This is a serving and cooking spoon made from smoked bamboo,
We call this piece the “Server Spoon.”

This deep, rich finish comes from an uncommon process: the bamboo—usually Mōsō or Hachiku varieties—is placed in a pressure steamer, then into a charcoal kiln similar to those used for making actual charcoal.

We affectionately call the bamboo that has gone through this process smoked bamboo.

After washing with water,
be sure to dry it thoroughly each time before storing or using again.

Prolonged use while still damp,
or placing it in a dishwasher, may cause the material to deteriorate more quickly
—please avoid these practices.

The short-handle type is handy for serving food from a large dish to individual plates.

Beautifully smooth to the touch, this server won’t make a loud noise or scratch the surface when it touches a plate
—while still allowing you to serve a generous portion at once.

The long-handle type is great not only for serving,
but also works well as a cooking utensil thanks to its extended reach.

With shorter handles, your hand may get too close to the heat or even touch the food while cooking
— but this long-handle type helps you avoid those issues.

For example, when making rice porridge,
it can take on multiple roles: stirring, scooping, and serving.

Each type has its own advantages in everyday use.
Please choose the one that best suits your needs.

__Bamboo Cutlery by Kazuho Shimomoto__

Kazuho Shimomoto has his workshop nestled in the mountains of Kochi Prefecture.
He once practiced traditional charcoal-making,
building kilns from just earth and stone alongside local residents,
and turning oak and other hardwoods into charcoal.

It all began when he hung up some hand-carved bamboo cutlery
in the thick smoke of the charcoal kiln.
The way the bamboo darkened and settled through the smoke led him
to start making smoked bamboo cutlery in earnest.

Shimomoto harvests the bamboo himself from the mountains, heat-treats it,
and then smokes it in his handmade charcoal kiln.
He uses the deep blackened bamboo to craft tools for everyday life.

Kazuho’s bamboo cutlery carries a quiet depth—sharp in form,
yet softened by a certain gentle thickness and roundness.
It’s this subtle balance that makes his work so compelling.

Each time you use it at the table or in the kitchen, its quiet quality speaks for itself.
Over time, the bamboo softens and settles into your hands
— the initial impression of sharpness and calm remains,
while its charm as a tool quietly deepens with use.