Chopsticks made by reusing real wine barrels that are no longer needed because they are broken at a winery in Koshu (Yamanashi Prefecture), which is the number one wine producing region in Japan.
Wine barrels are made of oak and have the property of being resistant to water.
Mr. Minoru Iino of Yorozu Kosha actually took over these chopsticks from the separate, separated them and dried them, then scraped them while adjusting them with a hand plane, and then applied persimmon astringency to the whole, which is easy to discolor with food. After lacquering the tip of the chopsticks, the handle is finished with beeswax wax.
From the Hashitou main Hashitou-honten, I ordered a chopstick box like a wine box and a chopstick rest with cheese that is perfect for wine from Mankosha, and wrapped the chopstick sash with a barrel and a wine opener to make a set.
It is a Hashitou-honten.
The tip of the chopsticks is coated with lacquer, but the beeswax wax on the handle has a low melting point, so it will run off during washing.
There is no particular problem if the beeswax wax runs off, but if you are worried about it, lightly scrape it with a paper sand such as 100% (# 400 or higher is recommended), and then dry oil such as walnut oil, sesame oil, and flaxseed oil. If you apply, the chopsticks will last longer.
Olive oil, palm oil, castor oil, etc. are non-drying oils and are not recommended as they will be sticky even if applied.
However, any wood will change color over time, so please enjoy the color change as you continue to use it.
Chopsticks, chopstick rest oak (barrel)
Chopstick box MDF
Chopstick tip lacquer (Rubbed-in lacquer technique)
Handle Kakishibu, beeswax