These are long chopsticks made from “Smoked Mōsō bamboo”.

After use, wash with water and dry well.

Continued use of undried chopsticks will cause them to deteriorate faster.
It is recommended to use chopsticks once or twice a day, alternating with other chopsticks,
and to wipe off light stains with a tightly wrung cloth.

The color is deep, rich texture, and the sharp finish of these chopsticks is impressive.
In the beginning, you will also enjoy the aromatic smell of Smoked Mōsō bamboo.

Please select the size you prefer.

<Smoked Mōsō Bamboo cutlery by Kazuho Shimomoto>

Originally, he built his own charcoal kiln and used oak as main materials for charcoal making.

He started making smoked bamboo cutlery in earnest when he hung bamboo cutlery
he had carved himself from the large amount of smoke emitted during the charcoal-making process.

The cutlery made by Mr. Shimomoto is characterized by its unique color,
which gives it a rich texture, and by its shape, which is only possible with bamboo.
The cutlery has a sharp design, but when you touch it, it feels comfortable in your hand and makes you smile with its usability.