Spatulas & Picks
Spatulas & Picks
Spatulas and picks are the quiet workhorses of any Japanese kitchen — tools you reach for constantly without much thought, but whose quality directly affects how well you cook. A good spatula slides cleanly under a piece of fish without breaking it, folds omelette layers without tearing, serves portions from a pan without leaving half the food behind. A good pick allows precise work in a hot pan, turning small items individually and positioning food with care. When these tools are well made, cooking becomes noticeably more controlled and satisfying.
The spatula range here covers several styles. The traditional wooden rice paddle — shamoji — is flat and wide with a slightly curved blade designed specifically for scooping and folding rice without crushing the grains. Okonomiyaki spatulas are wide and thin-bladed for flipping the savory pancake cleanly. Tamagoyaki spatulas are narrow and offset, designed for rolling and pressing the layered omelette in its rectangular pan. Flat stainless steel turners serve general frying and sautéing. Each one is designed around the task it is meant for, and that specificity shows in use.
Picks and skewers in this collection include bamboo yakitori skewers in various lengths, metal picks for serving appetisers and small bites, and the purpose-built takoyaki picks used to turn octopus balls in their cast iron pan. The takoyaki pick deserves particular mention — it looks like a simple pointed stick, but the angle and tip size are carefully calibrated for the specific motion required to rotate a ball of batter without tearing the skin.
All of the items here are made in Japan from food-safe materials chosen for heat resistance, durability and comfort in the hand during extended cooking sessions.
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These pair perfectly with our cookware, especially the skillets and frying pans.
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