わたしの名品帖
Kishu Shinke Grater
Kishu Shinke Grater
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Product features
Product features
99.9% pure copper, 99.9% tin
Material
Material
99.9% pure copper, 99.9% tin
About shipping and returns
About shipping and returns
Please be aware that you may be charged customs duties and import taxes when receiving your product.For regular delivery, we will ship the product within 14 business days from the date of your order (the date your order is sent to us from this website), unless there are special circumstances, such as when the workshop or craft manufacturer is on a long-term business trip for an exhibition, etc. (This does not apply to some areas, such as remote islands.) *If there is a delay due to various circumstances, we will contact you by email, etc. *The shipping date will be notified in the "Product Shipping Completion Email" at the time of shipping.
Handling
Handling
Size
Size
Small 200×123×h33mm Medium 238×123×h33mm
Weight
Weight
Small approx.: 290g Medium approx.: 340g
Notices
Notices
This is a completely new grater that was created through original research by the craftsmen of Kishu Shinke, a company that makes handmade pure copper graters, a cooking utensil with a 300-year history. The golden ratio of the size, width, and shape of the blade, which was arrived at through trial and error, makes it easy for anyone to make fluffy, light snow-like grated daikon radish that also retains the crunchy texture unique to daikon radish.
It has a cutting action rather than a grinding action, so it does not destroy the fibers or cells of the ingredients and brings out the flavor of the ingredients while preserving their freshness. It is also possible to grate ingredients with the skin on.
With a regular grater, ingredients can get clogged and you have to take the time to wash them off, but the large teeth will free you from that problem. Kishu Shinya's grater is less likely to get tangled with fibers, so you can easily clean it by simply rinsing it with water. It won the Good Design Award in 2018 and 2021. It is loved not only by ordinary households but also by chefs all over Japan.
