Wakasa lacquered chopsticks are crafted using intricate techniques that involve layering over a dozen coats of colorful lacquer and incorporating natural materials such as seashells, eggshells, and plants. These layers are then carefully ground and polished to reveal their distinctive three-dimensional patterns, reminiscent of underwater scenery.

The chopsticks are made from durable woods such as zelkova, cherry, chestnut, and horse chestnut. After a meticulous preparation process involving multiple steps, raw lacquer is applied, followed by decorative techniques like maki-e (lacquer painting) and raden (mother-of-pearl inlay), enhancing their intricate designs.

To accommodate modern lifestyles, some Wakasa lacquered chopsticks are finished with synthetic coatings like urethane, making them dishwasher-safe while preserving the essence of traditional craftsmanship.

Wakasa lacquered chopsticks trace their origins back approximately 400 years to Obama City, Fukui Prefecture. They were first created by Matsuura Sanjuro, a lacquerer for the Obama domain, who was inspired by Zonsei, a type of Chinese lacquerware, and developed a design reflecting the beauty of the ocean floor.

With strong support from domain lords, the craft evolved over generations, incorporating advanced techniques that continue to be used today. In recognition of their artistry and craftsmanship, Wakasa lacquered chopsticks were officially designated as a traditional craft on February 6, 1978.

Today, Wakasa lacquered chopsticks hold an 80% share of Japan’s lacquered chopstick market, making them the most popular in the country. While traditional handcrafted varieties remain highly valued, modern adaptations—including those made with transfer sheets and dishwasher-safe finishes—offer a wide range of choices to suit different lifestyles.