a ceramic honing rod keeps it keen. Our Masterclass has a step-by-step guide for Sakai Takayuki knives.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31412842528868,"sku":"T3028","price":79.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_TUS_Petty_Knife_150mm.jpg?v=1730462937"},{"product_id":"sakai-takayuki-scallop-opening-knife-210mm","title":"Sakai Takayuki Scallop Opening knife 200mm","description":"\u003ch5\u003eSakai Takayuki Scallop Opening knife 200mm\u003c\/h5\u003e\n\u003ch5\u003e堺孝行 ホタテ開きナイフ 200mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakai Takayuki Scallop Opening knife is a specialised knife designed for opening scallops. It has a long, thin, and flexible blade that is perfect for prying open the shell of a scallop without damaging the delicate meat inside.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade is made from high-quality stainless steel, which is durable, corrosion-resistant, and easy to maintain. The handle is made from traditional Japanese magnolia wood, which is lightweight and comfortable to hold. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIdeal for professional chefs and home cooks who want to prepare fresh scallops with precision and ease.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eUsed by our Michelin starred customers.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry immediately after use; do not put in the dishwasher. Store in a sheath or knife block, and hone regularly to keep the blade at its best.\u003c\/p\u003e\n","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31412874641508,"sku":"S0826","price":19.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_Scallop_Opening_knife_200mm.png?v=1731323120"},{"product_id":"sakai-takayuki-oyster-opening-knife","title":"Sakai Takayuki Oyster Opening knife 150mm","description":"\u003ch5\u003eSakai Takayuki Oyster Opening knife 150mm\u003c\/h5\u003e\n\u003ch5\u003e堺孝行 オイスターオープニングナイフ 150mm\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eThe Sakai Takayuki Oyster Opening Knife is a specialized knife designed for shucking oysters. The blade is made of high-carbon stainless steel, which is durable and resistant to rust and corrosion. The blade has a pointed tip and a sharp, curved edge that allows for easy and efficient shucking of oysters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe handle of the knife is made of a durable and comfortable-to-hold material, (wood), and is designed to provide a secure and comfortable grip even when wet.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis type of knife is commonly used by professional chefs and seafood enthusiasts to quickly and easily open oysters, and can be a valuable addition to any kitchen or seafood preparation station!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect for opening oysters. Used by Michelin started chefs.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDesigned specifically for shucking oysters — the pointed tip finds the hinge and the curved edge separates the shell cleanly, rather than a general-purpose kitchen knife.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry immediately after use; never put it in the dishwasher. Keep the wooden handle from prolonged soaking, and have the blade professionally sharpened when needed.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31412876640356,"sku":"S0827","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_Oyster_Opening_knife_150mm.jpg?v=1730727914"},{"product_id":"sakai-takayuki-petty-knife-120mm","title":"Sakai Takayuki TUS Petty Knife 120mm","description":"\u003ch5\u003e Sakai Takayuki TUS Petty knife 120mm\u003c\/h5\u003e\n\u003ch5\u003e堺孝行 TUS ペティナイフ 120mm\u003c\/h5\u003e\n\u003cp\u003eThe Sakai Takayuki TUS petty knife is a high-quality Japanese kitchen knife made from VG10 stainless steel, which is known for its durability and sharpness. It has a blade length of 120mm, making it a great tool for precision tasks like peeling, trimming, and slicing small fruits and vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe knife features a traditional Japanese-style handle made from magnolia wood with a water buffalo horn bolster for added grip and balance. The blade is also tempered to a Rockwell hardness of 60-61, ensuring that it stays sharp and maintains its edge for longer periods of use.\u003c\/p\u003e\n\u003cp\u003ePerfect for any home cook or professional chef looking for a high-quality Japanese knife that is both stylish and functional.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eHand wash and dry immediately after use; the high-carbon stainless blade can mark if left wet. Store in a saya (blade cover) or knife block away from other utensils, and hone regularly to keep the edge true.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eInscription: TAKAYUKI TUS STEEL\u003c\/li\u003e\n\u003cli\u003eBlade: Double Edged 120mm High carbon stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle: western style, made from layered wood\u003c\/li\u003e\n\u003cli\u003eMade in Sakai, Japan\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31412879589476,"sku":"S0828","price":69.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_TUS_Petty_Knife_120mm.png?v=1731425539"},{"product_id":"sakai-takayuki-wooden-handle-scaler","title":"Sakai Takayuki Wooden Handle Scaler","description":"\u003ch5\u003eSakai takayuki uroko tori\u003cbr\u003e堺孝行 ウロコ取り\u003c\/h5\u003e\n\u003cp\u003eThe Sakai Takayuki Wooden Handle Scaler is a kitchen tool used to remove the scales from fish.