YAMADA KOGYO HAMMERED CHINESE WOK DOUBLE HANDLE THICKNESS 1.2MM strainer for rice crispy

for rice crispy

The blade is made of VG10(V Gold 10)

This is the perfect tool for making Japanese sweet omelet/datemaki or "Roll cake" with solid waved shape surface

To use the suribachi the bowl is set on a non-slip surface

Material: Bamboo - 100 bristle

YAMADA KOGYO HAMMERED CHINESE WOK DOUBLE HANDLE THICKNESS 1.2MM strainer for rice crispyWorld Famous Wok Why hammering wok? Hammering the iron sheet refines the particles, making them smaller, stronger, and more durable. The woks varying thickness ensures even heat distribution, while the hammered surface creates micro size dimples that help prevent food from burning. A sheet of iron is hammered over 5,000 times and is checked by skills craftsman. By hammering the iron sheet, the iron particles become smaller and stronger. Excellent heat