Kaya Spatula

Material

This cooking spatula is made from kaya wood and left uncoated.
No surface finish or varnish is applied.
It is completed in its natural wood state.

Kaya is known for its relative resistance to water.
This characteristic is one reason it has traditionally been used for kitchen tools in Japan.

Shape and Dimensions

Length: approximately 29.2–29.6 cm
(The tip is cut at a slight angle, so there are small individual variations.)
Width of the blade: approximately 52 mm

The angle of the blade is relatively shallow.
This makes it easier to stir in deeper pots without the handle striking the rim.

Usage Characteristics

It is well suited for stir-frying.
Turning and mixing ingredients can be done with stability.

It may also be used for soups or stews,
but it is not designed for scooping liquids.

It can be used for mixing batter in baking.
Because it is wooden, pressure can be applied firmly.
However, compared to silicone or resin spatulas, batter may adhere more easily.
Preference may vary depending on use.

Care Instructions

After use, wash promptly with water or mild dish detergent.
Wipe off moisture and dry away from direct sunlight and heat sources.

Do not soak.
Do not use in a dishwasher, microwave, or oven.
Store only after thoroughly drying.

Consideration

Because it is uncoated, it requires slightly more attentive care.
In return, the natural texture and scent of the wood remain.

The shape may be comfortable for those who cook stir-fried dishes regularly.
If minimizing food adhesion is the highest priority, other materials may also be considered.

Please consider how it aligns with your intended use.