---
product_id: 442025952
title: "YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable"
brand: "yosukata"
price: "$23.60"
currency: USD
in_stock: true
reviews_count: 12
category: "Yosukata"
url: https://www.desertcart.us/products/442025952-yosukata-reusable-natural-wooden-long-cooking-chopsticks-set-of-3
store_origin: US
region: United States of America
---

# 100% natural polished bamboo heat resistant for safe cooking eco-friendly & reusable design YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable

**Brand:** yosukata
**Price:** $23.60
**Availability:** ✅ In Stock

## Summary

> 🌟 Elevate your kitchen game with YOSUKATA’s natural bamboo power!

## Quick Answers

- **What is this?** YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable by yosukata
- **How much does it cost?** $23.60 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/442025952-yosukata-reusable-natural-wooden-long-cooking-chopsticks-set-of-3)

## Best For

- yosukata enthusiasts

## Why This Product

- Trusted yosukata brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Multi-Use Mastery:** Perfect for noodles, grilling, mixing & wok cooking
- • **Heat-Resistant Bamboo:** Cook confidently without burning your hands
- • **Eco-Chic Sustainability:** Durable bamboo that’s kind to the planet and your kitchen
- • **Triple-Length Versatility:** Choose from 11.8", 13", or 14.2" for every cooking need
- • **Hand Wash Only, Lasts Forever:** Avoid dishwasher warping with simple warm soapy water care

## Overview

YOSUKATA’s reusable wooden cooking chopsticks set includes three polished bamboo pairs in varying lengths (11.8", 13", 14.2") designed for safe, heat-resistant handling during cooking. Crafted from food-grade bamboo, these eco-friendly chopsticks excel in versatility—from stir-frying to grilling—while requiring simple hand washing to maintain durability and prevent warping.

## Description

Shop YOSUKATA at the desertcart Cookware store. Free Shipping on eligible items. Everyday low prices, save up to 50%.

Review: performs very well in everyday cooking - This wok is excellent quality and feels very well made. It heats evenly and responds quickly when you adjust the temperature, which makes cooking stir-fries and other Asian dishes easy and enjoyable. The sturdy construction and heavy-duty handle give it a solid, durable feel. Cleaning is simple—warm water is usually all that’s needed. The pre-seasoning is nicely done, though it does require a little initial seasoning before first use for best results. Overall, it’s a reliable, high-quality wok that performs very well in everyday cooking.
Review: This is a really great wok, if properly seasoned and maintained. - This is the best wok I have ever owned. Sturdy but light weight, and completely non-stick - once properly seasoned. I've seen a lot of 1 star reviews for this product, which all appear attributable to improper preparation and use, so here are some tips to avoid the issues others have had with this wok. It is essential to properly prepare and season the pan per the instructions provided by the manufacturer. First, when washing in hot soapy water to remove the protective layer, dry immediately with a paper towel. If you see black material on the paper towel, wash it again. Repeat until no more black stuff comes off. I had to wash mine three times rather than the recommended two (right photo). When seasoning, heat the wok SLOWLY to avoid warping the flat bottom. Once it is warm add oil or lard, and gradually turn up the heat until the oil starts smoking, then turn the heat down to the lowest temp that will keep the oil smoking. Continuously wipe the hot oil around the entire inside surface of the pan - using tongs and a thickly folded piece of paper towel. Keep wiping with the oiled paper towel for at least 5 minutes, preferably 10, then turn off the heat and let the pan cool to room temp before wiping clean with a paper towel. Again, if black material comes off the pan - repeat the process until no more black stuff comes off (dark yellow / brown color is fine). The wok is then ready to use. I was a bit concerned when, during the seasoning process, a couple spots appeared at the bottom of the pan that were different in color and texture from the rest of the interior surface (left photo). However, these discolorations did not affect performance of the pan - which was completely non-stick from the first meal on. Where I differ a bit from the manufacturer's instructions is the recommedation that once the pan is properly cured, after cooking all you have to do is let the pan cool, rinse with warm water, and dry. This may be adequate when the only fluid added to the pan is cooking oil. But if you finish your stir-fry by making a sauce that comprises an appreciable amount of water (e.g. stock), that can adversely impact the not-stick properties of even a properly seasoned pan by "leeching out" some of the oil from the metal. In that case, if after rinsing and drying the color of the interior of the wok appear dull, or the surface is not slick to the touch, I recommend washing the wok gently with warm, soapy water, rinsing and drying throughly. Then warm the wok on low-medium heat, and throughly wipe the inside of the pan with a small amount of oil (using tongs and paper towel). Turn off the heat, let the pan cool, then throughly dry the interior of the pan with a clean paper towel to remove the residual oil. I use that lightly-oiled piece of paper towel to wipe down the outside of the pan (to inhibit rust), and the wooden handle. Final thought, if the above processes of seasoning, cleaning and maintaining the wok seem a bit much / tedious - you should probably buy a different product (e.g. aluminum or steel wok with a non-stick coating). If not properly cared for, your food will stick to a carbon or steel wok, and it will eventually rust. That's just the nature of the beast.

