Copper Yukihira Pot

Established in 1792 in Tokyo’s business district of Nihonbashi, the manufacturer of this pot is a household name in Japan for their cutlery and other kitchen items.

Since the Nara period–8th century, the Yukihira pot has endured as a Japanese kitchen essential. Its signature features include a rounded wooden handle and hand-hammered surface, achieved through the metalworking technique of uchidashi. Each pot is hammered by hand, allowing the pot to hold more volume than a smooth-sided pot and also creating a surface that helps conduct and retain heat. We recommend low heat cooking with this pot because of its excellent heat retention. Regularly used in the home and professional kitchens, the Yukihira pot is used to cook many staples of Japanese cuisine, such as miso soup and dashi, among other soups and stews. 

This pot is easy to maintain and it features copper coating for faster heating and a spout for pouring. On top of copper being antibacterial, it also has excellent thermal conductivity. When left uncoated, copper will naturally oxidize, transforming the surface into a richer-toned patina. Rust may develop as part of the patina which is natural and harmless.

Before first use, wash with water then fill with rice water and bring to a boil for about 10 minutes. Alternatively, you may use discarded vegetable scraps and water. After each use, hand wash with warm water and a soft sponge, avoiding any soap or detergent, and dry well. We do not recommend dishwasher use or any food and liquid to sit in the pot for a long period of time. Following all of the above care methods will lessen further discoloration.

With proper care, this pot will last for many years. It is not recommended for deep-frying or stir-frying and cannot be used on induction stoves.

The pot lid can be purchased separately here.

180mm: L 14.5" x W 7.5" x H 5.25"
210mm: L 16.5" x W 9" x H 6.5"