\u003c\/p\u003e\n\u003cp\u003eThe scaler features a high-quality stainless steel blade that is sharp and durable, making it easy to remove scales quickly and efficiently. The blade is also designed to be flexible, allowing it to conform to the shape of the fish and remove scales without damaging the skin or flesh. \u003c\/p\u003e\n\u003cp\u003eThe wooden handle is ergonomically designed for a comfortable grip, even when wet. The handle is made from natural wood, which provides a comfortable and non-slip grip, even when working with slippery fish.\u003c\/p\u003e\n\u003cp\u003eA versatile tool that can be used to prepare a variety of fish dishes, including sushi, sashimi, and grilled fish. It is an essential tool for any home cook or professional chef who wants to prepare fresh fish at home or in a restaurant.\u003c\/p\u003e\n\u003ch4\u003eCare\u003c\/h4\u003e\n\u003cp\u003eRinse the blade under running water immediately after use to clear off scales, then hand wash with warm soapy water and dry thoroughly. Avoid leaving the wooden handle to soak, as prolonged wet contact can cause it to swell or crack. Not dishwasher safe.\u003c\/p\u003e","brand":"Sakai Takayuki","offers":[{"title":"Default Title","offer_id":31412882145380,"sku":"S0829","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sakai_Takayuki_Wooden_Handle_Scaler.jpg?v=1730720866"},{"product_id":"real-shark-skin-wasabi-grater","title":"Shark Skin Wasabi Grater, Large","description":"\u003ch5\u003eLarge Shark Skin \u0026amp; Japanese Cedar Wasabi Grater\u003cbr\u003e\n\u003c\/h5\u003e\n\u003ch5 dir=\"ltr\" id=\"tw-target-text\" data-placeholder=\"Translation\" class=\"tw-data-text tw-text-large tw-ta\"\u003e\u003cspan lang=\"ja\" class=\"Y2IQFc\"\u003eラージシャークスキン＆スギわさびおろし金\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eThis Nagajiro - real shark skin and Japanese cedar wood wasabi greater is used by top sushi chefs in Japan. Beautifully handcrafted to the levels you would expect. Believe it or not, this wasabi grater is used at the \"World Wasabi Picking Championships\"!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA large shark skin and Japanese cedar wasabi grater is a traditional Japanese tool used to grate wasabi root into a fine paste. The grater is typically made of a rectangular block of Japanese cedar with a rough shark skin surface on top. To use the grater, you simply rub the wasabi root back and forth across the shark skin surface until it is grated into a fine paste.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDid you know?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShark skin is the traditional material used for wasabi graters because its rough texture helps to break down the fibrous structure of the wasabi root and release its flavour and aroma. The cedar wood block underneath provides a stable base for the grating process and also helps to absorb excess moisture from the wasabi paste, which helps to preserve its flavour and texture!\u003c\/p\u003e\n\u003cp\u003eThey are commonly used in high-end sushi restaurants and by home cooks who are passionate about traditional Japanese cuisine.\u003c\/p\u003e\n\u003cp\u003eA must-have for a top chef.\u003c\/p\u003e\n\u003ch3\u003eCare\u003c\/h3\u003e\n\u003cp\u003eRinse gently under cool water after use and pat dry — do not soak or scrub the shark skin surface, which will wear down its fine texture. Store the cedar block somewhere dry and out of direct sunlight; a light wipe with food-safe oil occasionally keeps the wood from drying out.\u003c\/p\u003e\n\u003cp\u003eOverall Dimensions: 118mm x 220mm\u003c\/p\u003e\n\u003cp\u003eGrating surface: 118mm x 140mm\u003c\/p\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":31598470955108,"sku":"S0857","price":299.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-214.jpg?v=1730381873"},{"product_id":"hasegawa-rolling-mat-green","title":"Hasegawa Rolling Mat Makisu Green FMK-M","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA 250 x 240mm sushi rolling mat in green resin that goes through the dishwasher, so it never goes mouldy like bamboo.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThe Hasegawa FMK-M is a makisu for professional kitchens. Instead of bamboo slats tied with cotton, it is made from thin resin slats strung together, so it rolls maki as tightly and evenly as a traditional mat but can be washed hot, bleached and dried quickly. Rice washes off, nothing soaks in, and it does not crack, split or harbour mould. The green colour makes it easy to keep to one station in a colour-coded kitchen.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHygienic by design:\u003c\/strong\u003e a non-absorbent resin mat that can be washed hot and sanitised, where bamboo and cotton hold moisture.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDries fast:\u003c\/strong\u003e water drains straight through the gaps, so it is ready for the next roll quickly.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBuilt for service:\u003c\/strong\u003e no splinters, loose threads or snapped slats after months of use.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eColour-coded:\u003c\/strong\u003e green helps keep it to one station or food group in a HACCP kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHosomaki and futomaki:\u003c\/strong\u003e lay nori shiny side down, spread rice, add fillings, then roll away from you, pressing gently with the mat.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUramaki:\u003c\/strong\u003e cover the mat with cling film first, since the rice faces outwards on inside-out rolls.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eShaping:\u003c\/strong\u003e squeeze tamagoyaki into a neat block, or roll and press blanched spinach for ohitashi.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCleaning:\u003c\/strong\u003e rinse off rice, wash in hot water or the dishwasher, and stand it on edge to dry.