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YAMADA Hammered flat bottomed carbon steel wok (thickness 1.6mm)
KAMA-ASA is an authorized dealer of YAMADA KOGYOSHO.
This hammered wok is a product directly sourced by KAMA-ASA as the official distributor of YAMADA KOGYOSHO. We handle everything from sourcing to sales with care, so you can buy with complete peace of mind. To help you enjoy your wok for years to come, we also offer repairs and ongoing support after purchase.
Product Features
Carbon steel wok perfect for stir-frying
The wok is an essential tool in Chinese cooking. Due to its depth, you can cook a large amount of food at once. Made of carbon steel, it retains heat well and stays hot, making it perfect for stir-frying. Because it is deeper than a standard frying pan, it is also great for deep-frying and boiling. This type has a flat bottom, making it compatible with IH cooktops. Another feature is that the flat base provides better stability while cooking.
YAMADA KOGYOSHO
Crafted using a hammering technique thousands of times, this wok is exceptionally durable and built to last a lifetime. In addition, the textured surface created by the hammering helps oil blend in smoothly. Perfect for stir-frying and searing, it works seamlessly in both professional and home kitchens. Made with a thick 2.3 mm iron plate, it distributes heat gently and evenly to bring out the best flavors in your ingredients.
Three key features of the hammered wok
Hammering technique
Made using a traditional hammering technique, this wok is shaped from a single iron sheet, struck thousands of times. This intensive process compacts the iron structure, making it exceptionally strong and durable. The resulting micro-textured surface absorbs and holds oil better, becoming naturally non-stick and easier to cook with over time. The striking points are finely adjusted by skilled artisans, giving the pan a finish unique to Yamada Kogyosho.
No preheating required, non-lacquered model
Our custom lacquer-free wok eliminates the need for pre-burning. Standard iron woks are coated with a protective lacquer to prevent rust, which must be burned off before your first use. With our wok, you can skip this complex step—simply season it with oil (abura-narashi), and it’s ready to cook right away.
High heat retention
At 1.6mm thick, this carbon steel wok is thicker than standard woks. This extra thickness makes it much more durable and improves heat retention. Because it holds high heat so well, food is less likely to stick to the pan—allowing you to get great results even on home stoves with lower heat output.
How to choose a Chinese wok
Start by choosing the size
The first thing to decide is the size, not the thickness. If the wok is too small for the amount you want to cook, ingredients will spill out, and if it’s too large, it will be heavy to handle. For preparing main dishes for 2-3 people, a 30cm wok is recommended; for 1-2 people, a 24-27cm wok is ideal. Also, check if you can lift it comfortably with one hand. Once you decide on the size, you can choose the thickness.
Choose 1.6mm thickness for heat retention
The thicker the wok, the more heat it retains, making it less likely to lose temperature when ingredients are added. Many issues with food sticking to iron tools are due to temperature drops. The 1.6mm thickness has high heat retention, allowing for quick stir-frying while maintaining high temperatures, making it effective even on home stoves with limited heat output. For those who want to enjoy stir-frying, we recommend the 1.6mm thickness.
If weight is a concern, choose 1.2mm thickness
Iron woks are prone to rusting if left unused and stored away. If the weight makes you hesitant to use it often, we recommend the 1.2mm thickness. For the same 30cm size, the 1.6mm thickness weighs about 1,300g, whereas the 1.2mm thickness weighs about 940g. This is nearly the same weight as a 27cm wok at 1.6mm (about 1,000g), allowing you to handle a whole size larger with ease. Since adding ingredients makes the wok even heavier, the 1.2mm thickness is ideal for those who cook in larger batches or feel unsure about tossing food in the pan.
MOVIE
Fried rice with YAMADA KOGYOSHO's Chinese wok
Pasta edition
Details
Specifications
- Size
- 27cm (for 2 servings): Diameter 27cm, Total length 42cm, Height 9cm
30cm (for 2-3 servings): Diameter 30cm, Total length 45cm, Height 9cm - Weight
- 27cm: about 1kg
30cm: about 1.3kg
*Weight may vary slightly between individual products. - Heat source
- Usable with both Gas and Induction
- Material
- Black iron
- Origin
- Kanagawa, Japan
Precautions
- The handle will become hot, so please use an oven mitt or towel when handling it. Please note that minor scratches or stains may occur during the manufacturing process, but they pose no functional problems.
- Since the hammered pattern varies for each piece, we ask for your understanding regarding this product characteristic. Please also note that there may be slight individual variations in size due to manufacturing reasons, and specific size requests cannot be accommodated.
- Being an iron product, it is prone to rusting. Because it does not feature a Teflon or non-stick coating, food is likely to stick.
- When you first use the wok, ingredients may turn slightly dark; this is caused by iron carbides and is completely safe to continue using. If it concerns you, please re-season the pan. Be sure to read the instruction manual carefully before use.
Regarding product quality
- Due to the manufacturing process, there may be color variations and minor scratches. The surface irregularities are due to the unique hammering process of YAMADA KOGYOSHO and are not considered product defects, so please understand in advance. The pot and handle are secured by welding, and there may be visible weld marks on some products.
Before first use
- Wash thoroughly with neutral dish soap only for the first use. After washing, place it over heat to evaporate all moisture completely.
Be sure to season the wok ("narashi") before use.＜How to Season＞ Pour a generous amount of oil into the wok and fry vegetable scraps (such as green onion roots or celery leaves) over low heat for about 5 to 10 minutes, making sure the oil coats the entire inner surface. Note: After seasoning, you may notice some black residue attached to the wok. This is carbonized iron from the black oxide coating and is completely harmless to the body. If it bothers you, simply repeat the seasoning process.
How to care
- After use, it is recommended to wash with only water or hot water and a brush, without using detergent. (Using detergent will remove the oil film that has adhered to the ironware.) Be sure to thoroughly wash away all dirt and residue (such as burnt food, sauce, or salt), as any remaining residue can cause corrosion. *Please avoid using metal brushes as they can scratch the surface. Iron tools are very prone to rust, so after washing, please wipe off any moisture and be sure to perform 'preheating' (*) to evaporate moisture completely. *Do not heat for too long; just enough to dry. If only wiped dry, moisture may remain, leading to rust. Allow the pot to cool sufficiently and store it in a place with minimal moisture.
FAQ
Yes, you can order items not listed online. Please feel free to contact us using the inquiry form.
Yes, we offer a fee-based gift wrapping at JPY660 per set (tax included). To request a gift wrapping, please contact us using the inquiry form.
Yes, but for online orders, we offer a free engraving service for knives only. Please select the desired engraving option, enter text and add the knife to cart. Engraving for products other than knives is only available at our physical store at Kappabashi, Tokyo.
Please feel free to contact us using the inquiry form. We are happy to make a quotation for your order. It would be helpful if you could first tell us the delivery address and the desired due date so that we can proceed smoothly.
