30 DAYS OPEN PURCHASEJapanese chefs flip tempura, pick up a single sesame seed and plate sashimi with the same tool: two long sticks. Anyone who has tried knows why. With cooking chopsticks you get close to the food without getting close to the spitting fat, and they're far more precise than a spatula when a scallop needs turning without losing its crust.
These come from Kawai in Obama, a town in Fukui that has been making chopsticks for several hundred years. They are 33 cm long, have an acrylic coating and ridged tips that give a better grip on whatever you're lifting. Wash by hand.
