The chopstick tips have a sturdy thickness, allowing air to mix easily when stirring natto, resulting in a light and fluffy texture. The handle is also carefully crafted, making these chopsticks a meticulously designed, high-quality product.
Craftsman – Katsuhiko Takeda
Katsuhiko Takeda has established his brand of Edo-style chopsticks. His octagonal and pentagonal chopsticks, with finely tapered tips, have a strong following. In particular, the exquisite comfort of the Rikyu-style chopsticks is truly impressive. His rare wood series is a popular collection, and watching the process of shaping the wood into the desired form feels almost magical. Additionally, his natto chopsticks have become a famous hit product.
Material – Ironwood
As the name suggests, ironwood is hard and durable, containing polyphenols believed to have antibacterial and preservative properties. Known in the West as a wood that can endure for over a century, it is highly praised for its strength. Ironwood is well-suited for carving chopsticks and works well for octagonal designs. With various shapes available, ironwood is a great introduction to high-quality wooden chopsticks.
About the Material – Ebony
Ebony, particularly the striped variety with its stunning black and brown patterns, is the most common type of this wood. Renowned for its durability and excellent preservation properties, it develops a unique luster when polished. Once considered an entry-level material for premium chopsticks, it has become increasingly rare in recent years. Due to its hardness, ebony is ideal for crafting fine, tapered tips, making it an excellent material for practical chopsticks. With its versatility and quality, ebony stands as one of the most esteemed materials for wooden chopsticks.
