These are cooking chopsticks made from smoked bamboo.
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.
They come in two sizes: 33 cm (12.99″) and 27 cm (10.63″).These chopsticks are characterized by their thickness, giving them a sense of weight when held. Each pair has a bamboo node where the thumb rests, which helps them fit comfortably in the hand.Depending on the condition of the bamboo at the time of making, the thickness varies slightly, about 0.24–0.39″.While the heads of the chopsticks are thicker, the tips are slimmed down, making them easy to use. They are shaved to about 0.04″ at the very ends.This is the 33 cm (12.99″) size. The thickest part is just under 0.39″, and it tapers thinner toward the tips.For example, you can cook yakisoba and then serve it directly. Thanks to their length and thin but sturdy tips, they can be used both for cooking and for serving.This is the 27 cm (10.63″) size. The tips are also finished thin, making them easy to handle. They are recommended not only for cooking, but also for serving and as table chopsticks.They are also useful when mixing namul for bibimbap, and then can be used smoothly for serving as well.At the back are cooking chopsticks used for 5–6 years, in front are new ones. Over time, they change to a paler, softer color—part of their charm.
After use, please wash with water and dry thoroughly each time before using again.
If used continuously while damp, the chopsticks may deteriorate faster. We recommend using them once or twice a day, alternating with other chopsticks, or wiping with a firmly wrung cloth instead of washing when only lightly soiled.
These cooking chopsticks have a deep, rich tone and a sharp finish that leaves a strong impression.
At first, you can also enjoy the fragrant aroma of smoked bamboo.
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 cooking chopsticks made from smoked bamboo.
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.
They come in two sizes: 33 cm (12.99″) and 27 cm (10.63″).These chopsticks are characterized by their thickness, giving them a sense of weight when held. Each pair has a bamboo node where the thumb rests, which helps them fit comfortably in the hand.Depending on the condition of the bamboo at the time of making, the thickness varies slightly, about 0.24–0.39″.While the heads of the chopsticks are thicker, the tips are slimmed down, making them easy to use. They are shaved to about 0.04″ at the very ends.This is the 33 cm (12.99″) size. The thickest part is just under 0.39″, and it tapers thinner toward the tips.For example, you can cook yakisoba and then serve it directly. Thanks to their length and thin but sturdy tips, they can be used both for cooking and for serving.This is the 27 cm (10.63″) size. The tips are also finished thin, making them easy to handle. They are recommended not only for cooking, but also for serving and as table chopsticks.They are also useful when mixing namul for bibimbap, and then can be used smoothly for serving as well.At the back are cooking chopsticks used for 5–6 years, in front are new ones. Over time, they change to a paler, softer color—part of their charm.
After use, please wash with water and dry thoroughly each time before using again.
If used continuously while damp, the chopsticks may deteriorate faster. We recommend using them once or twice a day, alternating with other chopsticks, or wiping with a firmly wrung cloth instead of washing when only lightly soiled.
These cooking chopsticks have a deep, rich tone and a sharp finish that leaves a strong impression.
At first, you can also enjoy the fragrant aroma of smoked bamboo.
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 cooking chopsticks made from smoked bamboo.
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.
They come in two sizes: 33 cm (12.99″) and 27 cm (10.63″).These chopsticks are characterized by their thickness, giving them a sense of weight when held. Each pair has a bamboo node where the thumb rests, which helps them fit comfortably in the hand.Depending on the condition of the bamboo at the time of making, the thickness varies slightly, about 0.24–0.39″.While the heads of the chopsticks are thicker, the tips are slimmed down, making them easy to use. They are shaved to about 0.04″ at the very ends.This is the 33 cm (12.99″) size. The thickest part is just under 0.39″, and it tapers thinner toward the tips.For example, you can cook yakisoba and then serve it directly. Thanks to their length and thin but sturdy tips, they can be used both for cooking and for serving.This is the 27 cm (10.63″) size. The tips are also finished thin, making them easy to handle. They are recommended not only for cooking, but also for serving and as table chopsticks.They are also useful when mixing namul for bibimbap, and then can be used smoothly for serving as well.At the back are cooking chopsticks used for 5–6 years, in front are new ones. Over time, they change to a paler, softer color—part of their charm.
After use, please wash with water and dry thoroughly each time before using again.
If used continuously while damp, the chopsticks may deteriorate faster. We recommend using them once or twice a day, alternating with other chopsticks, or wiping with a firmly wrung cloth instead of washing when only lightly soiled.
These cooking chopsticks have a deep, rich tone and a sharp finish that leaves a strong impression.
At first, you can also enjoy the fragrant aroma of smoked bamboo.
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.
