Is Japanese Cookware Worth It? A Buyer's Guide

A customer recently asked why Japanese cookware is generally perceived as being good. This is an excellent question. It reminds me of an anecdote about Steve Jobs, who, after visiting a Sony factory, noted that Japanese companies do not need to promote "quality" because quality is already embedded in the products they produce.

It is no doubt Steve Jobs was correct.

However, this article discusses the pros and cons of Japanese cookware. It has quality, but it is a quality specific to Japanese cooking, which may differ from your expectations. If you are considering Japanese cookware, this article is worth reading before you buy.

Pro: Uncompromising Safety Standards

The first point to make is the uncompromising safety of Japanese products. The Ministry of Health, Labour and Welfare strictly regulates all products that contact food, mandating they be free from unwanted materials like heavy metals, and it has the technology to enforce this.

I remember a test by Hong Kong's consumer authority on cast iron products. It found many reputable global brands contained unwanted materials, such as lead. This is unfortunate, as customers often choose cast iron over nonstick precisely because they want a safer product.

This reinforces a point I have made before: it is not the material that matters; it is the final product that matters. If the product is of poor quality, even a piece of iron cookware can be unsafe.

The same authority tested a Japanese pan and found it was 99% iron with no unwanted materials.

Pro & Con: The Lightweight Design Philosophy

One of the most important things to understand about Japanese cookware is its lightweight construction. Many customers wonder why the Yukihira saucepan is so popular, outselling many common Western saucepan models. The reasons are simple:

1. Its light weight means it conducts heat very fast.
2. Its replaceable wooden handle means the pan body can last a lifetime.

But this design also has limits. A lightweight pan is suitable for stews and soups, but not for high-heat stir-frying or deep-frying.

When this philosophy is applied to a carbon steel wok or frypan, the light weight is a great advantage. A 1.6mm thickness heats quickly and properly. However, if you carelessly overheat the pan—even once, especially on an induction cooktop—it will deform.

Is this a quality defect? Definitely not. It is a misuse of a tool that was not designed for that extreme heat. This is something customers must bear in mind. Similarly, if pits or salt corrosion appear, it is often due to improper seasoning or washing, not a flaw in the steel.

You will find most Japanese cookware is thin, light, and uses 18-0 steel. This is because the focus is different. Think carefully if this is what you need before you buy.

Case Study: A Different View on Materials & Hygiene

The chopping board is another perfect example. Japanese users often prefer rubber or synthetic boards. To many Western customers, this is "plastic," and they dislike it. Although Japan also produces wood boards, they are not mainstream.

Why? Because a non-porous synthetic board is proven to be more hygienic. Sushi chefs even use bleach to kill germs and mould, knowing the board will not absorb any chemicals. It can be made 100% hygienic.

Compare this to a porous wood board, which can grow mould if not dried perfectly. This mould (specifically, Aspergillus species, which produce aflatoxins) is a known cause of liver cancer. This presents a clear trade-off, and Japanese preferences often favour hygiene.

You will find Japanese customers often use high-quality, BPA-free plastic for cooking, freezing food, and reheating in the microwave.

It is also worth mentioning that some features important to Western markets are not the primary focus for Japanese customers.

• Stainless Steel: Most Japanese cookware uses 18-0 stainless steel because it is nickel-free. Western markets, in contrast, tend to prefer 304 (18/8) and 316 (18/10) stainless steel.
• Nonstick Coatings: Based on general feedback, my impression is that Japanese customers do not prioritise nonstick coatings as heavily. For example, many people use the same rice cooker inner pot for years, even after the coating is damaged.

So, Is Japanese Cookware Right for You?

At my home, I use Japanese-made turners, containers, knives, chopping boards, carbon steel pans, woks, Yukihira pans, and rice cookers. When maintained well, they last for many years. I have peace of mind knowing they are made to a high safety standard, and inventions like slicers provide great convenience.

We have confidence in "Made in Japan" products, but they are not designed to satisfy all aspects. There are pros and cons to consider.

We have a team here, so feel free to let us know if you have any other questions.