For yakisoba, a Japanese yasai itame vegetable stir fry, or Japanese fried rice, there's nothing like a carbon steel black Japanese-style wok. This commercial grade stir-fry wok has the higher sides, more rounded bottom and shorter, thicker handle that differentiates Japanese-style woks from more traditional Chinese-style woks. Constructed of 18-gauge (1.2 mm thick) black carbon steel, the wok heats quickly and evenly, and to higher temperatures than stainless steel or clad aluminum pans, and retains the heat, searing meats and cooking vegetables quickly. The integrated handle has a welded joint to make it even stronger, letting you take advantage of the high sides to stir fry large quantities. Perfect for small batches, the carbon steel black Japanese wok measures 16" in diameter.