Komon Maruwa Kogyo Happy Shichirin
Out of stock? Add it to your wishlist to be notified when it's back in stock!
Store availability
*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)
Description
Retailer: Komon Artisan: Maruwa Kogyo Product Type: BBQ Dimension: 30.5cm diameter ×H16cm
NEW: Now sold with its Shibu-Uchiwa and three skewers (420mm)
*IMPORTANT: Each BBQ is sold with 1.5kg of Premium Kishu-Binchotan. three skewers, a fan and tongs.
Kiridashi Shichirin is made by manually cutting clay into blocks at the end of a tunnel dug over many years, so as not to crush the air pocket contained in the natural diatomaceous earth. It is usually kneaded to break up the clay mass, which can crush the air vessel. Kiridashi Shichirin is cut into blocks and formed into the shape of Shichirin as is, so the vacuoles do not collapse, and it is characterized by higher heat retention and lightness. In addition, the cutting work requires many years of skill and physical strength, and due to the aging of the craftsmen, there are currently only two companies in the world capable of making cut shichirin.
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.
