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Yamada Uchidashi Hammered Steel Chinese Round Bottom Wok

Yamada Uchidashi Hammered Steel Chinese Round Bottom Wok

$113.00 AUD
$113.00 AUD
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Yamada Kogyosho, Y.K. was founded in Yokohama, Kanagawa, Japan in 1957. They are a family-owned small craft factory run over three generations. They are only folks making hammered woks in Japan. This round bottom wok is for those who looking for that extra authentic wok experience, who have a wok ring on hand - for most of us, a flat bottom wok is going to be a better option for conventional western stoves.


Special Instructions for Yamada pans and Woks - Yamada pans and woks come unseasoned and are covered with an anti-rust protective coating. Before first use, make sure to heat the wok to burn off the coating and wash it with detergent when it gets cool. We recommend doing this outside or in a well-ventilated area.

After the seasoning is removed, scrub them well and season them as per a standard carbon steel pan. Instructions are in the attached care-letter that comes with the pan or in the "pan care" tab above the description.

Check out the full carbon steel pan care article and video here.

    Thickness for all 1.6mm
    Wok Small 24cm - Depth  7cm - Weight 897g
    Wok Medium 27cm - Depth  8cm - Weight 1088g
    Wok Large 30cm - Depth 9.5 - Weight 1320g
    Wok XLarge 36cm - Depth  10.5  - Weight 1822g

     



    Compatible Stove Tops Gas
    Made in Japan

    SKU:

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    Overall rating: 4.7272725 / 5 from 22 reviews.

    AI Generated Review Summary

    Summary topics

    Review topics: ["size","construction","heat","service","quality","staff","wok","kitchen","rings"].

    Review highlights

    Reviews

    Awesome

    "Very happy with this. Restaurant quality wok. I burned off the factory seasoning as directed at 500F and then seasoned with avocado oil. Flaxseed is objectively best for seasoning, but with good technique I find avocado works fairly well and it's my preferred oil for general frying so that's what I have on hand. Seasoned up very nicely with a pretty durable finish. Has a comfortable weight to it. Handle does get hot after a little bit but that's expected, keep a mitt or towel handy. Some reviewers noted that the handle is heavy enough to tip the wok a bit *when empty*. This is true and I consider it a plus because it means the rest of the wok is light enough to be easily lifted and tossed. With any amount of food in the wok it doesn't tip."

    — Daniel F. (5/5)

    A deep, maneuverable cooking vessel.

    "It took me awhile to get to this review, as I had to test and try various wok rings and gas flame wok burner mods, to finally get the proper flame heat for the round bottom wok. The round bottom woks are really made for gas burners putting out high btu’s. And the Yamada Uchidashi round bottom woks are of high quality and sturdy thin construction, to allow quick conduction of high heat, concentrating in the very bottom of the concave cooking bowl. Because the woks have a pronounced rounded cooking bowl, food being sizzled can be easily tossed and flipped within the wok. This allows quick, smoky, even cooking to achieve “wok hei”. Yamada Uchidashi rounded bottom woks are equal to the quality of the more higher priced Chinese woks. A good kitchen buy for life."

    — Michael L. (5/5)

    Super wok

    "Great wok for family of 4. Staff were very friendly and helpful with added care instructions. We love the upgrade."

    — Michael W. (5/5)

    Amazing

    "Well worth the price and effort to season this amazing wok. It’s perfect for a couple. We are really enjoying this wok- my partner is rediscovering his love for cooking thanks to this new piece in our kitchen."

    — Marie W. (5/5)

    Yamada Uchidashi Hammered Steel Chinese Round Bottom Wok - Excellent

    "We love our new Yamada Uchidashi Hammered Steel Chinese Round Bottom Wok--works perfectly on our Nuwave induction wok surface, and much more substantial than the wok that came with the Nuwave. Plus it arrived much earlier than promised. Thanks for the great service!"

    — William C. (5/5)

    Awesome wok.

