Each wok is cast and polished by hand. Made in small batches to reduce waste and avoid shortcuts. They take time. That is the point.
Designed in partnership with Chef Sachie Nomura, the Takumi Wok blends tradition with modern performance. It is balanced. Precise. Naturally non-stick. Works on any heat source, including induction.
Made slowly. To last forever.
What’s Included:
1 x 31cm Handcrafted Cast Iron Takumi Wok
1 x Handmade Carbonised Bamboo Lid (serving board / trivet)
1 x Pair of Handmade Beech Wood Cooking Chopsticks
1 x Cotton Drawstring Storage Bag
1 x Letter from Chef Sachie Nomura
1 x First Use Card
3 x Cast Iron Recipe Cards
3 x Use and Care Cards
1 x Ironclad Vault Account
1 x 100-Year Three Generation Guarantee®
Specifications:
The Takumi Wok:
Diameter (top edge): 31cm (12″)
Width (including handles): 37cm (14.5″)
Base Diameter: 15cm (5.9″)
Depth: 9cm (3.5″)
Height (to handles): 12.5cm (5″)
Weight: 2.7kg (5.9lbs)
Capacity: 3.5L
The Bamboo Lid:
Diameter: 31.5cm (12″)
Thickness: 2cm (0.8″)
Weight: 925g (2lbs)
The Beech Wood Cooking Chopsticks:
Length: 32cm (12.5″)
Thickness: 7mm (handle), 4mm (ends)
Weight: 16g (0.5oz)
Key Features:
Handcrafted and Hand-Polished: Each wok is meticulously polished by hand to create a naturally smooth, non-stick cooking surface. No forever chemicals (PFAS, PFOA, PTFE) are ever used.
Food-Safe Cast Iron: Every Ironclad pour is quality tested to meet the highest global food and safety standards, including FDA and California Proposition 65 requirements.
Everything Compatible: Perfect for induction, gas, electric, ceramic, BBQ, oven, pizza oven, and campfire cooking.
Three Generation Guarantee®: Crafted to last for 100 years of normal daily use, your wok is guaranteed against warping, cracking, or losing structural integrity. If something goes wrong, we’ll replace it.
“Normal daily use” includes cooking indoors or outdoors. It doesn’t cover throwing it into the ocean, using it as a hammer, or melting it down. Things of that nature.
USE & CARE
Cast Iron Care: The Ironclad cleaning ritual is quick and easy.
Wash: Wipe away residue, rinse, scrub as needed, and dry thoroughly.
Warm: Heat the wok on low to aid seasoning.
Oil: Rub a teaspoon of oil or conditioning balm over the surface.
Done: Let cool. Ready for your next meal.
For more details, visit our Care page.
Bamboo Lid and Chopstick Care: Keep these items thoroughly dry between uses and occasionally oil to prevent cracking. Hand wash only, keep them out of the dishwasher to ensure longevity.
