Kōmyō Titanium Pan: Japan's 30-Year Pan for a Perfect Sear, Naturally Non-Stick
Restaurant sear, natural release, and nothing on it to flake, scratch or peel. Bought once, abused daily, kept for decades.
One pan that does it all, for the rest of your life
- Steakhouse sear on any burner
- Naturally non-stick, zero coatings
- Nothing to flake, scratch or peel
- Metal utensils, dishwasher, oven: all fine
- Non-toxic: No PFAS, PTFE or forever chemicals
- Light in the hand, built for 30 years of use
Cook on it hard for 60 days. Metal spatula, screaming heat, dishwasher every night. If it hasn't earned a permanent spot on your stove, send it back for a full refund.
$129.95 today instead of $259.95, on every set.
Shipping & returns
Shipping
Free on every order. A tracking link follows the moment it leaves the warehouse. Delivery is 6–8 business days.
Returns
Sixty days. Use it every night, metal tools and dishwasher included. If the surface has changed in any way, email info@hatoriknives.com and we refund it.
What is in the box
The 28 cm Kōmyō pan, a care card, and The Kōmyō Method — forty restaurant recipes written for this pan, sent to your inbox. Choose the set with the Junsui titanium spatula and that ships in the same box.
Which hob does it work on
All of them. The stainless steel base is magnetic for induction and flat for gas, electric and glass. It is oven safe as well, so a sear can finish under the grill.
Non-toxic by construction: solid titanium is the only thing touching your food.
Titanium is the metal chosen when a part cannot be replaced: surgical implants, rocket engines. Rust cannot touch it, food cannot react with it, and heat leaves it exactly as it was. On the Kōmyō it is the cooking surface itself, so the pan you unbox is the pan you cook on ten years from now.
- Pure titanium cooking surface
- Does not rust or corrode
- Does not react with food
- Holds no odours
- Same metal as surgical implants
- Unchanged by high heat
Naturally non-stick, with no coating to wear off.
The surface is hammered into fine ridges. Food rests on the peaks while a thin layer of oil sits in the valleys, so an egg lifts off clean and a fillet turns whole. The ridges are part of the metal, which is why the release works the same on the thousandth dinner as on the first.
- Hand-hammered in Japan
- Food touches the peaks
- Oil sits in the valleys
- A teaspoon of oil is enough
- Fish, eggs and pancakes lift whole
- Built into the metal, for good
Six things built into the metal
The cooking surface is solid titanium, not a layer sitting on top of it. Metal tongs and a metal spatula every night leave it looking the way it did on day one.
The base is hand-hammered into fine ridges that hold a thin film of oil under the food. A teaspoon is enough for eggs to slide and a fillet to turn whole.
Nothing is coated, sprayed or bonded on. The only thing your dinner touches is the same metal used for surgical implants.
This is the pan Japanese restaurant kitchens keep through decade after decade of service. Ours is made to the same standard for a home stove.
A stainless base makes it induction-ready, and it takes gas, electric and glass just as well. Sear on the hob, then move the whole pan into the oven.
Around 40% lighter than steel, so you can lift it one-handed and tip a full pan of vegetables onto the plate without bracing your wrist.
A restaurant sear, at home, every night.
A steakhouse crust
Dry, high heat on bare titanium. Meat browns wherever it touches the metal, so the crust is deep and even and comes away in one piece.
Even heat, edge to edge
The aluminium core under the titanium carries heat across the whole base at once. The edge cooks at the same pace as the centre.
Burner to oven
Sear on the hob, then move the whole pan to the oven. Handle included.
One pan that handles every dinner
SEAR
Full flameon bare titanium
Take the burner as high as it goes. Meat browns wherever it touches the metal, so the crust is deep and even.
RELEASE
0 coatingsnaturally non-stick
Hand-hammered ridges hold the oil under the food. The release works the same on the thousandth dinner as on the first.
HEAT
3 layersedge to edge
An aluminium core sits between the titanium and the stainless base and carries heat across the whole pan at once.
WEIGHT
40% lighterthan steel
Light enough to lift one-handed and tip onto the plate, with no bracing and no second hand under the base.
Four other ways to buy a pan, and the catch in each.
What the shelf offers, and what you live with.
Coated nonstick
Toxic, coated, and low quality. Replace after 6 months
Ceramic
Less chemicals, same coating. Fades just as quickly
Stainless steel
No coatings, but also no ridges. Everything sticks
Cast iron and carbon steel
Heavy and hard to maintain. Requires seasoning, hand washing, etc.
Everything a coated pan promised, and kept.
Sixty nights on your stove, on us.
Use it hard
Metal tools, full heat, the dishwasher, the oven. Every night for sixty days.
Anything different, full refund
If the surface looks any different from when it arrived, email us and the pan is refunded in full. The recipes stay yours.
What cooks say after the first month
Verified buyers, in their own words.
“I have gone through four nonstick pans in six years. This is the first one still on the stove after a year.”
“My mother-in-law asked why my eggs looked like a restaurant plate. It is the pan, and nothing else changed.”
“Metal spatula on it every single night since March. Not a mark on the surface.”
“Lighter than my cast iron and it heats faster than my stainless. I did not expect both.”
“The steak was the test. First proper crust I have got at home in years.”
“Goes in the dishwasher with everything else and comes out looking like the photos.”
Questions cooks ask
Why does it cost more than the pan at the box store?
A coated pan is priced to be replaced. This one is priced to be kept. Over the years a kitchen goes through three, four, five coated pans; this is one purchase, and it is still on the stove at the end.
Will a metal spatula mark it?
No. Metal spatula, tongs, whisk: the surface is solid titanium and shrugs them off. That is the point of it.
Do I need oil?
A little. A teaspoon settles into the ridges and lifts eggs and fish clean. Without it, food will hold on, the same as any bare-metal pan.
Do I have to season it?
No. Titanium needs no seasoning and no protecting layer. Wash it, put it away.
Is the dishwasher fine?
Yes, every night. Hot water and detergent do nothing to titanium.
How heavy is it?
Noticeably lighter than a stainless or cast-iron pan of the same size. Titanium carries its strength at around 40% less weight than steel, so one hand lifts it, tips it, and puts it back.
What makes this different from other pans sold as titanium?
Many pans sold under that word are aluminium with a sprayed coating that has titanium in the mix. The Kōmyō's cooking surface is titanium itself, solid, with nothing on top of it. Run a fork across it: no colour comes up.
What changes if I have cooked on nonstick for years?
One habit: preheat for two minutes and add a little oil before the food goes in. After a few dinners it is automatic, and the pan does the rest. The recipe deck is written around exactly that.
250,000+
cooks have bought a Hatori tool for their kitchen
Hatori started with the rolling knife sharpener, on the same idea as this pan: buy the good one once, and stop replacing the cheap one.