Chopsticks & Rests

Chopstick History, Han to Ming Dynasty

In Japan, chopsticks known as hashi (箸) are traditionally sharp and pointed, smaller in length for women and children and have circumferential grooves that help prevent food from slipping. Made from bamboo and wood, lacquered, they are also known as nuribashi. Available in many varieties, which depends on where they were made and what types of lacquers were used.

Japanese chopsticks were originally made in the city of Obama in the Fukui Prefecture country. They were available in man colours, decorated with natural lacquer and pearl mother with eggshell as a waterproof coating. This extended their life and made chopsticks not only a functional dining tool but also highly attractive.

Edo Kibashi chopsticks were made by hand since the Taishō Period (1912-1926) from highly durable materials such as ebony, ironwood or Japanese box. Pentagonal, hexagonal or octagonal in shape with rounded tips to prevent damage to tableware.

In Japan, they are also commonly used as cooking utensils, known as ryoribashi (料理箸). They are used to prepare a meal and transfer to the plates or bowls it will be served in. Katachiware also stocks a vast collection of Soup Spoons. For more information please call us on (03) 90170322 or email info@katachiware.com.au.