Staff Picks: Home Kitchen Must-Haves

When it comes to kitchen tools, our team knows a thing or two, not just because we love to cook, but because we live and breathe Japanese tableware and kitchen essentials every day. From timeless knives to clever gadgets, these are the tools our staff actually use in their own homes.

Rooted in authentic Japanese home cooking traditions, each pick reflects not only the beauty and craftsmanship Japan is known for, but also the practical know-how of people who appreciate quality and design. Whether you're a seasoned home cook or just looking to upgrade your kitchen, these staff favorites might just inspire your next culinary adventure.

“It was love at first sight,” Moto flashes a smile as he shares, describing his favorite serving chopsticks from Yamachiku. “They’re made from natural bamboo, which makes them both incredibly sturdy and lightweight. The craftsmanship is so fine that the surface gives off a soft, elegant sheen.”

But for Moto, these chopsticks are more than just a pretty pair. “They’re also super functional,” he explains. “The tapered ends are perfect for picking up delicate sashimi, and they don’t roll away when you set them down—something I really appreciate when I’m using them.”

Holding them in hand, you can feel the smooth transition from a square top to a rounded tip—a detail that gives them a graceful and natural flow. The subtle bamboo grain adds to their understated charm.

“You probably wouldn’t guess it,” Moto adds proudly, “but I’ve been using them for over two years now. They still look as good as new.”

After setting down his chopsticks, Moto picks up two other favorite kitchen tools from his side—both well-worn and clearly well-loved.

The first is a skimmer from Kobo Aizawa. “What makes this one special,” he explains, “is the akebi vine wrapping around the handle. It keeps the handle from getting too hot and also prevents slipping. Plus, being a natural material, the vine feels warm and comfortable in your hand—it has a kind of gentle character to it.” He gives the red leather hanging strap a quick flick. “And this little touch? Just plain cute.”

Moto points out a detail most wouldn’t notice at first glance:

“The outer edge of the skimmer isn’t curved, it's actually quite flat. That lets you scoop up every last bit of food from the pan. It’s such a thoughtful detail.”

The second item he holds up is a beautifully crafted tofu skimmer made of copper by Tsujiwa Kanaami. “Just look at how fine it is,” he says, admiring the intricate weave of thin and thick copper wires. “The curve of the handle fits naturally in your hand, and it’s just perfect for lifting tofu without breaking it.”

Then, with a proud smile, Moto reveals his final pick: a well-loved hand-hammered aluminum pot that has been used in his family for over a decade.

“This pot came from my parents’ home,” he says. “It’s thick and has a good weight to it—maybe a little heavy, but that just adds to its sense of sturdiness and reliability.” He gives it a gentle tap, as if to demonstrate. “It’s my go-to for simmered dishes. The heat conductivity is excellent and even, so even delicate fish turns out perfectly cooked all the way through. With this pot, anyone can make a great meal.”

Though softened by years of use, the pot still gleams with a polished surface and carries a certain quiet dignity. “Paired with the two skimmers I just showed you,” Moto adds, “this makes for what I’d call the ultimate ‘nabe experience’—simple, functional, and deeply satisfying.”

“A well-made kitchen tool becomes like a trusted partner over time,” Chiaki says with a smile. “It offers a kind of reassurance, just by being there.”

Her recommendation? The Handled Strainer with Stand by Kobo Aizawa—a tool she’s used regularly for over fifteen years. “It’s amazing, really—it hasn’t warped at all,” she notes. “Because it’s made from stainless steel, it’s easy to clean, doesn’t retain odors, and is incredibly durable.”

Beyond its long lifespan, what Chiaki appreciates most is its versatility.

“I use it to drain vegetables, of course, but also for pasta, and it’s a must when I’m cooking spaghetti. The stand lets it rest on the sink so that I can free up both hands.” She also turns to it during baking. “It works beautifully for sifting flour or dusting powdered sugar. It’s one of those rare tools that supports me across so many types of cooking.”