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eThe makisu (巻き簾, rolling blind) has been used in Japanese kitchens for generations to roll makizushi, the family of sushi wrapped in nori. The traditional version is made of bamboo slats bound with cotton string, and it works well, but it is hard to keep perfectly clean: rice gets into the gaps and the bamboo absorbs water. Hasegawa (長谷川化学工業, Hasegawa Chemical Industry) is a Japanese maker best known for hygienic resin chopping boards used in restaurant kitchens, and its makisu applies the same thinking to the rolling mat.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-food-guide-types-of-sushi\" style=\"text-decoration: underline;\"\u003eTypes of Sushi\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003ePairs with:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-japanese-nori-a-plus-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eShokunin A+ Grade Nori, 8 Sheets\u003c\/a\u003e, \u003ca href=\"\/products\/nori-50-sheets\" style=\"text-decoration: underline;\"\u003eShokunin B Grade Nori, 50 Sheets\u003c\/a\u003e and \u003ca href=\"\/products\/saika-yuzu-sushi-vinegar-seasoned-rice-vinegar-yuzu-citrus-300ml\" style=\"text-decoration: underline;\"\u003eSaika Yuzu Sushi Vinegar\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eIs a plastic makisu as good as bamboo?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eFor rolling, it does the same job: the slats bend around the roll and let you apply even pressure along its length, which is what gives a tight, round maki. The difference is in the cleaning. A bamboo mat has to be rinsed, dried carefully and replaced regularly because it absorbs water and can develop mould. A resin mat can be washed hot and sanitised like any other piece of kitchen equipment, which is why many professional kitchens prefer it. Some chefs still like the feel of bamboo; for a busy line, resin is simply easier to keep safe.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSushi rolling mat (巻き簾, makisu)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand and Model\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHasegawa, FMK-M (medium), green\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e250 x 240mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMaterial\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eResin slats (not bamboo)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCare\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDishwasher safe; can be sanitised with kitchen bleach; dry standing on edge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePack Options\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSingle, or cases of 4, 10 or 20\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBest Used For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHosomaki, futomaki, uramaki, tamagoyaki shaping\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan it go in the dishwasher?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. That is the main reason to choose a resin makisu. Rinse off loose rice, then wash it in a commercial or domestic dishwasher, or by hand in hot soapy water, and let it drain standing on its edge. Because the slats do not absorb water, it dries quickly and does not hold the moisture that lets mould grow in a bamboo mat. It can also be sanitised with a kitchen bleach solution as part of your normal cleaning schedule, then rinsed well before the next use.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhich side of the mat do I use?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eHold the mat with the slats running side to side, so they roll up away from you. Lay the nori shiny side down on the mat for standard hosomaki and futomaki, so the shiny side ends up on the outside of the roll. For inside-out uramaki, wrap the mat in cling film first so the rice does not stick to the slats, then roll as normal. Keep the edge of the nori nearest you lined up with the edge of the mat for an even, tight roll.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy green?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eColour-coded equipment helps kitchens keep tools to one station or food group, which supports food-safety plans and HACCP records. Choose the colour that fits your kitchen's system; green is often used for vegetables and salad, but follow your own scheme. A sushi section that rolls both raw fish and vegetable maki may keep separate mats for each, and a coloured resin mat makes that easy to see at a glance during a busy service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Hasegawa","offers":[{"title":"Single","offer_id":56362057236861,"sku":"T1982","price":39.99,"currency_code":"GBP","in_stock":false},{"title":"CS4","offer_id":56362057269629,"sku":"T1982-CS4","price":143.96,"currency_code":"GBP","in_stock":false},{"title":"CS10","offer_id":56362057302397,"sku":"T1982-CS10","price":339.91,"currency_code":"GBP","in_stock":false},{"title":"CS20","offer_id":56362057335165,"sku":"T1982-CS20","price":639.84,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/hasegawa-rolling-mat-makisu-green-fmk-m-hero.jpg?v=1791842889"},{"product_id":"hasegawa-cutting-board-410mm","title":"Hasegawa Soft Cutting Board 410mm","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eHasegawa soft cutting board, 410 x 230 x 20mm: a wood core sealed in a soft, knife-friendly surface, rigid enough for daily use and far lighter than solid plastic.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThis is the smaller Hasegawa soft board, sized for a single station, a sushi counter or a home kitchen. Inside is a wood core; outside, a thick, soft synthetic surface that seals it in completely. The core keeps the board stiff and flat and cuts the weight by 30 to 50% compared with a solid plastic board, while the soft surface is gentle on thin Japanese edges and grips food so it does not slide as you cut.