These are tongs made from smoked bamboo. There are four sizes in total.
Among bamboos, there is the vigorous and thick “Mōsō bamboo” and the slightly slender “Hachiku bamboo.”
By placing these bamboos into a high-pressure steamer or into a charcoal kiln used for making charcoal, a uniquely rich character is brought out.
At our shop, this special material is called smoked bamboo.
Extra small sizeSmall sizeFrom left to right: extra small, small, medium, and large sizes.The color typical of smoked bamboo, made in the charcoal kiln, has deeply soaked into the outside of the handles.This is the large size.It has a solid size. Suitable for pan cooking such as pasta or steak. It offers a different kind of usability compared to chopsticks.This is the medium size.For grabbing freshly baked bread or hot steamed buns. Also good for serving salad, grilled foods, or flipping grilled rice cakes and more.This is the small size. With this size, it fits more comfortably in the hand.As ice tongs. Also suitable for serving salad or cold cuts.This is the extra small size.As sugar tongs or condiment tongs. It also pairs well with ceramic or glass containers used for sugar or condiments.Only the extra small tongs are made with the handle slightly narrowed. On the right is the small size, which has no narrowing and is straight. The medium and large are made the same way as the small.At the base of the handle, the triangular fitting part is secured with a brass nail.Except for the extra small size, the handle has a bamboo node around the middle, which adds a bamboo-like accent.Each tip is carefully shaped with firm serrations, as seen in the photos.Though not as sharp as stainless steel or other metals, the serrations prevent slipping.Bamboo hardly scratches cooking tools like pots and pans, and when touching food or holding it in the hand, the feel is gentle—another pleasing point.Medium sizeLarge size
For both cold and hot foods.
It can also be used for cooking in pans. (Please avoid direct fire cooking such as BBQ, as the tongs may scorch or burn.)
It truly is a material perfectly suited for the use of tongs.
Small size
They are also handy for transferring food from a large serving plate to individual dishes.
Please choose your preferred size.
__Kazuho Shimomoto’s Bamboo Cutlery__
Mr. Kazuho Shimomoto, who runs his workshop in the mountains of Kōchi, originally built charcoal kilns together with local people, using only earth and stone, and made charcoal from oak and beech wood.
The beginning of his bamboo cutlery came when he hung up bamboo spoons he had carved himself and exposed them directly to the heavy smoke from charcoal making, which gave them a unique finish. From this experience, he went on to make bamboo cutlery smoked in the charcoal kiln in earnest.
Bamboo, which in some parts of Japan today is even regarded as a nuisance, is cut down by Mr. Shimomoto himself in the mountains. After applying heat treatment, he smokes it in his own charcoal kiln and uses the deeply blackened bamboo to craft cutlery as tools for daily life.
The pieces he makes, though sharp in impression, also carry a certain calm thickness and roundness. They are not only appealing to the eye but also gentle to the touch, with a profound charm that is of course practical as well.
The longer they are used, the more the texture of bamboo softens and blends in. While retaining their original “sharp yet calm” impression, they become more beloved over time, adding a small touch of color to the daily table and to the mood of the person using them.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
These are tongs made from smoked bamboo. There are four sizes in total.
Among bamboos, there is the vigorous and thick “Mōsō bamboo” and the slightly slender “Hachiku bamboo.”
By placing these bamboos into a high-pressure steamer or into a charcoal kiln used for making charcoal, a uniquely rich character is brought out.
At our shop, this special material is called smoked bamboo.
Extra small sizeSmall sizeFrom left to right: extra small, small, medium, and large sizes.The color typical of smoked bamboo, made in the charcoal kiln, has deeply soaked into the outside of the handles.This is the large size.It has a solid size. Suitable for pan cooking such as pasta or steak. It offers a different kind of usability compared to chopsticks.This is the medium size.For grabbing freshly baked bread or hot steamed buns. Also good for serving salad, grilled foods, or flipping grilled rice cakes and more.This is the small size. With this size, it fits more comfortably in the hand.As ice tongs. Also suitable for serving salad or cold cuts.This is the extra small size.As sugar tongs or condiment tongs. It also pairs well with ceramic or glass containers used for sugar or condiments.Only the extra small tongs are made with the handle slightly narrowed. On the right is the small size, which has no narrowing and is straight. The medium and large are made the same way as the small.At the base of the handle, the triangular fitting part is secured with a brass nail.Except for the extra small size, the handle has a bamboo node around the middle, which adds a bamboo-like accent.Each tip is carefully shaped with firm serrations, as seen in the photos.Though not as sharp as stainless steel or other metals, the serrations prevent slipping.Bamboo hardly scratches cooking tools like pots and pans, and when touching food or holding it in the hand, the feel is gentle—another pleasing point.Medium sizeLarge size
For both cold and hot foods.
