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In Knives We Trust SCAN OUR PANS THE BARE UTENSILS WAY TO HEAT

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WHY CHEFS USE BINCHOTAN >>

Our white binchotan is sourced directly from two of Japan's top regions. From the Kishu region, where their premium binchotan has a carbon content of 96%. And our Kamitosa binchotan hails from the Kochi prefecture on the island of Shikoku, and is produced by the oldest living master in the region.

Only 2-3 sticks is enough to generate sufficient heat to cook a family feast.

Because of its high heat, only use on high quality Shichirin and Konro charcoal barbeques. It'll destroy your home barbie!

To prepare binchotan, use a binchotan starter pan to allow the charcoal to sit over a direct flame for 30 minutes to an hour. You can mix sumi or aramaru charcoal that lights up faster with our slower and cleaner burning white binchotan. Fan the charcoal to heat faster.

Find out more about our Binchotan.