Carbon steel pans have been around for centuries, and after years of stainless and non-stick dominance, home cooks are rediscovering exactly why. Once properly seasoned, carbon steel can outperform almost any other material for toughness, ease of cleaning, and everyday versatility. Eggs slide around like they are on ice, and the toughest fond wipes away with a paper towel.
This skillet, designed by Takayuki Shibata in Fukuyama City, Japan, takes its inspiration from a classic French pan shape but is built in a way most carbon pans are not: pressed to form, then machined down on the inner sides to shed weight while keeping a heavy, heat-retentive bottom. The handle is genuinely sculptural, more a piece of design than an afterthought, and the whole pan is made in very limited numbers by hand. This is a true artisan piece, the kind of thing that becomes a kitchen heirloom rather than just another pan in the cabinet.
What Customers Are Saying: Owners consistently call this a functional work of art, with more than one reviewer comparing it favorably to long-trusted brands like All Clad once they got past the learning curve of carbon steel. The surface takes seasoning quickly, develops real non-stick performance within just a few uses, and the fit and finish draw repeated praise, with one reviewer describing the cooking surface as feeling like glass. The fair criticism worth knowing: the pan flexes noticeably on the stovetop, which one longtime carbon steel and cast iron owner found surprising enough to relegate this pan to outdoor cooking rather than the daily stove. A second reviewer felt the handle, thinned down along with the side walls to save weight, runs a little too delicate for serious pressure during cooking, and wished he had known that going in. Both still rated the pan highly for everything else it does well.
Care Instructions: Like any raw carbon steel pan, this skillet needs to be seasoned before first use and re-seasoned periodically with light use of oil. Wash with hot water and a soft sponge, avoiding soap when possible since it can strip the seasoning layer. Dry the pan immediately and thoroughly after washing, ideally over low heat on the stove, then wipe a very thin layer of cooking oil over the surface before storing to prevent rust. Avoid soaking the pan or putting it in a dishwasher.
This skillet, designed by Takayuki Shibata in Fukuyama City, Japan, takes its inspiration from a classic French pan shape but is built in a way most carbon pans are not: pressed to form, then machined down on the inner sides to shed weight while keeping a heavy, heat-retentive bottom. The handle is genuinely sculptural, more a piece of design than an afterthought, and the whole pan is made in very limited numbers by hand. This is a true artisan piece, the kind of thing that becomes a kitchen heirloom rather than just another pan in the cabinet.
What Customers Are Saying: Owners consistently call this a functional work of art, with more than one reviewer comparing it favorably to long-trusted brands like All Clad once they got past the learning curve of carbon steel. The surface takes seasoning quickly, develops real non-stick performance within just a few uses, and the fit and finish draw repeated praise, with one reviewer describing the cooking surface as feeling like glass. The fair criticism worth knowing: the pan flexes noticeably on the stovetop, which one longtime carbon steel and cast iron owner found surprising enough to relegate this pan to outdoor cooking rather than the daily stove. A second reviewer felt the handle, thinned down along with the side walls to save weight, runs a little too delicate for serious pressure during cooking, and wished he had known that going in. Both still rated the pan highly for everything else it does well.
Care Instructions: Like any raw carbon steel pan, this skillet needs to be seasoned before first use and re-seasoned periodically with light use of oil. Wash with hot water and a soft sponge, avoiding soap when possible since it can strip the seasoning layer. Dry the pan immediately and thoroughly after washing, ideally over low heat on the stove, then wipe a very thin layer of cooking oil over the surface before storing to prevent rust. Avoid soaking the pan or putting it in a dishwasher.
- Brand: West Japan Tools
- Designer: Takayuki Shibata
- Location: Fukuyama City, Japan
- Bottom Thickness: 3 mm
- Side Wall Thickness: 1.5 mm
- Top Diameter: 30 cm
- Bottom Diameter: 24 cm
- Weight: 1.7 kg
Reviews
7 review(s) WRITE A REVIEW (Reviews are subject to approval)
Great pan but flexesPosted By: Gabriel
40 people found this review helpful
I have a lot of knives and pans, both cast iron and carbon steel. I'm familiar with how to clean/care for them. I've been using this one for awhile now. By far the slickest pan and the easiest to clean. Nothing sticks and extremely lightweight! The catch is it flexes like crazy on the stove. Will save it for when I cook in the backyard or on an outdoor family trip.