It can also be used for cooking in pans. (Please avoid direct fire cooking such as BBQ, as the tongs may scorch or burn.)
It truly is a material perfectly suited for the use of tongs.
Small size
They are also handy for transferring food from a large serving plate to individual dishes.
Please choose your preferred size.
__Kazuho Shimomoto’s Bamboo Cutlery__
Mr. Kazuho Shimomoto, who runs his workshop in the mountains of Kōchi, originally built charcoal kilns together with local people, using only earth and stone, and made charcoal from oak and beech wood.
The beginning of his bamboo cutlery came when he hung up bamboo spoons he had carved himself and exposed them directly to the heavy smoke from charcoal making, which gave them a unique finish. From this experience, he went on to make bamboo cutlery smoked in the charcoal kiln in earnest.
Bamboo, which in some parts of Japan today is even regarded as a nuisance, is cut down by Mr. Shimomoto himself in the mountains. After applying heat treatment, he smokes it in his own charcoal kiln and uses the deeply blackened bamboo to craft cutlery as tools for daily life.
The pieces he makes, though sharp in impression, also carry a certain calm thickness and roundness. They are not only appealing to the eye but also gentle to the touch, with a profound charm that is of course practical as well.
The longer they are used, the more the texture of bamboo softens and blends in. While retaining their original “sharp yet calm” impression, they become more beloved over time, adding a small touch of color to the daily table and to the mood of the person using them.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
These are tongs made from smoked bamboo. There are four sizes in total.
Among bamboos, there is the vigorous and thick “Mōsō bamboo” and the slightly slender “Hachiku bamboo.”
By placing these bamboos into a high-pressure steamer or into a charcoal kiln used for making charcoal, a uniquely rich character is brought out.
At our shop, this special material is called smoked bamboo.
Extra small sizeSmall sizeFrom left to right: extra small, small, medium, and large sizes.The color typical of smoked bamboo, made in the charcoal kiln, has deeply soaked into the outside of the handles.This is the large size.It has a solid size. Suitable for pan cooking such as pasta or steak. It offers a different kind of usability compared to chopsticks.This is the medium size.For grabbing freshly baked bread or hot steamed buns. Also good for serving salad, grilled foods, or flipping grilled rice cakes and more.This is the small size. With this size, it fits more comfortably in the hand.As ice tongs. Also suitable for serving salad or cold cuts.This is the extra small size.As sugar tongs or condiment tongs. It also pairs well with ceramic or glass containers used for sugar or condiments.Only the extra small tongs are made with the handle slightly narrowed. On the right is the small size, which has no narrowing and is straight. The medium and large are made the same way as the small.At the base of the handle, the triangular fitting part is secured with a brass nail.Except for the extra small size, the handle has a bamboo node around the middle, which adds a bamboo-like accent.Each tip is carefully shaped with firm serrations, as seen in the photos.Though not as sharp as stainless steel or other metals, the serrations prevent slipping.Bamboo hardly scratches cooking tools like pots and pans, and when touching food or holding it in the hand, the feel is gentle—another pleasing point.Medium sizeLarge size
For both cold and hot foods.
It can also be used for cooking in pans. (Please avoid direct fire cooking such as BBQ, as the tongs may scorch or burn.)
It truly is a material perfectly suited for the use of tongs.
Small size
They are also handy for transferring food from a large serving plate to individual dishes.
Please choose your preferred size.
__Kazuho Shimomoto’s Bamboo Cutlery__
Mr. Kazuho Shimomoto, who runs his workshop in the mountains of Kōchi, originally built charcoal kilns together with local people, using only earth and stone, and made charcoal from oak and beech wood.
The beginning of his bamboo cutlery came when he hung up bamboo spoons he had carved himself and exposed them directly to the heavy smoke from charcoal making, which gave them a unique finish. From this experience, he went on to make bamboo cutlery smoked in the charcoal kiln in earnest.
Bamboo, which in some parts of Japan today is even regarded as a nuisance, is cut down by Mr. Shimomoto himself in the mountains. After applying heat treatment, he smokes it in his own charcoal kiln and uses the deeply blackened bamboo to craft cutlery as tools for daily life.
The pieces he makes, though sharp in impression, also carry a certain calm thickness and roundness. They are not only appealing to the eye but also gentle to the touch, with a profound charm that is of course practical as well.
The longer they are used, the more the texture of bamboo softens and blends in. While retaining their original “sharp yet calm” impression, they become more beloved over time, adding a small touch of color to the daily table and to the mood of the person using them.
Please note: This item ships from Japan. As the buyer, you are responsible for any import duties, customs fees, or local taxes that may be charged in your country. These costs are not included in the item price or shipping cost. Please check with your local customs authority if you are unsure about any potential charges before placing your order.
