Wakasa chopsticks are made through a meticulous process in which layers of colored lacquer are applied more than a dozen times, each interwoven with natural materials such as abalone shell, eggshell, and plants. When these layers are carefully polished, they reveal a distinctive, three-dimensional pattern reminiscent of light moving through water.

The chopsticks are carved from durable woods like zelkova, cherry, chestnut, and horse chestnut. Through repeated stages of lacquering, finishing with techniques such as maki-e and raden (mother-of-pearl inlay), each piece takes on a refined, tactile elegance that reflects Japan’s long tradition of craftsmanship.

Some Wakasa lacquerware chopsticks feature a modern urethane coating, allowing them to be dishwasher-safe while preserving the refined artistry and spirit of Japan’s handmade tradition.

Wakasa lacquerware began when a local lacquer artisan, Matsuura Sanjuro, drew inspiration from a type of Chinese lacquerware known as zonsei and sought to capture the beauty of the ocean floor through his work.

Between 1658 and 1660, the technique was formalized and named “Wakasa lacquerware” by the feudal lord of Obama. It was later encouraged as a side occupation for lower-ranking samurai, eventually becoming a key industry of the domain. By the late Edo period (1603–1868 CE), over 200 decorative methods, including gold leaf, raden, and maki-e, had developed, marking the craft’s golden age.

After the Meiji era (1868–1912 CE), Wakasa lacquerware continued to thrive as a regional specialty and was designated a Traditional Craft of Japan in 1978. Today, it carries forward its handmade heritage while evolving through modern techniques such as transfer printing and dishwasher-safe finishes, adapting tradition to contemporary life without losing its spirit.