## Features

- HIGH QUALITY, NO HARMFUL MATERIALS - Made of polished bamboo, which is heat resistant and durable. The chopsticks are made of food grade material. You can use them for cooking and serving hot food without worrying about burning your hands
- VARIOUS USE - for noodles, grilling, mixing and more; Good choice for families and any Asian restaurants. Can be used as a frying stick with all types of cookware, including woks and stir-fry pans. The noodle chopsticks are great for cooking your favorite Asian cuisine!
- FOR COOKING, NOT EATING - extra-long chopsticks for cooking. These traditional cooking chopsticks long Japanese style have three different lengths: 14.2", 13" and 11.8" brown chopsticks. Choose the length of wok chopsticks you need depending on what you're going to cook!
- NOT SUITABLE FOR DISHWASHER - The wooden chopsticks reusable are not suitable for dishwasher because they may warp due to the high temperature in the dishwasher. Hand wash Japanese cooking chopsticks long with warm soapy water to clean them up
- DURABLE & ECO-FRIENDLY - the chopsticks are made of bamboo, so they will last for a long time with proper care. They won't be broken by force or split into pieces after several uses. From the experienced team of chefs of traditional Japanese cuisine

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B09BR9NSBS |
| Best Sellers Rank | #2,063 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #117 in Chopsticks |
| Customer Reviews | 4.2 4.2 out of 5 stars (5,292) |
| Date First Available | August 3, 2021 |
| Global Trade Identification Number | 04897124340190 |
| Item Length | 14.2 Inches |
| Item Weight | 1.41 ounces |
| Manufacturer | Yosukata |
| Product Care Instructions | Dishwasher Safe |

## Product Details

- **Brand:** YOSUKATA
- **Color:** Medium Brown
- **Material:** Wood
- **Number of Sets:** 3
- **Pattern:** Solid

## Images

![YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable - Image 1](https://m.media-amazon.com/images/I/31OMen-uk3L.jpg)
![YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable - Image 2](https://m.media-amazon.com/images/I/51E35sjaA9L.jpg)
![YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable - Image 3](https://m.media-amazon.com/images/I/51N3QWuJkxL.jpg)
![YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable - Image 4](https://m.media-amazon.com/images/I/51UKtTjJLOL.jpg)
![YOSUKATA Reusable Natural Wooden Long Cooking Chopsticks Set of 3 pairs: 11.8 inch, 13-inch, 14.2 inch Brown Long Wok Wooden Chopsticks Reusable - Image 5](https://m.media-amazon.com/images/I/61+g2e6nvQL.jpg)

## Available Options

This product comes in different **Size** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ performs very well in everyday cooking
*by N***A on January 10, 2026*

This wok is excellent quality and feels very well made. It heats evenly and responds quickly when you adjust the temperature, which makes cooking stir-fries and other Asian dishes easy and enjoyable. The sturdy construction and heavy-duty handle give it a solid, durable feel. Cleaning is simple—warm water is usually all that’s needed. The pre-seasoning is nicely done, though it does require a little initial seasoning before first use for best results. Overall, it’s a reliable, high-quality wok that performs very well in everyday cooking.

