Cutlery
Cutlery
Japanese cutlery encompasses a far wider range than the term might initially suggest. Chopsticks are the obvious starting point — and the selection here includes lacquered table chopsticks in natural wood and composite materials, as well as reusable designs in bamboo and stainless steel — but the category extends to spoons, forks and specialist eating utensils that reflect the breadth of Japanese dining practice. Alongside traditional forms produced in centuries-old craft traditions, you will also find the celebrated Sori Yanagi stainless steel cutlery, whose elegant, ergonomic forms represent one of the high points of twentieth-century Japanese industrial design applied to everyday table tools.
Chopsticks in Japan are not a single object but a family of related tools with different specifications for different uses. Table chopsticks — hashi — are typically 23 cm for adults and 18 cm for children, tapered to a fine point for precision. They are made from lacquered wood, bamboo, stainless steel or composite materials, and many of the options here come from regional craft traditions — Wakasa lacquerware from Fukui Prefecture, Wajima lacquer from Ishikawa — where the making of chopsticks is taken as seriously as any other craft object.
Japanese spoons are designed primarily for soup rather than for rice, which is eaten with chopsticks in Japan. The renge, a ceramic or porcelain soup spoon with a deep round bowl and short handle, is standard for ramen, hot pot broths and Chinese-influenced soups. The larger serving spoon — shamoji — is wooden and flat, designed for rice.
Everything in this collection is chosen for quality, material authenticity and longevity in daily table use.
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