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: repeat(auto-fit, minmax(260px, 1fr)); gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKind to edges:\u003c\/strong\u003e the soft surface gives under the blade, so fine Japanese knives stay sharper for longer\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrippy:\u003c\/strong\u003e fish and vegetables stay put, which helps with thin, precise cuts\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLight and rigid:\u003c\/strong\u003e the wood core makes it 30 to 50% lighter than solid plastic and resists warping\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHygienic and practical:\u003c\/strong\u003e the core is fully sealed, and the board is dishwasher safe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi and sashimi:\u003c\/strong\u003e slice fish and prepare neta with a yanagiba or gyuto on a surface that protects the edge\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEveryday prep:\u003c\/strong\u003e vegetables, herbs and boneless meat at a single station\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKeep it clean:\u003c\/strong\u003e use the \u003ca href=\"\/products\/hasegawa-cutting-board-scraper\" style=\"text-decoration: underline;\"\u003eHasegawa scraper\u003c\/a\u003e between tasks to clear the surface\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMind the heat:\u003c\/strong\u003e wash in water up to 90°C and avoid UV sterilising cabinets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eIn Japan the cutting board is the manaita (まな板), and at a sushi counter it is the stage everything happens on. Traditional boards are hinoki or other soft woods, prized because they are kind to knives, but wood is heavy, needs drying and can warp. Hasegawa's answer was to keep the softness and lose the drawbacks: a light wood core for stiffness, wrapped in a soft, washable synthetic that feels much closer to wood under the knife than hard plastic does. Boards like this are widely used in Japanese professional kitchens, where knives are expensive and the board gets scrubbed many times a day.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/japanese-kitchen-knives\" style=\"text-decoration: underline;\"\u003eJapanese Kitchen Knives\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhy use a soft cutting board with Japanese knives?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eJapanese knives are hard and ground thin, which is what makes them sharp, but a thin, hard edge rolls or chips when it hits a hard surface. Glass, stone and hard plastic boards blunt a fine edge quickly. A soft board lets the edge sink very slightly into the surface instead of stopping dead against it, so the edge lasts longer between sharpenings. The grippy surface is a bonus: ingredients stay still, so cuts are cleaner and safer.\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSoft cutting board with wood core (まな板, manaita)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHasegawa (長谷川化学工業), Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDimensions\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e410 x 230 x 20mm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eConstruction\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eWood core fully sealed in a soft synthetic surface\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHeat Resistance\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eUp to 90°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eColour\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eBeige\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"opacity: 0.75; width: 35%; padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eCare\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDishwasher safe; bleach safe; no UV sterilisation; store flat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs a wood core board hygienic?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. The wood core is completely sealed inside a thick synthetic layer, so food never touches the wood during normal use. The surface washes like any plastic board and is dishwasher safe. If deep cuts or damage ever expose the wood, the board should be replaced.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I clean and look after it?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eScrape the surface with the Hasegawa scraper, wash in hot soapy water or the dishwasher, and dry it. Keep washing water to 90°C or below and do not put it in a UV sterilising cabinet, which can discolour it. Store it flat to keep it true. Strong-coloured foods such as turmeric and fried food can mark the surface more than others.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhich size should I choose?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThis 410 x 230mm board suits a single station, a sushi counter or a home kitchen. For large fish and bigger batches, the \u003ca href=\"\/products\/hasagawa-soft-cutting-board-600mm\" style=\"text-decoration: underline;\"\u003e600mm Hasegawa soft board\u003c\/a\u003e gives you much more room to work.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Hasegawa","offers":[{"title":"Default Title","offer_id":31598738538596,"sku":"T1981","price":149.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Hasegawa_Soft_Cutting_Board.jpg?v=1730459470"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/collections\/Sakai_Takayuki_Oyster_Opening_knife_150mm.jpg?v=1781947559","url":"https:\/\/www.sushisushi.co.uk\/collections\/all-kitchenware-products-retired-manual.oembed","provider":"SushiSushi","version":"1.0","type":"link"}