Yukiwa Stainless Steel Ice Cream Scoop No.16

Description

The Yukiwa Stainless Steel Ice Cream Scoop No.16 is designed to deliver perfectly portioned scoops of ice cream, potato salad, and other foods with ease and precision. Crafted for stability and comfort, this scoop ensures that your food presentation is attractive and consistent every time you serve. Its durable stainless steel construction makes it a reliable tool in both home kitchens and professional settings.

Manufactured by Sampo Sangyo Co., Ltd., located in Tsubame, Niigata, Japan—a city famous for its high-quality metal fabrication—the Yukiwa scoop combines excellent craftsmanship with superior functionality. Trusted worldwide, Yukiwa products are known for their durability and performance, making this scoop a valuable addition to your kitchen arsenal.

Details

• Product Material: Stainless Steel

• Manufacturer: Sampo Sangyo Co., Ltd.

• Made in: Japan

Features

• Stable scooping action for consistent, perfectly portioned servings
• Durable stainless steel construction resistant to rust and corrosion
• Ideal for scooping ice cream, potato salad, and similar foods
• Ergonomic design for comfortable handling during use
• Manufactured in Japan with high-quality craftsmanship

How to use

To use the Yukiwa Stainless Steel Ice Cream Scoop No.16, simply press the scoop firmly into the ice cream or desired food item and lift to form a neat ball or portion. For best results, slightly warm the scoop under warm water before use to ease scooping. After use, wash the scoop thoroughly with warm soapy water and dry it completely to maintain its condition. Avoid using abrasive cleaners or scrubbing pads to preserve the scoop's finish.

Care instructions

Clean the scoop after each use with warm, soapy water and dry it immediately to prevent water spots and maintain its shine. Avoid exposing the scoop to harsh chemicals or abrasive cleaning tools. Store it in a dry place to prevent moisture buildup. Although made of stainless steel, prolonged exposure to moisture should be minimized to preserve its quality over time.