お米一粒を摘める箸先
目指すのは、お米一粒を潰すことなく摘める箸先。和食は魚・米・野菜など繊細な箸捌きが必要な食材の宝庫です。
細かな食べものでも簡単に摘め、口にしたときにはさっと離れる、というのが佳い箸と考えています。
My goal is to create chopsticks with tips that can pick up even a single grain of rice without crushing it. Japanese cuisine is a treasure trove of ingredients that require delicate chopstick handling, such as fish, rice, and vegetables.
I believe good chopsticks are those that can easily pick up even small pieces of food, and then release them quickly when placed in the mouth.
箸先へのこだわり
箸先はお箸によって様々です。
軸から丸のもの、先端だけ丸のもの、割り箸のように太いもの、、、
いずれの場合も摘んでいるというより、乗せていたり食材の水分や粘着質に頼っていたりと、私が目指す箸とは違っていました。
様々な形状をテストした結果、箸先は1.5mm〜2mm程度の角型が食材に対する接触面積が大きく滑りにくいということがわかりました。口触りを考慮して角部分0.1mm程度を削った形状に仕上げています。
ピンセットのように、細かい物でもしっかり掴める箸先をお楽しみいただけます。
Chopstick tips vary greatly from one pair of chopsticks to another.
Some are rounded from the shaft, others only round at the tip, and some are thick like disposable chopsticks...
In all these cases, the chopsticks weren't really gripping the food; they were more like resting it on the food or relying on the moisture or stickiness of the food itself, which wasn't what I envisioned.
After testing various shapes, I found that a square tip of about 1.5mm provides a large contact area with the food, making it less likely to slip. Currently, considering the feel in the mouth, I'm producing chopsticks with a shape where about 0.1mm of the corner is shaved off.
You can enjoy chopsticks with tips that can firmly grasp even small items, like tweezers.