Of course, if you don't have time to make your own, you can always buy a set. either way, you'll probably want to keep in mind two things:
Yakusugi wood (and Japanese cedar wood, in general) is not hard like ebony, but rather flexible, and the chopsticks should be quite strong and durable so long as the grain runs the length of the stick. In fact, Sugi no Ya displays unusual chopsticks that have been purposely crafted to match the curve of the wood, each chopstick fitting perfectly against its partner. Because a craftsman's hands will tend to naturally follow the grain of wood, hand-crafted chopsticks—weather straight or curved—are more valuable than bulk-machined chopsticks. It probably goes without saying that, although burly wood with gnarled, twisted grain is highly prized in artistic pie
|Chopsticks of varying prices.|
The set on the left has the
most expensive price tag.
Yakusugi is known for very fine grain, and basic chopsticks are priced according to how well they show off this grain. For chopsticks with a square cross-section, finely grained wood can be cut at an angle so that the grain is visible on all four sides of the stick. Some people also favor wood that is ripply or dark with oil, or otherwise unique.
This spring, I watched two chopstick-crafting sessions, one at Takeda Sangyou, and one conducted by Mr. Sennin of Sugi no Ya. The methodology and final products could not have been more different.
At Takeda Sangyou, participants start with two perfectly-cut blocks of wood with beautifully fine, straight grain. Three grades of sandpaper are used to shape and polish the blocks into chopsticks that look just like the ones sold in the gift shop. This is a task that doesn't require more physical prowess, and there's not a whole lot that can go wrong. The chopsticks are then dipped in fixative, blow dried, and packaged, just like the ones in the store. If you like neatness and precision and you want a gift that is easily appreciated, or you're afraid of a chisel, I recommend Takeda Sangyou.
Participants in Mr. Sennin's workshop start with two blocks that have been hand-split. The grain may not be fine nor perfectly straight, but each set possesses a bit of individuality. Participants use a chisel--which takes a bit more finesse than sandpaper--to shape the chopsticks, and then buff the completed set with a brush-like tool made of reeds. If you're a fan of the "wabisabi" aesthetic or you want a bit more of a challenge, I recommend Mr. Sennin.
Caring for your chopsticks:
Care depends on how the chopsticks are finished. For example, because Yakusugi oil does not solidify, chopsticks that have not been fixed will need to be oiled every so often, so ask when you make or buy chopsticks.
There are several places around the island where you can make chopsticks. These are the two I visited for this post. You'll want to contact respective businesses for reservations:
Takeda Sangyou (武田産業)
Price: 1050 yen (Other Yakusugi crafts are also offered for varying prices.)
Location: Takeda Sangyou, Anbo 650-18 (30.3225,130.6569)
Session Times: 10:30am, 1:30pm, 3:30pm
Sennin-san (仙人さん, workshops at two locations)
Price: 1080 yen
Location: Senin Mura, Mianoura 2567-2 (30.4109,130.56752)
Session Times: 9:00am or 2:30pm
Location: Sugi no Ya, next to the airport (30.3822,130.6594)
Session Times: 10:30am, 1:30pm, or 16:00pm
*Times and prices subject to change. Please inquire at each location to make a reservation.