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FABRIQUÉ AU JAPON 🇯🇵
Gong atarigane
Japanese stainless steel double-sided grater
Japanese precision at the service of your cooking.
75,00€
Sélectionné au Japon par Léonard
Plus que 2 en stock, expédié depuis la France
Livraison offerte en France
Expédié sous 1 à 2 jours ouvrés
Retours sous 30 jours
Pickup currently not available
Product description
The gesture
One side with medium teeth for daikon, carrot or firm-fleshed fruit, grated perpendicular to the fibre to preserve texture and nutrients. The other side, with fine V-engraved teeth in three registers, for wasabi, ginger, garlic or root vegetables, with a texture close to melting snow (mizore).
Why it is different
Made with the hon-mejitate (本目立て) technique: each tooth is raised by hand, one by one, rather than punched by machine, which gives a sharper and longer-lasting edge. Reversible, it offers two results with a single object.
Why this grater rather than a mass-punched one
Raising a tooth by hand produces a finer, more even edge along the whole length of the blade, which slices the vegetable's fibre instead of crushing it. This technique, long reserved for copper, which is softer to work, has only recently been adapted to stainless steel, which required rethinking the punching tool used by the craftsman. A new piece, still in its original packaging, bearing the mark 忠實作 (maker to be confirmed), this type of grater is used in both Tokyo (Kappabashi) and Osaka (Dōguyasuji), two streets historically dedicated to professional kitchen utensils.
Why I chose it
"I chose this grater for its versatility. The two sides give different textures with a single utensil, which makes it particularly interesting in a kitchen where you regularly prepare vegetables, ginger or daikon. It is exactly the kind of object I appreciate: a simple design, but thoughtful enough to multiply uses without multiplying accessories."
You will love it if
- you regularly cook with daikon, ginger, wasabi or garlic and want a single object for several textures
- you appreciate the precision of handwork over machine work
- you like receiving a new piece, still in its original packaging
It is probably not for you if
- you want an ultra-fine, copper oroshigane-type texture (see our other models)
- meticulous cleaning with a brush (and aluminium foil for wasabi) doesn't appeal to you
In practice
Dimensions 24 × 13 cm, 224 g (size M). SUS430 stainless steel. Rinse in lukewarm water right after use with a small brush to dislodge fibres caught between the teeth. For wasabi or ginger, lay a sheet of aluminium foil over the side you are using before grating: you then simply remove it to clean without scrubbing.
An object made to last
The stainless steel and the hand-raised edge are designed to withstand repeated use without losing precision, provided care is simple and regular.
Craft and know-how
The gesture
One side with medium teeth for daikon, carrot or firm-fleshed fruit, grated perpendicular to the fibre to preserve texture and nutrients. The other side, with fine V-engraved teeth in three registers, for wasabi, ginger, garlic or root vegetables, with a texture close to melting snow (mizore).
Why it is different
Made with the hon-mejitate (本目立て) technique: each tooth is raised by hand, one by one, rather than punched by machine, which gives a sharper and longer-lasting edge. Reversible, it offers two results with a single object.
Why this grater rather than a mass-punched one
Raising a tooth by hand produces a finer, more even edge along the whole length of the blade, which slices the vegetable's fibre instead of crushing it. This technique, long reserved for copper, which is softer to work, has only recently been adapted to stainless steel, which required rethinking the punching tool used by the craftsman. A new piece, still in its original packaging, bearing the mark 忠實作 (maker to be confirmed), this type of grater is used in both Tokyo (Kappabashi) and Osaka (Dōguyasuji), two streets historically dedicated to professional kitchen utensils.
About this object
Léonard's pick
Why I chose it
"I chose this grater for its versatility. The two sides give different textures with a single utensil, which makes it particularly interesting in a kitchen where you regularly prepare vegetables, ginger or daikon. It is exactly the kind of object I appreciate: a simple design, but thoughtful enough to multiply uses without multiplying accessories."
Is it right for you?
You will love it if
- you regularly cook with daikon, ginger, wasabi or garlic and want a single object for several textures
- you appreciate the precision of handwork over machine work
- you like receiving a new piece, still in its original packaging
It is probably not for you if
- you want an ultra-fine, copper oroshigane-type texture (see our other models)
- meticulous cleaning with a brush (and aluminium foil for wasabi) doesn't appeal to you
Features and care
In practice
Dimensions 24 × 13 cm, 224 g (size M). SUS430 stainless steel. Rinse in lukewarm water right after use with a small brush to dislodge fibres caught between the teeth. For wasabi or ginger, lay a sheet of aluminium foil over the side you are using before grating: you then simply remove it to clean without scrubbing.
An object made to last
The stainless steel and the hand-raised edge are designed to withstand repeated use without losing precision, provided care is simple and regular.
Delivery and returns
Fast delivery
All our products are carefully stored in Paris and shipped within 1 to 2 business days.
Your order usually arrives within 48 hours in metropolitan France (Colissimo). Free shipping from €50.
No customs fees, no long wait: you enjoy Japanese quality with the speed of a local delivery.
30-day returns
You have 30 days from receipt to return an item. This period includes the 14-day legal withdrawal period.
For returns after 14 days, the item must be unused, unwashed, and in its original packaging. Return shipping costs are your responsibility, unless there is a defect or an error on our part.
Returns are to be arranged by email at leonard@dogou.fr.
Frequently Asked Questions
What is the hon-mejitate technique used on this grater?
Each tooth is raised by hand, one by one, rather than punched by machine, which gives a sharper, longer-lasting edge.
What is each side of this reversible grater for?
The medium-tooth side suits daikon, carrot or firm-fleshed fruit; the tighter fine-tooth side is for wasabi, ginger or garlic.
How should I grate to keep the vegetable's texture?
Grate across the fibre to preserve texture and nutrients.
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