“When I invest in a kitchen tool, I want it to stay with me for years,” she says. “This strainer has done just that—and more.”

“Whenever I grill sanma (Pacific saury), I always pair it with a mound of freshly grated daikon (Japanese radish),” Ai shares gently, as she introduces one of her most beloved kitchen tools.

Her first pick is this rough grater, with a beautiful bamboo exterior that immediately catches the eye. “This grater creates thick, fluffy strands of daikon,” she explains. “It brings out the fresh aroma of the radish while keeping its crisp texture—it’s so refreshing. And since it’s made of bamboo, it feels light in the hand and has such a natural charm.”

Next, she reaches for her ladle rest, which holds a pair of well-used cooking chopsticks.

“What I love about this piece,” Ai says, “is that it’s not just for ladles. It also has a little groove for chopsticks. I use it all the time when I’m cooking, and when we’re enjoying hot pot at the table, I bring it out as part of the setup.” It’s more than just functional. The design is elegant, with a soft grayish blue bird painted on the surface.

She gently lifts the chopsticks resting on it. “These chopsticks are double-ended. One side is pointed, which I use for plating dishes; the other is thicker and rounder—great for stir-frying. From stove to table, this one pair does it all. So practical.

“This takohiki kitchen knife was passed down from my grandmother,” Mina says, her voice full of affection. She unwraps the blade from its layers of carefully folded newspaper, revealing a well-worn tool that’s clearly been cherished for decades.

“It’s a type of knife that’s commonly used in eastern Japan,” she explains. “With its squared tip and long, straight edge, it’s always been my favorite shape.”

Her grandmother, she tells us, had a deep love for sashimi. “She often brought home whole blocks of fresh fish and would slice them with this very knife.” Now, Mina occasionally does the same. “I love the way it feels in the hand,” she says, tracing the blade with her fingertips. “The long, slender form makes it easy to pull through in one smooth motion, leaving a clean slice that makes sashimi look its best.”

Some kitchen tools do more than cook—they carry memories, stories, and the warmth of those who came before. I get the sense that whenever Mina reaches for this knife, moments spent with her grandmother come back to life tenderly.

She then reaches into the wrapping once more and pulls out a sleek pair of cooking chopsticks from Matsukan. “These are a bit unusual,” she notes. “They have a softly rounded triangular shape, so they’re very comfortable to hold.” Best of all? “They’re dishwasher-safe,” she says, clearly delighted. “I’ve used them for over a year now. The color has faded a bit, but they still work just as well.” She keeps them in a container by the stove, always within reach. “That muted green adds such a touch of elegance.”

“It’s not too big, which makes it just right for grating things like fresh ginger,” she says. “It’s surprisingly heavy for its size, which gives it a nice sense of stability.” She smiles as she introduces a compact traditional Japanese metal grater—humble in size, yet clearly well-worn from years of faithful use.

Then, Mai reaches for her treasured stainless steel gyuto chef’s knife, the corners of her mouth lifting as she does. This prized blade—with a bolster from Aritsugu, a legendary knife shop with over 400 years of history—is clearly more than just a tool. “This knife has my name engraved on it—using it feels so personal,” she says, her eyes lighting up.

“It’s the perfect length, and the handle feels incredibly stable in my hand,” she adds. “It glides through all kinds of ingredients so smoothly. It makes everyday cooking feel truly enjoyable.”

She gently runs a finger along the subtle engraving on the blade. “Having my name on it makes it feel less like just a kitchen tool—and more like a trusted friend in the kitchen.”

From timeworn heirloom knives to bamboo chopsticks that still shine after years of daily use, each of these staff picks tells a story—not just of quality and craftsmanship, but of care, memory, and the small joys of everyday cooking. Whether you’re drawn to Moto’s sturdy aluminum pot or Mina’s knife passed down through generations, we hope these favorites spark inspiration in your own kitchen.

Because sometimes, the tools we use most aren’t just the ones that work well—they’re the ones that feel like home.