A Century of Kitchen Tradition
Since 1907, this Kamenoko tawashi scrub brush has been a staple in Japanese kitchens for cutting through grease and stuck on food without scratching cookware. The densely packed palm fibers are wound around a wire core, giving the brush a rigid, textured surface built for repeated heavy use.
Built for Commercial Cleanup
The firm bristles excel at cast iron pans, woks, colanders, and cutting boards, reaching into ridges and mesh that sponges skip over. It also doubles as a vegetable brush for scrubbing mud from root vegetables without a peeler.
Care Notes
- Heat resistant up to 90°C (194°F)
- Not dishwasher safe; rinse and air dry
- Comes with a wire loop for hanging storage
