Seki Japan Stylish Kitchen Tool, Flexible Non Stick Heat Resistant Nylon Food Tong, 10.2″ Cooking Serving Tongs, for Steak, Salad, BBQ, Grilling and Frying


$13.14

Seki Japan Stylish Kitchen Tool, Flexible Non Stick Heat Resistant Nylon Food Tong, 10.2″ Cooking Serving Tongs, for Steak, Salad, BBQ, Grilling and Frying

From the brand

“Product of Gifu Japan”

Products designed and developed by major Japanese kitchen manufacturers, are loved around the world for their high quality.

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Located almost in the center of Japan, Gifu Prefecture boasts a rich industrial heritage, including Seki cutlery, known for its sharpness due to traditional forging techniques, and Mino ware, beautiful ceramics with a history of over 1,300 years.

Product of Gifu Japan sells products to let people overseas know about the high quality and beautiful products made in Gifu and planned and developed by leading Japanese manufacturers.

A long comfortable handle with a big head. Avery light tool is easy to handle and makes it easier and fun for you to cook. It wonft damage food materials or other cooking tools because the surface is smooth and has no edge.
Suitable for various dishes, such as soup, stew, curry and rice, pot-au-feu, Japanese dishes and Chinese dishes.
Simple nylon tool with seamless design does not absorb water, so itfs always clean. Dishwasher-safe and dishdryer-safe tool saves time and labor.
Weight: 49g, Length: 25.5cm, Width: 10cm, Height: 4.5cm
Body : Nylon (with with Glass Fiber) (Heat Resistant 446 ºF)

Customers say

Customers find these kitchen tongs to be sturdy, with one noting they hold up well in the dishwasher. The tongs are versatile, with one customer highlighting their effectiveness for picking up various pastas and noodles, while another mentions they’re great for serving casserole dishes. Customers appreciate the perfect size, natural grip, and lightweight design, with one noting they’re thin enough to slide under food. The heat resistance and functionality receive positive feedback from multiple customers.

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