Kobo Aizawa Grater

No, this grater is specifically engineered for aromatics and fibrous ingredients like ginger, garlic, wasabi, and horseradish. Its fine, sharp teeth are designed to create a delicate paste rather than shreds, so it will not perform well with hard cheeses.

Because it is not dishwasher safe, you should hand wash it immediately after use. Use a soft brush or sponge with mild soap to gently clear the teeth, then rinse and dry thoroughly to prevent any oxidation.

Copper is a traditional material in Japanese metalworking known for its durability and the ability to hold an incredibly sharp edge. The teeth on this grater are hand-cut, allowing for a level of precision and sharpness that creates a finer, more consistent paste than mass-produced stamped stainless steel graters.

It is quite compact at approximately 2 by 3 inches, making it ideal for table-side service or grating small amounts directly into a bowl or onto a plate. If you are looking to grate large volumes of ingredients at once, you may find its small footprint limiting.

Yes, copper naturally develops a patina over time when exposed to air and moisture. This is a normal characteristic of the material and does not affect the grater's performance or food safety.