40 people found this review helpful
I have a lot of knives and pans, both cast iron and carbon steel. I'm familiar with how to clean/care for them. I've been using this one for awhile now. By far the slickest pan and the easiest to clean. Nothing sticks and extremely lightweight! The catch is it flexes like crazy on the stove. Will save it for when I cook in the backyard or on an outdoor family trip.
Weak handle, ruined masterpiecePosted By: Daniel Joseph Oconnor - verified customer
41 people found this review helpful
I took 1 star off because of the thin weak handle. When the sides were shaved down to 1.5 mm the backside of handle was also shaved down. I must be carefull not to put too much pressure on it when cooking. This thinning negated the main advantage of the handle design: strength. Had I known I would have bought a mtfer bourgaet instead. Should have given it 3 stars but the people were nice.
41 people found this review helpful
I took 1 star off because of the thin weak handle. When the sides were shaved down to 1.5 mm the backside of handle was also shaved down. I must be carefull not to put too much pressure on it when cooking. This thinning negated the main advantage of the handle design: strength. Had I known I would have bought a mtfer bourgaet instead. Should have given it 3 stars but the people were nice.
Shibatasan Skillet A functional work of artPosted By: ErikS - verified customer
41 people found this review helpful
I have used this pan a few times now, and it is proving to be great. I am used to cast iron and stainless-clad-aluminum pans, but this is my first carbon steel. It seems to have heat retention properties somewhere in between. The pan has taken to seasoning well and even with just a few uses is fairly nonstick (though I started off by just cooking a thin layer of oil on before using, to get the process started). But the best part is the quality and design, which are fantastic. Other carbon pans may cook things just as well, but none of them look or feel like this. Highly recommended!
41 people found this review helpful
I have used this pan a few times now, and it is proving to be great. I am used to cast iron and stainless-clad-aluminum pans, but this is my first carbon steel. It seems to have heat retention properties somewhere in between. The pan has taken to seasoning well and even with just a few uses is fairly nonstick (though I started off by just cooking a thin layer of oil on before using, to get the process started). But the best part is the quality and design, which are fantastic. Other carbon pans may cook things just as well, but none of them look or feel like this. Highly recommended!
Fantastic Pan Fantastic all around panPosted By: James Bradley - verified customer
38 people found this review helpful
This pan blew my mind. I've used All Clad pans for year, and while durable and overall a great product, the searing and light frying that this pan produces is second to none. I stopped making burgers on the grill and only use this pan. Ditto steak. Vegetable stir fry? No problem. I'm tempted to buy a second. I only wish they made a few different sizes and/or shapes. Only advice: make sure the pan is oiled for cooking. Highly recommended product.
38 people found this review helpful
This pan blew my mind. I've used All Clad pans for year, and while durable and overall a great product, the searing and light frying that this pan produces is second to none. I stopped making burgers on the grill and only use this pan. Ditto steak. Vegetable stir fry? No problem. I'm tempted to buy a second. I only wish they made a few different sizes and/or shapes. Only advice: make sure the pan is oiled for cooking. Highly recommended product.
The pan as art!Posted By: mauichef
43 people found this review helpful
I have recently become a lover of carbon steel pans. Don't ask me why it took so long! I have a few regular pans for the big manufacturers and they are great in most respects. At least until I got this beauty from CKTG. First off..it looks so cool. The design is pure art, from the handle to the profile, it is a looker like no other. The skillet took the seasoning in no time flat and was fully non stick faster than any other pan I own. The size to height ratio is perfect for most ingredients.The handle is very comfortable and much shorter than most other skillets so its great for in oven use. It is certainly not cheap, but the materials used and the design, fit and finish fully warrant the cost. My favorite skillet.
43 people found this review helpful
I have recently become a lover of carbon steel pans. Don't ask me why it took so long! I have a few regular pans for the big manufacturers and they are great in most respects. At least until I got this beauty from CKTG. First off..it looks so cool. The design is pure art, from the handle to the profile, it is a looker like no other. The skillet took the seasoning in no time flat and was fully non stick faster than any other pan I own. The size to height ratio is perfect for most ingredients.The handle is very comfortable and much shorter than most other skillets so its great for in oven use. It is certainly not cheap, but the materials used and the design, fit and finish fully warrant the cost. My favorite skillet.
