Unique Saibashi / Moribashi, and hashi - aka chopsticks - Knifeforums.com - Intelligent Discussion for the Knife Enthusiast

Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » Unique Saibashi / Moribashi, and hashi - aka chopsticks

��

Sponsor

Recent Members
Welcome them to our community! leung cp2u MERCY21

Sponsor

FEATURED LINKS

Recent Pictures

Current Quote
"The true test of character is not how much we know how to do, but how we behave when we don't know what to do. " ~ -John Holt

Sponsor

215 Online Now

57 viewable users (cherokee5425, PandyFackler, Pensacola Tiger, Blade21, zx3cvb, spotty, xxscorp, pfeffermühle, redhawk44357, apicius9, HISTORY, Seb, JMC076, Mikael W, el duderino+, Farkles, crfan, cuckingfrazy, Edgar63, maxim207, WVDAVE, Monchoon, BikerVoodoo, arda, Narcosynthesis, jendeindustries, leung, ombrapelone, oldvetnam1, C9, Shalom, tetzmol, DwarvenChef, willspear, sevent3, silentstorm16, pack rat, gym, erni0066, bugbear, mdoublestack, antonio_luiz, s1716, Majord, Sauz, nicolaidenmark, 1badasshog, RoyWP, Achilles1230, & more...) and 0 hidden plus 158+ guests are online now.

Commission on Sales

Username

Post: Unique Saibashi / Moribashi, and hashi - aka chopsticks (Topic#800460)

ken123
Master Member KnifeNut!
ken123

Reg: 04-16-06

08-04-07 23:23.57 - Post#1285503

Well, I'm a bit confused between what are Moribashi and Saibashi, but whichever it is, it is a large pair of chopsticks used in the kitchen, either of wood or wood with metal tips if you are using it for hot foods. I found these silicon tipped ones in the Ginza area - they are good for 450 degrees F, so they should work great for frying - tempura, chicken, etc - they have a good texture for grip and won't burn like wooden chopsticks. The grip should also be nice for food arranging. I like seeing technology applied like this! Note that they have drilled out holes at the top of the black area if you wish to keep them tied together (I don't).

The second pair are just chopsticks (hashi). but what I found unique about them, aside from a spotted wood veneer on one of the four sides (shown), is the exceedingly fine tips - this makes for a level of precision in their use that I find most pleasant. For the discriminating chopstick owner

Ok, I know this is being really spoiled, but I'm also curious to know what you find the ideal chopstick shape and material. I find it annoying when you are handed two round warped chopsticks and have to work around these just to get some food in your mouth. It's like trying to eat with a bent fork.

From wikipedia:

Saibashi (�?�箸; �?��?��?��?�) are Japanese kitchen chopsticks, which are a special version of chopsticks (箸, hashi) used in the Japanese kitchen. They are used in the preparation of Japanese food, and are not designed as a tool for eating.

These chopsticks are very practical and allow the handling of hot food with one hand, and are used similarly to regular chopsticks. These chopsticks have a length of 30cm or more, and usually are looped together with a string at the top.

Most chopsticks are made from bamboo, but for deep frying it is recommended to get metal chopsticks with bamboo handles called kinzokuseinohashi (金属製�?�箸, chopsticks made of metal), as the tips of bamboo chopsticks discolor and get greasy after repeated use in hot oil or fat. The wooden handles insulate the hand from the heat conducting metal.

http://www.kenss.com/knives/tokyo2/Saibash i1.jpg

http://www.kenss.com/knives/tokyo2/Saibash i2.jpg

http://www.kenss.com/knives/tokyo2/hashi.jpg

---
Ken

Triple bevel precision edge on Takeda 311 mm sugihiki at 3, 5 and 7 degrees with 8000 Grit GlassStone

aaqjr
Master Member KnifeNut!

Loc: Los Angeles
Reg: 10-08-06

Re: Unique Saibashi / Moribashi, and hashi - aka chopsticks
08-05-07 14:07.27 - Post#1285796
In response to ken123

Sweet! I've seen wood moribashi with metal tips, but never anything like that. It'd be neat to have something like that for the work kit. I have a hard time justifying the 90+ that JWW is asking for them though.

ken123
Master Member KnifeNut!
ken123

Reg: 04-16-06

Re: Unique Saibashi / Moribashi, and hashi - aka chopsticks
08-05-07 14:12.43 - Post#1285801
In response to aaqjr

aaqjr Said:

Sweet! I've seen wood moribashi with metal tips, but never anything like that. It'd be neat to have something like that for the work kit. I have a hard time justifying the 90+ that JWW is asking for them though.

My silicon tipped Moribashi / Saibashi cost about $5.00. 90+ would be a bit rich for me too.

---
Ken

Triple bevel precision edge on Takeda 311 mm sugihiki at 3, 5 and 7 degrees with 8000 Grit GlassStone

joe_c
Master Member KnifeNut!
joe_c

Loc: Lexington, Kentucky
Reg: 04-04-06

08-05-07 14:14.09 - Post#1285803
In response to ken123

Here are some about half that price but still a little rich for me.

http://www.korin.com/product.php?pid=263&cat=7...

Joe

Icon Legend

Permissions

Topic Options

Report Topic

Report Post

Quote Post

Quick Reply

Print Topic

Print Topic

Email Topic

1397 Views

Location: Main Index » Forum Index » Knives, Cooking, and Life in the Restaurant/Home Kitchen » In the Kitchen » Unique Saibashi / Moribashi, and hashi - aka chopsticks