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This Stainless Steel Charcoal Chimney Starter is ideal for heating up charcoal over a butane stove or burner. 

The 8mm thick Hasegawa Soft Mat are a tough, flexible, and handy option for when you don't want to use a bulky, heavy cutting board.

The cutting feel is soft and responsive, and the material actively prolongs the edges of your knives, and they are anti-bacterial. 

Material: Rubberised PE

Length/Width/Thicnkess: 500mm/300mm/8mm

Dishwasher Safe: No

Heat Rating: 90C

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Ceramics Information

Made in Japan

6.5 x 8.2cm
200ml

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When you're trying to achieve an ultra-precise edge, the slightest wobble or vibration can result in distortions in the blade. The GS Holder is heavy enough to use as a sharpening base, and its form gives it stability far higher than that of the GS Field Holder.

Dimensions: 259 x 86 x 56mm

Weight: approx. 1,960g

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*Available to Australian customers only*

Okunoto are perhaps the best known Hibachi Grills in Japan, renowned for their exception heat distribution, heat retention, and traditional aesthetic. They are crafted with the diatom mud from the Noto Peninsula of Ishikawa prefecture, Japan. 

The Okunoto are a perfect option for those looking to grill meats, seafood, vegetables and other produce to yield a finish unlike any other method of cooking. 

They use approximately 1kg of Binchotan Charcoal per session. 

We highly recommend pairing with a good drink, a nice view, and good company. 

Specifications:

• Unit Size: 77cmx23cmx21cm
• Weight: 15kg
• Material: Diatom Earth, Stainless Steel
• Origin: Ishikawa, Japan

 For further set up and instructions please refer to our Set Up Guide

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*Available to Australian customers only

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Knife Information

1894- Mr. Tasaburo Shigematsu, a hardware wholesaler, introduced a new pocket knife with its blade and sheath folded by installing a small handle “Chikiri (tail)” on the blade, while inspired by the knife he brought back from Kagoshima.

He named it “Higonokami Knife” because many of his customers were in Kumamoto area (formally Higo country), which turned out to dramatically increase his sales. The blades have gradually changed their shapes. Unlike single-edged knives, the double-edged blades (V-shaped cross section) were in those days considered common. The earlier blades had a sharper tip (shape of a bamboo leaf), but now they have square shapes. The sheaths had a vertically folding style and a cross folding style, now the vertical one has to be custom made.

In 1911, at the First Kobe Export Articles Competitive Exhibition, Crown Prince (later Emperor Taisho) liked Higonokami on display very much and bought one, which is said to have helped its fame further spread.

The Higonikami is a fantastic traditional utility knife at a low cost. 

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Food-safe Camellia Oil is the most natural way to ensure carbon steel knives do not rust during storage. Camellia is a very light oil, and when applied creates a barrier between your knife and moisture which may rust or damage your blade. It does not affect glue or finishes on your knives.

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