Master Series
The cooking surface is a 25mm hardened steel plate.
The thicker the plate, the more heat it stores. Put food on the griddle and the temperature drops less and recovers faster, so the heat stays where you want it. That makes it easier to work with top-end ingredients.
The hardening treatment makes the surface harder and more wear resistant. Spatulas and scrapers run across it all day and still don't leave deep scratches.
This series is built for premium ingredients. Most of our customers use it for wagyu, lobster, abalone, foie gras and other dishes where timing matters. You'll usually see it in high-end Japanese teppanyaki restaurants, teppanyaki rooms in five-star hotels, and the chef's counter at private clubs.
