DAIKOKUYA

The Edo Kiso tradition began about 100 years ago, during Japan’s Taisho period. Seeking to replicate the beauty of Edo-era craftsmanship, specialty artisans, at the time, developed this technique for making chopsticks. The technique results in beautifully crafted chopsticks that are clean, simple, and easy to both hold and use. 

Edo Kiso chopsticks use only the finest wood, such as black mulberry, ironwood, red sandalwood, and more.

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