Shokunin, XL Deep Japanese Charcoal Konro Grill, 700 x 350mm
700 x 350 x 210mm: the largest, deepest konro we stock, for kitchens that grill properly over charcoal.
This is the konro for a kitchen that cooks over charcoal every service. At 700mm long it takes a full spread of skewers at once, and the extra depth, 350mm front to back with a deep charcoal well, lets you build a serious bed of binchotan for intense, steady heat, with room for larger cuts and whole fish as well as yakitori. It is the Japanese charcoal grill that sits behind robata and yakitori counters, in its biggest format.
Why Chefs Choose This
- Built for binchotan: made to burn Japanese white charcoal, whose steady radiant heat defines robata and yakitori
- XL capacity: 700mm long takes a full line of skewers across the rails for service volume
- Extra depth: the deep well holds more charcoal and suits larger cuts and whole fish
- The real thing: a traditional Japanese konro, the grill yakitori and robata kitchens are built around
How to Use
- Fuel it right: burn white binchotan for the cleanest, hottest heat
- Skewers or mesh: lay skewers across the rails, or add a grill mesh for fish and vegetables
- Control the heat: bank the charcoal deeper or shallower to create hotter and cooler zones
- Site it safely: use on a stable, heatproof surface with good ventilation, as it runs very hot
The konro (焜炉) is the traditional Japanese charcoal grill: a long, trough-shaped brazier where skewers rest across the top while charcoal burns in the well below. It is designed around binchotan (備長炭), the dense Japanese white charcoal that burns hotter, cleaner and far longer than lumpwood, giving off an intense infrared heat that sears the outside of yakitori and robata while keeping the inside juicy, with little smoke or flame. A grill shaped to concentrate heat and a fuel that delivers it: that pairing is the foundation of Japanese charcoal cooking. This XL deep version scales it up for bigger kitchens and bigger ingredients.
Learn more: How to Use Your Konro Grill
Why binchotan rather than ordinary charcoal?
Binchotan is white charcoal fired at very high temperatures, which makes it dense and hard. In use that means a longer, steadier burn, higher and more consistent radiant heat, and very little smoke or flame to taint the food, which is what delicate skewers and fish need. Ordinary briquettes burn faster, cooler and dirtier by comparison. Binchotan is slow to light, and is best put out and reused rather than left to burn down.
Product Details
| Type | Japanese konro charcoal grill (焜炉), XL deep |
| Dimensions | W700 x D350 x H210mm |
| Fuel | Binchotan or other charcoal |
| Best For | Robata, yakitori and charcoal grilling at volume |
| Accessories | Grill mesh, binchotan and extinguishing pot sold separately |
| Origin | Japan |
| Availability | In stock, limited supply |
What charcoal should I use, and how do I put it out?
Use white binchotan for the best results: hotter, cleaner and longer-burning than ordinary charcoal. It is dense and slow to light, so a chimney starter or a separate burner helps. Rather than letting it burn out, smother it in a charcoal extinguishing pot, which starves it of air. Once cool, it can be relit next service, which makes binchotan go much further.
How big is it, and what can I cook on it?
It measures 700mm wide, 350mm deep and 210mm high, the largest and deepest konro we stock. The length takes a full row of yakitori skewers for service, while the depth handles larger cuts, whole fish and robata-style items a shallow konro cannot. Add a grill mesh for anything too small or delicate to skewer. It is built for a busy kitchen rather than occasional home use.
How do I look after a konro grill?
Keep it dry, let it cool fully between uses, and always set it on a stable, heatproof surface with good ventilation. Never douse a hot konro with water to cool it; let the charcoal die down or lift it into an extinguishing pot. Brush the rails and mesh clean once cool. Looked after like that, a good konro lasts for years.
SKU : S0854