● Prices are as of April 1, 2026, excluding tax. ● Prices and specifications subject to change without notice.

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Rust-resistant and durable. Excellent resistance to acids, alkalis, and salt. Outstanding durability.

Heavy. Prone to scorching. Poor heat conductivity.

Stainless Steel Pots

Acid & Corrosion Resistance No.1

Tri-ply construction with a lightweight, highly conductive aluminum core

is the ideal pot, overcoming the drawbacks of stainless steel.

Heat is distributed evenly and uniformly, reducing scorching, and the pot

is heated efficiently from the sides as well. Compatible with induction cookers,

The heavy base is extremely sturdy, handling both the high output

of induction cookers and the intense heat of gas burners. The thick base

eliminates uneven heat distribution typical of stainless steel,

delivering heat evenly across the entire bottom. Also highly resistant to

pitting corrosion from acids and salt, with outstanding durability.

A stainless steel plate compatible with induction cookers is bonded to the base of the stainless pot

stainless steel or aluminum plate bonded to create a thick base that is durable

Affordable and chosen across all types of professional kitchens.

The action of copper ions produces rich, vibrant color when blanching mountain vegetables and greens,

which is why it is also known as a "Sansai Pot" (mountain vegetable pot).

(In this case, leaving the copper surface exposed without tin lining enhances the ion effect.)

Also ideal for making high-sugar preserves such as jam and sweet red bean paste (anko).

Unlined Interior (no tin coating)

Combines the excellent heat conductivity of copper

with the strength of stainless steel.

Highly heat-conductive yet very easy to handle.

Copper has the highest thermal conductivity of any pot material,

responding instantly to changes in heat intensity,

making it ideal for cooking that requires precise temperature control.

Heat is distributed evenly throughout the pot, eliminating uneven cooking,

Prevents burning and delivers a fluffy finish.

Stainless steel was once considered unsuitable for cookware due to its weight and poor heat conductivity.

However, its durability, improvements in heat conductivity through multi-ply construction, weight reduction, and the widespread adoption of induction cooking have made it the mainstream choice in recent years.

Choose the ideal pot to match your ingredients and cooking method.

Excellent heat conductivity allows use on low heat with easy temperature control. Has antibacterial properties.

Difficult to maintain and store. Prone to discoloration. Heavy. Expensive.

Copper Cookware

Boasts the highest heat conductivity of any cookware material.

Approximately 5× that of iron and 24× that of stainless steel — an outstanding performance that delivers a truly unique cooking experience.

Features of Everyday-Use Cookware