Rare! Cut-out Shichirin Grill, Noto, Daiya Kogyo, Medium Size, with Net

Unlike regular shichirin grills, this one is very lightweight!

A medium-sized wooden and metal shichirin grill with a grate, perfect for outdoor cooking.

- Type: Shichirin Grill
- Material: Wood & Metal
- Size: Medium
- Design: With Grate

This is a rare Noto cut-out shichirin grill.
It's large enough to grill fish. Please judge the details from the photos.

☆About Cut-Out Shichirin Grills☆

Cut-out shichirin grills are a type of shichirin produced in Suzu City, Ishikawa Prefecture. They are made by directly cutting out blocks of diatomaceous earth, shaping them with chisels, and firing them in a kiln.

This manufacturing method results in excellent heat insulation and heat retention, and the far-infrared effect allows for delicious grilling of food. Features of Cut-Out Shichirin Grills: Excellent Heat Insulation and Retention: The countless microscopic pores within the diatomaceous earth prevent heat from escaping, allowing for efficient use of charcoal heat.

 Far-Infrared Effect: The grill body emits a large amount of far-infrared rays, which gently heat food from the inside, resulting in delicious grilled dishes. High Durability: Compared to kneaded shichirin grills made by mixing diatomaceous earth, these are less prone to cracking and are sturdy and long-lasting.

 Lightweight: Diatomaceous earth contains air, making it relatively lightweight. Handmade Warmth: A large part of the manufacturing process is done by hand, giving each piece a craftsman's warmth.

 Manufacturing Process: Cutting Diatomaceous Earth: Blocks of diatomaceous earth are cut out from a quarry about 30 meters underground using flat and auger chisels. Shaping: The cut blocks of diatomaceous earth are individually carved into the shape of a shichirin by hand, like a sculpture, using chisels and other tools.

 Kiln Firing: The shaped shichirin grills are fired in a kiln for a full day and night. History and Origin: The history of cut-out shichirin grills dates back to the Muromachi period, and it is a traditional technique passed down in Suzu City, Noto Peninsula, since ancient times.

 Diatomaceous earth, deposited about 12 million years ago, exists abundantly underground in Suzu City. The diatomaceous earth in this region is clay-like and can be molded directly, which led to the development of the cut-out method.

 Difference from Kneaded Shichirin Grills: While there are also kneaded shichirin grills made by mixing diatomaceous earth and molding it, cut-out shichirin grills are made by directly carving out blocks of diatomaceous earth. This preserves the microscopic pores of the natural diatomaceous earth, resulting in higher heat retention and insulation, as well as superior durability.