    "Very pleased with my purchase. Removing the coating that it comes with can be finicky, ended up using a propane torch to reach all the different spots. Once that was done, I seasoned it properly and now I am cooking very good fried rice among other things with it :) Perfect thickness and very sturdy. Can be a little heavy for some people but it should last several decades if properly maintained. Ended up going for a round bottom wok has I cook on a gas stove and I do not regret it, although flat would most likely have be fine too."

    — Alexandre B. (5/5)

    Great wok

    "We've now used this wok a half dozen times and we're loving it. The quality seems relly good. We seasoned it as instructed and things are not really sticking to it. It's also not too heavy. And it's super easy to clean. We're going to be once or twice a week I suspect."

    — Julian H. (5/5)

    Great wok, opt for the larger size.

    "Great wok, originally purchased the L (30cm) but opted instead for the largest size (XL -36cm). Seasoning the wok was quite simple, and so far seems to be holding up well with no sticking. Wok is beautifully constructed and can see lots of use in the future from it."

    — Benson L. (5/5)

    A wok isn’t just a wok

    "Ah, the Yamada Uchihashi Hammered Steel Wok—well, let’s not get carried away here. This is an intriguing piece, but it’s not without its flaws. You see, at first glance, this wok might appear as an invitation to embrace the culinary chaos and create something spectacular, and in some respects, it can be just that. But like so many things in life, there’s more lurking beneath the surface—sometimes disappointments, even. Now, the hammered steel construction, that’s good—there’s something primal about hammered steel, something that speaks to human ingenuity and the transformation of raw materials. But, at 1.6mm thick, we start running into a problem. You see, thickness in a wok matters. A wok needs to be thin enough for rapid heat transfer but also thick enough to retain heat consistently and avoid warping. At 1.6mm, you’re straddling a line, and not always in the most favorable way. Too thin, and you lose durability over time. It might warp, especially under high heat, which—let’s face it—is the entire point of using a wok. Furthermore, the flat bottom design, while convenient for Western stovetops, sacrifices the authenticity of the traditional round-bottom wok. The round-bottom shape exists for a reason—it facilitates proper stir-frying technique. With a flat-bottom wok, you’re not just bending tradition; you’re also losing some of the proper heat dynamics. You’re trading off the essence of the tool for convenience, and that’s something that happens far too often in modern society, isn’t it? We sacrifice depth for ease, complexity for surface-level functionality. This flat bottom is symbolic of that problem—a concession to mediocrity. And then there's the hammered design. While it looks aesthetically pleasing, I question whether it truly contributes much beyond the visual. The rough, hammered surface is meant to prevent food from sticking, but is it truly more effective, or are we seduced by the appearance of craftsmanship rather than actual substance? Sometimes, things are dressed up to seem impressive without delivering much in the real world, much like poorly thought-out ideologies that dazzle but fail when applied to the intricacies of life. So, where does that leave us? Sure, this wok will do its job, but it’s not the pinnacle of wokdom. It’s a compromise—perhaps necessary for the modern kitchen, but a compromise nonetheless. It represents the tension between tradition and convenience, between quality and expedience. And while that’s the world we live in, you must ask yourself: are you willing to settle for a tool that doesn’t fully live up to its potential? Or, should you aim higher—demand more of your equipment, your kitchen, and, ultimately, yourself?"

    — Adam t. (5/5)

    Best Wok Ever!

    "Bought this wok, seasoned it a couple times and it’s been fantastic! No -stick, easy to clean, handle stays cool, meat brown fast and perfectly. Time for some sauté pans now."

    — Valued C. (5/5)

    Q&A

    Any chance you would have a commerical size 45cm available?
    We're not able to get one that big unfortunately. We should have some 36 cm ones next year though!
    Hi there! Could you tell me how much each of these woks weighs? Thank you!
    We don't have a small to measure unfortunately but here are the other two: Medium - 27cm weighs 1083g Large - 30cm weighs 1280g
    What are the heights of each size?
    Hey there, we don't have the small in stock right now, so I can't measure it. But the Medium is 85mm deep at the centre and the Large is 92mm. Let me know if I can help with anything else! - Ellie

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