The Professional Kitchen Torch That Japanese Chefs Actually Use

A culinary blowtorch is essential equipment for any kitchen running sushi, desserts, or grilled proteins. Iwatani's CB-TC-CJ2 Pro Plus is the professional-grade model — a 1500°C high-power butane torch with dual gas controls, one-handed trigger ignition, and an adjustable flame shape that switches between a focused point for precision aburi work and a wider spread for caramelising surfaces. It ships with a stabilising plate for freestanding use and runs on standard butane cassette canisters (sold separately).

Why Chefs Choose This

1500°C flame: Significantly hotter than consumer torches — caramelises faster, reducing the risk of overcooking the protein beneath
Dual controls: Rear regulator knob sets gas flow, trigger fires the flame — fine-tune intensity without interrupting workflow
Adjustable flame shape: Clockwise for a concentrated point (precision), anticlockwise for a wider spread (surface caramelisation)
One-hand operation: Trigger ignition with a hold button for continuous flame — frees the other hand to turn or plate

How to Use

Aburi sushi: Torch the surface of nigiri (salmon belly, mackerel, wagyu) for the signature scorched finish — the core use in Japanese kitchens
Crème brûlée & desserts: Caramelise sugar toppings evenly — the adjustable spread gives better coverage than fixed-flame torches
Charring & finishing: Blister peppers, char citrus halves, or finish grilled meats with targeted Maillard browning
Tableside service: Compact enough for front-of-house use — torch dishes at the table for visual impact

What makes the Iwatani Pro Plus different from a standard kitchen blowtorch?

Most consumer kitchen torches use a fixed flame and a simple on/off valve. The Iwatani CB-TC-CJ2 separates gas regulation from ignition — the rear knob controls flow rate while the trigger handles firing — which means you can pre-set your flame intensity and then fire repeatedly at the same output without readjusting. The flame shape knob adds a second axis of control: a tight, pointed flame for precise aburi work on individual pieces of sushi, or a wide, soft flame for even coverage across a crème brûlée or a row of torched maki. The anti-flare feature prevents the initial gas burst that cheaper torches produce on ignition, which can char the surface unevenly. For kitchens running aburi as a regular menu item, the difference between this and a hardware-shop blowtorch is the difference between consistent results and guesswork.

Product Details

Type	Culinary Torch Burner
Brand	Iwatani
Model	CB-TC-CJ2 (Pro Plus)
Max Flame Temperature	1500°C
Ignition	Piezoelectric trigger with hold button for continuous flame
Flame Control	Dual — rear gas regulator + flame shape adjustment knob
Fuel	Standard butane cassette canister (sold separately)
Includes	Torch body + stabilising plate
Origin	Japan

What gas canisters does the Iwatani CB-TC-CJ2 use?

The CB-TC-CJ2 uses standard butane cassette gas canisters — the same type used in portable camping stoves and Iwatani's tabletop cookers. These are widely available and inexpensive. The canister slots into the base of the torch and locks with a twist. One canister typically provides around 90–120 minutes of intermittent use depending on flame intensity, though this varies by brand and ambient temperature.

What is aburi sushi and why do you need a torch?

Aburi (炙り) means "flame-seared" in Japanese. It refers to the technique of briefly torching the surface of nigiri sushi — typically fatty fish like salmon belly, shime-saba, or engawa — to partially render the fat and create a caramelised, smoky crust while keeping the interior raw. The technique requires a torch that produces high, controllable heat for a very short duration. An underpowered torch takes too long and cooks the fish through; a proper culinary torch like the Iwatani achieves the sear in seconds, preserving the raw texture beneath.

Is there a difference between the Iwatani Pro Plus and Pro 2?

Yes. The Pro 2 (CB-TC-PRO2) is Iwatani's professional-line torch with a more industrial design and slightly different ergonomics. The Pro Plus (CB-TC-CJ2) adds the flame shape adjustment knob and the anti-flare ignition system, giving it finer control over flame characteristics. Both produce similar maximum temperatures. The Pro Plus is generally preferred in restaurant kitchens where precision matters — particularly for aburi work — while the Pro 2 is a solid general-purpose option for broader culinary use.

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Iwatani, Pro Plus Cooking Torch (CB-TC-CJ2)