Cooking chopsticks & Spoons
Cooking Chopsticks & Spoons
Cooking chopsticks are one of those tools that seem almost too simple until you start using them regularly, at which point they become indispensable. Unlike eating chopsticks, cooking chopsticks are long — typically between 30 and 45 centimetres — which keeps your hands well away from heat while giving you precise, two-point control over whatever you are handling. They are ideal for turning items in a hot pan, separating noodles as they cook, testing the oil temperature for deep frying and plating with a level of precision that tongs or a fork simply cannot match.
Japanese cooking spoons, rice paddles and ladles follow the same logic: each one is designed around a specific function. The shamoji rice paddle is flat and wide to fold rice without crushing the grains. The otama ladle is deep and round for scooping broth cleanly. Wooden and bamboo spoons are sized for stirring, folding and serving in ways that feel natural and controlled in the hand.
Materials matter here too. Many of the cooking chopsticks in this collection are made from hinoki cypress, bamboo or heat-resistant composite materials. Wooden spoons and paddles are typically crafted from hardwood that resists moisture absorption and cracking over time. These are not single-use or disposable items — they are kitchen tools meant to last for years with basic care.
The range also extends to more specialised spoons designed for specific dishes. Long-handled renge soup spoons in ceramic or melamine are essential for ramen and miso soup. Bamboo spoons with angled tips help fold and plate delicate ingredients. Metal and silicone hybrid spoons from contemporary Japanese designers combine the best properties of both materials for non-stick cookware. Whether you are preparing a simple weeknight meal or working through a more ambitious Japanese recipe, having the right spoon or chopstick for each stage makes the process noticeably smoother and the results more consistent.
If you are new to cooking with chopsticks, a standard 33 cm pair is a good starting point. For deep frying or high-heat work, the longer 45 cm versions offer more safety and control. Either way, once you have used them a few times, you will find they quickly become the tool you reach for first.
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