Pure Copper Oroshigane Grater – Hand-Raised Teeth | KOBO AIZAWA

Hand-raised teeth on pure copper — for the fluffiest grated daikon and ginger

A sharp edge and the weight of copper create a texture you will not get from an ordinary grater. This double-sided oroshigane (Japanese grater) is made by Kobo Aizawa, a long-established kitchen tool maker in Tsubame, Niigata.

Why you'll love it

• Teeth raised by hand — every tooth is lifted one by one with a chisel by a craftsman, so it cuts cleanly with almost no effort.
• Two sides, two textures — coarse for daikon radish, carrot and yam; fine for ginger, garlic and wasabi.
• Light, juicy results — the teeth cut rather than crush, so food keeps its moisture, flavor and aroma.
• Steady and hygienic — the weight of solid copper keeps it from wobbling; tin plating prevents a metallic taste.
• Made in Tsubame, Japan — approx. 11.5 × 21 cm (4.5 × 8.3 in).

The sharpness of hand-raised teeth

At first glance the teeth look perfectly uniform, but each one was raised by hand with a striking chisel — a process called metate. Their angles and heights vary slightly, so the sharp edges catch the food every time it slides across, and you can grate smoothly without pressing hard.

One grater, two uses

Front (coarse): for daikon radish, carrot or Japanese yam when you want a fluffy, slightly crisp texture.

Back (fine): for ginger, garlic and wasabi — the fibers are cut finely to bring out their aroma and flavor. No need to switch tools: one grater handles all your prep.

Light and full of moisture

Unlike plastic or pressed graters that crush the food, these teeth shave it as if cutting it into tiny pieces. Fewer cells are broken, so moisture, umami and aroma stay inside. Grated daikon and ginger are not squeezed dry — they come out remarkably light and juicy.

Steady weight and hygienic tin plating

Its moderate thickness and weight keep it from wobbling while you grate, so your hands stay steady and safe. The surface is tin-plated, which is hygienic and keeps metallic smells from transferring to food.

The more you use it, the better it feels in your hand — and the exposed copper develops a warm, deep color over time. A kitchen tool to keep for life that lifts the quality of your cooking.

About Kobo Aizawa

Kobo Aizawa is a long-established kitchen tool maker in Tsubame, Niigata, a town famous for metalwork. Their aim is to make tools that bring Japan's traditional crafts into everyday life. They always return to the basic questions of why an object exists and why it is needed — pursuing functional beauty and stripping away decoration to give their tools life.

Specifications

• Function: double-sided (front: coarse / back: fine)
• Size: approx. W 115 × L 210 × H 12 mm (4.5 × 8.3 × 0.5 in)
• Weight: approx. 260 g (9.2 oz)
• Material: pure copper with tin plating
• Made by: Kobo Aizawa, Tsubame, Niigata
• Made in: Japan

Care

• After use, remove any food left between the teeth with a scraper, scrubbing brush or toothbrush, following the direction of the teeth. Wash with mild detergent, wipe dry and let it dry completely — moisture left on the copper can cause verdigris (green patina).
• Both sides have sharp teeth: take care when washing, carrying and storing.
• Not dishwasher or dryer safe.

FAQ

Which side should I use?
Use the coarse front for daikon, carrot and yam, and the fine back for ginger, garlic and wasabi.

What color is the grating surface?
Both sides are silver (tin-plated); only the handle shows the copper color. Colors may look different depending on the photo and your screen.