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Free shipping in Canada for all purchases of $150 or more (More details*)

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Komon Maruwa Kogyo Kiridashi Shichirin Chokaku

by Komon
Sold out
Original price $0
Original price $675.00 - Original price $675.00
Original price
Current price $675.00
$675.00 - $675.00
Current price $675.00

Store availability

Montréal ● Out of stock Québec ● Out of stock

*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)

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Description

Retailer: Komon Artisan: Maruwa Kogyo Product Type: BBQ Dimension: 600x240x180mm

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

Pour assurer la longévité de votre planche à découper, nous recommandons un entretien régulier avec de l’huile minérale alimentaire et de la cire d’abeille.

  • Cire d’abeille : À titre préventif, appliquez une fine couche sur la surface de la planche. Laissez pénétrer quelques heures, puis retirez l’excédent avec un essuie-tout. Assurez-vous d’utiliser une cire d’abeille adaptée à un usage alimentaire.
  • Huile minérale : Dès que la planche montre des signes de sécheresse, appliquez généreusement de l’huile minérale neutre. Laissez pénétrer et renouvellez l’application si nécessaire jusqu’à absorption complète. Essuyez ensuite l’excédent. L’huile doit impérativement être de qualité alimentaire.
  • Ponçage occasionnel : Une à deux fois par an, effectuez un ponçage manuel avec du papier abrasif grain 400-600 pour lisser la surface et refermer les pores du bois. Appliquez ensuite une nouvelle couche de cire d’abeille pour protéger la planche.
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Customer Ratings

Complete your chef's kit

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