These chopsticks were developed in Kagawa Prefecture specifically for eating Sanuki udon, and made by Fujita Shoten (@fujitashouten_) using local konara oak. The timber comes from trees felled by nara-gare, a disease that affects oak across the region, and rather than treat this as a flaw, the makers have used the wood as it is. The grain often carries dark lines and mottled colouring, so no two pairs are quite the same.

The tips are thick and square-shaped, giving a firm grip on the noodles and making it easier to lift larger pieces of tempura. The edges are chamfered by only 0.1mm, a technique called ito-men-dori, so the finish stays comfortable in the mouth without softening the grip. The handles are octagonal, designed to sit well in the hand, and the chopsticks are given a food-safe coating that resists staining and warping, even in warm dashi broth.

Option to purchase with a chopstick sleeve. This chopstick sleeve is made to accompany your udon chopsticks on an udon tour, developed through repeated prototyping with Grasspool, the company behind SANUKI Textile. The pattern is based on iriko, small dried sardines that are a speciality of Kagawa Prefecture, raised in the calm waters of the Seto Inland Sea. Scattered across the design are various shapes of iriko alongside island silhouettes, inspired by Ibuki Island, one of the region's well-known production areas.

Available in two lengths, 21cm and 23cm and with an option to purchase with a sleeve.