### ⭐⭐⭐⭐⭐ This is a really great wok, if properly seasoned and maintained.
*by A***R on December 3, 2025*

This is the best wok I have ever owned. Sturdy but light weight, and completely non-stick - once properly seasoned. I've seen a lot of 1 star reviews for this product, which all appear attributable to improper preparation and use, so here are some tips to avoid the issues others have had with this wok. It is essential to properly prepare and season the pan per the instructions provided by the manufacturer. First, when washing in hot soapy water to remove the protective layer, dry immediately with a paper towel. If you see black material on the paper towel, wash it again. Repeat until no more black stuff comes off. I had to wash mine three times rather than the recommended two (right photo). When seasoning, heat the wok SLOWLY to avoid warping the flat bottom. Once it is warm add oil or lard, and gradually turn up the heat until the oil starts smoking, then turn the heat down to the lowest temp that will keep the oil smoking. Continuously wipe the hot oil around the entire inside surface of the pan - using tongs and a thickly folded piece of paper towel. Keep wiping with the oiled paper towel for at least 5 minutes, preferably 10, then turn off the heat and let the pan cool to room temp before wiping clean with a paper towel. Again, if black material comes off the pan - repeat the process until no more black stuff comes off (dark yellow / brown color is fine). The wok is then ready to use. I was a bit concerned when, during the seasoning process, a couple spots appeared at the bottom of the pan that were different in color and texture from the rest of the interior surface (left photo). However, these discolorations did not affect performance of the pan - which was completely non-stick from the first meal on. Where I differ a bit from the manufacturer's instructions is the recommedation that once the pan is properly cured, after cooking all you have to do is let the pan cool, rinse with warm water, and dry. This may be adequate when the only fluid added to the pan is cooking oil. But if you finish your stir-fry by making a sauce that comprises an appreciable amount of water (e.g. stock), that can adversely impact the not-stick properties of even a properly seasoned pan by "leeching out" some of the oil from the metal. In that case, if after rinsing and drying the color of the interior of the wok appear dull, or the surface is not slick to the touch, I recommend washing the wok gently with warm, soapy water, rinsing and drying throughly. Then warm the wok on low-medium heat, and throughly wipe the inside of the pan with a small amount of oil (using tongs and paper towel). Turn off the heat, let the pan cool, then throughly dry the interior of the pan with a clean paper towel to remove the residual oil. I use that lightly-oiled piece of paper towel to wipe down the outside of the pan (to inhibit rust), and the wooden handle. Final thought, if the above processes of seasoning, cleaning and maintaining the wok seem a bit much / tedious - you should probably buy a different product (e.g. aluminum or steel wok with a non-stick coating). If not properly cared for, your food will stick to a carbon or steel wok, and it will eventually rust. That's just the nature of the beast.

### ⭐⭐⭐⭐⭐ Excellent quality wok with good pre-seasoning
*by R***N on September 27, 2025*

One of the best woks I have owned - Yosukata makes great woks. The proportions/geometry are perfect with a flat base but rounded sides, and the wok is solidly constructed but not *too* heavy for one-hand use. The factory pre-seasoning is very good, which allows a very even and consistent seasoning. Highly recommended if this is your first time buying a wok, and you may find yourself cooking a lot more with this as an everyday pan rather than just stir fry. One pro tip: To get the best performance from your gas range and traditional wok heat distribution, remove the round diffuser plate that sits about the flame outlet, which produces a single 'jet' of flame. This allows a strong jet of heat to curve around the base and concentrate the heat in the center. Cleaning is pretty simple: Just take a handful of kosher/coarse salt and scrub the wok and with a wet sponge - water only, no soap. When done, just apply a thin coat of oil again with a paper towel and whip it clean. There is no need for soap, or heavy scouring pads. 10/10 would recommend.

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-02-27*