Kasai Little Konro Hibachi Grill Searing Edition SVT-16154
Product Description
The Kasai Little Konro Searing Edition is a compact charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay body within a stainless steel frame, it...
Specifications
- Colour
- Silver
- Dimensions
- 226(H) x 464(W)mm
- Material
- Stainless Steel
- Warranty
- 1 Year Parts & Labour
Downloads
Product Description
The Kasai Little Konro Searing Edition is a compact charcoal hibachi-style grill designed and manufactured in the UK. Built around a natural clay body within a stainless steel frame, it is primarily used for grilling meats, fish, and vegetables over direct charcoal heat, and is also commonly used in professional kitchens to finish sous vide-cooked proteins before plating. The searing edition specifically includes a full-size searing grate with 6mm stainless steel bars, which is intended for dishes where strong grill marks and a hard sear are part of the presentation.
The clay construction gives this grill notably better heat retention than a conventional steel or cast-iron charcoal burner. Heat is reflected back into the cooking zone rather than dissipating outward, which means charcoal burns more efficiently and for longer between top-ups. In practical terms, this supports sustained service without constant attention to fuel, and the concentrated heat allows surface temperatures suitable for achieving a proper crust on steaks, roasts, and similar cuts.
For kitchen operators, the key practical advantages are:
- Efficient charcoal burn reduces fuel consumption during service
- Clay body retains heat evenly, supporting consistent cooking results
- 6mm searing bars reach high temperatures for defined grill marks
- Compact footprint suits pass-through finishing and tableside theatrics
- Stainless steel frame is straightforward to clean and maintain
At 12.7kg, the unit is portable enough to move between stations or set up tableside, though the clay body requires careful handling to avoid cracking. It is best suited to restaurants running Japanese BBQ concepts, small-plate and sharing-style menus, or kitchens that use sous vide as a primary cooking method and need a reliable charcoal finish. For operations needing higher throughput or a larger cooking surface, broader models within the Kasai range may be worth considering.
If you are unsure whether this size is right for your service volumes or how it would integrate with your current kitchen setup, the team is happy to talk it through with you before you commit.
Key Features
- Natural clay body reflects heat back into the cooking zone
- 6mm stainless steel searing bars reach high surface temperatures
- Stainless steel frame construction with 1-year parts and labour warranty
- Compact 464mm width suits close-quarters stations and tableside use
- Designed and manufactured in the UK to commercial kitchen standards
Operational Benefits
- Efficient charcoal burn sustains service without frequent fuel changes
- Consistent retained heat supports repeatable results across covers
- Hard sear capability finishes sous vide proteins cleanly before plating
- Portable 12.7kg build allows flexible positioning across kitchen or floor
- Focused heat zone reduces risk of flare-ups affecting flavour or presentation
Specifications
- Colour
- Silver
- Dimensions
- 226(H) x 464(W)mm
- Material
- Stainless Steel
- Warranty
- 1 Year Parts & Labour
- Weight
- 12.7kg
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Frequently Asked Questions
- Yes, though it is best positioned as a finishing or specialist station rather than a primary high-volume cooking unit. It is well suited to restaurants running Japanese BBQ menus, sharing plates, or sous vide finishing where a controlled charcoal sear is part of the dish. For kitchens needing to cook larger quantities simultaneously, a larger-format konro would be more appropriate.
- The Little Konro runs on charcoal — traditional binchotan charcoal is commonly used with konro-style grills as it burns cleanly and at high temperature. As with any charcoal-burning equipment, adequate ventilation is essential; it should not be used in enclosed spaces without appropriate extraction. If you are planning to use it within a kitchen, confirm your extraction provision with your installation team before use.
- The clay construction is durable under normal use but should be handled carefully to avoid impact damage — dropping or knocking the unit can crack the body. It is advisable to allow the grill to cool fully before moving it, and to store it in a dry environment as prolonged moisture exposure can affect the clay over time. The stainless steel frame and grate can be cleaned in the usual way for commercial equipment.