Stainless Steel Moribashi - 165mm Round Ebony

This series of tableware is made of Water Buffalo Horn, not unlike the ferrules commonly found on Japanese-style handles.  They are extremely well-finished and have a nice polish.  Being a natural material, the color and pattern may vary greatly (the actual product may vary from photos).

The Chasaji is a spoon traditionally used for measuring tea. This spoon holds approx. 5ml of water.

The Water Buffalo Horn products are NOT dishwasher safe.

This series of tableware is made of Water Buffalo Horn, not unlike the ferrules commonly found on Japanese-style handles.  They are extremely well-finished and have a nice polish.  Being a natural material, the color and pattern may vary greatly (the actual product may vary from photos).

The curry spoon is a larger spoon that can be more general purpose but is often used for curry and hayashi rice in japan.  The bowl is also deep enough to be used for soups and stews in general.

The Water Buffalo Horn products are NOT dishwasher safe.

This series of tableware is made of Water Buffalo Horn, not unlike the ferrules commonly found on Japanese-style handles.  They are extremely well-finished and have a nice polish.  Being a natural material, the color and pattern may vary greatly (the actual product may vary from photos).

The fork is on the smaller side and could work well for things like dessert, salad, fish, etc.

The Water Buffalo Horn products are NOT dishwasher safe.

The Gesshin Spatula 130mm was designed to be like the kinds of spatulas I used to use when I was cooking professionally. Small spatulas like these are excellent for both cooking and plating. I often used a spatula like this when cooking meat, fish, and veggies on sauté or on the plancha. They are also extremely convenient for plating, which makes them effective for both savory and pastry applications.  The handle is POM, and therefore will not be affected by heat and moisture the same way wooden handles can be (although this does not mean it will not melt if left on an extremely hot part of the stove or oven, or in a hot pan).  This, along with a spoon, was one of my most used tools when cooking professionally.