Under $100

A long time ago when people lit charcoal to cook, they used a fan to adjust the fire. However he sparks flying from the Shichirin (Japanese Charcoal Grill), would make the fan made of Japanese paper burn easily. This Shibu-Uchiwa (渋うちわ) is coated with Kakishibu varnish (persimmon tannins), made by squeezing and fermenting persimmons that are unripe. By applying Kakishibu varnish, the Japanese paper of the fan becomes stronger, and it is hard to tear and burn, so it is often pair  with Shichirin and Binchotan charcoal.

Size: 415mm x 260mm
Materials: Washi Paper and Bamboo Kakishibu with a Persimmon varnish.

Material: 18-8 Stainless Steel
Producing Area: Sanjo, Niigata, Japan
Diameter: 2-2.5mm
Length: 240mm - 360mm

Pack of 20 skweres

The tip is round and not sharp, but instead, you can move the box at hand to use it, which is convenient for pushing in soft ingredients.

Brand: Tiger Crown
Material: Stainless Steel
Made in: Japan
Diameter: 2.8mm
Skewer Length: 198mm
Weight: 56g

Brand: Komon

Materials: Hinoki Wood & Shark Skin

Length: 82mm

Width: 50mm

Height: 13mm

Weight: 20g

There are several types of graters in Japan. By using the most suitable grater for each ingredient, such as Daikon Japanese radish and wasabi, you can provide the best taste and texture of that ingredient. This Takebera can take out grated wasabi or ginger using Samegawa Oroshi. In particular, Samegawa Oroshi made of real shark skin, so the projections are hard and difficult to remove by hand. This Takebera has been used by Japanese chefs for a long time.

Brand: Komon

Materials: Bamboo

Length: 135mm

Width: 26mm

Weight: 7mm

Brand: Komon

Material: Hinoki Wood

External Length: 350mm

External Width: 62mm

External Height: 65mm

Internal Length: 320mm

Internal Width: 32mm

Internal Height: 35mm

Weight: 382g

Brand: Komon

Material: Bamboo

Length: 335mm

Width: 136mm

Height: 25mm

Weight: 188g