Komon BBQ Konro Teppan Red
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Store availability
*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)
Description
Retailer: Komon
Craftsman: Kameshima Seitojo
Product Type: BBQ
Dimensions: 385mm, 225mm, 180mm
NEW: Now comes with its Shibu-Uchiwa and three skewers (420mm)
*IMPORTANT: Each BBQ is sold with 1.5kg of Kishu-Binchotan Premium, Three skewers, a fan, and a pair of tongs. Mikawayaki Konro is a type of Shichirin in Aichi Prefecture. Shichirin and Konro are different only in name, and they have the same purpose and shape. Konro production increased because Mikawa clay from Aichi Prefecture was used along with clay from Suzu City (Ishikawa Prefecture). However, currently, diatomaceous earth from Suzu City (Ishikawa Prefecture) is primarily used for Mikawayaki. Unlike Kiridashi Shichirin, Mikawayaki Konro uses kneaded diatomaceous earth, but many Mikawa stoves are colorfully painted or compacted to be placed on a table in a restaurant or used in a Ryokan (classic Japanese hotel).
Maintenance tips
To ensure the longevity of your cutting board, we recommend regular maintenance with food-grade mineral oil and beeswax .
- Beeswax : As a preventative measure, apply a thin layer to the surface of the board. Let it soak in for a few hours, then remove the excess with a paper towel. Make sure to use a food-safe beeswax.
- Mineral Oil : As soon as the board shows signs of dryness, generously apply neutral mineral oil. Allow to absorb and reapply if necessary until completely absorbed. Then wipe off any excess. The oil must be food-grade.
- Occasional sanding : Once or twice a year, hand sand with 400-600 grit sandpaper to smooth the surface and close the pores of the wood. Then apply a new coat of beeswax to protect the board.
